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Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas

A delightful crispy Persian rice dish, Tahdig, featuring a golden crust paired with spiced chickpeas for a gourmet, plant-based meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Persian
Calories: 380
Ingredients Method Notes

Ingredients
  

For the rice
  • 2 cups basmati rice Rinse under cold water before cooking.
  • 1/4 cup kosher salt For boiling water.
  • 3 tablespoons plain yogurt To mix with rice.
  • 3 tablespoons salted butter For cooking in skillet.
  • 4 tablespoons extra virgin olive oil Divided; 3 tbsp for cooking rice, 1 tbsp for chickpeas.
For the 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
  • 2 cups roughly torn greens Such as kale, chard, or spinach.
For garnish
  • 1/2 cup fresh mint or cilantro Chopped, for topping.

Method
 

Preparation
  1. Bring 6 cups of water and about 1/4 cup salt to a boil in a large pot.
  2. Rinse the rice under cold 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.
  3. In a bowl, mix 1 1/2 cups of the rice with the yogurt until well combined.
Cooking the rice
  1. Melt the butter and 3 tablespoons of oil in a 10-inch skillet over medium heat. Add the yogurt-coated rice and level it out. Pile the remaining rice into the center of the pan and create 5-6 holes in the rice down to the bottom.
  2. Cook the rice over medium heat, turning the pan a quarter turn every 5 minutes until a golden crust forms, about 35-40 minutes.
Preparing the chickpeas
  1. In a high-sided skillet, heat 1 tablespoon of oil over medium heat. Add chickpeas, garlic, shallots, turmeric, paprika, red pepper flakes, and salt. Stir until chickpeas are crispy, about 8-10 minutes.
  2. Add sesame seeds and greens, tossing to combine, and cook for 2 more minutes.
Serving
  1. Run a spatula along the edges of the pan to release the rice and carefully flip it onto a platter.
  2. Serve topped with chickpeas and fresh cilantro or mint.

Notes

Store leftovers in an airtight container for up to three days. Reheat in a skillet with water for the best texture.