As the influx of Persians crowd the dinner table at any party or “Mehmoony”, my mind usually goes to one thing “Is there going to be enough Tadiq left by the time I make it around this table!?” Some panic instills… and when you do get some of it, you feel that you have conquered and accomplished your ONE and ONLY primary goal at this party. Ok, at least this is how I think…
When I tell you that this is the best part of a Persian meal, I am not exaggerating. I think most would agree. And when I think of how to describe Tadiq to someone, I think of it almost like fried dough, but thinner, crunchy and better! But that’s the best comparison I can think of.
It is a crispy, tasty, and best of all, an OILY treat.
Here is your short and sweet recipe.. for this:
This process begins in the middle of making rice…rice has already boiled, is taken out of the pot before this.
- Spread some olive oil to the bottom of your rice pot
- Place whole pieces of pita bread on the bottom of the pot, oil both sides, and then place top of the bread facing down.
- Cover whole pot with this pita bread
- Pour rice back into pot, push towards center
- Place paper towel on top of pot and then place cover on tightly
- Put it on low heat for 30-45 min
- At this point both your rice and Tadiq is done. After you pour out the rice to a platter, you can start to break out the pita bread
- It should be a nice, light brown color
- Break apart some pieces and place on a separate platter when you serve (like the image)