http://thesaffronlife.com/what-is-the-best-part-of-a-persian-meal-the-tadiq/ Thu, 05 Dec 2013 18:57:12 +0000 hourly 1 https://wordpress.org/?v=4.1.31 http://thesaffronlife.com/what-is-the-best-part-of-a-persian-meal-the-tadiq/#comment-58 Sat, 29 Dec 2012 20:11:42 +0000 http://thesaffronlife.com/?p=664#comment-58 […] own family, or friends that we call family anyway, and we ate delicious food and fought over the tadiq that was on the table (its just always […]

]]> http://thesaffronlife.com/what-is-the-best-part-of-a-persian-meal-the-tadiq/#comment-51 Tue, 04 Dec 2012 20:22:02 +0000 http://thesaffronlife.com/?p=664#comment-51 […] even Iranian?! And so, here is the recipe for making true Iranian Polo. And this includes the Tadiq part […]

]]> http://thesaffronlife.com/what-is-the-best-part-of-a-persian-meal-the-tadiq/#comment-32 Tue, 21 Aug 2012 13:43:07 +0000 http://thesaffronlife.com/?p=664#comment-32 I actually haven’t tried Brown basmati rice… let me know how that turns out

]]> http://thesaffronlife.com/what-is-the-best-part-of-a-persian-meal-the-tadiq/#comment-31 Mon, 20 Aug 2012 15:36:38 +0000 http://thesaffronlife.com/?p=664#comment-31 That is a HUGE help. Thanks! I think next week I’m making us Lubia Pollo so I’ll try that! Have you ever cooked with brown basmati rice? Evidently it exists, which in itself is news to me, and I was thinking of trying it.

]]> http://thesaffronlife.com/what-is-the-best-part-of-a-persian-meal-the-tadiq/#comment-30 Sat, 18 Aug 2012 15:13:48 +0000 http://thesaffronlife.com/?p=664#comment-30 Ohh yes… I will plan that one soon!

]]> http://thesaffronlife.com/what-is-the-best-part-of-a-persian-meal-the-tadiq/#comment-29 Sat, 18 Aug 2012 15:13:23 +0000 http://thesaffronlife.com/?p=664#comment-29 When you first cook your tadig, keep it on high setting for about 30 seconds or until you see the water steaming on the pot’s lid. Afterwards, keep it down to as low a setting as possible. You don’t want tadig to cook for more than 30 minutes, otherwise it’ll get very burned. Hope that helps

]]> http://thesaffronlife.com/what-is-the-best-part-of-a-persian-meal-the-tadiq/#comment-28 Sat, 18 Aug 2012 10:33:31 +0000 http://thesaffronlife.com/?p=664#comment-28 Could you do a post about Fesenjoon? It’s amazing over the tadig!!!

]]> http://thesaffronlife.com/what-is-the-best-part-of-a-persian-meal-the-tadiq/#comment-27 Sun, 12 Aug 2012 22:03:59 +0000 http://thesaffronlife.com/?p=664#comment-27 I have a question: Every time (not kidding every time) I try potato tadig it burns. I add oil then a layer of potato, then my pollo… Do you have any tips to prevent this?

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