Persian Rice

Name: Persian Rice
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 cups basmati rice; 3 teaspoons kosher salt; ¼ teaspoon saffron threads; 2 cups plain whole-milk yogurt; 3 tablespoons unsalted butter

A classic Persian rice dish featuring fragrant basmati rice cooked with saffron and yogurt until a golden crispy crust (tahdig) forms on the bottom. This rich and aromatic side dish combines the delicate flavor of saffron with creamy yogurt and butter.

6 servings

1 hr 5 min

Published October 4, 2025

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Ingredients

•2 cups basmati rice
•3 teaspoons kosher salt
•¼ teaspoon saffron threads
•2 cups plain whole-milk yogurt
•3 tablespoons unsalted butter

Cooking Instructions

1.
Place rice in a medium saucepan; add 2 teaspoons salt and cold water to cover by 2". Bring to a boil over medium heat; reduce heat to low and simmer for 5 minutes. Drain rice, reserving 3/4 cup cooking liquid.
15 min
2.
Place saffron and 1/2 cup reserved cooking liquid in a small bowl; let saffron soften for 5 minutes. Place yogurt in a medium bowl and stir in remaining 1 teaspoon salt and saffron water. Add rice and stir to coat.
10 min
3.
Melt butter in a large deep nonstick skillet over medium heat; swirl to coat bottom and sides of pan. Add rice, mounding slightly in center. Poke 6-7 holes in rice with the end of a wooden spoon. Cover with foil, then a lid. Cook, rotating skillet over burner for even cooking, for 10 minutes (do not stir). Reduce heat to low; cook, adding more reserved cooking liquid by tablespoonfuls if rice has not finished cooking when water evaporates, until a golden brown crust forms on bottom of rice, 20-25 minutes.
35 min
4.
Remove lid and foil; invert a plate over skillet. Using oven mitts, carefully invert rice onto plate; use a heatproof spatula to remove any crust remaining in skillet.
5 min

Persian Rice

6 servings

1 hr 5 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Place rice in a medium saucepan; add 2 teaspoons salt and cold water to cover by 2". Bring to a boil over medium heat; reduce heat to low and simmer for 5 minutes. Drain rice, reserving 3/4 cup cooking liquid.

15 min

Place saffron and 1/2 cup reserved cooking liquid in a small bowl; let saffron soften for 5 minutes. Place yogurt in a medium bowl and stir in remaining 1 teaspoon salt and saffron water. Add rice and stir to coat.

10 min

Melt butter in a large deep nonstick skillet over medium heat; swirl to coat bottom and sides of pan. Add rice, mounding slightly in center. Poke 6-7 holes in rice with the end of a wooden spoon. Cover with foil, then a lid. Cook, rotating skillet over burner for even cooking, for 10 minutes (do not stir). Reduce heat to low; cook, adding more reserved cooking liquid by tablespoonfuls if rice has not finished cooking when water evaporates, until a golden brown crust forms on bottom of rice, 20-25 minutes.

35 min

Remove lid and foil; invert a plate over skillet. Using oven mitts, carefully invert rice onto plate; use a heatproof spatula to remove any crust remaining in skillet.

5 min