Golden Herb Tahdig with Crispy Browned Rice

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A classic Iranian crispy rice dish, elevated with fresh herbs and a golden crust, served as a centerpiece for any meal. This Iranian-inspired one-pot recipe, ready in about 50 minutes, pairs basmati rice, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups basmati rice
• 2 tablespoons olive oil
• 1 large onion
• 2 tablespoons parsley
• 1 tablespoon dill
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil
• 1 tablespoon butter

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 2 cups basmati rice under cold water until water runs clear, then soak in 1/2 cup water for 20 minutes.
2. Step 2: Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium heat until shimmering.
3. Step 3: Add 1 large finely chopped onion and cook for 5 minutes until golden brown, stirring occasionally.
4. Step 4: Stir in 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 1/2 teaspoon turmeric, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, cooking for 1 minute until fragrant.
5. Step 5: Drain soaked rice and add to pot, mixing thoroughly with onion mixture.
6. Step 6: Add 1.5 cups water, bring to a rolling boil over medium-high heat, then reduce to low.
7. Step 7: Cover tightly with a lid and simmer for 15 minutes without lifting.
8. Step 8: After 15 minutes, remove lid and pour 1/4 cup vegetable oil and 1 tablespoon butter evenly over rice surface.
9. Step 9: Increase heat to medium-high and cook uncovered for 10-15 minutes, or until a deep golden crust forms (tahdig) and rice is tender and fluffy.