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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. 5 stars
    This has become a staple in our house! Fairly easy, fairly quick, and definitely cheap. We have any leftover rice with eggs and green onions for breakfast! Thank you for your supportive tone to help remind us all that cooking should be enjoyable and not a contest!

    Reply

  2. 5 stars
    Just made this for dinner and it was DELICIOUS! I love that it’s an easy spin on a complicated recipe. Most of it was just waiting! I used a wide, shallow pan so my rice cooked a little quicker and caught in the middle slightly, so it turned upside down beautifully except for one small bit in the middle. But it looked and tasted amazing. Will definitely make it again! I fried off some courgette (zucchini) with the chickpea/spinach mix and served it with a mint and cucumber salad. Totally forgot I’d planned to scatter over some pomegranate seeds – I’ll try that next time. 🙂 BIG hit in our house with all, big and small.

    Reply

  3. 5 stars
    This was not only fun, but came out awesome! I had all of the ingredients in my pantry, except I substituted onion for shallots. And I also had some leftover hamburger which I crumbled on top of the chick peas! Wow!

    Reply

  4. HI, I’m about to try this. Just curious though, what is the reason for mixing part of the rice with yoghurt instead of all of it? Thank you

    Reply

    1. Hi Sin,
      The part that is mixed with rice really gets the nice crisp from being on the bottom and just isn’t necessary for all of the rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  5. 4 stars
    Recipe tastes great but the 1/4 cup of salt in the rice is unbearable. Entirely too salty and I didn’t even use the full amount. Otherwise, delicious recipe and I plan on making it again!

    Reply

    1. Hi Kristen! Yes, it is yogurt with a little olive oil and chives! Please let me know if you have any other questions! xTieghan

      Reply

  8. 5 stars
    I made this back during the weekend you posted it, and we loved it. I used broccoli in lieu of a green and it was delicious! Making it again tonight and already so excited. Thanks for your recipes Tieghan! I so look forward to every one you post.

    Reply

    1. Aw you are too kind!! I am so glad you have been loving my recipes and I hope you continue to Megan! Thank you! xTieghan

      Reply

      1. I just made this recipe turn out delicious best thing is I had all the ingredients at home ? I had it with a side of Greek yogurt

        Reply

  9. 5 stars
    I was finally able to purchase rice and I was hoarding the other ingredients until I had the rice. This was amazingly delicious. Buttery, savory, different textures. I loved everything!!! I shard the recipe with my sisters. Thank you for the perfect Sunday dinner. 🙂

    Reply

    1. Hi Susan! I am so glad this turned out so well for you! I hope your sisters love it just as much! Stay well! xTieghan

      Reply

  10. 4 stars
    This was really fun to make and came out great! I added some kale and cauliflower to the chickpeas, and didn’t have turmeric so I used cumin instead. My only gripe is it was a bit of a dry dish for me – if I make it again I think a creamy dill sauce would make it a home run!

    Reply

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

      Reply

  11. I am Persian and in my life time I have not seen this dish.
    Crispy rice yes very traditional, yours is all burn, sorry my dear it should look golden
    Light brown,
    We have the most amazing delicious Persian dish.

    Reply

    1. Hi Maria! Thank you for your comment. I am confused to what you are saying here… I was inspired by Persian cuisine for this recipe, I did not state that it is a traditional one. xTieghan

      Reply

  12. 5 stars
    I was looking for a recipe with pantry staples, and ended up with the best rice I’ve ever made! So simple and delicious, I know I’ll be making this for years to come. Love your blog and recipes so much!

    Reply

  13. This looks awesome! I’m currently gluten and dairy free and wondering if you have any suggestions as to how to make this recipe without the butter and yogurt? Let me know!! Thank you!!

    Reply

    1. Hi Cilo! I would suggest trying vegan butter / yogurt for this if you are able to! Please let me know! xTieghan

      Reply

  14. 2 stars
    This was one of the easier recipes to follow. However the salt quantity is way to much. I would suggest a tablespoon of salt at the max. I was able to salvage our meal by not adding salt to any of the other dishes and mixing tons of yogurt with the rice to make it more palatable.

    Reply

    1. Hi Bimal! I am sorry the salt was a bit overpowering for you.. I hope it ended up tasting good though! Please let me know if there is anything I can help you with! xTieghan

      Reply

  15. 5 stars
    Thank you for posting this pant meal at this time! I made this tonight and it was not only fun to make, but deeeeelicoous!! The crispy rice on top was my favorite part. So good! I used jasmine rice because that’s what I had, and it was perfect. In your picture, it looks like you have a geek yogurt sauce with some oil and chive. Is that a sauce you top it with? If so, where can I find the recipe? Thank you so much!!! <3

    Reply

    1. Hi Erin,
      I am so glad that you enjoyed the recipe! I just did a little greek yogurt with some olive oil:) Please let me know if you have any other questions! xTieghan

      Reply