The specialty of Kurdish cuisine, Rice Tahdig, has the perfect texture contrast of fluffy, tender grains and the golden crust of naan bread.
With just a few simple ingredients and our step-by-step tutorial, you'll be able to make and enjoy this easy tahdig dish in a cinch.
Rice is a staple in many cuisines (steamed, cooked, or fried). Such dishes are often on our menu rotation, such as Bosnian one-pot chicken and rice, Indian chicken tikka masala, and Colombian pork and sausage risotto.
Kurdish cuisine is a unique mix of the finest traditions. The rice tahdig has an elegant, fluffy texture contrast with its hard golden crusts identifying it as one traditional dish among many others in this rich culture's library.
What is Tahdig?
Meaning "the bottom of the pot" in Persian (tah meaning "bottom" and dig "pot"), tahdig is the perfect blend of fluffy and buttery rice, with a golden crust at the bottom.
The hardened base variations include:
- Crisp, scorched rice.
- Bread - naan, lavash, tortilla, or regular bread.
- Potatoes
- Vegetables and even lettuce.
Sometimes called pilaf or pilau tahdig, this rice dish is a specialty of Iranian cuisine and probably the most essential dish across Persia and Kurdistan.
๐ Why it Works
- This side dish uses only 4-5 simple ingredients.
- It's the perfect substitute for plain cooked rice.
- Tahdig is easier to make than you think.
- It's an impressive looking side dish for a special dinner.
- The crispy naan bread is absolutely irresistible.
- You can easily customize it.
- It's a perfect side to almost any entrée.
๐ Ingredients and Notes
- Rice - We used (Royal) Basmati, but Jasmine works well too. You can also mix them, using an equal amount of both.
- Naan bread - Homemade naan is the best, but we also love Stonefire naan, which also works great as a pizza crust. You can use lavash bread or tortilla instead (even the slices of toast bread will work in a pinch), but I favor the naan bread's thickness and texture. So good!
- Oil - Vegetable or canola oil.
- Caraway seeds - This is optional, but I highly suggest using it. Caraway gives the dish a delicious but subtle flavor that will certainly leave you asking for more. It's also a great addition to cabbage and potato dishes.
๐ช Instructions
Step 1
Rinse Basmati with warm water until the water runs clear. Cover the grains with water and let soak for about 15 minutes; drain.
Step 2
- Meanwhile, in a medium-size saucepan, bring salted water to a boil. Add Basmati to the boiling water. Cook over medium heat for about 7 minutes.
- Drain it again and leave it in the sieve for a few minutes. Mix in caraway seeds if using.
Step 3
Meanwhile, in a large saucepan, heat one tablespoon of oil.
Step 4
Remove from the heat and cover the bottom of the pan with naan bread pieces.
Step 5
Gently spoon the cooked Basmati over naan bread, but do not press down.
Using a wooden spoon handle, poke a few holes in it. Cover the pan with a paper towel and lid, and cook on low heat for 5 minutes.
Step 6
In the meantime, heat the remaining oil over high heat until it starts smoking. Pour hot oil slowly over the rice tahdig.
Step 7
Place a paper towel over the pan and cover it with a lid. Cook on the lowest setting for about 5 minutes.
- If you're using Iranian rice, make sure to soak it overnight. It has a different texture than Basmati, which only needs about 15 minutes to soak.
- Washing and rinsing grains helps to get rid of extra starch. Don't skip this part!
- We are only par-boiling it for the first time. Don't overcook it, as we are cooking it again. It is completely cooked when it floats to the surface. You want a soft edge and a firm middle when you cut grain in half with your finger.
- Make sure your pan is large enough to place a whole naan bread on the bottom. You can tear the bread into pieces instead of slicing it into wedges.
- Spread the oil to cover the entire bottom of your pan, so your tahdig is crispy all over.
- It's best to use a non-stick pan. Dutch ovens are not suitable for this recipe as they retain too much moisture.
- Placing a paper towel on the pot in the last step is very important (even double or triple the layers). It absorbs the moisture, the key to fluffy grains. Alternatively, you can wrap your lid into a kitchen (tea) towel or put it into a fabric bowl cover.
๐ฝ How To Serve It
To serve, spoon the rice tahdig onto a serving plate and arrange bread pieces around or on top.
This dish can elevate many entrees. Here are some ideas:
- Hearty Stews - I'd certainly serve it with this chicken stew or on the side of German beef stew and these zucchini lasagna rolls in a meat sauce.
- Grilled meats and roasts - like vegetables, lamb, chicken, beef, and pork (although most Iranians don't eat pork).
๐ Variations
- Add a pinch of saffron threads to the pot with boiling Basmati or sprinkle a dash of saffron powder on top once serve it. Alternatively, you can add it to half the rice tahdig and then mix it with the other half to achieve bi-colored grains.
- You can mix aromatic Persian Advieh spice into the tahdig.
- Use lavash bread or tortilla instead of naan.
- For a gluten-free option, use thinly sliced potatoes. Here's the full recipe.
- If you prefer less starch, make this version with scorched Basmati as tahdig.
โ Frequently Asked Questions
Never stir rice while cooking! It will break up the grains, and you'll have a sticky mush.
It's best to serve it immediately. Covered in an airtight container, it will last in the fridge for up to three days. Note that the crispy bread will soften, but still delicious nonetheless.
