How To Make Persian Rice Tahdig (Rice Crust)

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How To Make Persian Rice Tahdig (Rice Crust)
This recipe can be made with any amount of rice, however, do NOT overflow your pot with too much rice. Never more than 70%, it needs room to steam
Basmati rice
Salt
Butter
Vegetable oil

[@aprilrose8320]

This is my favorite thing ever. When I was in elementary school I was friends with lots of Iranian kids and whenever I went to their house we always had this. I’m still trying to perfect it myself today ☺️ they have the best food!!!!!!! Yum

[@saberur66]

my persian friend's family always had to make me this on my birthday because i was obsessed everytime i went over and had it for dinner at their house. thanks for sharing your culture with us!

[@annabellewington7570]

“Big problem is there’s never enough tahdig for the whole family” 😂😂😂😂🤣🤣🤣🤣🤣👏👏👏👏

[@KaizerBillimoria]

True statement

[@zendegy]

you give such clear directions that even the most inept can make delicious tahdig!! thank you!!

[@babyramses5066]

Even the most inept.. and i took that personally lol

[@elmakim478]

It's great to see this done in a stainless steel pot, and not a non-stick pot. yes, it can be done! Thank you!

[@DaTa-wm5yc]

Honestly the best persian recipes on KZbin 👍🏻

[@zachpanacek6936]

I just made this, YOUR RECIPE IS SO GOOD!!!

[@dreya3]

Thank you for this how to. I have been wanting this for so long and would prefer to make it myself!!!

[@Beckala67]

Asians rinse their rice All. The. Time. Never questioned it, but now I know why. It's the starch.☝️👍

[@motherofone1]

Thank you, thank you, thank you...:) I have been looking for this recipe for years. My best friend's husband was Iranian and she learned how to make this from her mother-in-law. She made it for me several times as I loved it. My friend passed away in 2002 and I have been searching ever since. I had no idea what the dish was called until now. I will try to make it myself following your instructions. Thank you again....

[@user-wc1ny3li7f]

من ایرانی هستم و تسلیت میگم بهتون

[@Apollo_Blaze]

How beautiful!! I cannot wait to make this...looks so delicious...You show it very well and beautiful voice too...Thank you!

[@Shrubblord]

Me and my family alwayyyyyys have this rice the crunchy part is so good , we call it hkaka.

[@charelW]

Thank you . I was looking from this method. My Persian friend always made her rice this way.

[@arthuriarossiii6332]

👍🏿Ilke your no waste attitude Henry! You got yourself a new subbie with that statement along with such good demonstrations! Thanks! 💚💚💚

[@medinalba]

You know... I always got piss off when American chefs throw away food cutting green bean or veggies and removing half of it or peeling potatoes and taken half of the potatoes with the skin etc.. I couldn't understand why they did that.

[@agnem6288]

Just made it and it turned out amazing. Thank you!

[@halifax5309]

Henry love you bro, excellent video urs is the most easiest to follow

[@jtcas10]

just made this for the first time......SO GOOD and very easy! thank you!!

[@seddimoussavi3721]

Usually the rice should be soaked with a very salted water for several hours. Then through out the salty water. Boil the water without adding salt. This video is better the other ones I have seen.

[@alexisrosealai6499]

Thank you

[@medinalba]

GREAT RICE AND RECIPE... THANK YOU SO MUCH. I WILL MAKE IT.

[@aalihte3378]

[@ilonalbrakel2058]

Txs now I know it!

[@MTGoddard]

Wow! Artistic Rice....love it! Greetings from 🇧🇷

[@WyattRyeSway]

I love this. Thank you for recipe.

[@funeralgiggle3771]

That's a whole lot of magic

[@wjbencze]

Oh, yea ... I'm making this. MMMMmmmm.

[@FaizSuberi]

Of all the rice in the world, Persian saffron rice with tahdig is the one I love most. Fell in love with it when I first visited this one restaurant in Tehran.

[@MarkWoodChannel]

Going to try this tonight with some regular long grain rice since that's what I have on hand, thanks for the video.

