Tahdig Crispy Rice Bowl

Name: Tahdig Crispy Rice Bowl
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 3 cups basmati rice; 1 lb boneless, skinless chicken breast; 2 tbsp olive oil; 2 tbsp unsalted butter; 1 cup plain Greek yogurt; 1 cup cucumber, thinly sliced; 1 tomato tomato, diced; 1/4 cup fresh parsley, chopped; 2 tbsp fresh mint, torn; 1/2 tsp sumac; 1/2 tsp salt; 1/4 tsp black pepper; 1 lemon fresh lemon

Crunchy tahdig rice layered with yogurt, tender chicken, and fresh herbs. A modern Persian favorite inspired by trending rice bowls that balance crispy textures with cool toppings.

70 minMediumServes 4520 cal/serving

PersianDinnerStovetop and OvenStandard

Ingredients

3 cups basmati rice
1 lb boneless, skinless chicken breast
2 tbsp olive oil
2 tbsp unsalted butter
1 cup plain Greek yogurt
1 cup cucumber, thinly sliced
1 tomato tomato, diced
1/4 cup fresh parsley, chopped
2 tbsp fresh mint, torn
1/2 tsp sumac
1/2 tsp salt
1/4 tsp black pepper
1 lemon fresh lemon

Instructions

1

Rinse 3 cups basmati rice under cold water until water runs clear. Cook in boiling salted water until tender, about 15 minutes, then drain well.
2

While rice cooks, season 1 lb boneless, skinless chicken breast with half the 1/2 tsp salt and 1/4 tsp black pepper.
3

Heat 2 tbsp olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until the internal temperature reaches 165°F. Remove, let cool slightly, then slice.
4

In the same pot used for the rice, melt 2 tbsp unsalted butter over medium heat. Layer half the drained 3 cups basmati rice on the bottom, then add all the cooked chicken. Top with remaining rice.
5

Cover the pot tightly with a kitchen towel and lid. Cook for 15-20 minutes over medium heat until a golden rice crust forms on the bottom.
6

Invert the tahdig rice bowl onto a serving platter to reveal the crispy layer.
7

Divide among bowls. Top each with a dollop of 1 cup plain Greek yogurt, fresh 1 cup thinly sliced cucumber, 1 tomato diced tomato, 1/4 cup chopped fresh parsley, and 2 tbsp torn fresh mint.
8

Drizzle with 1 lemon fresh lemon juice and sprinkle with 1/2 tsp sumac. Serve immediately.

Questions

Can I make Tahdig Crispy Rice Bowl dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1 cup plain Greek yogurt. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

How long does Tahdig Crispy Rice Bowl keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Tahdig Crispy Rice Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Tahdig side
Shirazi Salad salad
Saffron Chai drink

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