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 one-pot recipe, ready in about 50 minutes, pairs basmati rice, olive oil, and 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 "Build a week of meals around this recipe" 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.