Iran
Photo: AninnymouseEditor, CC BY-SA 4.0, croppedTahdig
تهدیگ
/tæhˈdiːɡ/tah-DEEG
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- When
- Lunch & dinnerFestive
- Taste
- SavoryRich
- Made with
- Rice
History
Tahdig means "bottom of the pot". When Iranian cooks steam rice the Persian way, first parboiling it and then cooking it slowly with butter or oil, a golden crust forms at the base. Making that crust perfectly is a point of pride: it must be crisp and even, and the pot is flipped onto a plate so the gold disc comes out whole. Cooks add saffron and yogurt, or line the pot with thin bread or sliced potato. The crust is served in pieces and fought over at the table, and it is often the first thing guests ask for.
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