Tahdig Persian crispy rice bottom

Technique for consistent tahdig

• Oil: Use enough oil (or a mix of oil and butter) to generously coat the bottom of the pot this is essential for deep, even browning ^[1][2].
• Heat curve: Start with medium-high heat to bring the oil to temperature, then immediately reduce to medium-low or low for the remainder of cooking. This initial blast creates the crust, while the low, slow finish prevents burning and ensures the rice steams through ^[1][2].
• Pot type: A nonstick pot is strongly recommended; it makes the tahdig release cleanly without sticking or tearing ^[1][2]. A heavy-bottomed pot (e.g., enameled cast iron) also helps distribute heat evenly ^[2].
• Additional tips: Parboil the rice first, drain, then layer it in the pot. Cover the lid with a clean kitchen towel to absorb steam, which keeps the top rice fluffy while the bottom crisps ^[1][2]. Let the tahdig rest for 5–10 minutes after cooking before inverting onto a plate ^[1].

LA Persian restaurants that explicitly menu tahdig as a side

• Shirin Persian Cuisine Their menu lists a “Tahdig” section with multiple options: Tahdig (Plain), Tahdig with Lavash, Tahdig with Potato, and Tahdig with Yogurt ^[3]. These are explicitly offered as standalone sides.
• Ayvān Restaurant Their menu includes a category called “Tahdig” with Tahdig (Plain), Tahdig with Lavash, Tahdig with Potato, and Tahdig with Yogurt ^[4]. These are also listed as separate side items.

Signature versions - Both Shirin and Ayvān offer the classic variants: plain, lavash-bottomed, potato-bottomed, and yogurt-bottomed ^[3][4]. No source indicates a unique house-special version beyond these four standard types.