snowy mountain

Baked Yogurt Rice with Chickpea Filling

This is an Iranian-inspired recipe. The yogurt rice forms a beautiful golden crust when baked. I like this filling, but it is certainly a filling you can make substitutions with until it’s to your liking!

Total time: 60 min, excluding rice and chickpea cooking.

Materials: 9×12″ glass pan; frying pan


Yogurt rice:

  • ½ cup dry rice (about 2 ½ cups cooked)
  • ½ cup yogurt (I use Greek 2%)

Chickpea filling:

  • 2 tbsp olive oil
  • ⅔ cup dry chickpeas (about 2 cups cooked)
  • 1 red bell pepper
  • 4 mushrooms
  • Fresh or frozen spinach to your liking
  • 2 Medjool dates
  • Orange zest from 1 small orange
  • 2 tbsp Middle Eastern Spice mix (or: 1 tsp black pepper, 2 tsp cinnamon, ½ tsp all spice, 3 tsp cumin, rose petals)
  • 2 tsp dry dill
  • Salt


  1. Combine yogurt with cooked rice and spread along the bottom and sides of the glass pan evenly.
  2. Preheat oven to 350˚F.
  3. On the stovetop, warm oil in frying pan while chopping vegetables.
  4. Fry cooked chickpeas with spice mix for about 2 minutes.
  5. Add all vegetables and cover the pan to let them cook for about 10 minutes, until softened. If necessary, add some water to let them steam.
  6. Add dates, orange zest, dill, and salt. Stir to combine.
  7. Pour chickpea mix on the rice in the glass pan.
  8. Bake at 350˚F for about 45 minutes, until rice is browned.

Greetings from our kitchen!

Please sign up for the newsletter through our new website: to get a 10% discount on your first order!

We don’t spam! Read our privacy policy for more info.