Tah-Dig

Tah-dig is a Persian rice dish that is absolutely delicious! It is
crusted rice that is found at the bottom of the pan after rice cooks. It
is served alone or with stews and other dishes.

For this recipe, I like to use a rice steamer to cook the rice - follow
the manufacturers instructions on how to cook the rice though. Some vary
in the amount of water or rice to use. You can certainly cook rice on
the stovetop, however. I just like how the rice separates in a steamer.

Ingredients:

2 cups uncooked rice (basmati, jasmine, or white - your choice)
4 cups water
1/2 teaspoon salt
3 tablespoons olive oil or unsalted butter

Preparation:

Combine rice and water in a saucepan and bring to a boil. Reduce heat to
medium-low, add salt and stir. Cover and allow to simmer for 20 minutes
or until rice is done.

In a frying or saute pan, heat olive oil in medium heat. Be sure to coat
the sides and the bottom of the pan. Add cooked rice and "mash" it with
a spoon to compact it, ensuring it is evenly spread throughout the pan.
Cover and cook for about 15-20 minutes on medium heat or until you hear
it crack and sizzle.

Once the rice is done, remove lid and carefully flip rice onto serving
dish, so crusted rice is on the top. Rice should have a thick layer of
brown, crispy rice. Serve immediately.