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This Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas is the perfect pantry staple recipe. Basmati rice is pan-cooked until a crispy crust has formed on the bottom. Once turned out onto a plate, the top layer has crunchy rice, but underneath is perfectly cooked, deliciously soft and fluffy rice. Top this Persian rice with spiced, extra crispy golden chickpeas, and a dollop of creamy yogurt. Comfort food that uses all pantry staples yet is still healthy(ish), simple, and delicious!
Sure, it’s only Wednesday, but it has been quite the week. Things seem to change on an almost hourly basis, but I’m trying to stay positive over here. It helps that I’m sharing a recipe that I’m really excited about. This rice is hands downs one of my favorites. It probably actually is my mom and Asher’s favorite, at least of the month, those two can easily survive off of rice.
It’s comfort food, it’s easy, and oh my gosh, it is so good, and so simple!
Like many of you, our grocery store produce sections have been kind of bare. We’re also very much avoiding leaving the house, and only heading out for necessities, which obviously can be difficult. I’m sure you can relate. But here’s what I will say. It can be challenging working with what I have on hand, but sometimes challenges lead to great things.
Case in point, this crispy Persian inspired rice. It’s not a recipe I’d planned on making, but it’s a recipe I’m so happy I made. So, while times are tough and things are uncertain, I’m doing what I can to make the best with what I got.
Literally.
(this is the rice after boiling)
So the inspiration?
A while back I came across this recipe created by the author of the ever so popular Salt Fat Acid Heat, Samin Nosrat. I’m sure many of you know of her and her incredible recipes. This rice is beyond good. I used her method, and in turn, I got this beautiful Persian rice, or Tahdig.
I tried not to change too much about the actual process of making the rice. I did, however, decide to add a little crispy chickpea topping to make this more of a meal.
Very ideal for pantry cooking.
(this is the first yogurt coated layer of rice in skillet)
(inserting a wooden spoon into rice to create air pockets)
(rice after inverting onto a serving plate)
Here is how you make crispy Persian pice (Tahdig).
This starts out just like cooking pasta, you’ll boil the rice with plenty of salt until just al dente. This only takes six or so minutes.
Now, drain the rice and rinse with cold water to stop the cooking. The rice will finish cooking in the skillet.
The next step is key, remove a portion of the rice and mix with a bit of plain yogurt. This isn’t the traditional method of cooking a true Tahdig, but it will help to ensure that you get a crispy top layer of rice. If you’re vegan, you can use an equal amount of coconut cream or coconut yogurt.
OK. Now, grab a seasoned cast iron skillet or non-stick skillet. Melt a little butter with a little oil. Add that yogurt coated rice in an even layer, then pile on the remaining rice. Cook this over medium heat until a nice crust begins to form. The key to getting an evenly browned crust is to rotate the skillet a quarter turn about every 5 minutes. It’s a little tedious, but it does help to get an evenly browned crust instead of a crust that’s browned on one side and burnt on the other.
Once the rice has cooked fifteen minutes, turn the heat to low and let it cook another fifteen minutes or so, until the rice is cooked through and you see that a nice golden crust has formed on the edges.
Flip the rice out and done. You should have a deep golden crust with fluffy, perfectly buttery, and perfectly salted rice underneath. It’s PRETTY…and it’s SO GOOD.
But wait, while the rice cooks…
Make the chickpeas. Trust me, you do need the chickpeas. They add not only heartiness, but they also add plenty of good flavor. They’re salty, savory, and just a little hard to stop eating. Kind of like a healthier chip with the addition of crispy shallots and toasty sesame seeds.
I stirred in the fresh spinach that I had on hand, but you guys can use whatever greens or vegetables that you have. Kale, chard, or even chopped broccoli would all be great.
My notes to you…
While this rice might look intimidating, it’s actually really easy. The first time you make this you will be nervous and your rice may not come out all in one piece. This is OK. I promise.
Please, please, just trust me here and do not stress. It’s going to be delicious no matter what it ends up looking like, you just need to ditch the fear and give this a try.
You will LOVE IT! And if you need a helpful video, I recommend this one. And? I plan to make this on my Instagram stories as well, so look out for that today. Until then, gather up the ingredients and plan to make some crispy Persian rice for dinner tonight. It’s going to fun and it’s going to be delicious.
FAQ:
How do I know the crust is ready to flip?