Liked this recipe? Leave a โญโญโญโญโญ rating and/or a review in the comments section. Your feedback is always appreciated! Stay in touch through Pinterest, Instagram, and Facebook! Don't forget to sign up for my email list below too!
Rice Tahdig With Naan Bread Crust
EQUIPMENT
- Sieve
- Non-stick pan
- Paper towels
Ingredients
- 1 cup Basmati rice
- 1 naan bread, sliced into wedges or broken into bite-size pieces
- ¼ cup oil
- ¼ teaspoon caraway seeds, optional
- 3 teaspoons salt
- 4 cups water
Instructions
- Rinse Basmati with warm water until water runs almost clear. Cover rice with cold water and let soak for about 15 minutes; drain.
- Meanwhile, in a medium-size saucepan, bring water and salt to a boil. Add Basmati to the boiling water; cook over medium heat for about 7 minutes. Drain again and leave it in the sieve for a few minutes. Mix in caraway seeds if using.
- Heat one tablespoon oil in a large non-stick pan. Remove from the heat and cover the bottom of the pan with naan bread pieces. Gently spoon the cooked rice over naan bread. Do not press down. Using a wooden spoon handle, poke a few holes in the rice. Cover the pan and cook on low heat for 5 minutes.
- In the meantime, heat the remaining oil over high heat just until it starts smoking. Pour hot oil slowly over Basmati. Place a paper towel over the pan and cover it with a lid. Cook on the lowest setting for about 5 minutes.
- To serve, spoon the rice onto a serving plate and arrange bread pieces around.
Notes
- If you're using Iranian rice, make sure to soak it overnight. It has a different texture than Basmati, which only needs about 15 minutes to soak.
- Washing and rinsing grains helps to get rid of extra starch. Don't skip this part!
- We are only par-boiling it for the first time. Don't overcook it, as we are cooking it again. It is completely cooked when it floats to the surface. You want a soft edge and a firm middle when you cut grain in half with your finger.
- Make sure your pan is large enough to place a whole naan bread on the bottom. You can tear the bread into pieces instead of slicing it into wedges.
- Spread the oil to cover the entire bottom of your pan, so your tahdig is crispy all over.
- It's best to use a non-stick pan. Dutch ovens are not suitable for this recipe as they retain too much moisture.
- Placing a paper towel on the pot in the last step is very important (even double or triple the layers). It absorbs the moisture, the key to fluffy grains. Alternatively, you can wrap your lid into a kitchen (tea) towel or put it into a fabric bowl cover.
- See the post above for variations, serving suggestions, and FAQs.
Nutrition
Update Notes: This recipe was originally published in October 2015 and updated in November of 2020 with new photos and recipe tips.
Ron says
Jas, you know I love your dishes, but this one hits the top. As an admitted crab addict, this one is for me. And, the idea of adding Advieh rice seasoning is brilliant. Also, thank's for the tip on the Iranian rice, although ours says basmati rice (in Swedish) but it comes from Iran. Take care over your way...
Jas says
Hey Ron, I just made this again today. I'm addicted to the crispy naan on the bottom, and it's easy enough to make (also no crazy ingredients). Thank you so much for your kind feedback; it means a lot! Stay safe as well!
laura says
WOW! This sounds so amazing. I have to make it ASAP. Pinned it too!
Jas says
Thanks, Laura! There's something about it that is undeniably yummy. ๐
Carrie @ Carrie's Home Cooking says
This looks divine! Thanks so much for sharing your post with us on Whisk It Wednesday this week. Hope you have a great week and come back soon! Carrie
Jas says
Thank you, Carrie! Appreciate it.
Jodie Fitz says
THIS looks delish. Thanks for joining us last week at Reader Tip Tuesday! We hope to see you at this weekโs party.
Jas says
Thank you, Jodie! ๐
Kelly @ Kelly Lynns Sweets and Treats says
Looks yummy. Thanks for linking up at Friday Frenzy Link Party. PINNED!
Jas says
Thanks, Kelly!
Miz Helen says
Hi Jas,
I just can't wait to try your Kurdish Rice Pilaf, it looks delicious! Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you have a great day and come back soon!
Miz Helen
Jas says
It's quite a treat. ๐ Thank you!
Jann Olson says
Sounds very interesting. I bet it is yummy! Thanks for sharing with SYC.
hugs,
Jann
Jas says
Jann, I hope you try it, it really is yummy. ๐
indah nuria Savitri says
I have never tried it before! Something interesting to try at home..TFS, Jas..
Jas says
It is interesting and it yields a nice flavor with just rice and bread. Hope you do try it! ๐
candy says
This is one dish I have never made or eaten so I am excited to give it a go. Found you on Bloggers Pit Stop Link Party.
Jas says
It's quite tasty considering there's just rice and bread for ingredients. ๐
Kim~madeinaday says
Sounds like a great side dish. Love that Naan bread with anything. Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Jas says
I love the crispy naan on the bottom of this rice. Hope you'll try it. ๐
Jess says
What an interesting dish! YUM!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks.
Thanks for joining Cooking and Crafting with J & J!
Jas says
Thank you!
easypeasylifematters says
This does sound amazing!!! So much better than just plain old rice ๐
allthatsjas says
It really is! No special ingredients yet it tastes special ๐ Thanks for visiting and have a joyful weekend!
Mary-In the boondocks says
Nice and easy to make. Is the Naan bread a little like pita?
allthatsjas says
Hi, Mary! Yes, it is thin, like pita. You could use toast bread too, although I love naan. I use it often as a base for a quick pizza.