Last Updated on 2 months by Neha Deshmukh

Authentic Persian Jeweled Rice Recipe – Saffron & Dill Tahdig

Introduction

Oh, Jeweled Rice! Or zereshk polo ba morgh as my grandmother called it. This isn’t just a rice dish; it’s a celebration on a plate. I first made this for a big family gathering, and honestly, the ‘oohs’ and ‘aahs’ over the golden, crispy tahdig (that’s the crusty bottom layer, and the best part!) made all the effort worthwhile. It looks impressive, but trust me, with a little patience, you can create this Persian masterpiece in your own kitchen. Let’s dive in!

Why You’ll Love This Recipe

This Saffron & Dill Tahdig is a feast for the eyes and the stomach. The fluffy, fragrant rice studded with herbs, the delicate saffron aroma, and that unbelievably crispy potato base… it’s a symphony of textures and flavors. It’s perfect for special occasions, but honestly, it’s special enough to make any weeknight feel a little more luxurious. Plus, it’s a fantastic way to impress your friends and family with a truly unique and delicious dish.

Ingredients

Here’s what you’ll need to create this Persian delight:

• 2 cups Basmati rice (approximately 300g)
• 1 cup fava beans or fresh pigeon peas
• 2.5 cups fresh dill leaves (or ¼ cup + 2 tbsp dried dill)
• 2 potatoes
• 3 tbsp oil
• 6 cups water
• 2 tbsp butter
• 10 saffron strands
• 2.5 tsp salt (for rice)
• Salt (for potatoes and saffron)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Basmati Rice: Choosing the Right Grain

Basmati is key here. Look for long-grain Basmati rice, preferably aged. Aged Basmati has a fluffier texture and a more pronounced aroma. I usually get mine from an Indian grocery store.

Fava Beans/Pigeon Peas: Fresh vs. Dried & Regional Variations

Traditionally, fava beans are used, but pigeon peas are a great substitute. Fresh is best, but frozen or dried work too! If using dried, soak them overnight. My aunt always adds a handful of barberries for a tart contrast – feel free to experiment!

Fresh Dill: Quantity & Dried Dill Substitution

Fresh dill is wonderful, but if you can’t find it, dried dill works in a pinch. Use about ¼ cup + 2 tbsp of dried dill for every 2.5 cups of fresh. Don’t skimp on the dill – it’s what gives this rice its signature “jeweled” look.

Saffron: Quality & Blooming Techniques

Saffron is the star of the show! Invest in good quality saffron strands – they’ll have a deeper color and more intense flavor. Blooming it in warm water releases its beautiful color and aroma. A pinch of sugar or salt helps to draw out the flavor.

Potatoes: Best Varieties for Tahdig

Waxy potatoes like Yukon Gold or red potatoes work best for the tahdig. They hold their shape well and get beautifully crispy. Russet potatoes can work, but they tend to fall apart more easily.

Oil & Butter: Traditional Choices & Their Impact

Traditionally, a neutral oil like vegetable or canola oil is used, along with butter for richness. The butter adds a lovely flavor to the tahdig.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, parboil your fava beans or pigeon peas until they’re tender but still hold their shape. While those are cooking, slice your potatoes into medium-thick rounds.
2. Rinse the Basmati rice under cold water until the water runs clear. Then, soak it in water for about 20 minutes. This helps the grains stay separate and fluffy.
3. While the rice soaks, crush your saffron strands with a tiny pinch of salt or sugar. Add 3 tablespoons of boiling water and let it steep – this is your saffron water.
4. Heat the oil in a non-stick pan (a heavy-bottomed pan is best!). Add 2 tablespoons of the saffron water and a pinch of salt. Arrange the potato slices to cover the bottom of the pan. Cook on low heat for about 5 minutes, until they start to lightly brown.
5. Now, layer the parboiled rice over the potatoes. Sprinkle with the cooked beans, then generously scatter the fresh dill. Repeat these layers – rice, beans, dill – ending with a final layer of rice.
6. Create little steam holes in the rice with the back of a ladle. This helps the steam escape and ensures even cooking.
7. Drizzle the remaining saffron water and dot with butter. Cover the pan tightly with a lid, and then wrap the lid with a clean cotton towel. This helps absorb excess steam and creates a perfect tahdig.
8. Cook for 5 minutes on medium heat, then reduce the heat to low and cook for another 45 minutes. Resist the urge to peek!

Expert Tips

Let’s make sure your Jeweled Rice is perfect!

Achieving the Perfect Tahdig (Crispy Rice)

Low and slow is the key! Don’t rush the tahdig. The low heat allows the potatoes to get beautifully golden and crispy without burning.

Rice Texture & Doneness

The rice should be fluffy and separate, not mushy. The parboiling step is crucial for achieving this texture.

Layering Techniques for Even Cooking

Evenly distribute the beans and dill throughout the layers. This ensures that every bite is full of flavor.

Saffron Water Preparation

Don’t skip the blooming step! It really brings out the saffron’s flavor and color.

Preventing Sticking

A good quality non-stick pan and wrapping the lid with a towel are your best friends when it comes to preventing sticking.

Variations

Want to make it your own? Here are a few ideas:

• Vegan Tahdig: Simply omit the butter and use a little extra oil.
• Gluten-Free Tahdig: This recipe is naturally gluten-free!
• Spice Level Adjustment (Adding a Touch of Heat): My friend Zara adds a pinch of cayenne pepper to the saffron water for a subtle kick.
• Festival Adaptations (Nowruz & Special Occasions): For Nowruz (Persian New Year), some families add dried barberries and slivered almonds for extra festivity.

Serving Suggestions

Jeweled Rice is delicious on its own, but it’s even better with…

• A flavorful tomato-based gravy (like a khoresh).
• A dollop of creamy yogurt.
• Grilled chicken or lamb.
• A simple salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. The tahdig might lose some of its crispness, but it will still be delicious!

FAQs

Got questions? I’ve got answers!

What is Tahdig and why is it so special?

Tahdig is the crispy, golden crust that forms at the bottom of the rice pot. It’s considered the most prized part of the dish and is often fought over!

Can I use other types of rice besides Basmati?

While you can, Basmati is really the best choice for authentic flavor and texture. Other long-grain rice varieties might work in a pinch, but the results won’t be quite the same.

How do I know when the rice is cooked through?

The rice should be tender and fluffy, with no hard grains. Gently fluff with a fork to check.

What can I serve with Jeweled Rice (besides gravy/yogurt)?

Grilled meats, stews, or even a simple cucumber and tomato salad all pair beautifully with Jeweled Rice.

Can I make this ahead of time?

You can parboil the rice and beans ahead of time, but it’s best to assemble and cook the dish just before serving for the best tahdig.

How do I prevent the rice from burning?

Low heat, a good non-stick pan, and wrapping the lid with a towel are your best defenses against burning.

What if I don’t have saffron? Are there any substitutes?

Saffron is unique, but if you absolutely can’t find it, a tiny pinch of turmeric can add a bit of color. However, it won’t replicate the flavor.