Perfectly Cooked Basmati Rice with Crispy Potato Base – Iranian Style

Discover a foolproof method for cooking basmati rice so each grain is separate and fluffy. Inspired by my friend Leva from Iran, this economical and delicious technique uses sliced potatoes at the bottom of the pot to prevent sticking and create a golden, crispy layer known as “tahdig.” The potato crust is a prized delicacy, adding texture and flavor that complements the tender rice above.

🕒 Prep Time: 10 min

🍳 Cook Time: 45 min
🍽️ Servings: 4

🥄 Ingredients

1 cup basmati rice
4 tbsp melted butter
2 tbsp oil
1 medium potato
Salt, to taste

👩‍🍳 Instructions

Prepare the Rice:
Rinse basmati rice several times until water runs clear, removing excess starch.
Bring a large pot of salted water to a boil. Add rice and boil for exactly 8 minutes. The rice should be partially cooked but still firm in the center.
Drain rice in a sieve and rinse under cold water to stop cooking. Sprinkle lightly with salt.
Prepare the Potatoes and Layering:
In a heavy-bottomed pot, add oil and just enough water to create a thin layer (1-2 tablespoons).
Peel and slice the potato into thin rounds and arrange them in a single layer to cover the bottom of the pot.
Carefully mound the rice over the potato layer, shaping it into a mound that does not touch the sides of the pot.
Use the handle of a wooden spoon to poke 3 holes through the rice mound to allow steam to circulate.
Drizzle melted butter evenly over the top of the rice.
Cook the Rice:
Place the pot on the smallest burner setting. Cover the pot with a clean kitchen towel, then place the lid securely on top.
Turn the heat to high and cook for 1 minute until you hear sizzling sounds.
Immediately reduce the heat to the lowest setting and cook undisturbed for 35 minutes.
Finish and Serve:
Carefully remove the lid and towel. Invert the pot onto a large serving platter so the crispy potato crust is on top.
Serve the rice hot. It also tastes great at room temperature or chilled.

💡 Tips

Rinsing the rice thoroughly prevents stickiness and ensures fluffy grains.
The kitchen towel traps steam and prevents condensation from dripping back onto the rice.
The crispy potato layer is a beloved part of Persian cuisine — don’t skip it!
Use a heavy-bottomed pot for even heat distribution to avoid burning.

🎉 Perfect For

Authentic Persian and Middle Eastern meals
Special family dinners or gatherings
Anyone seeking perfectly fluffy rice with a crispy twist

📝 Final Thoughts

This Iranian-inspired basmati rice recipe guarantees beautifully separated grains and a crunchy potato crust that elevates any meal. With simple ingredients and a straightforward method, you can impress your guests with this classic, aromatic side dish.