Tahdig (half and half) is a pan-fried layer of crunchy, crispy white basmati rice that in Farsi translates to “bottom of the pot.” A Persian (Iranian) chef’s reputation rests first and foremost on his/her ability to turn out the perfect pot of fluffy rice. The most well-known type of Tahdig among families is rice using bread. Tahdig with potato, Tahdig with lettuce is also typical and delicious. Making Tahdig with the jewel of Iranian spice-saffron- is the masterpiece of cooking. One serving of Tahdig has 128 calories.
- Bread, potato, lettuce (optional)
- Non-stick pot
- Place an amount of oil in the container, add one tablespoon of saffron and enough water so that the whole bottom of the pot covers in a thin layer of liquid.
- Lay the bread at the bottom of the pot. It’s best to use one layer of it to have a better flavor. Now, pour rice on top of it and cook it for 20-30 minutes.
- If you want to use potato, slice potatoes as evenly as possible, then put them at the bottom of the pot then pour rice on it to cook.
For lettuce, put the layers of lettuce at the bottom of the pot and pour rice on it. Just this simple, you will have Tahdig, which makes your rice more delicious.