Welcome to the third episode of the Modern Persian Food podcast! Co-hosts Bita and Beata have a thorough conversation all around rice. The duo touches on rice history, types of rice, cooking it, personal favorites, and of course tahdig! (note: Tahdig can also be spelled Tadig, or tadeeg)
- Use long-grain, white basmati rice to make Persian Rice
- Cooking/Preparing rice
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- Plain white rice | Chelo - often served with kababs
- Layering parboiled rice with other ingredients for Persian Mixed Rice Dishes | Polo
- Baked | Tahcheen
- Special Steps/Techniques
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- Rinsing, soaking, salt the water, and add oil
- Using a rice cooker
- Tea towel wrapped lid of rice pot or rice cooker
- Damkonee - a bonnet for the lid
- Tahcheen - baked rice dish
- Tahdig | Persian bottom of the rice pot - rice, bread or potato
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- Spelling variations include: Tadig and Tadeeg
- Modern Tahdig - with tortilla, with pasta ('macoroni')
- Persian Jeweled Rice -A beautiful layered rice dish/a celebration rice
- Shirin Polo (sweet rice) - a Beats cheat: use orange marmalade
- Albaloo Polo (cherry rice) - another Beats cheat - make it using sour cherry jam
- Adas Polo
- Reshteh Polo
- "Ask the Beats" - Question: from Trish in Menlo Park, What is your Go-to dish - Tahcheen and Lubia Polo
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Recipe links from this episode:
Podcast Production by Alvarez Audio
