In Persian cuisine, the crispy rice crust at the bottom of a pot is called tahdig.
The word combines Persian terms meaning “bottom of the pot.” Cooks deliberately create this golden layer by placing rice, bread, potato, or another ingredient beneath steamed rice and allowing it to fry gently in oil or butter. The result is prized for its crisp texture and rich flavor.
Tahdig is usually served alongside the softer rice above it, rather than mixed through the dish. Rice-based meals such as chelow and polo commonly produce it, although the exact technique varies between households and regions.
Tahchin, a separate Persian rice dish, can also develop a crisp outer layer, but tahchin is a molded preparation bound with yogurt and egg. Tahdig specifically refers to the crust itself, so the terms are related but not interchangeable.