Tahdig
From Wikipedia, the free encyclopedia
Tahdig is a speciality of Iranian cuisine consisting of crisp rice taken from the bottom of the pot in which the rice is cooked.[1] The name comes from a Persian word meaning "bottom of the pot". It is traditionally served to guests at a meal.[2] Ingredients commonly added to tahdig include yogurt and saffron, bread, potato and tomato. Variations on 'Tahdig' include placing thin vegetable slices at the bottom of the pot, so they crisp up instead of the rice. Common vegetables include potato and carrots. Iranians also apply this 'crisping' method to Spaghetti as well, providing a crispy, browned, spaghetti base. [3]
[edit] References
- ^ Louie, Elaine (9 January 2008). "From an Iranian Cook, the Taste of Memory". The New York Times. http://www.nytimes.com/2008/01/09/dining/09iran.html?pagewanted=1&_r=1. Retrieved 2008-12-28.
- ^ Perry, Charles (16 October 1997). "Caspian Cuisine, an Iranian restaurant adjacent to Santa Monica". Los Angeles Times. http://pqasb.pqarchiver.com/latimes/access/18799900.html?dids=18799900:18799900&FMT=ABS&FMTS=ABS:FT&date=Oct+16%2C+1997&author=CHARLES+PERRY&pub=Los+Angeles+Times&desc=EATS%3B+Awash+in+a+Sea+of+Flavor%3B+Caspian+Cuisine%2C+an+Iranian+restaurant+adjacent+to+Santa+Monica+Promenade%2C+takes+diners+on+a+culinary+journey.&pqatl=google. Retrieved 2008-12-28.
- ^ "Turmeric and Saffron: Upside-Down Persian Macaroni". Persian Cuisine. http://turmericsaffron.blogspot.com/2010/07/upside-down-persian-macaroni-with.html.
 |
This food-related article is a stub. You can help Wikipedia by expanding it. |
 |
This Iran-related article is a stub. You can help Wikipedia by expanding it. |
