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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!

overhead photo of Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas with spoon in rice

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.

par cooked rice in mesh sieve after boiling

(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.

overhead photo of rice in skillet

(this is the first yogurt coated layer of rice in skillet)

wooden spoon being inserted into rice to create holes

(inserting a wooden spoon into rice to create air pockets)

overhead photo of Crispy Persian Rice (Tahdig)

(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.

overhead photo of Spiced Golden Chickpeas in skillet

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.

overhead photo of Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas

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.

overhead photo of Spiced Golden Chickpeas in bowl

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.

side angled photo of Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas

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

overhead close up photo of Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas

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

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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.

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Ingredients

Golden Spiced Chickpeas

US Customary - Metric

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.
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Comments

  1. Hi Tieghan, I just tried your recipe for the tadig and spicy chickpeas and it was simply Wow! The only thing that i changed was that i placed the rice in greased pyrex dish,covered it with aluminium foil and baked it in the oven. Turned out golden crispy! Love your recipes. Thank you and Happy Easter.

    Reply

    1. Hi Fadia! I am so glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan

      Reply

  4. Made this tonight with the family. Had to substitute the yogurt with sour cream. Turned out perfect as written. Thanks for the delish recipe!

    Reply

  5. Hi! This looks amazing anf I am looking to try it tonight! Can you use microwavable basmati rice? Like the kind from Trader Joe’s? I have it already and am avoiding another grocery trip! Thanks in advance!

    Reply

    1. Hi Sarah,
      Yes you could use that. I would recommend making the rice ahead of time and putting it in the fridge. Col rice works best for this recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  6. 5 stars
    This was absolutely fabulous!! Even though I thought I was burning the rice and turned it off a little too soon. I can’t wait to try this again

    Reply

    1. Hi Chris! That is so great! Thank you so much for trying this! I hope you continue to love it! xTieghan

      Reply

  7. 5 stars
    This is so delicious!!! I actually ended up using day old rice and mixed it with the yogurt – it worked out great! And I used long grain rice too and that worked!
    Thank you for the recipe!!! Gosh I’d love to learn from you live!!! You are bringing me sanity during this tough time.
    Wish you all the best.
    Lydia

    Reply

    1. Thank you so much Lydia!! I am so glad this turned out so well for you! Thank you for trying it! xTieghan

      Reply

  8. Hi! I made this recipe the other night and it was perfect! I topped it with a fried egg, too. I just recently started following you and love all the recipes you have been posting – another one I tried recently was the cauliflower Mac and cheese (delicious) and my girls helped me make na’an just the other night (a huge family hit). Thanks so much for your creativity and yummy flavor combinations! Hope you have a great rest of the week!

    Reply

    1. Ooo yum! I am so glad both of these recipes turned out so amazing for you Rebekah! Thank you for trying them! I hope you continue to love some other recipes of mine! xTieghan

      Reply

  9. Both rice and chickpeas turned out perfectly crispy and flavorful! Thank you for the well, written directions!
    Cheers

    Reply

  10. 5 stars
    This turned out great, so tasty! Thanks for the recipe. How would you recommend reheating the rice? Had lots of leftovers #cookingforone

    Reply

    1. Hi Tammy,
      So glad you enjoyed the recipe! I would recommend toasting on the skillet to reheat! Thanks for trying the recipe! xTieghan

      Reply

  11. This recipe was SO good! I did burn my rice a little bit so I’d say trust your gut on when it seems done and don’t mound it too high. My stovetop may just be more powerful than most and I was afraid the non-yogurt mixed rice wouldn’t stick together, but it mostly did! The chickpea part really made it- I will double that part next time so there’s leftovers. My husband and I ate this amount easily in one sitting. It’s a salty and surprisingly filling “cheat” version if tahdig- totally recommend!! And to the haters here correcting the recipe- don’t knock it til you try it and BE NICE! 🙂

    Reply

    1. Hi Jenn! I am so glad you and your husband enjoyed this recipe! Thank you so much for trying it! xTieghan

      Reply

  12. After day dreaming about your Persian rice for over a week I finally made it! It was beyond good, my favorite rice recipe from now on. Both of my boys loved it, although the youngest said that I put way too much green stuff on mine compared to your picture??

    Reply

  14. 5 stars
    This recipe is PERFECT! I was concerned by the Spicy Golden Chickpeas because my husband is picky. However, he devoured it along with a second helping! I used jasmine rice because it was all I had, was great! Thank you for this recipe!

    Reply

  15. 4 stars
    Made this tonight exactly according to recipe, turned out delicious! I was skeptical on the amount of salt but truly, it worked out perfectly. It tasted salty after the initial cooking of the rice, but once it had time to toast up in the skillet the saltiness rounded out to a nice toasty flavoured rice. I have always loved Persian rice and never thought to make it but so very grateful for this easy to follow recipe! I might suggest adding a dollop of yogurt at the end as it can be a bit dry, but I used Siraccha and that did the trick too. I have made your recipes almost everyday this week – can’t wait for dinner tomorrow 🙂

    Reply

    1. Hi Michelle! I am so glad this recipe turned out so well for you! Thank you so much for trying it! I hope you have an amazing weekend! xTieghan

      Reply