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“Fully cooked basmati rice the Persian way with a light tadigh on the bottom. From My Persian Kitchen.”
1hr 5mins

Ingredients Nutrition


  1. Place rice in a large bowl.
  2. Rinse the rice under water until the water runs clear.
  3. Drain the rice and place in a large non-stick pot.
  4. Spread the rice along the bottom of the pot. Instead of measuring water into the pot, rest your index finger on the surface of the rice and fill the pot with water until it hits the middle of your finger (this should be the area where the major wrinkles in your finger meet at your finger's joint). This is a traditional Persian trick ;] The water used is a little more than two cups.
  5. Add salt to taste (about one teaspoon).
  6. Mix the rice and water well.
  7. Cook uncovered until the water is absorbed by the rice.
  8. Once the water is mostly absorbed, add canola oil.
  9. Stir gently.
  10. Turn heat to low and cook about 50 minutes, covered with a towel. You do this by placing a towel on top of the pot and covering it tightly with the lid.
  11. Take the pot of rice and flip it over on to a plate. There should be a nice crust of crispy rice (tadhigh) on top.
  12. To serve, cut through the tadigh in wedges.

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