Tahdig (Persian: ته دیگ, tah "bottom" + dīg "pot") is a specialty of Iranian cuisine consisting of crisp rice taken from the bottom of the pot in which the rice (chelow) is cooked. It is traditionally served to guests at a meal. Ingredients commonly added to tahdig include yogurt and saffron, bread, potato and tomato. Variations of tahdig include placing thin vegetable slices at the bottom of the pot, so they crisp up instead of the rice. Common vegetables include potato, carrots, and lettuce. Iranians also apply this crisping method to spaghetti as well, providing a hardened base.
Iraqi rice cooking is similar to the method used for Persian chelow, a multistep process intended to produce tender, fluffy grains of rice. A prominent aspect of Iraqi rice cooking is the hikakeh, a crisp bottom crust. It differs slightly from the Persian tahdig, which is a single thick piece; the hikakeh contains some loose rice as well. Before serving, the hikakeh is broken into pieces so that everyone is provided with some along with the fluffy rice.
- Louie, Elaine (9 January 2008). "From an Iranian Cook, the Taste of Memory". The New York Times. Retrieved 2008-12-28.
- Perry, Charles (16 October 1997). "Caspian Cuisine, an Iranian restaurant adjacent to Santa Monica". Los Angeles Times. Retrieved 2008-12-28.
- "Turmeric and Saffron: Upside-Down Persian Macaroni". Persian Cuisine.
- Marks, Gil (2010). Encyclopedia of Jewish Food. John Wiley & Sons. p. 585. ISBN 978-0-470-39130-3.
|Wikibooks has a book on the topic of: Cookbook:Tahdiq|
|Wikimedia Commons has media related to Tahdig.|