Tahdig, a true Persian heritage, featured in New York Times
Independent Aggregator of Iran-related News/Events, Kodoom.com: Tahdig, meaning "bottom of the pot" in Persian, is the golden crispy, crunchy bottom layer of rice, pasta, potato or flat bread in certain Persian dishes and one of the all-time favorite foods among Iranians and those lucky non-Iranians who have tried it! The crunchiest forms of tahdig may not be good for your teeth but the less burned version is a tasty way to save leftovers and a healthy substitute to munchies like potato chips.
Now tahdig is even featured on New York Times!
In a recent food blog in New York Times, Samin Nosrat, a cook who has lived in Italy calls pasta (spaghetti) tahdig her favorite type: "My favorite was ... spaghetti tahdig. After coating pasta with tomato-rich meat sauce, my mom would drizzle the bottom of a nonstick pot with oil and put it all back in to form a dark crust of tangled noodles. Once she unmolded it at the table like a cake, my brothers and I would excitedly cut into it, verbally laying claim to our preferred pieces. I loved the brownest parts where the tomato had threatened to burn, yielding sharp, sweet bites."
You can read the full article HERE.
Samin Nosrat is an American chef and food writer and author of Salt, Fat, Acid, Heat. You can check her work and biography HERE.
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