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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)
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.
What an awesome dish! Cooked it with Tandoori Chicken and a caprese salad. Kinda of a tour of the mediterranean.
Simply awesome!
But I always expect Teigans recipes to work. Because they do.
Thanks Tiegan
Hey Tammy,
Awesome!! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have a great weekend:) xxTieghan
Wow I’d love to make this! I couldn’t help noticing your lovely vintage utensils!!!
Thanks so much Elisabeth!!
Perfect quick recipe for our vegetarian foster children to make in their foster care group.Thank you!
Thanks so much Annette! xTieghan
This looks amazing. I’m gonna have to save it for a carb cheat day!!!
I hope you love the recipe!! xTieghan
Do you think you could do this with cauliflower rice??
Hey Patti,
I have never tested this with cauliflower rice, but you can certainly give it a try! I hope you love the recipe, please let me know how it turns out! xTieghan
I followed this recipe using brown basmati rice, but the rice was incredibly undercooked and oversalted. After 8 minutes of boiling it was nowhere near cooked, so I boiled it for 25 minutes and still the rice did not cook properly. Browned fine in the pan but was so undercooked from the boiling process. Maybe this was because of the high salt content? Honestly, I have no idea, not sure where I went wrong but it was a huge disappointment! Would love to know what to change to make this work in the future.
Hey Nicole,
So sorry to hear this! Unfortunately brown rice cooks way differently than white rice. Next time, try using white basmati rice! xTieghan
Absolutely delicious! Personally, I am a big fan of rice. I love all types of rice and different dishes prepared with it. This crispy Persian rice with chickpeas is going to be a new addition to my menu. Thanks a lot for the recipe.
Hey Lauren,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Such a fun new recipe. Tasty but incredibly rich. I would cut back on the oil/butter next time because it was a little too much for us.
We liked it topped with vegan plain yogurt and hot sauce!
Hey Kayla,
I am so glad you enjoyed the recipe, thanks so much for making it! xTieghan
AMAZING!!!
Thanks so much! xTieghan
making this now. can’t wait!
Hope you love the recipe! Happy New Year! xTieghan
I understand when you list calories it’s just an estimate but if you enter this into a nutritional app it comes to almost 600 calories per serving. Not sure how you got 233
Hi Felicia! I will check it again! Thank you. xTieghan
What a beautiful interpretation on persian rice. I love that I’m seeing the food I grew up eating used in so many different ways. Keep you posts coming
Just to clarify, tahdig is only the crisp portion on the bottom. The rice itself is chello or pollo, depending on how it is cooked. So this rice would be would be Chello with Tahdig, as the rice was parboiled before steaming.
Thank you so much, Kim! I am really glad you like this and I hope you try it! xTieghan
Hi,
With respect, please change your language regarding the volume of salt. You could say “1/4 cup kosher salt or 3 tablespoons table salt” or “salt to taste”. Because your wording “It seems like a lot of salt, it’s not, trust me.” I ignored my better angels and cooked this recipe into a brackish mess, tasting like something off the ocean floor. Others in the comments have made the same mistake. Please amend or qualify your recipe.
Thanks,
Hi! I am really sorry about that! I will update! xTieghan
I just made this and it turned out great! We are trying to cook more plant-based and my picky husband loved it! Instead of yogurt since I didn’t have any, I lined the pan with thin sliced potatoes and added saffron to the rice (from having had this at a Persian friend’s home). We will be making this again, thank you! PS- I realized after making it, that using butter was not plant-based…we continue to be a work in progress. And that butter makes it tasty! ?
Hi Michelle! I am so glad this turned out so amazing for you!! Also, I totally believe in balance and eating as well as you can! So you did great in my eyes! Thank you for trying this! xTieghan
I *actually* followed this recipe (usually I just hodgepodge do things my own way) and it was SO delish! I have Samins book, Salt Fat Acid Heat, so I was able to reference her recipe when making the rice. Husband said I “knocked it put of the park” with this dish. Thank you!! (This is the 4th recipe of yours I’ve tried- all so good! I’m enjoying working (and eating!) my way through your dishes <3
I am so glad you have been enjoying my recipes, Alice! I hope you continue to! Thank you so much! xTieghan