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This fish tahdig recipe brings together the best of Persian cuisine—a flavorful, herbed rice dish paired with crispy, golden white fish. Whether you’re making it for Nowruz (Persian New Year) or a cozy dinner, this meal is a guaranteed crowd-pleaser!
If you’re a fan of the crispy, golden crust of tahdig, you’re going to love this variation! As I have mentioned before, sabzi polo ba mahi is a must-have for Nowruz (Persian new year). Persian herb rice known as sabzi polo, is paired with either fried fish or branzino stuffed with barberries and walnuts .
Today I’m showing you a new variation of the classic – this crispy branzino tahdig elevates the concept with flaky, perfectly seared fish layered on top once the rice is flipped.
It’s a fresh twist on the traditional rice, taking the crispy, buttery elements of tahdig and adding a whole new level of flavor. And if you’re all about that irresistible, golden crunch, be sure to try my Persian Crispy Rice for another delicious take on tahdig. Also, don’t miss my potato tahdig next—those buttery potato slices at the bottom are the ultimate indulgence.
Fish Tahdig Ingredients
Basmati rice: A long-grain rice variety known for its fragrant aroma and fluffy texture. It’s essential for making authentic Persian tahdig.
Herbs: For this recipe you need fresh herbs including dill, green onions, cilantro and parsley. Wash and dry the herbs thoroughly, then chop them finely to mix with the rice.
Olive oil: Used to sear the fish and layer the tahdig for a crispy crust.
Branzino fillets: A mild, flaky white fish that holds its shape while cooking, ensuring a tender yet intact texture. You can also use halibut or red snapper fillets, but fish fillets with the skin on work best for this recipe.
Spices: Use turmeric, salt and pepper.
Garlic: Infuses the rice with a subtle garlic aroma while cooking. Keep the skin on the garlic cloves.
Step-by-Step Instructions
Step 1: Preparing the Rice
Rinse the rice until the water runs clear to remove excess starch. There is no need to soak the rice in water.
Place the washed rice in a pot and add enough water to cover the rice by one inch. Add the olive oil and salt. Place over medium high heat and bring to a boil. Cook until the water is almost evaporated.
Drain the rice and rinse with cold water to stop the cooking process. Then in a large bowl, mix the rice with all the chopped fresh herbs.
Step 2: Preparing the Fish
Season the fish inside and out with salt, pepper, and turmeric. Heat 2 tablespoons olive oil in a large nonstick pan over medium heat. Sear the fish skin-side up for about 5-7 minutes, until golden. Flip and cook for another 2 minutes. Turn the heat off.
Step 3: Assembling and Cooking Tahdig
Add 2 tablespoons of oil to the pan. Top the fish with half of the herb rice, packing it down slightly. Then add the garlic cloves (skin on), followed by the remainder of the rice. The steam coming from the rice will cook the garlic and make it soft.
Use a wooden spoon to poke 5 small holes into the rice to allow steam to escape. Make sure you are not poking through the fish.
Drizzle the canola oil (or any other neutral flavored oil) all around the edges of the rice. Wrap the lid in a kitchen towel and place it on the pan. alternatively, you can place two layers of kitchen paper towel on the pan and place the lid on top.
Cook on medium heat for 40 to 45 minutes, until the bottom layer is crispy.
Step 4: Flipping and Serving
Turn the heat off and let the rice sit for 10 minutes. Place a large serving platter over the pot and carefully flip the tahdig onto the plate.
Serving Suggestions
- Pair this dish with mast-o-khiar (Persian yogurt and cucumber dip) and sabzi khordan for a classic Nowruz feast.
- Serve with pickled vegetables such as torshi (Persian pickles), Mediterranean Cucumber salad or pickled red onions to add a tangy contrast to the rich, crispy rice and fish.
- Enjoy with a squeeze of fresh lemon juice for added brightness.
Pro Tips
Searing the fish just right. I like to sear the fish skin side up first to achieve that golden, crispy texture. It locks in the flavor and makes the final dish more delicious.
Use the right pan. A non-stick works best for tahdig. I find that these pans give me the best crispy layer without sticking.
The kitchen towel trick. Wrapping the lid in a kitchen towel absorbs excess moisture and prevents soggy rice. Trust me, it makes a big difference!
Be patient with the flip. When flipping the tahdig, I always take my time. A gentle shake and a confident flip ensure the crispy crust stays intact and looks picture-perfect.
Frequently Asked Questions
Yes! Prepare the rice and herbs in advance, then assemble and cook just before serving.
This dish is best made with fresh herbs. However, you can use dried dill (about 1/3 cup for 2 cups of rice) if needed.
Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in a pan over medium heat for about 15 minute. I don’t recommend freezing the fish as the flavor and texture will be different but you can freezer the rice for up to 3 months.
No worries! Even if it breaks, the crispy rice is still delicious. Serve it separately and enjoy!
Other Fish Recipes you must try
Persian Recipes
Pan Seared Cod with Saffron Cream Sauce
Seafood and Fish
Greek Style Baked Mahi Mahi Recipe
All Recipes
Simple Roasted Branzino Recipe
Mediterranean recipes
Oven Baked Salmon with Olives and Capers
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Fish Tahdig
Ingredients
Rice:
- 2 cups Basmati rice
- 1 tbsp Olive oil
- 1 tsp Kosher salt
- 1½ cup Fresh dill, chopped
- 1 cup Green onions, chopped
- 1 cup Fresh Cilantro, chopped
- 1 cup Fresh parsley, chopped
Crispy Fish Tahdig
- 4 tablespoons Olive oil
- 3 Branzino fillets, If the branzino is small, use 4 fillets
- ½ teaspoon Turmeric
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
- 1 head Garlic, broken into cloves, skin on
- 2 Tablespoons Canola oil, neutral flavored oil
Instructions
- Wash and rinse the rice until the water runs clean. Place the washed rice in a pot and add enough water to cover it by an inch. Add in the olive oil and salt.
- Place the pot over medium high heat, bring to a boil and cook until the water is almost fully evaporated. Drain, rinse with cold water, and transfer to a large bowl.
- Add the chopped dill, green onions, cilantro and parsley to the rice. Gently mix using a large spoon so the herbs are combined with the rice.
- Pat dry the fish fillets completely. Season both sides of the fillets with salt, pepper, and turmeric.
- Heat 2 tablespoons of olive oil in a large nonstick pan over medium high heat.
- Sear the fish for 5–7 minutes, skin side up, so it’s golden.
- Add the remaining 2 tablespoons of olive oil. Flip the fish and sear for 2 minutes.
- Layer half of the rice evenly over the fish, packing it down slightly. Then add the garlic cloves (skin on), followed by the remainder of the rice.
- Poke 5 holes with the end of a spoon, making sure not to poke through the fish. Drizzle the canola oil all around the rice.
- Wrap the lid in a clean kitchen towel and place on the pan. Alternatively, you can top the pan with two layers of paper towel and top with the lid.
- Cook for 40 to 45 minutes on medium heat until rice is fluffy and tender and the fish is crispy.
- Turn the heat off and let the rice sit for 10 minutes. Then place a large platter on the pan and carefully but confidently flip the pan so the rice and tahdig fall on the plate with the fish showing on top.
Video
Notes
- I start by searing the fish with the skin side up to get that perfect golden, crispy texture.
- For tahdig, a non-stick pan is ideal. It consistently creates a crispy layer without the risk of sticking.
- Wrapping the lid in a kitchen towel absorbs excess moisture, keeping the rice crisp instead of soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for this amazing recipe!!! So delicious!
Glad you enjoyed it!