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Test Kitchen Approved

Crispy Persian Style Rice

Recipe By Savory Spice Test Kitchen


6 servings

Recipe By Savory Spice Test Kitchen

The flavors and textures of this vibrant side dish are addictive...sweet, salty, crispy, chewy, delicious.

Recipe Notes

This is a great use for leftover rice. You can tweak the recipe to change up the nuts or candied fruit to your taste.


3 cups cooked rice

1/4 cup hot water

1/4 to 1/3 cup chopped pistachios or almonds

1 Tbsp. (heaping) coconut oil

Savory Spice ingredients in this recipe

  • Ground Turmeric Powder (Organically Sourced)

    Turmeric root is a member of the ginger family and is used for its flavor as well as its color. For thousands of years, natives of India used turm...

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  • Spanish Coupe Saffron

    Spanish Coupe Saffron is commonly in dishes such as Spanish paella, Italian risotto, French bouillabaisse, Arabic lamb, Italian sauces, and holiday...

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  • Candied Orange Peel Strips

    Our candied orange peel strips are uniform in size and have been dusted with dextrose, which helps reduce the stickiness of the candied coating and...

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  • Maldon Sea Salt

    Maldon Sea Salt has been family harvested since the late 1800’s in the town of Essex in Southeast England. The crystal is unique, as it has a pecu...

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Place rice in a large bowl. In a small bowl, stir turmeric and saffron into hot water to dissolve. Drizzle mixture over rice. Toss the rice until the spice coats most of the rice making it a bright yellow color.

Heat oil in a 12-inch nonstick skillet over medium-high heat; try to get some of the oil to coat the sides of the skillet as well as the bottom. Place the seasoned rice in the skillet, packing it down into an even layer. Cook over medium-high heat for 15 to 20 min. until the bottom and sides of rice are well browned and crisp. Use a spatula or spoon to keep checking the sides and bottom in different spots to make sure the rice doesn’t burn.

Remove skillet from heat and place a plate facedown on top of the skillet. With one hand firmly pressing down on the plate and the other hand on the skillet handle, carefully invert the skillet so the crispy bottom of the rice is facing up. Sprinkle with sea salt to taste and top with additional chopped nuts and candied orange if desired. Serve warm or at room temperature.