Crispy Persian Tahdig Rice Balls with Filling
Tannaz is a passionate home cook who finds joy in sharing her culinary explorations. Born in Iran, she spent her early years soaking in the rich culinary traditions of her homeland before moving to the Bay Area. Tannaz has been confidently cooking since her teenage years, bringing together the flavors and techniques she's picked up from her multicultural experiences.
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About Tahdig Rice Balls
Tahdig is the golden crust at the bottom of the rice pot in Persian cuisine. These rice balls bring you the joy of tahdig and a savory chicken filling in every bite.
Serving Size: 8 servings | Recipe Time: 1 hour 15 minutes
- 2 cups short grain sushi rice
- 3 cups water
- 1 ½ tablespoon butter
- ½ teaspoon salt
- ½ tablespoon sumac (optional)
- ½ tablespoon dried dill (optional)
- 1 chicken breast, medium-sized
- 1-2 teaspoon chicken kabob seasoning
- 1 onion, medium-sized
- 2 tablespoons neutral oil
Make the Rice
- Rinse the rice in a fine-mesh strainer until the water runs clear.
- In a pot, combine rice, water, butter, and salt.
- Boil the water over high heat, then simmer on low for 18-20 minutes.
- Remove from heat and let sit covered for 8-10 minutes.
- Divide the rice into two bowls, adding dill to one and sumac to the other. Mix well.
Make the Chicken Filling
- Finely chop the chicken breast.
- Season with chicken kabob seasoning and let marinate for 10 minutes.
- Heat oil in a pan and sauté chicken and onions until cooked through.
Assemble the Rice Balls
- Place plastic wrap in a small bowl.
- Add a scoop of rice, then a scoop of chicken, and cover with another scoop of rice.
- Close the plastic wrap around the rice ball and twist tightly.
- Freeze for at least 15 minutes.
- For Pan Frying: Fry in oil for 4-6 minutes on each side until golden brown.
- For Air Frying: Preheat to 400°F, brush balls with oil, and air fry for 16-20 minutes, flipping halfway.
Serve hot and enjoy!