You might have seen how much of this we had leftover…there is a lot. And I was intrigued by what the Iranians call “Tadig”. Tadig is the crusty rice formed at the bottom of the pan–which you can either fry, or, well…I’m not really sure of all the ways that it can be made. But I do know that it is quite popular with those of Persian descent.
So for breakfast I put a bit of olive oil in my small (8-inch) pan, scooped some Tacheen into the pan, and smushed it all down. And let it cook until it was crispy (over medium-high) heat. I ate it with a fried egg atop the whole mess.
And it was yummy.
