Crispy Iranian Rice with Saffron and Rose (Tahdig)

Our Crispy Iranian Rice with Saffron and Rose, also commonly referred to as Tahdig, helps you explore new cuisines and experiment with new cooking techniques. Combining traditional Iranian ingredients such as Saffron with the perfect blend of spices, including ground cinnamon, cumin, and cardamom, this dish elevates traditional rice recipes. 

The Round Dutch Oven’s versatility is on display in this recipe, beginning by simmering the rice until it is al’ dente. This versatile piece of cookware can then be used to soften the barberries before introducing the spices into the saffron water. The Dutch Oven is an excellent retainer of heat, providing superior heat retention at every turn until your crispy Iranian rice is ready to be served. 

Be sure to freshen up the pantry as our Crispy Iranian Rice with Saffron and Rose recipe is here to deliver the flavour. This recipe takes just over two hours to prepare, but could just be the side dish your table setting was missing, serving between eight and 10 people at a time. Here are all the ingredients and steps you need to follow before tackling this recipe!

Place the rice in a fine sieve and rinse thoroughly under cold water, rubbing the grains between your fingers, until the water runs clear.

Bring a large 5.3 L Round Dutch Oven of water to a boil and add the salt. Remove 1 tbsp (15 ml) of boiling water and combine with the saffron in a small bowl. Set aside.

Add the rice to the Round French Oven and simmer until starting to float to the top and very al dente, about 6 minutes. Drain, rinse and set aside.

In a 3.6 L Toughened Nonstick Pro Braiser, melt the butter and oil over medium heat. Add the barberries and cook for 2 minutes to soften. Remove with a slotted spoon and set aside. Add the cinnamon, cumin, cardamom and rose. Cook, stirring, for 1 minute. Add the saffron water and stir to combine. Set 2 tbsp (30 ml) of the spiced butter aside.

Swirl the Braiser around to coat the bottom and up the sides with the remaining spiced butter. Add half of the rice and half of the barberries, packing down very firmly with the back of a spoon. Add the remaining rice in a loose layer, away from the sides of the pot. Use the handle of a spoon to poke a few holes in the rice to allow steam to escape. Cook over medium heat for 15 minutes, until the sides are starting to brown. Drizzle with the reserved spiced butter. Place a few sheets of paper towel over the rice, securing it in place with the lid.

Cook over medium-low heat for 40 minutes, rotating the pot a quarter-turn every few minutes to ensure even cooking. Remove from the heat and let sit for 5 minutes.

Uncover the rice. Place a 35.5 cm Minimalist Serving Platter upside-down over the pot. Holding the Platter firmly in place, quickly flip everything over to release the rice from the pot onto the Platter.

Scatter the pistachios and remaining barberries over the rice and serve immediately.