[@manolisk77]

thank you for the wonderful explanation!

[@pruett4u]

This is awesome, thank you for sharing

[@janew3260]

Thank you! I always ask about this rice that my friends mom from Iran made me and nobody ever knows what I am talking about! I hope I cam replicate it with this recipe

[@vickivela7661]

Very good video. Thank you.

[@Dust2Glow]

Thank you so much for your detailed method, mine turned out perfecto

[@wildemel]

Wonderful video - Thank you!

[@Dezzy__6]

I love thadig🤗👌best ever

[@cocopopp-6865]

this issss fought over in persian households

[@danijelakelava6602]

Tahdig ra ham khordam. Kheili dust daram.😃 I also ate tahdig. I really love it.😃

[@tamarasirotenko2834]

Thanks for this recipe (& directions)- practicing for Yalda !

[@Nozarks1]

I made this today. It's delicious 😋

[@adamchurvis1]

Thank you, my friend!

[@LifeChangeAdvicewithTiffany]

The flip is always hardest. Thanks for showing how you do it...

[@niloufarjamali1705]

Love your videos!!!!

[@RamGynthTV0523]

Thanks for sharing it's good help my madam wants me to cook this and I found your channel great help.

[@BeverlyMaloy]

Boy, that sure looks good! Thanks Henry :-)

[@brunettem6157]

My siblings and I used to fight to death over the bottom of the rice 🍚 😂😂😂😂

[@faridehkodrami7407]

Same here

[@salihalash4111]

Dumasses

[@medinalba]

The same in Spain we call it socarrat

[@blobbyboi3343]

That’s the Persian way

[@winningclues]

If you like to learn more Persian foods please visit my cooking channel as well.

[@pleasesircanihavesomemore2402]

Thanks Henry for another brilliant recipe. Do you think you can show us tahchin?

[@padmamohanable]

Woow am gonna try this

[@CloeCorpse]

this is a wonderful video - my aunt makes it sometimes with cornflakes at the bottom of the pan, my dad does pitta bread but sometimes thinly sliced potatoes ❤️❤️🌈

[@paulodavidw2259]

which version was your favorite? im invested lol

[@Juudithshine]

Amazing! Thank you for the tutorial - gonna try to make it tonight! Greetings from Germany :-)

[@homakheradi5537]

Persian Food are good and tasty love it

[@jamesa7506]

Awesome! 👍

[@NotANoob27x7]

Thank you bro, i was wondering how mom Makes this

[@acouragefann]

Have you considered asking her ;) xD ?

[@NotANoob27x7]

@@acouragefann she lives quite far away and I learn best by watching Someone do it xD

[@nedmalasso6149]

WONDERFUL........

[@speedstick77]

We make Henry's Famous Persian Rice in Texas. Rice very fluffy. Rice very tasty. Dang! We have to make more. We lazy.

[@angellino1966]

Thank you Henry. how do they make tahdig in restaurants ?

[@PersianPride1981]

Love Your funny commentary and that beautiful accent

[@srjo13]

My family puts a flour tortilla at the bottom. 🤤

[@boshgezenyan5935]

Are you Mexican? I wonder?

[@tamirganian]

It makes the BEST tadik. I didn't know anyone else knew this trick:)

[@cheftekard7165]

My Iranian grandma did the same sometimes. It’s delicious!

[@miladesn]

normally lavash bread is used but tortilla works too I guess.

[@nikae7742]

I love Persian food and I am Persian

[@minayazdanbin2184]

@silverbud Then why were you here? Trolling as always?

[@NicholasPaauwe]

Great video, mate. Kheili mamnunam

[@divaandchomin1]

Amazing

[@goofyCatttt]

Good tutorial

[@seddimoussavi3721]

You can also put sliced potatoes or a very thin bread at the bottom of the pot.

[@kristys6640]

Love your accent!

[@ElleInStitches]

If you think about it... Right now, somewhere in the world, in a persian household... there's family members fighting over tahdig. 😂😂😂

[@babyramses5066]

Seems like a serious problem given that there's never enough tahdig for the whole family 👪🙅 😆

[@michellejoy3678]

A friend from Iran came and stayed with me in the U.S. for 6 months. When she would cook this rice I could make a meal out of it.

