In short: for Persian saffron rice, let a pinch of saffron threads melt on ice cubes, parboil soaked basmati rice, then steam it covered over low heat. A golden crust, the tahdig, forms at the bottom of the pot. The saffron water goes over the rice just before serving.
Ingredients for 4 people
- 400 g basmati rice
- Salt
- A good pinch of Iranian saffron (about 20 to 30 threads)
- 2 to 3 ice cubes
- 4 tbsp oil or clarified butter
- 40 g butter
- For a yoghurt tahdig (optional): 2 tbsp plain yoghurt
Preparing the saffron: the ice cube method
Place the saffron threads on two or three ice cubes in a small bowl and let the ice melt slowly. As the ice melts, it gently draws out the colour and aroma of the saffron. The saffron water keeps for about a week in a closed jar in the fridge. If you are short of time, you can also steep the threads like tea in a little hot water. Read more in our guide What is saffron.
Method step by step
1. Wash and soak the rice
Rinse the rice in cold water until the water runs clear, then soak it for 1 to 2 hours in lightly salted water. The grains will stay long and fluffy.
2. Parboil the rice
Bring plenty of salted water to the boil, add the drained rice and cook for 6 to 8 minutes, until the grains are soft outside but still firm in the centre. Drain and rinse briefly with lukewarm water.
3. Prepare the crust
Heat the oil in the pot. For a yoghurt tahdig, mix two ladles of rice with the yoghurt and a spoonful of saffron water and spread it evenly over the bottom of the pot.
4. Layer and steam the rice
Pile the remaining rice loosely into a mound and poke a few holes down to the bottom with the handle of a wooden spoon. Dot with the butter. Wrap the lid in a clean tea towel, close tightly and cook for 5 minutes over medium heat, then 40 to 45 minutes over low heat.
5. Serve with saffron
Mix a few ladles of rice with the remaining saffron water until the grains are bright golden. Serve the white rice topped with the saffron rice, with pieces of tahdig on the side.
Tips for success
- Choose threads rather than powder: with threads, you can see what you are buying.
- Less is more: too much saffron makes the rice bitter.
- A heavy based pot spreads the heat evenly, so the tahdig turns golden rather than burnt.
- Store saffron away from light, dry and tightly closed.
Frequently asked questions
How much saffron do you need for rice?
For 400 g of rice, a good pinch is enough, about 20 to 30 threads. A 5 g tin is therefore enough for many dishes.
Why put saffron on ice cubes?
Slow melting releases colour and aroma gently. The saffron water then keeps for a week in the fridge and can be used for other dishes.
What is tahdig?
Tahdig means “bottom of the pot” in Persian. It is the crisp golden rice crust that forms during slow steaming and is highly prized in Iran.
Which rice should I use?
Long grain basmati rice works best, because the grains stay light and separate when steamed.
We deliver our Iranian saffron from Khorasan across Switzerland and to Liechtenstein in 1 to 2 working days.