Persian Rice Recipe

We wanted to share one of our most traditional dishes, Persian Rice with Tahdig (crispy rice/potatoes), presented by Sima Hakakian, a phenomenal chef who is not only a leader in floor covering but in the kitchen as well!


  • 3 cups long grain Basmati white rice
  • 1/2 cup vegetable oil
  • 1/4 teaspoon salt
  • 2 quarts water
  • 2 medium white potatoes, peeled and thinly sliced (1/4″ thick)
  • 1 teaspoon tumeric

  1. Boil the 2 quarts of water and add salt in a large stock pot, strongly advised to be Teflon for better tahdig
  2. Rinse the rice with water in a large bowl until the water runs clear (approximately 3 times or as close to clear as you can get it)
  3. Add rice to boiling water, boil for about 10 minutes or until rice is about half cooked
  4. Drain rice in colander
  5. In the pot pour in the 1/2 cup of oil (leaving a tablespoon for use later) and spread it around the bottom
  6. Add the teaspoon of tumeric to the pot, carefully place the thin slices of potatoes around the bottom of the pot (slices should not overlap)
  7. Pour the half-cooked rice into the pot covering the potatoes: try to make a nice mound in the middle and avoid piling it up on the sides as much as possible
  8. With the end of a wooden spoon, make holes in the mound of rice in 5-6 places spread evenly around
  9. Pour the remaining oil onto the rice, spreading it evenly around
  10. Cover the pot with a kitchen towel (or paper towel) to absorb the steam, place the pot’s lid on top of the towel
  11. Cook on very low heat and check in on the rice after about 15 minutes (do not stir)
  12. Cook rice until it’s done, about 30 minutes
  13. Try not to check it too often, as it needs to steam
  14. Enjoy!
Feel free to email us with any questions.  And please post your alternate versions and experiences below.
– J&S


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