Chelow ba Tahdig (Persian-Style Rice with Golden Crust)

Name: Chelow ba Tahdig (Persian-Style Rice with Golden Crust)
Yield: Serves 6
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 1/4 teaspoon, saffron threads, crumbled; 1/3 cup, water; 2 cups, basmati rice; 3 tablespoons, table salt, for soaking and cooking rice; 5 tablespoons, vegetable oil, divided; 1/4 cup plain, yogurt; 2 tablespoons, unsalted butter, cut into 8 cubes

60 comments

Appears in Cook's Illustrated March/April 2016, America's Test Kitchen TV

Main Courses

Africa & Middle-East

Middle Eastern

Pasta, Grains, Rice & Beans

Rice

This classic Iranian dish takes rice to a whole other level, with perfectly plump, separate grains and a crispy, buttery, nutty-tasting crust.

SERVES6

TIME1 1/2 hours

has video

WHY THIS RECIPE WORKS

This classic Iranian dish marries light and fluffy steamed rice (chelow) with a golden-brown, crispy crust known as tahdig. It is, in essence, two dishes in one. Rinsing the rice and then soaking it for 15 minutes in hot salted water produc...

This is a members' feature.