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tahdig
Tahdig ((ペルシア語:ته دیگ), ''tah'' "bottom" + ''dīg'' "pot") is a speciality 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 Hikakeh==
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.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「tahdig」の詳細全文を読む
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