The golden crust of rice fried at the bottom of the pot and turned out whole — the part everyone reaches for first.
What makes it tahdig
Parboiled basmati steamed slowly over oil and butter.
Often yoghurt, egg and saffron mixed into the bottom layer.
Turned out whole, crust side up.
Where it comes from
Tahdig means the bottom of the pot. It comes from the way Persian rice is cooked — parboiled, then steamed slowly over fat — and a good one, even and golden and in one piece, is a matter of pride. It's broken up and shared at the table, and there's rarely enough.
How it varies
Nan tahdig
Flatbread — lavash — laid in the bottom of the pot instead.