Recipes published by Food ... Persian New Year. To make it, you'll oil the pot and spread a saffron-yogurt-egg mixture over the bottom — to help create the distinctive layer of crispy rice ...

This combination has become a hallmark of Iranian rice. The term tahdig comes from two Persian words: tah, meaning bottom, and dig, meaning pot - hence, "the bottom of the pot." This crispy layer ...

Naem khao, a popular street food dish from Laos ... for around 30 minutes until light brown and crispy. Halfway through, turn the rice over so that it browns evenly and does not burn.

Literally translated from Farsi as "bottom of the pot," tahdig is the most delicious and coveted part of many Persian ... make crispy tahdig, it's important to use aromatic, long-grain rice ...

Though Los Angeles is more known for its Persian ... and saffron rice. One of the many yogurt dips paired with bread is always the best way to start a meal. And of course, the crispy rice splendor ...

Place the sliced potatoes on the bottom of the pan and add half of the herbed rice mixture. Add dried dill and more garlic for more fragrance and flavour. Finish it off with the rest of the rice ...

Rice, known as “polo” or “chelo” in Persian, holds a central role in Iranian cuisine ... There’s something universally satisfying about crispy food, and tahdig gives you that crunch we all crave.