**Please scroll down for different types of rice as well as TahDig recipes
Rice is Polo in Farsi and it is the most important component of some Persian dishes, specifically all of the stews (khoresh) and some of the kabobs. The standard white rice can be served with almost any khoresh, though traditionally some of the khoresh (s) can be served with different types of rice. The cooking technique for all types of rice starts the same way as the white rice. Then depending on the recipe, the white rice is mixed with dried fruits, nuts, herbs or vegetables. These ingredients are added either after the steaming process is finished or at the parboiled stage of the rice, depending on the recipe.
Lavash TahDig under Green Fava Bean Rice
No matter what kind of rice is made, it usually has some type of TahDig, meaning “bottom of the pot.” TahDig is a crispy, delicious treat that is a layer of either thin flat bread (Lavash) or flour tortilla, or a mixture of rice, yogurt and saffron, or thin slices of peeled potatoes arranged in the bottom of the pot. TahDig turns a beautiful golden brown color and is crispy and delicious. TahDig is thought to be the best part of the rice among Persians and Persian food lovers everywhere.
Persian steamed rice is usually made using Basmati rice that is a long grain rice. The grains hold their shape better during the steaming process and don’t stick together. This results in a fluffy steamed rice with long grains. I will be talking about the cooking technique for white rice for right now but will be sharing the recipes for other types of rice in the future posts.
The technique is the same if you want to make 2 cups of rice (I would not recommend using any less) or 6 cups of rice.
Measure the dry rice into a large bowl. Fill the bowl with cold water and move the rice around with your fingertips in the water several times.
Drain the water and fill the bowl with fresh cold water again. Repeat this one more time until the water looks cleaner. It will never be completely clear, the cloudiness is due to the starch.
Fill a 6-Qt stockpot up to 2 inches from the top. You will need to allow room for the rice that you will be adding. Bring the water to a boil over medium high heat. Once the water comes to a rolling boil add the ¼ cup salt and the rinsed rice. Bring it to another boil while stirring it couple of times very gently with a large slotted spoon or spatula to make sure the grains are not clumping together.
Continue to boil over medium high heat. Watch the rice carefully, it tends to foam up and overflow. You may reduce the heat only a little bit while maintaining a continuous boil.
Check one of the grains in 7-10 minutes (the time depends on the particular brand of rice), it should be soft around the edges while still firm (not crunchy) in the center.
Pour the rice into a fine mesh strainer, drain all the water and rinse the rice under cold water to stop the cooking process and to wash off the excess salt.
NOTE: The different types of steamed Persian rice have the same steps up to this point, then different ingredients are added depending on the type of rice.
To make the Lavash TahDig, heat the oils over medium high until it just starts to sizzle. Remove the pot from heat and arrange several pieces of Lavash to cover the bottom of the pot in a single layer, some overlaying is okay.
Transfer the rice carefully with a slotted spoon or spatula to the pot and cover the bread pieces and gradually decrease the area as you continue adding more rice, so once all the rice is transferred to the pot, it resembles a pyramid.
Sprinkle the very top with a dash of optional ground saffron powder for a touch of color and aroma.
Time Saving, Make-ahead Tip: You may cook the rice up to this point in the morning, or several hours before you’re planning to serve it; cover the lid with damkesh and cover the pot. Heat the pot over medium low heat for 4-5 minutes, then turn the heat off. Move the damkesh-covered lid aside a little bit to leave some room for steam to escape. Leave the pot like this in room temperature, until you’re ready to serve it; at which point you will follow the instructions below to complete the steaming process. This is very convenient and I do it when I want to get the rice done and save some time later when preparing the rest of the dinner.
Cover the lid with a damkesh or kitchen towel and steam over medium low heat for 45 minutes to one hour, or until steam rises, and the rice grains are tender through. Use a fork to carefully lift the edge of the bread a little bit; the TahDig should be ready with a light golden brown color at this point.
This is a heat diffuser that works very well for the gas range tops when making TahDig; it keeps the TahDig uniformly golden. Simply put it on the burner and place the pot over it and proceed with cooking as normal.
To make the Yogurt & Saffron TahDig, mix yogurt and a pinch of optional ground saffron powder. Stir in one cup of the cooked rice. Heat the oils in the pan, layer with yogurt mixture and top with the rest of the cooked rice and follow the directions as above.
