Persian tahdig

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Turmeric & Saffron: The Art of Making Persian Tah-Dig Tahdig Recipe, Dill Rice, Iranian Dishes, Persian Rice, Iranian Recipes, Iranian Cuisine, Persian Cuisine, Iranian Food, Eastern Cuisine

Rice Tahdig This unplanned post was brought about due to a reader's question regarding tahdig. She asks: "Is there something I can do to get a better crust?" Great question! I've been blogging about Iranian food for months now but it didn't occur to me to write about tahdig, the tastiest and most sought-after part of a rice dish. If only tahdig could speak it would probably be saying "I get no respect!." I feel I've neglected a precious and very important part of Persian cuisine. I write it…

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David Lebovitz, Online Cooking Classes, Saffron Rice, Crispy Rice, Rice Crispy, Basmati Rice, Rice Dishes, Serving Platters, Melted Butter

Inspired by recipes and tips from Jew-ish by Jake Cohen, Persiana by Sabrina Gayour, Samin Nosrat, and an online cooking class I took with Shayma Saadat.There are a variety of ways to make Persian Chelo ba Tahdig (rice with a crispy layer) which is a recipe that's more about the technique than ingredients. It took me three times until I got it right, but once you do, you're set for life. I gave some notes in the post about the type of skillet to use. I used a good-quality non-stick skillet…

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