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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
For all those asking about long grain rice, I made mine with white Basmati, and it turned out delicious. You will definitely need more butter/oil than the recipe calls for though (about 2-3 tbsp more in my case). I imagine with brown rice, you’d have to soak it for much longer or cook it for longer than this recipe calls for to reach al dente. As for the salt, I didn’t measure out the amount, but I used the amount I would for pasta (as salty as sea water). If you’re worried about salt, use less! Always easier to add salt than remove it, after the fact.
Long story short, this recipe is great and I suggest you TRY it and self-correct: every stove, salt, rice, pan, and chef are unique!
Hi Smita! I am so glad this turned out so well for you!! Thank you so much for trying it! xTieghan
Thank you so much for this pantry staple recipe! Keep them coming 🙂 Halfway through making it right now for myself and my husband for lunch as we WFH. Realizing my pan is prob a bit bigger than 10 inches, but assume it’ll just cook a bit quicker. Your recipes are such a light during this dark time! xoxo
Aw that is so sweet to hear! I am so glad this recipe turned out so well for you, Kaitlin! I hope you are doing well! xTieghan
For those people who asked if you could use long grain rice, the answer is NO. I tried it tonight and wasted nearly the last of my rice. ? When oh when will the stores have more rice?!?
Happy New Year for those who are celebrating!
Hi Lauren! I am sorry about that. Hopefully the grocery store restocks soon! Let me know if you have any questions! xTieghan
This turned out amazing! I burnt the rice in the middle, but that’s just a trial and error with my stove. Instead of chickpeas we used some ground venison. We will be making this again!
That is so great to hear! Thank you so much for trying this Abigail! xTieghan
Hey Teighan!
I love your site and I swear by your recipes but this one failed me! I used brown basmati rice and followed the instructions. But the rice never cooked. When you say aldente for the rice… should it be crunchy? Maybe that’s where I went wrong. Still love all your recipes though!!
Have a great day!
HI! Brown rice takes much longer to cook than white. My guess is that you needed to boil it longer. Next time try boiling the rrice for 15 minutes. It should be soft, but have a bite to it. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was amazing! It was so easy to make and turned out perfectly, but I definitely couldn’t get a nice picturesque flip. Delicious.
I am so glad you enjoyed it! Thank you Smita! xTieghan
Half cup of salt it way too much. This is nasty. Inedible. My wife nailed it on the technical aspects. But this is a Garbage recipe.
Hi Ken! I am sorry this did not turn out well for you. Please let me know if I could help you make this better in anyway. xTieghan
This is my favorite part of Persian food! I can’t get enough of crispy rice. And you’re totally right–this is exactly the kind of comfort food we all deserve after this crazy, craaaaazy week.
Yes!! I hope you love this recipe, Ala! Please let me know if you try it! Thank you! xTieghan
This is one of my favorite dishes…while I haven’t made this version..I learned from a Persian friend when I was living in the Middle East. She made it in a single big pot ( without transfering to skillet)..and put a lid wrapped in a dish towel on the pot..and then, the most important..a rock on top of the lid to keep it tightly fitted. ? it is always really challenging to achieve the crispy layer on the bottom without burning ..I’m excited to fry this method! I love your blog! – Cooking away the quarantine in Utah!
I am so glad you already love this dish and I hope you enjoy my version as well! Let me know how it turns out for you! xTieghan
I have had tahdig before with shredded chicken mixed into the rice- any suggestions on how to incorporate that? Thank you for all your posting during this stressful time! Recipes that are easy to make at home with easy to find ingredients (or at least what we have on hand) makes the day brighter. Thanks Tieghan!
Hey Katie! I would stir the shredded chicken into the rice that does not get coated in yogurt. That will be great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
omg that crust on the rice!!!!
Right?! I hope you try this Ruth! Let me know if you do! xTieghan
This look so fresh and delecious.Thank you so much for sharing with us.
Thank you for trying it Mohan! I am glad it turned out well for you! xTieghan
This recipe turned out great with so much flavor! I love the addition of the chickpeas and greens. I didn’t see where to add the herbs but after I was done, I read in Samin Nosrat‘s recipe that dill is added to the rice before cooking. I’m sure that would be great. Instead I put a thin layer of herbs on the plate below the inverted rice cake/pie. I also mixed in a bit of the herbs with the yogurt I served as a garnish. Delicious and just in time for Persian New Year!
Hi Marlaice! I am so glad this recipe turned out so well for you!! Thank you so much for trying it! xTieghan
Oh my garsh! This recipe is amazing! Thankfully I had all the ingredients to make this. It’s something different and delicious! I used the coconut milk instead of yogurt so my version was vegan. So great! Thank you so much TIeghan for continuing to give us amazing recipes during this crazy time! I needed a distraction today. Nothing is more comforting than the smell of great food prepared with love. I am so grateful for you!
Yes!! I am so glad you loved this Paige! Thank you so much for trying it! xTieghan
Hey Tieghan,
I LOVE this rice recipe and have been wanting to make Persian rice since I saw Food52’s post! The additional yogurt layer is brilliant. Have you seen Samin’s Salt, Fat, Acid, Heat show on Netflix? I haven’t gotten around to it yet but it looks good!
Haha I love all of your rice recipes and need to choose which one to make (always an issue with your recipes? but I guess a good problem to have).
I hope you’re staying happy and healthy with all of the news. My university graduation ceremony has been postponed until further notice and I’m having to spend my last semester at home?. But it’s ok, I’ll have other graduations (I got into grad school. Yay!).
Stay safe and sending you positive thoughts.
I am so glad you are loving this one, you should definitely try it! Also, I have not yet! Congratulations on grad school! At least you are staying positive! xTieghan