Yogurt & Saffron TahDig under white rice
THE EQUIPMENT NEEDED:
*Nonstick stockpot (with lid) works best for making a good TahDig and you won’t have to worry about losing some of your TahDig due to sticking to the pot. Select the pot size according to the number of cups of dry rice that you intend to steam. For example a 3-Qt pot is the right size for 2 cups of dry rice, which serves 3-4 people, and a 6-Qt pot is the right size for steaming up to 5 cups of dry rice.
*Fine mesh sieve or colander so the cooked grains won’t pass through when you rinse the par boiled rice.
*Large kitchen towel to wrap around the lid to catch the rising steam. The other option is a damkesh that is traditionally used for this purpose.
THE INGREDIENTS FOR RICE (Using a 6-Qt nonstick stockpot)
3 cups uncooked Basmati rice (pick through carefully for any debris)
¼ cup salt (the water needs to be well salted)
About 12 cups of cold water
Optional dash of saffron, sprinkled on top of the rice
UPDATE: I have been substituting 1 cup of fragrant Jasmine rice for 1 cup of Basmati in the above recipe with fantastic results. The steamed rice is more aromatic with this variation.
FOR LAVASH TAHDIG (6-Qt nonstick stockpot)
Several pieces of Lavash to cover the bottom of the pot in a single layer, or one 8-inch flour tortilla cut into 6 wedges.
3 TBSP vegetable oil
1 TBSP butter flavored margarine (or butter)
FOR YOGURT & SAFFRON TAHDIG (6-Qt nonstick stockpot)
½ cup low-fat plain yogurt
Dash of saffron (optional)
1 cup of the drained parboiled rice
3 TBSP vegetable oil
2 TBSP butter flavored margarine (or butter)
INGREDIENTS AND INSTRUCTIONS FOR THE ADIVEH POLO – AROMATIC PERSIAN RICE:
Enough cold water to fill a 6-Qt stockpot up to 3 inches from the top
¼ cup salt
2 ½ cups uncooked Basmati rice
1 ½ tsp Persian Rice Spice blend
Pinch of optional saffron
Follow the instructions above for the white steamed rice up to where the parboiled rice is drained and rinsed. Choose the type of Tahdig you want to make and then proceed with the instructions below:
Add 1/3 of the rice and sprinkle 1/2 tsp Persian Rice Spice evenly on the rice
Then add 1/2 of the remaining rice and sprinkle with 1/2 tsp rice spice. Repeat one more time with the remaining rice and spice blend. Sprinkle the optional saffron on top. Cover the pot with a kitchen towel or Damkesh and steam for 45 minutes or an hour until steam rises and the Tahdig is golden brown.
Advieh Polo (aromatic rice)
INGREDIENTS FOR ZERESHK POLO:
Follow the above instructions for steaming the Advieh Polo (Aromatic Rice)
1 large yellow onion, diced and fried to golden brown in 3 tablespoons butter
1/3 cup zereshk (barberries), pick through, wash and rinse before use
Pinch of ground saffron powder (optional)
Optional Garnish: Sliced almonds and/or pistachios
Saute the diced onions in butter until golden brown. Reduce the heat to low; add zereshk and a pinch of saffron and saute for another minute until the zereshk plumps up.
To serve the Zereshk polo, use a spatula to transfer 1/3 of the rice to the serving platter, top with 1/3 of the zereshk/fried onion mixture and continue layering and finish the top with zereshk mixture. Sprinkle with the optional sliced almonds.
INGREDIENTS AND INSTRUCTIONS FOR BAGHALI POLO (Fave bean & dill rice)
2 1/2 cups Basmati Rice
1/4 cup salt
14-16 ounces of frozen or fresh fava beans (also called broad beans). Rinse the frozen fava beans under hot water to thaw.
1 cup chopped fresh dill or 1/3 cup dried dill
Follow the same steps as the white rice up to the point where the rice has boiled for 7-10 minutes and is hard in the center and soft on the two ends. Add the thawed fava beans to the boiling water with rice. Allow to come to boil then drain in a colander.
Start with the Tahdig following the above instructions for Lavash or Yogurt & Saffron Tahdig, then layer the rice and fava beans with chopped dill and top with a pinch of ground saffron for color and aroma. Proceed with the instructions for steaming the rice.
This rice is served with chicken stew but it may also be served with beef or lamb.
Lavash TahDig was used with this rice.
Hi Homa, I’m looking forward to tackling this classic Persian dish this evening. We bought fresh lava beans at the Farmer’s Market and my husband was talking to a Persian couple at the bean stall and asked them how they cooked their favas. They told him about this traditional dish and I’m excited to try it. I always remember our friend, Siamac, telling us about rice dishes in Persia and the how the crispy rice bits at the bottom of the saucepan were such a treat. Thanks for laying the recipe out so clearly.
