Place the rice in a large bowl and rinse under cold water several times until the water runs clear. This removes excess starch, helping the grains stay separate during cooking. Soak the rice in cold water for 30 minutes before draining well.

Bring a large pot of salted water to a rolling boil. Add the soaked rice and cook for 6 to 7 minutes until the grains are slightly tender but still firm inside. Drain immediately and rinse gently with warm water to stop further cooking.

Bloom the crushed saffron in 2 tablespoons of hot water. Let it sit for at least 10 minutes to release its deep golden colour and aroma. This saffron water will be used to flavour the tahdig layer.

In a heavy bottomed non-stick pot, melt 2 tablespoons of butter with 3 tablespoons of vegetable oil over medium heat. Swirl the pot to coat the base evenly. For a potato tahdig, arrange thin potato slices across the bottom before adding rice.

Spoon a small portion of rice into a bowl and mix it with the saffron water. This mixture will form the golden crust. Spread it evenly over the bottom of the pot, covering the potato slices if used. Gently pile the remaining rice on top, forming a slight dome shape. Avoid pressing down too firmly to allow steam circulation.

Using the handle of a spoon, make a few holes in the rice mound to help the steam escape. Wrap the pot lid in a clean tea towel to catch condensation, then cover tightly.

Place the pot over medium to high heat for 10 minutes to create the crust. You should hear a gentle sizzling sound. Then reduce the heat to low and let it cook for another 30 to 40 minutes, allowing the rice to steam fully while the bottom crisps beautifully.

Once done, tilt the pot slightly and listen for a hollow crackle, a sign that the tahdig has formed. The aroma will be nutty and rich, with a hint of saffron.

Turn off the heat and let the pot rest for 5 minutes. Place a serving plate over the pot and quickly invert it to reveal the golden crust on top. If the tahdig doesn’t release easily, warm the pot briefly to loosen it.

Serve hot, either as a side dish or the main star of your meal. Tahdig pairs perfectly with Persian stews like Ghormeh Sabzi or chicken kebabs. The combination of textures makes every bite memorable.