The art of making Persian TaDig- a crunchy and crispy bottom layer of fragrant basmati rice cooked in a pot. The formation of tah-dig is a perfect symphony between the right temperature, the amount of oil, aromatic rice, length of time, right kind of pan, some experience and a little patience. Follow me for more amazing things!Ü!
The star of this herb-flecked Persian-style rice recipe, by the actor and food blogger Naz Deravian, is the lavash tahdig — a crisp, buttery layer of toasted lavash flatbread at the bottom of the pot. (Photo: Andrew Scrivani for The New York Times)