Herbed Rice with Crispy Tahdig

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A fragrant Persian rice dish featuring a golden, crispy bottom layer and fresh herbs, perfect as a side or main course. This Persian-inspired vegetarian recipe, ready in about 80 minutes, pairs white rice, water, extra-virgin olive oil 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

• 1 1/2 cups white rice
• 2 1/4 cups water
• 2 tbsp extra-virgin olive oil
• 1/4 cup finely chopped fresh dill
• 2 tbsp finely chopped fresh mint
• 1 tsp lemon zest
• 1 tsp salt

Instructions

1. Step 1: Rinse 1 1/2 cups white rice under cold water until the water runs clear, then soak it in 2 cups cold water for 30 minutes. Drain thoroughly and set aside.
2. Step 2: In a large pot, combine 2 1/4 cups water, 1 tsp salt, and 2 tbsp extra-virgin olive oil. Bring to a gentle boil over medium-high heat.
3. Step 3: Add the drained rice, stir once to separate grains, then reduce heat to low. Cover tightly with a lid and cook for 18-20 minutes until water is absorbed and rice is tender.
4. Step 4: Remove from heat, cover, and let rest for 10 minutes. Carefully flip the pot onto a plate to release the rice, then top with 1/4 cup fresh dill, 2 tbsp fresh mint, and 1 tsp lemon zest. Return to pot and cook uncovered over low heat for 5 minutes until bottom layer crisps golden brown.
5. Step 5: Serve immediately, lifting the crispy bottom layer with a spatula to avoid breaking it.