Tadegh is a rich, buttery crispy rice that makes a delicious and beautiful presentation. Top with fesenjoon, ghormesabzi, gheimeh stews for a tasty appetizer or serve on top of polo with kabobs or khoresht (stew) dishes. A Persian specialty that’s sure to delight!
Tadegh is made during the process of cooking polo (rice). It’s easy – simply add vegetable oil, turn down the temperature and extend the cooking time.
Other versions of tadegh include potato tadegh (made by slicing potatoes very thin and placing on the bottom of the pot before cooking polo) or bread tadegh (thin layers of lavash or pita bread placed on the bottom of the pot before cooking polo). I love all tadegh but my favorite is the traditional rice version.