[@LindaCasey]

Thank you

[@oliverkalamata2753]

That sound That beautiful sound 😍

[@janmariablackwell8138]

I can just eat this on its own with a little lemon juice. Thanks for the video

[@lerone5189]

Do you use the same ratio of water to rice as when you cook rice regularly? Or do you put more water

[@donwyse6204]

Do you make or where do you obtain saffron water? Your water seems lighter than pulverizing saffron and adding a couple of table spoons of water? Nice job, btw.

[@user-ke9hc8dh9h]

thats good but best way is this: put little oil in the bottom of pot and put some traditional bread (lavash) on the oil ; because the thickness of this bread is very low so it can fry quickly on the oil add low thickness bread next add rice after that; mix hot oil with water and add that inside rice after that close the door of pot and wait for steam cooking and frying of bottom breads lol

[@dr.mattwachsmanmdphd5373]

i suspect this is a far cooler dish than people realize. It's a chromatography column--probably hydrophobic type. You put oil based saffron in butter and it runs through the rice to the bottom. If I am right, then it is possible to get layers.

[@MakaiGenovese]

Nice

[@SeraDoll89]

Yum yum yum yum yum yum !!!!!

[@davidsalem2896]

Love the song at the end of the clip! Music please?

[@MsWagQ]

Thank you for sharing your recipe. I’ve never actually had this but I’ve seen this dish and it looked soooo good. Plus I love to cook and really wanted to know how it was made. My culture eats a lot of rice, and I LOVE learning new foods and experiencing anything potentially yummy Lol. So as u can imagine, I can’t wait to try this. Any suggestions as to what to eat with it? I can’t eat a lot of spicy food, but I absolutely love lamb, goat, poultry, fish/seafood, vegetables and legumes. I’m also an experienced basic bread maker. I’m a decent roti maker, which pairs well with all things rice, and saucy. Any suggestions will be helpful. Thx!! Oh yeah......uhmmmm quick question please? As I mentioned, I cook rice often. I have my “favorite pot” that I use to cook my rice, called a “Caldero”. (It’s an aluminum pot that can be found for sale in most Hispanic/Latino supermarkets). Now, this thing has cooked my family and I’s rice for generations without fail; But again it’s ALUMINUM, so it’s very light. I wonder than, if having butter in the recipe, and butter having a much higher smoke point.....would a heavy-bottomed pot be a preferable choice for making tahdig? You know, so I don’t scorch the butter/oil layer? Any experienced tahdig makers please feel free to answer me. I would really appreciate any positive feedback. Thanks in advance....from one cook to another. Hope everyone is staying as safe as can be.

[@maggiemoran7747]

My best friend in high school was from Iran (I’m Polish). His mother would invite me over for meals and she made this and I’ve been dreaming about it ever since and that was a long time ago. I’ve tried to make it a few times but it never comes out right. Hers had some kind of lavash or Syrian bread on the bottom

[@user-wc1ny3li7f]

این غذای هر روز ما در ایران هست با خورشت های مختلف

[@bindusmitanarayan1943]

Korean nurungji... do you make it this way too?

[@dellabautista2707]

What size pot did you use? Also, what is the diameter of your pot? Thank you!

[@jasneskis]

I burned the first batch. I think I needed medium heat not high heat for the first 10 minutes before turning heat down. Also I didn’t have Safran so I used chicken broth. My Tahdig did not come out looking like an upside down cake suitable for presentation. It all fell apart and I had to dig out the bottom crispy part. It still did taste pretty good. I will try again.

