Fish Tahdig
Fish Tahdig is a crispy Persian rice dish, featuring herb rice with a golden crust and tender, seared fish.
Servings: 4
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
Calories: 838kcal | Carbohydrates: 81g | Protein: 88g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.03g | Cholesterol: 360mg | Sodium: 1214mg | Potassium: 1598mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3549IU | Vitamin C: 43mg | Calcium: 186mg | Iron: 7mg