A Different Tah dig with Dough

Persian (Iranian) rice gets steamed with the most scrumptious, crunchy and golden crust that is called ‘ tahdig ته دیگ’ meaning bottom of the pot in Farsi language.

Tahdig, is speciality of Iranian cuisine consisting of crispy, crunchy, golden browned layer of either rice – bread, potatoes or meat taken from the bottom of the pot , while the rice on the top steams. This pan fried layer of crust at the bottom of the rice pot (tahdig ته دیگ) has different types. The most common tah dig made with rice itself, or mixture of rice with yogurt and eggs or tahdig with flat naan breadنان , potatoes سیب زمینی, lettuce کاهو, or spaghetti ماکارونی.

Sometimes with adding spices like Saffron زعفران or turmeric زردچوبه you can add more colour and flavour to your rice tahdig. Do not get me wrong, all of these different types of tahdigs are so good, crispy and caramelized. For details about tahdig, click here: https://rozinaspersiankitchen.wordpress.com/2017/12/31/tah-dig-%d8%aa%d9%87-%d8%af%db%8c%da%af/

Tah dig with naan bread
tah dig with potatoes

Well I am so surprised to introduce another kind of tah dig, that I am sure many of you are not familiar with it.

When I was a child, my grandmother, used to make this tahdig time to time. It’s even muchhhhhhhhhh much tastier than tah dig with flat nan bread.

As you see in the following photos, this tahdig looks like a golden disk, with a slightly thick texture and just DELICIOUS.

The most important key for making a golden crispy crust (tahdig) is a great skill and also using extra oil in the bottom of the rice pot or pan which you use for preparing rice, by this method, tahdig will not burn.

So, ladies & Gentlemen, I am pleased to introduce tahdig with dough!!

ّFor making tahdig, we need to preparae steamed rice with Persian method. Please click on the link for how to instruction: https://rozinaspersiankitchen.wordpress.com/2018/01/29/persian-steamed-rice-with-saffron-crust/

Tah dig with Dough

  • 3 cups rice, washed and soaked in salted water for 1 hour before cooking therice
  • 1 cup plain flour, sifted
  • 2-3 tbsp plain Greek yogurt
  • 2 tbsp vegetable oil
  • ⅓ tsp salt
  • ⅓ tsp baking soda
  1. Mix sifted flour with salt.




  2. Add baking soda to yogurt and mix together.



  3. Then pour it in the flour. Add vegetable oil and mix all ingredients together and knead it until you have well combined and smooth dough. Cover the dough and Set aside





  4. Bring the rice to parboil step: Click on the above mentioned link for steamed rice.



  5. Place the dough on a working surface and roll it up with a rolling pin (as you see in the photos) and make a disc shape dough. Now, Adda generous amount of vegetable oil in the pot. Place the dough inside the pot. Do not worry if dough does not fit the pot/pan and comesup from the sides of the pan.




  6. Add parboiled rice and cover the pot with a lid. Place a heatdiffuser on the flame and then place the pot on it. Cook the riceover medium heat for about 25-30 minutes, until the rice is tender.

    Serve the rice in a platter and break the tah dig into small pieces or keep it in whole shape and serve it.





ته دیگ با خمیر

    ته دیگ از ویژگی های آشپزی ایرانی می باشد وهمانطور که از اسمش معلوم هست به قسمتی از پلو گفته میشه که از تهدیگ بدست آمده و برشته شده باشد. ته دیگ در زبان آذری (گازماخ/گازماق)گفته میشود. ته دیگ انواع گوناگونی داردمثل ته دیگ برنج ته دیگ نانسیب زمینیماکارونیکاهو ماست و برنج واگر بخواهیم ته دیگ با رنگ و عِطر و طعم داشته باشیم میتوان از زعفران یا زردچوبه هم استفاده کرد.

