Persian Crispy Rice

Meet your next must-make side dish: Persian Crispy Rice. This easy-to-make recipe slides right off your skillet and adds a delightful golden crunch to your meal. 



Prep time

25 minutes

Cook time

1 hour



Cook it with our

Classic Cast Iron Skillet


  • 2 cups yellow rice, cooked (Mahatma)
  • ¾ cup Greek yogurt
  • 3 eggs
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • 2 tablespoons vegetable oil
  • Suggested toppings: soft-boiled egg, avocado, pickled red onion


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Make rice according to packaging instructions. Rinse cooked rice well with water.
  3. Mix yogurt, eggs, salt, cumin, and turmeric together. Combine yogurt mixture with rice and mix well.
  4. Brush oil into 26.04 cm Skillet. Pour rice mixture into skillet, press with the back of a spoon or measuring cup. Bake for 1 hour.
  5. Remove from oven and allow to cool 10 minutes. Loosen edges and turn onto plate. Cut into wedges and serve.

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