saffron

Jeweled Rice

_MG_4728There is nothing I love more in Persian cuisine than the rice. Don’t get me wrong, the kabobs, stews and plates of fresh herbs with feta are divine, but there’s something about the rice that always screams comfort food. My favorite preparation is when the rice is cooked at the bottom of the pot until a crispy bottom, Tah-deeg (which literally means “bottom of the pot”), is formed. It’s the part of the dish that could ruin friendships as each person fights for that last, crunchy bite. I recently learned the art of making Persian rice from an expert, my friend Negin’s mom. (more…)