Traditional Persian Foods You Must Eat

If you like crackly pan scraps, have an appetite for anything extra crispy, or if you prefer your food more darkly tanned than pale, then you must try making tahdig (pronounced tah-DEEG). Tahdig is the panfried layer of crust at the bottom of the rice pot and, in fact, it literally translates as "the bottom of the pot" in Persian. When made well, tahdig looks like a perfectly caramelized disk, and it can be detached from the pot and served whole, or broken into jagged, golden shards.