Tahdig is the prized golden rice crust at the heart of Persian cooking, formed on the base of the pot while the rice above steams to fluffy perfection. It's treasured across Iran as the best part of the meal, the crackling, buttery crust that everyone wants a share of, especially when it's gilded with saffron and dotted with tart barberries.
Tahdig is the prized golden rice crust at the heart of Persian cooking, formed on the base of the pot while the rice above steams to fluffy perfection. It's treasured across Iran as the best part of the meal, the crackling, buttery crust that everyone wants a share of, especially when it's gilded with saffron and dotted with tart barberries.
Tahdig is the prized golden rice crust at the heart of Persian cooking, formed on the base of the pot while the rice above steams to fluffy perfection. It's treasured across Iran as the best part of the meal, the crackling, buttery crust that everyone wants a share of, especially when it's gilded with saffron and dotted with tart barberries.
Tahdig is the prized golden rice crust at the heart of Persian cooking, formed on the base of the pot while the rice above steams to fluffy perfection. It's treasured across Iran as the best part of the meal, the crackling, buttery crust that everyone wants a share of, especially when it's gilded with saffron and dotted with tart barberries.
Tahdig is the prized golden rice crust at the heart of Persian cooking, formed on the base of the pot while the rice above steams to fluffy perfection. It's treasured across Iran as the best part of the meal, the crackling, buttery crust that everyone wants a share of, especially when it's gilded with saffron and dotted with tart barberries.
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