Look for deep golden edges, a toasty-butter aroma, and a gentle crackle. Loosen the sides; if the crust slides as one piece, you’re set.
My rice is gummy—what went wrong?
Usually it’s under-rinsed rice or overcooking in too much water. Rinse until the water runs mostly clear and stop cooking when the grain is tender outside but still a touch firm inside.
Can I make this without saffron?
Yes—skip it or use a pinch of turmeric for color, knowing the flavor will be less floral and a bit earthier. Finish with fresh herbs and lemon to brighten.
What pan works best?
A well-seasoned cast-iron or a heavy nonstick skillet gives the most reliable release. Avoid very thin pans, which brown unevenly.
Looking for other pantry recipes? Check out this post with over twenty plus.
Looking for other rice dishes? Here are a few of my favorites…
Creamy Golden Rice with Spiced Chickpeas
Persian Herb and Chickpea Stew with Rice
Coconut Sweet Potato Lentil Soup with Rice
If you make this crispy Persian rice (tahdig) with spiced golden chickpeas, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas
Servings: 4
Calories Per Serving: 962 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 cups basmati rice (but please use what you have on hand during this time!)
- kosher salt
- 3 tablespoons plain yogurt
- 3 tablespoons salted butter
- 3 tablespoons extra virgin olive oil
- 1/2 cup fresh mint or cilantro
Golden Spiced Chickpeas
- 1/4 cup extra virgin olive oil
- 1 (16 ounce) can chickpeas drained and patted dry
- 2-4 cloves garlic, thinly sliced or smashed
- 2 shallots, thinly sliced
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 pinch crushed red pepper flakes
- 2 tablespoons raw sesame seeds
- 2 cups roughly torn greens, such as kale, chard, or spinach
Instructions
- 1. Bring 6 cups of water and about 1/4 cup salt to a boil in a large pot. It seems like a lot of salt, it's not, trust me. 2. Rinse the rise under water. Once the water is boiling, add the rice, and stir. Cook, stirring occasionally until al dente, about 6 to 8 minutes. Drain into a sieve and rinse with cold water to stop the cooking. 3. In a bowl, combine 1 1/2 cups of the rice with the yogurt. 4. Melt together the butter and oil in a 10-inch skillet set over medium heat. When the butter melts, add the yogurt coated rice and level it out with the back of your spoon. Pile the remaining rice into the pan, mounding it toward the center. Using the handle of a wooden spoon, gently dig 5-6 holes into the rice down to the bottom of the skillet. There should be enough oil in the pan so that you can see it bubbling up the sides. Add oil if needed. 5. Cook the rice over medium heat, turning the pan a quarter turn every 5 minutes to ensure even browning. Cook until you start to see a golden crust begin to form at the sides of the pan, about 15 minutes. Then reduce the heat to low and continue cooking another 15 to 20 minutes. The edges of the crust should be golden, 35-40 minutes total. 6. Meanwhile, make the chickpeas. Heat a large, high sided skillet over medium heat. Add the oil, chickpeas, garlic, shallots, turmeric, paprika, a pinch of red pepper flakes, and salt. Cook, stirring occasionally until the chickpeas are crisped all over, about 8-10 minutes. Add the sesame seeds and greens, tossing to combine. Cook 2 minutes, until toasted, remove from the heat. 7. Run a spatula along the edges of the pan to release the rice. Carefully flip the rice onto a platter. Serve topped with chickpeas, fresh cilantro, or mint.
Notes
Tip: If your rice doesn’t come out in one piece, please do not stress, just scoop out the rice as is, and serve. It's going to be delicious no matter what.
Note: Persian Rice adapted from Food 52.
This post was originally published on March 18, 2020
Can I use coconut milk instead of yogurt?
Hi! Yes, coconut milk will work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This looks great, and I’ve been meaning to make this recipe for a while. Can you sub buttermilk for the yogurt maybe? I used up the last of mine yesterday and want to use what I have on hand. Thanks!
Looks great, and I have been wanting to try this recipe for a while. Could buttermilk be used as a yogurt sub? I used up the last of mine yesterday and don’t feel like I can justify a run to the grocery for more right now.
