For a perfect golden and crispy tahdig, choose a non-stick or well-seasoned cast iron pot to prevent sticking. Spread sufficient butter or oil and the rice mixture evenly for uniform crispiness. Cook tahdig over low to medium heat for 30 to 45 minutes, watching carefully to avoid burning. Position the pot appropriately for even heat distribution. Place a damp kitchen towel between the pot and lid to absorb excess steam. Carefully loosen the edges with a spatula to release the crust easily.