Persian rice pilaf with a crispy crust – chelo with tahdig
Just about every culture that cooks rice has a crispy variation, whether it is the beloved crust on the bottom of the Spanish paella, fried rice in Chinese cuisine, or Indian bhel puri (a snack of crispy puffed rice, potatoes and chutney). For Persians, the basic basmati rice pilaf with a crust is called chelo, and the crust itself is tahdig.
The rest of this post, including the recipe, is guest posted over at my friend Alice's blog, Savory Sweet Life. Alice makes beautiful, homecooked meals and if you weren't hungry before you see her pictures, you will be afterwards! I'm excited to introduce our readers to each other, so please jump on over there, read the rest of the post, and check out her archives.
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I think it’s time to get hungry! Thank you for sharing the link.
- Tera
Thanks for the fantastic recipe, I’m going to give this a whirl over the weekend. Great photos by the way!
Now I know what’s for dinner tonight–thanks!
Mmm. Looks yummy. Hey, I was curious. You mentioned that almost every culture has its own crispy version. Do you know if this is also true in Japanese cuisine?
Yep, there is onigiri, where rice is formed into a ball or other shape and grilled, which gives it somewhat of a crispy crust. And there are also Japanese versions of fried rice.