“Tahdig refers to the crunchy and crispy bottom layer of rice cooked in a pot. The formation of tahdig is a perfect symphony between the right temperature, the amount of oil, aromatic rice, length of time, right kind of pan, some experience and a little patience.”
I did half the amount of rice and used turmeric instead to get a similar golden colour. I was worried that this would ruin my pot but it was fine. I used a tea towel under the lid and did the last cook for 35 minutes.