[@ninaflores8575]

How much water did you put in the pan

[@P_Jag]

Trust me guys the bread and sliced potatoe in it is just amazing

[@HenrysHowTos]

Especially the bread 🤤🤤🤤

[@DieAussen321]

Is there alternative then Safran Oil

[@dawnlightening]

Hi Henry, Your Tahdig looks yummy! Another way to make it is to complete all the steps up to the draining of the partly cooked rice (2:32). Then to mix up the rice with the melted fats. Next, spread the rice in a couple of large oven trays, around 3-5 cm deep and seal the tops with aluminium foil. Place the trays in a preheated oven at around 200 Celsius in a fan-assisted oven, and allow to bake for around 20 minutes. You will need to do a couple of trial runs to get the timing just right for your desired degree of crispiness. I personally prefer adding some animal fat for a richer flavour, (some lamb chops with the fat included, ideally loin chops, with just salt & pepper seasoning - and optionally saffron - comes out great). The heat renders out most of the fat & fries the meat in situ. The greater surface area of the oven trays maximises the caramelisation of the rice. It also allows you to remove the foil at the end and place the trays (in succession) under an overhead grill to brown both the bottom AND top of the rice.

[@alans3935]

Thanks for the nice video. I tried following your instructions and the rice came out perfect, but the tahdig was all burnt haha Any idea?

[@Prabash_Prabhu]

Not all stoves are equal some are hotter than others even at lowest heat setting

[@samlsd9711]

When we were kids, me and my cousin ate that too much and kept on vomiting all night. And everybody was thinking what we ate. But we never told anybody because we thought they won't let us eat it again.😂😂

[@medinalba]

MY COUSIN AND I...you ate the rice and got sick?

[@DaTa-wm5yc]

Hahahahahahahahahahahahahahahahahahahahaha

[@jenniferconstante911]

How do you make the saffron oil

[@domrep1984]

Dominicans call this con con, and everyone wants some of that!

[@ifount]

Is there a reason people aren’t using a strainer to clean the rice? I’ve seen multiple videos now where people clean the rice without strainers

[@zorrofit5880]

In the other Video where you show how to Cook persian rice, after the rice was cooked you had run much more water on the rice. But in this Video you say that we should not run that much water ("dont shock the rice"). Which one do you recommend now? Little or a lot of water after rice is cooked?

[@loonapoona731]

Thank you for this!! How long would the cooking times differ if I wanted to use brown basmati rice?

[@HenrysHowTos]

+Jessica W it would vary, your best best is to read the instructions on the rice bag and compare, as all brands somewhat differ. But brown would definitely take longer

[@elisaedinia4595]

Jessica W Unfortunately it wouldn't taste as nice and will take ages🥀

[@SuperDachande]

Does it have to be basmati/long grain rice, or could I sub medium grain jasmine rice instead?

[@HenrysHowTos]

No it’ll be too sticky, it won’t work. Good basmati rice is recommended

[@suzannebrown945]

❤️

[@watupguyslalala]

What's the pot made of? Looks like stainless steel, which I've never successfully made tahdig with. Will try your method!!

[@sararastikhah7039]

Run a sink with cold water. Sit the hot pan in the water for a minute. The rice/tadiq will release from the sides and bottom. I usually hear a slight snap as it does.

[@the_infinexos]

I'm here after reading "House of Sand & Fog". Except it was spelled as "tadiq" instead of "tahdig" for some reason. Still, it seemed interesting enough

[@Prabash_Prabhu]

There's a book? I watched the movie as a kid and didn't understand it but I did see the tadig dish!

[@Amanda204R]

Can I season my rice they way I like it first with cumin baharat maggi and all that and then turn it into tahdig?

[@zendegy]

yes, sure. i add dill to mine. so good!

[@AlgernonGeorgie]

😍

[@bobsimpson9228]

You should try making tahdig with potatoes instead I find it so much better!

[@faridehkodrami7407]

That is another type o dahdig .

[@mujtabaawan8562]

I'm personally not a fan of tahdig when its just plain rice. The tahdig from zereshk polo and shirin polo however is to die for. Great recipe nevertheless!

[@slikshot6]

Mine turned out burnt, I made 1 cups of rice but used a traditional pasta pot, is there such thing as too big of a pot too little rice ending up ruining the recipe??

[@lavachebeadsman]

Everyone in my family were excellent at tarrof, except when it came to tahdig--then, it was everyone for himself.

[@soccerplaya102289]

can you make Tahchin?