Dearest Linda, it is my pleasure to share my recipes and techniques. I am very glad that you have found this recipe helpful. Thank you so much for visiting my blog and commenting. As Persians say Nooshe Jan (bon atppetit)!
Homa joon Salam,
I love love shoring polo but could never make it right?
Would you kindly post the instruction ?
Salam Elham joon,
Do you mean Shirin Polo? I have not posted a recipe for Shirin Polo yet but it is on my list of future posts. There are two methods for making this polo that I know of: After mixing the ingredients (such as sauteed jullienned carrots, onions, orange peels after getting rid of the bitterness, barberries, slivered almonds, slivered pistachios) with some sugar, you will either layer them on the par cooked rice (after you drain it in a colander) and steam all of them together, or you may steam the rice and layer with these ingredients when serving. I hope I have answered your question. Please let me know if I can answer any further questions. Thank you for visiting Elham joon!
A question on tahdig made without yogurt. Doesn’t it also need water to combine with the fat to make it crispy?
Thank you, I am really enjoying your blog!
Dear Brisa, I’m very happy to hear that you’re enjoying my blog, I love having you here 🙂
My Yogurt tahdig turns out nicely golden brown and crispy and it doesn’t need any water. Please keep in mind that the recipe is for a 6-Qt pot and a smaller pan size will result in a thicker tahdig that will not be as crispy. The first time You make any tahdig, it is a good idea to push some of the rice aside and check the color of the tahdig, you want it a rich golden brown. Enjoy it!
Oh, Mama!
I had already decided that it is not possible for me to cook rice ,,like in Iran”without special sort of rice, special rice steam pot or some sort of spell, but then I found Your excellent instructions and here – my best result.
Thank Your and good luck!
Dear Asta, It is wonderful to hear that you’re pleased with my Persian rice post. I remember my own delight when my rice turned out nice for the first time, what a great feeling 🙂 Thank you so much for sharing your news with me!
What other ingredients can I use for Tahdig other than yogurt, lavash, and potatoes? Can we use other breads or thin sliced vegetables ? Thanks
Hi Shar, yes you can use other breads such as flour tortilla and a variety of vegetables such as eggplants, or different kinds of squash like I have used in this recipe: https://persianmama.com/adas-polo-ba-kadoo-halvaii/
How are barberries (for polo zhershk) commonly sold in stores? Are they frozen in cups or bags, packaged like cran-raisens, boxed like raisins or sold fresh and sold by the pound (like fresh cherries by the pound) ? Thanks
Dried barberries are most commonly sold in the bazaars in Iran and online in U.S. I have used cranisins in rice and they taste very good, though sweeter than zereshk. If you happen to find unsweetened dried cranberries, they would work very well in place of zereshk!
Hi Homa,
I saw a commercial for a tahdig maker. Sorta looks like a flat waffle maker without the waffle texture. Have you seen and/or experienced this appliance?
Hi Shar, I looked up and watched the tahdig maker ad for the first time, after reading your comment. I must tell you that I have never used this appliance!
Hi Homa,
Thank you for sharing the recipe.
Hope I am not the only non-Persian here. I just fall in love with your cuisine and you make it become possible for anyone can try.
I cooked the rice today with lavash tahdig and it was so good, nice and crunchy with a gorgeous saffron smell. However i put some hot water in the pot after sprinkled some saffron on top of the rice as i was worried that there wont be enough steam to cook the rice with just oil and butter. At the end, some of my rice is hard and just not as fuffy as some other. My question for you is that it’s necessary to add hot water in the rice? Or maybe i havent boiled it long enough?
Thank you
Dear Nga, thank you for your comment. You’r among friends and food lovers from different parts of the world here, welcome!!
I don’t add any hot water in the steaming process of the rice, when the lid is covered with a damkesh and the heat is low, there is enough steam to cook the rice. When you say some of the rice is hard, do you mean on the sides and bottom of the pot, or throughout the rice?
*It is normal for the rice on the tahdig to be harder than the rest.
*If the rice is not added to the pot in a pyramid shape, it will stick to the sides of the pot and get crunchy
*If it is throughout the rice, you might be right, so next time in the initial boiling process, bite into one of the grains and make sure you only feel a firm (not hard) center; the length of the time to boil the rice varies for each rice brand.
* If none of these apply, I suggest using a heat diffuser that evenly distributes the heat to the bottom of the pot; the specialty kitchen stores usually carry them. Good luck and let me know how your next pot of rice turns out.
