Serves 6
I have never quite mastered the art of tahdig. You know—that gorgeously browned and crispy Persian rice you’ve likely seen all over your social media feeds! So here’s my cheater’s version using sticky sushi rice! These crispy bites make a great bed for avocado toast (with Soy-Marinated Eggs [ this page ] and Chili Crisp, tuna tartare , or pulled beef .
Tahdig Toast
1 cup sushi rice
1 tablespoon unseasoned rice vinegar
1½ teaspoons sugar
½ teaspoon kosher salt
Canola oil, for frying
Herbed Whipped Feta
6 ounces feta cheese
2 ounces Greek yogurt
3 tablespoons chopped fresh herbs (I use parsley, cilantro, and mint)
1 garlic clove
¼ cup extra-virgin olive oil
Zest and juice from ½ lemon
Pinch of kosher salt
Freshly ground black pepper to taste
Harissa Eggs
4 tablespoons extra-virgin olive oil
2 tablespoons harissa
6 extra-large eggs
Za’atar and greens or herbs of your choice, for serving (optional)
1 To make the tahdig toast: In a sieve, place the sushi rice and rinse under running water until the water runs clear; drain well. Transfer to a saucepan with 1½ cups fresh water. Bring the water and rice to a boil over high heat. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 minutes, or until all the liquid is absorbed.
2 In a small bowl, combine the vinegar, sugar, and salt and stir with a spoon to combine.
3 Place the cooked rice in a wide, shallow glass bowl. Using a plastic spoon, toss the rice gently with the vinegar mixture until well dispersed. Let cool completely.
4 In a 10-inch nonstick frying pan, heat the canola oil over high heat. With wet hands, shape the rice into 6 patties, about ½ inch thick. Fry the patties in batches over medium-high heat for 5 minutes, or until a crispy brown crust has formed on the bottom. Flip over to crisp and brown the other side, another 5 minutes. Remove from the pan to a paper towel–lined plate and set aside.
5 To make the herb-whipped feta: In the bowl of a food processor fitted with the S blade, blend the feta, yogurt, herbs, garlic, olive oil, lemon zest and juice, salt, and pepper until whipped and creamy.
6 To make the harissa eggs: In a large skillet over medium heat, heat 2 tablespoons of the olive oil and 1 tablespoon of the harissa in the skillet and stir with a spoon. Crack 3 of the eggs into the skillet and cook for 1 minute, until the whites start to set. Cover and continue cooking 2 to 3 more minutes, until the whites are fully cooked. Remove from the pan and transfer to a plate. Wipe out the skillet and continue with the remaining olive oil, harissa, and eggs.
7 To serve, top the toast with the feta and eggs. Finish with za’atar and greens or herbs of your choice, if desired.