Basic crispy rice from Good Things - Recipes and Rituals to Share with the People You Love (page 155) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Joojeh kabob roast chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • claredeveau on January 19, 2026

    Her recipe is spot on and so easy to follow. I followed it exactly and got great results. I have cast iron and nonstick. I used Nonstick since it was my first time making it and wanted to make sure it came out of the pan.

  • franchimou on January 10, 2026

    Samin’s instructions were super helpful. i made the herbed version, turned out great, just a little dry/lacking a bit of flavor. maybe more salt or some kind of sauce to go along with it?

  • DKennedy on October 13, 2025

    My first attempt a making a Tahdig. I started with cold rice from Tehran market. Agree with other commenter, Samin's visual cues were great. My crust was not as thick or crunchy as I would have liked so next time I will use more heat but the flavor was amazing. I used my cast iron skillet.

  • Breadgirl2 on September 24, 2025

    I used the cardamom ghee instead of the unsalted butter and it really added another dimension- very delicious! And Samin’s instructions are great, lots of visual cues really helped.

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