Tah in Persian means “bottom” and Dig means “pot”, literally “the bottom of the pot”. Among the many Iranian recipes, the rice tahdig is not the only dish that Iranians like to crisp in the bottom of their pan: they also apply this method of cooking to spaghetti or even Lavash bread in order to obtain a texture similar.
The main difficulty and the magic of Tahdig lies in 2 strokes of the magic wand: first, you have to obtain a golden rice without however burning it and second, succeed in turning your pan over on a plate to place your Tahdig without breaking it.
Variants of Tahdig
There are mainly plain rice Tahdig recipes, but be aware that there are different variants of Tahdig to make it even more delicious:
- Potato Tahdig: For those with a craving for comfort food. Impossible not to be satiated after rice and grilled potato strips!
- Lavash bread tahdig: A delicious variant of the classic rice tahdig, easier and faster to make.
- Spaghetti Tahdig: For pasta lovers, the Tahdig also works great if you want to crisp up your spaghetti!
- Tahchin Morgh, a tasty chicken Tahdig recipe: For poultry lovers, this recipe for flavored rice covered with chicken and Tahdig will delight your taste buds.
Baking Tahdig in the oven
If you don’t feel like getting into the painstaking preparation of Tahdig with a pan, you can try the oven-baked Tahdig recipe. The baked Tahdig will be less fatty because you will need to put less fat. To make a Tahdig in the oven, you will need a glass dish that will allow you to monitor the coloring of your rice until you obtain a beautiful golden crust!
Adas Polo
