Posted in Rice, Vegetarains

Tah Dig ته دیگ

Tahdig, which is literally means ‘ the bottom of the pot’ is speciality of Iranian cuisine consisting of crispy, crunchy, golden browned layer of either rice – bread, potatoes or meat taken from the bottom of the pot , while the rice on the top steams.
And usually in serving time of meal there is big battle for having more tahdig and when you have it, it will disappear quickly from the table with no leftover.

Most common ingredients for making tahdig include yogurt and saffron, bread, or potato . In some countries with rice eating culture, you can find a kind of tahdig . For instance: In China tahdig is called ‘Guoba’ forms during the boiling of rice over direct heat from a flame.

ته دیگ
In Spanish cuisine ‘ Socarrat’, the rice that gets crunchy and forms a crust at the bottom of the pan.

In Korean cuisine’ Nurungji’ is Korean type of tah dig at the bottom of the pot when rice is hard boiled.

In Dominican foods there is ‘ Concon’ which is a thin layer of burned rice from the bottom of the pot.
For making tadig, as I mentioned there are different ingredients and methods. In order to achieve tah dig, you need to put extra oil in the bottom of the pot. Popular one is to cover the bottom of the pot with a layer of flat and thin lavash bread or tortilla bred and then topping it with rice.
Other tah dig is to line the bottom of the pot with slices of potatoes before topping it with the rice.


Very basic and simplest tahdig is to use plain rice. The rice should be toasted and making a crackling sound. This is tahdig.
There is other technique to mix rice with yogurt, curry spices and saffron. Result would be colourful saffroni and curry flavour with thick pan-fried texture.
At the end, in Persian cuisine tah dig can be considered a ‘delicacy’.


You can visit my video about making tah dig in youtube: Tah Dig by Rozina Dinaa


ته دیگ ایرانی
ته دیگ که به آذری ” گازماخ” گفته میشه از ویژگی های آشپزی ایرانیه وهمانطور که از اسمش معلوم هست به قسمتی از پلو گفته میشه که از ته دیگ بدست آمده و برشته شده باشد. ته دیگ با مواد مختلفی درست میشود- موادی مثل برنج – نان – سیب زمینی – کاهو- بادمجان و گوشت.
معمولن به ته دیگ که میرسه همه میخوان بیشترین ته دیگ رو بدست بیارن . از معمول ترین ته دیگ ها میشه به ته چین – ته دیگ نان- و سیب زمینی اشاره کرد.در بعضی از کشورها که برنج در فرهنگ غذایشون حرف اول رو میزنه ته دیگ هم وجود داره.
مثلن در کشور چین نوعی ته دیگ هست که به ” گوبا” معروفه و همون ته دیگ برنجی هست که در اثر قرار گرفتن مستقیم قابلمه روی حرارت درست میشه.

در آشپزی اسپانیایی به ته دیگ ” سوکراتا” گفته میشه.
در کره نوعی ته دیگ سخت از پخت برنج بدست میاد که به ” نورونگی” معروف هست.
در بین غذاهای کشور دومنیکن هم به برنج سوخته شده ی ته قابلمه ” کان کان” گفته میشه.



برای درست کردن ته دیگ همونطور که گفتم از مواد و روش های مختلفی استفاده میشه. اولین نکته استفاده از روغن به میزان بیشتر از معمول برای ته قابلمه هست و بعد قرار دادن یک لایه نان لواش که روش برنج آبکش ریخته میشه.
روش دیگه قرار دادن برش های نازک سیب زمینی در ته قابلمه هست .
ساده ترین نوع ته دیگ هم استفاده از خود برنج هست که در ته دیگ برشته میشه .
یکی دیگه از ته دیگ های پرطرفدار همون ته چین هست که از ترکیب برنج آبکش شده با زعفران- تخم مرغ و ماست تهیه میشه.
در کل ته دیگ بخش بسیار خوشمزه ی پلو به حساب میاد.


Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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