Crusted rice at the bottom of the pan...

[Guest guest]

i have been busy, but enjoying my digests. i saw the

thread about the rice getting stuck to the bottom of

a pan, and it brought to mind a wonderful Persian

[or Iranian] dish i have yet to try that calls for doing

this on purpose. Donna was right, it is considered a

delicious prize and not a mistake. It is called

a tahdeeg. It is spooned around the serving platter

on the outside edge as an edible garnish.

In the recipe i have it suggests that after making the

tahdeeg at the bottom of the pan, remove the rice pan

from the heat, still covered, and stand it briefly in

a sink of cold water for a minute or two to loosen the

bottom.

Sounds yummy, eh?

 

~ pt ~

 

" What should we toast to? "

" Never lie, steal, cheat, or drink.Ê But if you must lie,

lie in the arms of the one you love.Ê If you must steal,

steal away from bad company.Ê If you must cheat, cheat

death.Ê And if you must drink, drink in the moments that

take your breath away. "

- " Hitch "

[Guest guest]

that is mentioned in the book The House of Sand and Fog ~ i wondered

how one would go about 'harvesting' the tahdeeg!

 

thanks for the info PT! =)

 

jenni

On Thursday, August 18, 2005, at 12:42 PM, ~ PT ~ wrote:

 

> i have been busy, but enjoying my digests. i saw the

> thread about the rice getting stuck to the bottom of

> a pan, and it brought to mind a wonderful Persian

> [or Iranian] dish i have yet to try that calls for doing

> this on purpose. Donna was right, it is considered a

> delicious prize and not a mistake. It is called

> a tahdeeg. It is spooned around the serving platter

> on the outside edge as an edible garnish.

> In the recipe i have it suggests that after making the

> tahdeeg at the bottom of the pan, remove the rice pan

> from the heat, still covered, and stand it briefly in

> a sink of cold water for a minute or two to loosen the

> bottom.

> Sounds yummy, eh?

>

> ~ pt ~