Tahdig
Tahdig translates to 'bottom of the pot' in Persian, and is so beloved that it's often fought over at the family table before the rest of the meal is even served.
The prized crispy golden rice crust that forms at the bottom of the pot during Persian rice cooking — often considered the best part of any Persian meal.
Ingredients
Method
Parboil the soaked rice for 6-7 minutes until just softened, then drain.
Heat oil in a heavy-bottomed pot and arrange potato slices in a single layer over the base.
Pile the parboiled rice on top in a mound, drizzling with saffron water.
Cover and cook on low heat for 35-40 minutes undisturbed, then invert onto a plate to reveal the golden crust.
Resist lifting the lid during cooking — consistent steam pressure is what forms a properly crisp, unbroken tahdig.
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