If you’ve eaten Persian food, you’ve probably tasted tahdig, and if you’ve tasted it, then you understand why it’s everyone’s favorite part of the meal.

Tahdig, pronounced tah-DEEG, is the crunchy layer at the bottom of the rice pot, and it tastes like a combination of french fries, fresh popcorn, and aromatic basmati rice. Let’s just say, I would rather eat tahdig than chocolate cake.

I’ve been trying out different techniques and ingredients for making tahdig to include in the cookbook. Today I made it with flat lavash bread on the bottom.

Lavash tahdig is excellent, and a good way to get a golden, crispy tahdig.

Here’s a simple way to make lavash tahdig.

Cook your rice as you normally would. Cut a piece of lavash bread (use pita if you can’t find lavash) to fit the bottom of a large, deep cast iron skillet (I use one that’s 10.5″ wide and 3″ deep).

Heat the skillet over medium-high heat. Add 3 tablespoons of canola oil, then fit the lavash into the pan, and drizzle with 1 tablespoon of water. Add 2 cups of the cooked rice. Spread the rice evenly over the lavash. Pack the rice down tightly. Sprinkle 1/4 teaspoon salt and 1 tablespoon water over the rice.

Cover and cook on medium high heat for 8 minutes, then turn down the heat to very low and place a clean dishtowel under the lid to catch condensation. If you have a flame tamer, put it under the skillet to make the cooking heat more gentle. Cook for 30 minutes.

Loosen the sides of the tahdig with a butter knife and flip it onto a plate, or remove with an offset spatula. Serve whole or broken in pieces. Devour!

4 thoughts on “Tahdig!

  1. Clearly I shoulda eaten lunch before coming over here…
    I would rather eat tahdig than most things except gelato
    can it be that easy to make?
    I wonder if you could do that with quinoa too or any other cooked grain?

    1. Yes, you can absolutely make tahdig with whole grains! It’s the same approach as making it with rice. I plan to explain thoroughly in the new cookbook. Thanks!

    1. I know, I love introducing people to this new and wonderful food, it’s always a delightful surprise. Thanks for stopping by!

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