Tah Dig (Persian Rice)

Recipe: Tah Dig (Persian Rice)


  • 4 Cups Water
  • 1 Cup Long Grain Rice (Basmati or other)
  • 1/2 Cup Plain 2% Greek Yogurt
  • 1 Teaspoon Kosher Salt
  • 1/8 Teaspoon Crushed Saffron
  • 1 1/2 Tablespoons Unsalted Butter
  • 2 Teaspoons Vegtable Oil


  1. Bring water to boil.
  2. Reduce heat to medium high.
  3. Add rice.
  4. Cook rice for 10 minutes.
  5. Drain.
  6. Rinse with cold water and drain.
  7. Combine yogurt, salt and saffron.
  8. Add rice to yogurt mix and mix through.
  9. Melt butter in a non stick saucepan over low to medium heat.
  10. Add oil to butter and coat pan.
  11. Reduce heat to low / medium-low.
  12. Add rice to pan, packing rice down lightly.
  13. Wrap a dry dishtowel around the lid and cover.
  14. Cook for 20 to 25 minutes without stirring.
  15. Rice is done when tender on top and a golden crust has formed on the bottom.
  16. Loosen the rice crust with a spatula and invert onto a plate so the crust is face up.
  17. Cut into wedges and serve.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 6

Culinary tradition: Middle Eastern

Microformatting by hRecipe.

Permanent link to this article: https://cookbook.atlow.org/2012/08/22/tah-dig-persian-rice/