Tahdig
Fluffy saffron basmati with a golden, crunchy crust on the bottom. The part everyone fights over.
- Time1 hr 10
- LevelMedium
- Costabout £0.53 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice in cold water until it runs clear. Soak in cold water with 1 teaspoon of the salt for 30 minutes, then drain.
30 min - 2
Bring a large pan of water with the remaining salt to the boil. Add the rice and boil for 6 minutes until it is soft outside but still firm in the middle. Drain.
6 min - 3
Soak the saffron in the boiling water. Mix half of it with the egg, yoghurt and a big spoonful of rice.
- 4
Heat the oil and half the butter in a non stick pan. Spread the egg and rice mix over the base, then pile the rest of the rice on top in a mound. Poke a few holes with a spoon handle.
- 5
Drizzle over the rest of the saffron water and the remaining butter. Wrap the lid in a tea towel and cover. Cook on medium for 5 minutes, then low for 40 minutes, until the smell turns toasty.
45 min - 6
Rest off the heat for 5 minutes. Serve the white rice first, then turn out the crust golden side up and break it into pieces.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.