Scorched rice is common in many different cuisines. In fact, most cultures where rice is a staple food have some version of scorched rice. Scorched rice is achieved by cooking rice in a pot over high heat so that the bottom layer of rice becomes crispy, while the top remains soft and fluffy. Each culture has a different variation on this method and each adds their own ingredients for their own twist on the dish, but in essence they are fundamentally similar: a crispy outer shell atop (or beneath, depending on how it's served) a fluffy mound of rice.
Is your mouth watering yet?
In Persian cuisine, scorched rice is called Tahdig (pronounced ta-deeg) which, very aptly, comes from the Persian words for bottom (tah) and pot (dig) and often includes a variety of fruits and/or vegetables (potatoes, tomatoes and sour cherries), yogurt and, our favourite, saffron.
Chef David Lebovitz shared this recipe on his blog and we were absolutely chuffed that he included Peace & Plenty Farm as a source for quality Saffron. So, we thought we would do the same for him and share a quality recipe. It's not a difficult recipe, though there are many steps, so, as he recommends, make sure to read it through first. Take a photo of your finished dish and tag us in it! We would love to see.