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Crispy Persian Rice (Tahdig) with Spiced Golden Chickpeas

Tieghan, Half Baked Harvest
  • 60 minutes
  • Serves 4

INGREDIENTS

2 cups

basmati rice

1/2 cup

kosher salt

3 tbsp

plain yogurt

3 tbsp

salted butter

3 tbsp

extra virgin olive oil

1/2 cup

fresh mint

1/4 cup

extra virgin olive oil

16 oz

chickpeas

2 cloves

garlic

2

shallots

1 tsp

ground turmeric

1 tsp

smoked paprika

1 pinch

red pepper flakes

2 tbsp

sesame seeds

2 cups

greens