Persians make several variations of tahdeeg, but the simplest and the most common way is to place a thin flatbread known as lavash on the bottom of the pot with butter and splashes of brewed saffron. A flour tortilla or a split pita can serve as a replacement for lavash. Very thinly sliced potatoes will also get you the crunchy texture you desire.
- ¼ cup salt
- 20 cups cold water, divided
- 3 cups basmati rice
- juice of 1 lemon
- pinch of saffron powder or saffron threads that have been soaked in warm water (optional)
- thin lavash bread (9- to 10-inch diameter) to cover the bottom of a 6-quart pot
- 3 tablespoons vegetable oil
- 1 tablespoon ghee or butter
- Add some sautéed onions, mushrooms, and chickpeas cooked with coriander and cumin in step 8.
- Add freshly chopped dill and parsley in step 8.
- For an interesting presentation, tip the pot over a platter, and garnish with circles of sliced almonds and pomegranate seeds.
- Loobia polow: Loobia polow is made with green beans, beef, tomato paste, and fried onion spiced with saffron and cinnamon.
- Polow tahchin: The ingredients of this polow are layered on the bottom of a pot. They consist of rice, chicken, orange peels, pistachios, almonds, saffron, cardamom, and cinnamon.