The bottom of the rice is known as tadig for Middle Easterners. This is the best part of making rice, and can be seen eaten with stew placed on top.
Tadig is made by first removing all the cooked rice out of pot, pour a little oil on the bottom with a little saffron, coriander seeds, salt, turmeric. Once hot place a layer of rice on high heat. Once done add the rest of the rice on top of the bottom. After about 10 minutes or so of high heat, lower to medium and lay a layer of paper towel with the lid closed.
Herbed Stew with kidney beans known as Gorme Sabzi
Lentil and Dill Rice with Garlic
White rice tadig
CookingWithStyleSARIT
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