Unicorns in the Kitchen

Easy family approved recipes from our Kitchen to yours. Persian, Middle Eastern and Mediterranean recipes made easy with fresh ingredients and step-by-step instructions.

open menu
open search bar
Homepage link×

    • Home » Persian Recipes » Persian Style Rice with Crispy Golden Crust

    Persian Style Rice with Crispy Golden Crust

    By 55 Comments

    Jump to Recipe Print Recipe

    This Persian Style Rice is the base of many Persian dishes. A must-know for anyone who wants to learn how to cook delicious Persian food!

    Persian-Style-Rice-Crispy-Golden-Crust-1

    Ah, beautiful Persian food, how can I even start?

    I have been waiting so long to write this post because I wanted to share with all of you how amazingly delicious Persian food is. I want to share the love for Persian food, the knowledge of making it and the sincere love I have for my country and its food.

    Iranians love to eat. Sweet and savory. Homemade food is part of our culture and eating fresh homemade food everyday is part of Persian life. Persian kitchens are always active, something is always going on in them, either a meal is being made, or family members are just hanging out there. Persian kitchens never sleep! At least, ours never did in Iran.

    Persian Style Rice with Crispy Golden Crust is the base for many Persian Dishes!

    My lovely maman makes THE BEST FOOD IN THE WORLD. I mean it. She is so fast, and efficient. My maman can make food for 50 people in less than 2 hours, and not just one type of food. at least two types, plus salad and side dishes, plus dessert! My mom’s a magician! And when I see her, we are going to cook together and I will tell you all secrets of a Persian kitchen! But because my maman is now far away, I made the Persian Style Rice with my friend Zeinab for you my friends!

    Zeinab is one of my best friends, the first best friend. We used to go to the same school and then she moved to London. Then I moved to Turkey. Then we both moved to the U.S and now we can see each other more often! See, you never know what’s waiting for you!9864796207ec6eb9d09ad3a70f95e2c9

    I visited Zeinab last week and we made (She did most of it, though) 3 different Persian dishes, one of them was this gorgeous Persian style rice with crispy golden crust. This type of rice is the basic of Persian cuisine and much needed for many stews we make. It needs a bit of practice but it’s something that you can (and should) boast about later if people start talking about their culinary skills. Because this is Persian style rice my friends, the best type of plain white rice!

    Persian style rice calls for long grain rice therefore the best rice (If you cannot find Iranian rice) to make this dish with is Basmati rice. You will also need some vegetable oil and salt. No fuss, no exotic ingredients.

    Persian Style Rice with Crispy Golden Crust is the base for many Persian Dishes!

    The best part of the rice is the crispy golden crust that shapes around the fluffy rice. It’s like a crispy shell holding the beautiful, fluffy, white as snow rice inside, so basically there are two types of rice in one dish. My favorite part? The golden crispy crust!

    So now get your Basmati rice, oil, salt and water, and let’s make some Persian style rice with crispy golden crust!Persian Style Rice with Crispy Golden Crust is the base for many Persian Dishes!
    Realated Recipes:

    Persian Style Rice with Crispy Golden Crust is the base for many Persian Dishes!
    Pin
    4.88 from 8 votes

    Persian Style Rice with Crispy Golden Crust

    Persian Style Rice with Crispy Golden Crust is the base for many Persian Dishes!
    Course Main Course
    Cuisine Persian
    Prep Time 3 minutes
    Cook Time 42 minutes
    Total Time 45 minutes
    Servings 3 servings
    Calories 382kcal
    Author Shadi HasanzadeNemati

    Ingredients

    • 1 cup Basmati rice
    • 2-2 1/2 cup cold water
    • 1/2 tsp salt
    • 1/4 cup vegetable oil

    Instructions

    • Put rice in a small pot.
    • Pour water over the rice until it covers the rice and comes 1/2 inch over it.
    • Add salt.
    • Cook the rice uncovered over high heat until water evaporates almost completely. (about 20 minutes)
    • Using a fork, bring the rice from the edge to the middle, make a mountain shape.
    • Add the oil around the edge.
    • Put the lid on and cook on medium-high heat for 7 minutes and then on low heat for additional 15 minutes.
    • Turn the heat off. Place a plate on top of the pot and carefully turn the pot over so the rice drops into the plate.
    • Serve immedietly.

