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Homemade Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas photo

Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas

A fragrant basmati tahdig with a crisp golden crust, topped with spiced, toasted chickpeas and greens.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings

Equipment

  • Large Pot
  • sieve or fine-mesh strainer
  • Mixing Bowl
  • 10-inch skillet (or similar heavy-bottomed pan)
  • large high-sided skillet
  • Spatula
  • Wooden Spoon

Ingredients
  

  • 2 cups basmati rice use what you have on hand
  • kosher salt for boiling and to taste
  • 3 tablespoons plain yogurt
  • 3 tablespoons salted butter
  • 3 tablespoons extra virgin olive oil for tahdig
  • 1/4 cup extra virgin olive oil for chickpeas
  • 1/2 cup fresh mint or cilantro fresh, chopped
  • 1 16-ounce can chickpeas drained and patted dry
  • 2-4 cloves garlic thinly sliced or smashed
  • 2 each 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
 

  • Bring 6 cups of water and about 1/4 cup kosher salt to a rolling boil in a large pot.
  • Rinse the basmati rice under cold running water until the water runs clear. Add the rice to the boiling salted water and cook, stirring occasionally, until al dente, about 6 to 8 minutes.
  • Drain the rice in a sieve and rinse with cold water to stop cooking. In a bowl, combine 1 1/2 cups of the drained rice with the yogurt and mix gently.
  • In a 10-inch heavy skillet over medium heat, melt the salted butter with 3 tablespoons olive oil. When the butter melts and the oil is hot, spread the yogurt-coated rice evenly over the bottom to form the tahdig layer.
  • Pile the remaining rice into the skillet, mounding it toward the center. Use the handle of a wooden spoon to poke 5–6 holes down to the bottom of the pan to allow steam to escape. Ensure there is enough oil bubbling at the sides; add a bit more oil if needed.
  • Cook the rice over medium heat, turning the pan a quarter turn every 5 minutes for even browning, about 15 minutes, until you see a golden crust at the edges. Reduce heat to low and cook another 15–20 minutes until the crust is deep golden and crisp (35–40 minutes total).
  • While the rice cooks, heat 1/4 cup olive oil in a large, high-sided skillet over medium heat. Add the drained, patted-dry chickpeas, garlic, and sliced shallots. Stir in turmeric, smoked paprika, a pinch of red pepper flakes, and a pinch of salt.
  • Cook the chickpeas mixture, stirring occasionally, until the chickpeas are crisped and the shallots are softened, about 8–10 minutes. Add the sesame seeds and torn greens, toss to combine, and cook until the seeds are toasted and greens are wilted, about 2 minutes. Remove from heat.
  • Run a spatula around the edges of the rice pan to release the crust. Carefully invert the pan onto a serving platter so the tahdig is on top. Serve the rice topped with the spiced chickpeas and scatter fresh cilantro or mint over the top.

Notes

  • If the tahdig doesn’t come out whole, simply scoop and serve; it will still be delicious.
  • Use fresh herbs (mint or cilantro) for brightness.
  • Pat chickpeas dry to help them crisp.
  • Adjust red pepper flakes to taste.
  • Turn the pan periodically for even crust browning.