30 Minute Caramelized Shallot Beef Ramen Noodles.
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.
(this is the rice after boiling)
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)
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.
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.
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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I tried the recipe today and veganized it by using soy yoghurt. As for the greens I had frozen kale on hand which was great. Although I didn´t manage to get such a dark, goldenbrown crust we really loved this dish. Even my picky eater 🙂
Thanks for the inspiration!
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
I love this easy way to make basmati rice. Our household always fights for the crispy rice as well and this makes REALLY yummy crispy rice. I use the Fage 5% yogurt and add a little extra. This with the Persian Inspired Stew are favorites.
AND ADDED SAFFRON to the butter mixture before adding the rice….SO GOOD!
Happy Sunday! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! xx
I added some tzatziki dip on mine and it was so good! Would definitely make again.
I am so glad to hear that this recipe was tasty for you and appreciate you giving it a try! xxT
This is delicious and super easy!
Hey! Thanks SO much for trying out this recipe, I hope you loved it! xxTieghan
Do you think I can use brown basmati rice for this? Looks so yummy
Hi Avery! Yes definitely, that would be delish! xTieghan
could you add spices to the rice as well? what would you recommend and how would I add them? thank you!!
Sure, you could use the same spices used with the chickpeas and just add to the rice when you mix with yogurt. Let me know if you give the recipe a try, I hope you love it! xTieghan
You don’t mention putting a lid on the pot; other recipes call for a lidded pot.So, lidded or unlidded, please?
You do not need to put a lid on the pot. Please let me know if you have any other questions! xTieghan
Have you tried a non-dairy version of this? What could I use instead of milk yogurt?
I would use a non-dairy yogurt. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi Tiegan, the rice is very crispy at the bottom is this how its supposed to be
Is there really 146g of salt in your recipe?
So sorry I am not sure where this measurement is coming from? Please let me know how I can help! xTieghan
My guess is that there is some confusion about the salted water.
The recipe calls for 1/4 cup of salt in the water. Please let me know if you have any other questions! xTieghan
This looks awesome! A perfect flavourful, colourful, tasty dinner recipe. I am very excited to try it making it this weekend. Thank you for the recipe!
Thanks so much Lauren, let me know how it turns out! xTieghan