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This is my late grandmother's recipe for a the most perfect Persian rice that my mother has mastered. Tadig is panfried layer of crust at the bottom of the pot under the rice.
My family and I just celebrated the Persian new year. My late grandmother used to make this rice dish on new year's eve annually. Even though it has so few ingredients, it's got a great texture and full of lovely sweet and savoury flavours. It's best to use soba noodles (buckwheat noodles) or any flour-based noodle that does not contain oil. You can buy toasted reshteh noodles in Asian stores or online, but doing it this way here is way cheaper and just as delicious!
Gheimeh Bademjan is a very popular Persian split pea and eggplant stew. When I was little, I did not like eggplant and this stew is what made me start absolutely loving it.
This recipe is easy to make and has lots of flavor. I have made this dish for a number of parties and it is always a crowd pleaser.