Hey Erica! I have not tested that, but I think it could work well. Great idea!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
**8thly**, it worked fine for me and came out excellent and probably will for most everyone. It’s on the table now being devoured as a delicious side to a Mediterranean pomegranate chicken dish. (Just wanted to check in and say so.) Thanks for this simple yet successful dish. Your recipe is “all right” in my book. 😉
Hi Aline! I am so so glad this turned out well for you! Thank you so much for trying it! xTieghan
Thank you so much for this recipe. Other than the greens, I already have all the ingredients. Or at least easy subs. At this time when social distancing is priority, I appreciate you giving us new recipes to keep things interesting.
I am so glad you enjoyed this recipe, Megan! I also hope the social distancing is going well for you! xTieghan
Will this work with regular rice or brown which is what I have on hand? Might be all I can get!…I already have lots of chickpeas on hand, there were no beans to buy haha
Hey Leslie!! I have not tested this with long grain rice, but I would imagine it would work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you and stay well!! xTieghan
Will this work with regular long grain rice which is what I have on hand? Might be all I can get!…I already have lots of chickpeas on hand, there were no beans to buy haha
Hey Leslie!! I have not tested this with long grain rice, but I would imagine it would work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you and stay well!! xTieghan
You rice recipe is all wrong. First of all, properly cooked rice takes an absolute minimum of 1 hr. I cook mine 1.5 hours regularly. Secondly. you only want high temps under the rice for about 5 minutes, then turn to low and let cook. Thirdly, you have to soak the rice and wash out the starch for at least 2 hours ahead of time. Fourthly, you need to add a few tablespoons of water to the oil before you put the rice in. 5th, all this can be done without the yogurt. 6th, when done, you cover the pan with a plate and turn it upside down. 7th, you put a towel under the lid and seal it tightly over the pan. There are other subtleties, but I can tell you that it is not all that easy and requires a lot of attention, especially deciding when the boiling rice is al dente. And never boil it hard, a soft simmer is best, otherwise the rice could fracture.
Hey Michael, if the recipe is not for you simply don’t use it. It works perfectly for me every single time and most important, it’s delicious!! Really hoping you have a nice day. Best, Tieghan
Tieghan – thanks for what you do. Please know that you are making a difference, your words are kind and real and make people happy. Be well.
Thank you Mary! That means so much! xTieghan
I watched Samin Nosrat make this in Salt, Fat, Acid, Heat and was amazed but figured I would never make it because it seemed so complicated. But you’ve changed my mind! What a great dish to make with basic ingredients. Thanks for this!
Thank you so much Kim! I am so glad you enjoyed this! xTieghan
Omg I am actually so pumped to try this!! So unique!
Also, I gave up Instagram for Lent and am DYING not watching your cooking videos, ugh.
Such a great idea though! I can’t wait until you can watch them! Thank you so much Erin! xTieghan
Can’t wait to try this! We make rice with tahdig all the time–my husband is Persian so cooking rice this way is the only method we use. Never thought of putting it in a skillet with yogurt. We always add a bit of oil to the rice pan and then top with thinly sliced potatoes or a corn or flour tortilla before adding the rice back in. I like the idea of the skillet because we’ll get more tahdig since everyone will now get a bigger portion.
Wow that is so great! I hope this turns out amazing for you! Let me know! xTieghan
While hunkering down and using pantry ingredients – will this work with regular long grain rice which is what I have on hand?
We will get through this all as long as we minimize contact – that will help stop the spread. And, find the beauty and humor in the everyday things – that helps minimize stress.
Hey Carol, I have not tested this with long grain rice, but I would imagine it would work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you and stay well!! xTieghan
Hi Tieghan,
Looks so yummy. Any suggestions for a substitution for chickpeas? I love them but they don’t agree with me in quantity. Love your food! Stay healthy and safe.
Hey Karen! You can use a bean you do love or what about cubed chicken breast? Or even cubed halloumi cheese? Either would be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi Tieghan,
You might not be aware, but the timing of this recipe couldn’t be more perfect. This Persian rice dish is a staple in Iranian food, but it’s extra special this week as tomorrow (Thursday, March 19) is Nowruz, the Persian New Year which is celebrated by Persians the world over :). Thank you for introducing some more global influences in your creations. During this time of heightened fear and concern, things that bring us closer together (like food!) can never be underestimated.
I am so glad I posted this at the right time! And thank you for the background knowledge! I hope you have an amazing week Andrea! xTieghan