Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas
Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas is a heartwarming dish that captures the essence of comfort food. Featuring a delightful contrast of textures, this recipe combines crispy, golden rice with perfectly seasoned chickpeas for a meal that’s both fulfilling and nutritious.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet/Cooking
- Cuisine: Persian
Ingredients
Scale
- 2 cups basmati rice
- 3 tablespoons plain yogurt
- 3 tablespoons salted butter
- 4 tablespoons extra virgin olive oil
- 1 (16-ounce) can chickpeas (drained)
- 2–4 cloves garlic, sliced
- 2 shallots, sliced
- 1/2 cup fresh mint or cilantro
- 2 cups roughly torn greens, such as kale, chard, or spinach
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 pinch crushed red pepper flakes
- 2 tablespoons raw sesame seeds
- kosher salt
Instructions
- Boil 6 cups of water with salt in a large pot. Rinse rice until water runs clear. Add rice and cook for 6-8 minutes until al dente. Drain and rinse.
- In a bowl, mix 1½ cups cooked rice with yogurt.
- Melt butter and olive oil in a skillet over medium heat. Add the yogurt-coated rice, creating holes down to the skillet’s bottom for steam circulation. Cook until golden brown on the edges.
- For the chickpeas: Heat olive oil in another skillet. Add chickpeas, garlic, shallots, turmeric, smoked paprika, and red pepper flakes; cook until crispy. Fold in greens.
- Serve the crispy rice topped with spiced chickpeas and fresh herbs.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 392
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 20mg