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

Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas

Experience the magic of Persian cuisine with this delightful Crispy Persian Rice topped with spiced golden chickpeas!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Persian
Ingredients Equipment Method Notes

Ingredients
  

For the Rice:
  • 2 cups basmati rice or any rice you have on hand
  • Kosher to taste salt
  • 3 tablespoons plain yogurt
  • 3 tablespoons salted butter
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup fresh mint or cilantro chopped
For the Chickpeas:
  • 1/4 cup extra virgin olive oil for chickpeas
  • 1 16 ounce can chickpeas drained and patted dry
  • 2-4 cloves garlic thinly sliced or smashed
  • 2 shallots thinly sliced
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1 pinch crushed red pepper flakes
  • 2 tablespoons raw sesame seeds
For the Greens:
  • 2 cups roughly torn greens such as kale, chard, or spinach

Equipment

  • Medium Pot with Lid
  • Non-stick Skillet
  • Colander
  • Wooden spoon or spatula
  • Sharp Knife
  • Cutting Board

Method
 

Preparation Steps:
  1. Start by rinsing the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes.
  2. In a non-stick skillet, heat 1/4 cup of olive oil over medium heat. Add sliced shallots and garlic, sautéing until translucent. Stir in chickpeas, turmeric, paprika, and red pepper flakes. Cook for 5-7 minutes until crispy. Finish with sesame seeds.
  3. In a medium pot, bring 6 cups of water to a boil, add salt, and then the soaked rice. Boil for 6-8 minutes until partially cooked. Drain the rice.
  4. In the same pot, melt butter and olive oil over medium heat. Mix in yogurt to create a creamy base. Spoon in the rice, shaping it into a mound.
  5. Cover the pot with a lid and reduce heat to low. Steam the rice for 30-35 minutes to create the crispy tahdig.
  6. Once cooked, let the rice sit for 5 minutes. Invert onto a plate to reveal the golden tahdig. Serve with spiced chickpeas and fresh greens.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat rice in a skillet with a splash of water to regain moisture.
  • For crispy chickpeas, reheat in a skillet until warmed through.