World Cuisines

Tahdig

Iran

The golden crust every Persian fights for: the crunchy, saffron-buttered rice bottom of the pot, served like a cake beside the fluffy grains. Ingredients: basmati rice, saffron, yogurt, egg yolk (for the layered style), butter or oil, salt, potato or bread slices (alternative crusts).

What it is

The golden crust every Persian fights for: the crunchy, saffron-buttered rice bottom of the pot, served like a cake beside the fluffy grains. Ingredients: basmati rice, saffron, yogurt, egg yolk (for the layered style), butter or oil, salt, potato or bread slices (alternative crusts). Recipe: 1) Parboil rice in salted water; drain al dente. 2) Mix a cup of rice with yogurt, saffron and yolk; press into the oiled pot. 3) Mound the remaining rice above; poke steam holes. 4) Steam wrapped in a lid-cloth 45-60 minutes until the bottom crisps. Serve: invert onto a platter — the crust in one glorious disc — or serve shards alongside. Flavor: buttery, saffron-scented crunch. History: tahdig means 'bottom of the pot'; serving it to guests is honour, hoarding it is scandal — Persian families have negotiated over it for centuries. See also: Ghormeh Sabzi, Ash Reshteh.

How we help

General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.

As a member you receive the full analysis of your case: we help you draft the letters and documents, give you references to the rules and laws applicable to your country and your type of condominium, and walk with you step by step until it is resolved.

Questions we ask to fine-tune the help

To fine-tune the help to your situation, as the conversation moves forward we ask you:

View this topic on the call page

Related topics

World Cuisines

Talk now — free call
Share