    Nutrition

    Calories: 382kcal | Carbohydrates: 49g | Protein: 4g | Fat: 19g | Saturated Fat: 15g | Sodium: 391mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Calcium: 17mg | Iron: 1mg

     

    Persian Style Rice with Crispy Golden Crust is the base for many Persian Dishes!

     

    You May Also Like These!

    Reader Interactions

    Comments

      • unicornsinthekitchen@gmail.com

        Hi Ramona! Always great to see a fellow foodie coming over from FBC 🙂 I think there aren’t many nations out there making rice the way we do 🙂 I’m glad you liked it!

        Reply

      • unicornsinthekitchen@gmail.com

        Hi Christine! Yes for me it’s interesting too, like the way Mexicans do it which is totally different from us, both delicious, both beautiful!

        Reply

      • unicornsinthekitchen@gmail.com

        Thank you Amanda for stopping by! This rice dish is the base of Persian food so if you can make this one, the rest is quite easy!

        Reply

      • Hedi

        5 stars
        Love your recipes and explanations! I was wondering if you’ve tested this with any other oils? I’m on the search for healthier oils but I’m not sure how for example, avocado oil would taste? Currently using sunflower oil .

        Reply

      • Angeline

        I have made it only I put rings of potato on the bottom of the pit while the rice cooker and the potato also crisps up. Yummy

        Reply

      • unicornsinthekitchen@gmail.com

        Hi Michelle! You will love this! And I am posting a Persian stew tomorrow that is vegetarian and goes so well with this!

        Reply

    19. Dini @ The Flavor Bender

      YUM!!! I absolutely LOVE the look of that beautiful crust! I cannot wait to try it! Seeing as we eat rice regularly, I will make sure I practice!! Now I actually will WANT to eating the crust of the rice (My husband is the one who usually likes it!), in fact it might become my favourite part too 🙂

      Reply

      • unicornsinthekitchen@gmail.com

        Oh Dini the crust will be your favorite! I never share the crust unless i really love that person 😀

        Reply

    21. Amber | Caleigh's Kitchen

      OMG, I love anything with a crispy crust! I have never heard of this before!! I want to try it out! Thanks for linking up at Try A Bite Tuesday link party last week! This week is live, we’d love for you to come party again this week! #TryABiteTuesday

      Reply

    24. Angeline

      5 stars
      I have made it only I put rings of potato on the bottom of the pit while the rice cooker and the potato also crisps up. Yummy

      Reply

    25. Suzette Nguyen

      I just tried this and all the crispy part stuck to the bottom of the pan 🙁 waaahhhh what do i do wrong? what do I need to do differently next time? Thanks for all the recipes, I make your celery stew recipe all the time!!

      Reply

      • Shadi HasanzadeNemati

        Oh Suzette I’m so sorry to hear that the tahdig stuck to the pan. Did you use a non stick pan? And what did you use for tahdig? Bread or potatoes? If you use non stick pot, it usually shouldn’t stick. Tahdig requires a bit of practice and I want you to know that I have ruined so many tahdigs in my early days 🙂 Hope you try it again, and if you do, definitely serve it with some celery stew! <3

        Reply

    26. John

      5 stars
      Hi Shadi.

      Is there still a small amount of water in the pan when you add the oil?

      Also, once you add the oil, do you flatten the rice back out or leave in a mountain in the center. Thanks much. Can’t wait to try.

      Reply

      • Shadi HasanzadeNemati

        Hi John, Thank you for your comment. Yes, very little water is left when you add the oil. It depends on you whether you flatten the rice or not. I usually flatten just a little bit. Hope you enjoy this recipe!

        Reply

    27. Joseph

      4 stars
      Hello ,can you help ,,I was many years ago at the home of an Iranian pro soccer player his wife prepared a rice and chicken dish ,it was in a tall pot she placed a plate over pot and it was spectacular it came out wit chicken a bottom of plate and a tower of a very crisp rice ,served with a flat bread ,,,I have searched and that’s how I found you’re Wonderfull site Can You help with a recipe ,it was very flavorful. Thankyou Sir

      Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *






    shares