Category Archives: Rice, plain and tahdig

Rice, unbeatable Iranian style

cheloThe high quality rice cooked Iranian style is simply unbeatable. Whether it is mixed polo or plain, white chelo, soaked and drained or not drained (as in kateh or dami), the unique steam-cooking method employed to prepare Iranian-style rice results in a perfection of slender, fluffy grains with a heavenly taste and fragrance.  In addition, tah-dig, the crunchy part of rice, literally meaning “bottom of the pot,” is a by-product , and much loved, of Iranian style rice cooking, which could take several tastes and forms… I have explained all these simple yet delicate points and procedures in a “culinary memoir” linked on the sidebar of this blog. Meanwhile,

Read more »