برای اطلاعات بیشتر در مورد ته دیگ لطفن روی لینک کلیک کنید

https://rozinaspersiankitchen.wordpress.com/2017/12/31/tah-dig-%d8%aa%d9%87-%d8%af%db%8c%da%af/:

معمولن به ته دیگ که میرسه همه میخوان بیشترین ته دیگ رو بدست بیارن . از معمول ترین ته دیگ ها میشه به ته چین ته دیگ نانو سیب زمینی اشاره کرد

امروز خیلی هیجان‌زده هستم چون میخواهم یک نوع دیگری از ته دیگ را به شما معرفی کنم که شاید خیلی کمتر در مورد آن شنیده یا امتحان کرده باشید. مادربزرگ من گاهی اوقات این نوع ته دیگ را درست میکرد و فکر کردم شاید برای شما هم جالب باشد با این ته دیگ هم آشنا شوید.

این ته دیگ بسیییییییییییار خوشمزه هست حتی شاید از ته دیگ نان هم لذیذتر باشه.

بافت این ته دیگ ضخیم‌تر از ته دیگ نان هست و روی آن صد البته مثل همه ی ته دیگ ها طلایی هست .

همانطور که همه میدانیم استفاده از روغن زیاد برای داشتن یک ته دیگ تردو کامل ضروری ومهم هست تا هم یک ته دیگ ترد و برشته داشته باشیم و هم از سوختن ته دیگ جلوگیری شود.

خوب ته دیگی که میخواهم معرفی کنم ته دیگ خمیر هست. بله میدونم بعضی از ته دیگ ها مثلن با خمیر نان باگت درست میشن ولی این خمیری که من مورد نظرم هست باید خودمان تهیه کنیم و از آن یک ته دیگ جانانه درست کنیم. .

مواد لازم

یک پیمانه آرد سفید الک کرده

دو سه ق غ ماست

دو ق غ روغن مایع

یک سوم ق چ نمک

یک سوم ق چ بیکینگ سودا

طرز تهیه

آرد الک شده را با نمک مخلوط میکنیم. بیکیگ سودا را به ماست افزوده و هم میزنیم سپس 2 ق غ ماست مخلوط شده را همراه با روغن مایع به آرد افزوده و همه ی مواد را با هم مخلوط کرده و ورز میدهیم اگر خمیر خشک بود 1 ق غ دیگر ماست به خمیر اضافه کرده و آن را خوب ورز میدهیم تا به صورت یک‌دست در آید. خمیر را یکساعت قبل از پخت برنج آماده کرده و کنار میگذاریم.

https://rozinaspersiankitchen.wordpress.com/2018/01/29/persian-steamed-rice-with-saffron-crust/برنج را به مرحله آبکشی می رسانیم. طرز تهیه برنج آبکش در لینک روبرو موجود میباشد

حالاخمیر را روی سطح کار به صورت یک نان گرد باز میکنیم. داخل قابلمه مقدارزیادتر از حد معمول روغن ریخته و خمیر باز شده را کف قابلمه قرار میدهیم. برنج آبکش شده را روی خمیر ریخته در قابلمه را گذاشته و قابلمه را روی شعله پخش کن قرار میدهیم تا دم بکشد.

برنج دم کشیده را داخل دیس یا ظرف مورد نظر کشیده و ته دیگ زیبا خوشمزه و خاص خودمان را یابه صورت درسته و یا تکه‌های کوچک خرد کرده و سرو میکنیم.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

8 thoughts on “A Different Tah dig with Dough

      1. No worries dear It is fine. You have not heard or tried it and it is unsual and unknown for you, but people who are familiar with tahdig, they know what i am talking about. In Spanish cuisine it is called ‘ Socarrat’, the rice that gets crunchy and forms a crust at the bottom . of the pan.In Korean cuisine it is called ’ Nurungji’ is Korean type of tah dig at the bottom of the pot when rice is hard boiled.In Dominican foods there is ‘ Concon’ which is a thin layer of burned rice from the bottom of the pot. and yed many Europeans and Americans that tried Iranian meals , know about it.

        Like

      2. The Spanish I do know as I often make paella but I didn’t know how prevalent it was in other cuisines. That’s most interesting, thank you Rozina.

        Like

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Skizzenbuch/Blog

Just another WordPress.com weblog

Shristy Singh

Adding Creativity Through Brush...........

Travel Youman

The best travel content you can get as a human

Eating With The Ancestors

Getting to know my family members through the recipes they left behind

Online Psychological Research with Labvanced.com

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Oovi's Weblog

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L'essenziale è invisibile e agli occhi e al cuore. Beccarlo è pura questione di culo

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