سلام هما جان
سپاس از دستور های پخت عالی و دقیقت.
من که ایرانی هستم هم لذت بردم.
عالی بود!
پایدار باشی
سلام مهسا جان، ممنونم عزیزم! خیلی خوشحالم کردی
Could you clarify the role of water, if any, in the mixtures for tahdig? I have always been told that a couple tablespoons of water are necessary in addition to oil & butter, for a crisp bottom crust. Thank you.
I’ve never found it necessary to add water for a crispier tahdig, and all my tahdigs are crispy and wonderful. I know that some some recipes indicate adding water, and you could very well try that method and see how you like the result.
Thank you! One more question please, after you line the pot with the tahdig mixture of choice, and fill the pot with rice, do you then simply steam (cook) it on medium-low for 45-60 minutes? Doesn’t tahdig require an initial, shorter time period with medium high heat? Sorry as usual for 1000 questions.
Yes, after covering the pot with damkesh just simply steam on medium low for the stated length of time; no pre browning needed.
I was introduced to Persian food when I was young, and Iranians moved into my neighborhood, and sometimes fed me. It was fantastic! I had steamed rice with pistachios, and sometimes steamed rice with a green bean. It was all YUMM!!
I have been slowly collecting ingredients to try my hand at cooking it, and searching for the recipes, and I thank you for sharing your fabulous foodies with us Americans. I look forward to trying my hand at one of my most favorite meals these days.
Dear Nicole, that is good to hear and it makes me happy that my recipes help the food lovers everywhere learn how to recreate delicious recipes from the Persian cuisine and others. The rices that you describe may very well have been shirin polo (with pistachios) and loobia polo (with green beans). Please keep in touch and let me know if you have any questions. Happy cooking!
Homa, Many thanks for the stunning recipes and insights, and the great photography and thoughtful instructions. From 1973-1976 I had the good fortune to live in Tehran as an American boy. I was immediately taken with the people, culture and food, of which I enjoy to this day. I stumbled upon your site just yesterday and I can’t believe what a find this is — I love everything about it. It takes me back to that place I called home. As my birthday request I sent my wife your damkesh link, and when I got home, there it was, reminding me of the first one I saw used in south Tehran. We made koobideh and rice with tahdig. All I can say is kheyli mamnoon.
Khahesh mikonam Mark! Happy Birthday! Reading comments like yours inspires me to make this the kind of blog that hopefully brings back lots of fond memories to the food lovers everywhere. I admire your wife’s diligence in fulfilling your birthday wish; sounds like you had an awesome birthday. I thank you for making my day by writing to me, and I hope that you try my recipes and tell me all about them.
Lovely. I will try many of your recipes.
Thank you! Can’t wait to read all about them!
Hello Homa! Once again, I’m back to ask you some questions if you don’t mind. My husband and a group of our friends will be going camping in the desert. I’m not sure how to cook Baghali polo on coals without the Tahdig burning. If you have any tips please let me know! Also, if you reccomend making the rice from home then transporting it to the desert… please do let me know some tips as well on how to transport it. Would I keep it in the pot it was cooked in, so I can reheat it later? Tips to keep the rice moist and fluffy… anything helps!
Hello Asiya, that sounds like a lot of fun; I’ve never cooked baghali polo on coals either 😉
I suggest to follow the recipe and steam the rice for half an hour instead of the full time indicated. Remove the pot from the heat and leave with lid off to cool completely to avoid moisture buildup that will lead to a mushy rice. Secure the lid on the pot and take it along on your trip. If you will be eating within 8-10 hours, you won’t need to refrigerate it, otherwise store it in the fridge or cooler. When you’re ready to eat, add couple of tablespoons of water over the rice and cook it further over low heat until steam rises. I hope this works for you and please let me know about the outcome of your tahdig over coals 🙂
Thanks Homa! I will try your tips on the rice, definitely. I was wondering if you could provide us with a Kabob Barg recipe? I was wondering if it was something like grated onions, garlic, lime/lemon, olive oil, saffron, salt, pepper and sumac. Which area of the lamb would we choose? I’m assuming I’d keep some of the fat on the meat too?
Hi Asiya, Kabob Barg is usually made with lamb or beef tenderloin. Unlike the kabob koobideh which is best with fatty meat, all the fat is trimmed off kabob barg meat. The meat is sliced thin and tenderized with the dull side of a large knife and marinated for several hours. It is then threaded to a skewer and grilled. The marinade ingredients you’ve mentioned here will be delicious.