Persian Shepard's Pie - GF, CF, DF
Prep time
Cook time
Total time
A one-pot meal that's impressive enough for guests and a great use up for leftovers!
Recipe type: Main Dish
Cuisine: Persian fusion
Serves: 6
  • 1 cup cooked rice for crispy layer
  • 3 tablespoons refined coconut oil, ghee, or olive oil
  • 3 cups cooked rice or quinoa for center
  • 2 cups cooked protein (not seafood)
  • 2 cups cooked vegetables
  1. Form the thin crispy rice layer: Heat a deep 8-inch cast-iron skillet or non-stick pan over low heat for a few minutes. Add the oil, swirl to coat the pan. Spread the rice in a thin layer evenly over the bottom of the pan, and pack it down tightly with an offset spatula or large wooden spoon. Sprinkle the sea salt over the rice.
  2. Mix your cooked quinoa, protein and vegetables and spread them evenly over the pressed rice.
  3. Cook the tahdig: Cover and turn the heat up to medium-high. Cook the rice for 10 minutes, then turn down the heat to very low and place a clean dish towel under the lid to catch condensation, and cover the pan tightly. Don't let the towel near the burner. I used a rubber band to contain the four corners of the towel on top of the lid. If you have a heat difuser, put it between the burner and the bottom of the skillet to disperse the cooking heat. Cook for 50 minutes.
  4. Serve tahdig: Carefully lift the lid from the pan. There will be condensation trapped under the lid, so avoid tilting it over the rice. Loosen the sides of the tahdig with a spatula and flip it onto a plate. Garnish with parsley and/or tomato onion jam.
If you want to cook seafood in the tahdig, I would add it in the last 5 minutes and let it steam. It would probably be better to cook it separately and serve with the tahdig.
Recipe by Creating Silver Linings at