From a Persian Kitchen by Atoosa Sepehr

Author:Atoosa Sepehr
Language: eng
Format: epub
ISBN: 9781472142191
Publisher: Little, Brown Book Group

Note

Just as pasta is central to Italian cuisine, so is rice a staple part of the diet in Iranian culture. It is not surprising, then, that it comes in many different varieties, including domsiah, lenjan, tarom, kamfirooz and doodi. The most popular varieties of rice originate from the north of Iran, largely due to the climate in that region. Aside from the wide variety of different kinds of rice, people use different methods to cook it. However, regardless of the cooking method, a unique feature of Iranian rice is the tahdig, which is a crispy base that can be created using potatoes, saffron yoghurt, bread or rice itself. It takes practice to create the perfect tahdig and, despite my many years of cooking it, I still find myself refining my technique. The type of pan you use, the variety of rice you are cooking and the intensity of the heat can all determine the quality of the tahdig.

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