This is what happens when fried rice and tahdig stop arguing over who gets the last word and, for once, agree to share the stage.
On one side, you have the familiar seduction of fried rice: savory sauce, seared vegetables, heat, umami, steak, mushrooms with that lacquered sheen. On the other, the discipline of Persian rice cookery — patient, precise, and rewarded by that coveted bottom layer: golden, crisp, almost ceremonial in its crackle when turned out.
What emerges is more than a mash-up. It’s a composed dish. Comforting, yes, but with a sense of occasion. The kind of meal that begins as a practical idea — something clever to do with what’s in the fridge — and ends up feeling strangely grand, as though it had always intended to be served as an event.
The key here is restraint: don’t overcook the rice early, don’t overcook the vegetables, and protect the tahdig layer from anything wet. Let the second cook do the heavy lifting.
2 cups jasmine rice
Water for rice cooking (use 1.25 cups water as written)
Salt, to taste
3 carrots, rough chopped
2 bushels broccoli, rough chopped
Crimini mushrooms, chopped/sliced
Oyster mushrooms (reserve for topping)
2 garleeks (use as aromatic greens/allium; rough chopped)
1 bushel kale, chopped
1-inch ginger, grated or minced
1 jalapeño, chopped
1 serrano, chopped
1 bulb garlic, grated/minced
1/4 cup soy sauce
2 tbsp chili sauce
Olive oil, as needed
Sesame oil, to finish
Butter (for tahdig pot/rice cooker)
2 x 6 oz wagyu steaks
Salt + pepper, to taste
Teriyaki sauce, for glaze
Oyster mushrooms (cooked and used as topping)
1 egg yolk per serving (optional but recommended for the “fried rice” vibe)
Sesame seeds
Green onion, sliced
This recipe is a two-cook rice process:
First cook = partially cook jasmine rice
Sauce absorption + veggie mix
Final cook = steam + crisp into tahdig
Do not fully steam the rice on the first cook (it finishes later)
Cook vegetables separately so they stay vibrant and don’t release too much water into the tahdig
Reserve plain/sauce-only rice (no veggies) for the bottom crispy layer
Keep the tahdig layer drier than the top layers
Towel-wrapped lid = catches steam so the top doesn’t rain back down and soften your crust
You want the rice partially cooked so it can finish during the tahdig stage without turning mushy.
Rinse the jasmine rice until the water runs mostly clear.
Cook with 1.25 cups water and a pinch of salt.
Cook only until halfway done / par-cooked (the grains should still have firmness in the center).
Do not steam it fully at this stage.
If your rice cooker auto-finishes too aggressively, stop it early and check texture.
The rice should feel underdone because it still has a full second cook.
Cooling releases excess steam and prevents the grains from overcooking while you prep the rest.
Spread the par-cooked rice onto a sheet pan.
Draw lines through it with a spatula/spoon to release steam and help it cool faster.
Let it cool until warm (not piping hot).
This step keeps your grains more separate and helps them absorb sauce without breaking.
Each vegetable releases moisture at a different rate. Cooking separately keeps the final rice from getting soggy.
Rough chop all vegetables.
Heat a wok (or large pan) with a little olive oil.
Lightly sear/cook each vegetable separately:
carrots
broccoli
crimini mushrooms
kale
garleeks
jalapeño + serrano
Oyster Mushrooms
Cook just until lightly seared / slightly tender.
Do not fully cook them through — they will steam later during the tahdig cook.
Keep oyster mushrooms separate and cook them well for topping later (more color, more texture).
Work in batches and don’t crowd the pan.
Salt lightly as you go (remember soy sauce is coming later).
For mushrooms: let them sit before stirring so they actually brown.
The steak gets sliced and added on top at the end, so you want a hard sear and a glossy finish.
Salt the steaks and let them come closer to room temp.
Pat very dry (important for a hard sear).
Sear on high heat 2–3 minutes per side (depending on thickness).
Baste/glaze with teriyaki sauce near the end.
Remove and rest before slicing.
Glaze at the end so the sugars in the teriyaki don’t burn too early.
Let the steak rest at least 8–10 minutes before slicing so juices stay in the meat, not on the rice.
You want the rice to absorb flavor without turning into a wet stir-fry.
In a large pan over low heat, add oil (you mention garlic oil — use garlic-infused oil here if you have it).
Add the cooled rice in batches.
Add soy sauce and chili sauce.
Finish with a small drizzle of sesame oil.
Toss gently just until the rice absorbs the sauce.
You’re not making final fried rice here — you’re just seasoning and lightly coating the rice.
Add sauce gradually. You can always add more, but wet rice will ruin your tahdig texture.
Taste for seasoning here: the rice should be savory but not overly salty (it concentrates slightly in the final cook).
Save 2 cups of rice without any veggies for the tahdig base.
Mix the remaining rice with the cooked vegetables (except the oyster mushrooms, which stay as topping).
Vegetables on the bottom layer can burn, leak moisture, and prevent a proper crispy crust.
Add butter + olive oil + a small splash of water to the bottom of the pot/rice cooker.
Add the reserved veg-less rice first to form the bottom tahdig layer.
Gently stack the rest of the rice + vegetable mixture on top.
Shape into a loose mound (don’t pack it down hard).
Cover the lid with a clean kitchen towel and place it on the pot.
Cook on medium heat for 30–40 minutes.
Cook according to your Persian rice cooker instructions/settings.
The bottom layer should be lightly coated in fat so it crisps, not dries out.
If using stovetop, you should hear a gentle sizzle — not aggressive frying.
If it smells like burning, reduce heat immediately.
Let it rest 5–10 minutes after cooking before unmolding (the crust sets as it cools slightly).
Pan-sear oyster mushrooms until golden and lightly crisp at the edges.
Season with salt and pepper.
Set aside for topping.
Oyster mushrooms are best when cooked a little harder than the other veg here — they give contrast against the soft rice and steak.
Slice the rested steak.
Plate the tahdig fried rice.
Top with:
sliced wagyu steak
oyster mushrooms
egg yolk (optional, for the “egg” part of fried rice)
sesame seeds
green onion
If using egg yolk, add it right before serving while the rice is hot so it turns into a glossy sauce when mixed in.
First cook went too far
Veg released too much moisture
Too much sauce added
Spread rice out to cool longer before assembly
Use less sauce next time
Cook veg a little harder / drier before mixing
Not enough fat at bottom
Heat too low
Bottom layer had veggies/moisture
Use a little more butter/oil
Keep bottom layer plain rice only
Extend cook time slightly on low-medium heat
Heat too high
Pot too thin
Too much sugar-heavy sauce reached bottom
Lower heat and use a heavier pot
Keep seasoned veggie rice away from bottom layer
Add a tiny splash of water + fat to base before layering
Chili crisp drizzle
Lime wedge for brightness
Crispy garlic chips
Furikake (for extra umami + sesame)
Pickled onions or quick cucumber for acid contrast
Soft scramble eggs separately and top the rice
Or add a jammy egg if you want less “saucey” finish
This is one of those dishes that feels like a remix but still respects both sides of what makes it great. You get the wok-y comfort and savory punch of fried rice, but the tahdig gives it structure, texture, and that little dramatic moment when the crispy bottom hits the plate.
It’s cozy, it’s a flex, and it’s honestly such a good way to make rice feel exciting again.
If you make it, don’t skip the oyster mushroom topping and don’t be shy with that egg yolk moment.
— Sol

