Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy Persian rice with spiced golden chickpeas combines tahdig (crispy rice) with fragrant turmeric and paprika-spiced chickpeas. This pantry-friendly dish is healthy, simple, and deeply satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups basmati rice ((but please use what you have on hand during this time!))
- kosher salt
- 3 tablespoons plain yogurt
- 3 tablespoons salted butter
- 3 tablespoons extra virgin olive oil
- 1/2 cup fresh mint or cilantro
- 1/4 cup extra virgin olive oil
- 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
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 727mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 325mg
- Calcium
- 145mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 727MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.