Tahdig is a traditional savoury Persian treat. What started as the crispy crust that got stuck to the bottom of your pan has rapidly become the most sought-after part of the meal. I like to eat it with stews. I learned how to make it from my mother, who learned how to make it from her mother in law, who was an amazing cook, God rest her soul. :)
Total Time: 35 minutes
Yield: 4 servings
Source: Family recipe and method
Ingredients:
Steps:
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This looks delicious. I'm going to try it. Thanks for posting
You're welcome, Judy. I hope you enjoy it!
I made this. It tasted great but a lot of the tahdig stuck to the bottom of the pan. The crunchy part is the best! What did I do wrong?
I'm so happy you tried it, Judy! I think my first 2 times, some of it got stuck, too. Lots of things can help (and I should have added these in the main bit, had I thought of it then)--- It does work best with nonstick pans but you can also line the bottom of your pan with aluminum foil before adding all the oil and ingredients. Sometimes a touch more of oil does the trick.
Thanks for the quick reply. I do have a nonstick pan and will try that. My husband loved it so much.
This makes me soooo happy! :)
When mum makes her tahdig, its extra perfect and extra crispy. We call it an art! It is worth the flight over. :)
OMG the paper towel trick!!!!! my mom always made fried potatoes with onions and i could never get them brown! love thaqt tip thanks!
Looks delicious! I love the beautiful way that it has been served! I am one of those that "eat" with my eyes first!
Oh, me too, Benetta! I do appreciate a pretty plate! :)
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