tadig
Appearance
English
[edit]
Etymology
[edit]From Iranian Persian تهدیگ (tah-dig), from Classical Persian تهدیگ (tah-dēg).
Noun
[edit]tadig (uncountable)
- (cooking) In Iranian cuisine, crisp rice taken from the bottom of the pot.
- 2014, Vegan Eats World: 300 International Recipes for Savoring the Planet, Da Capo Press, →ISBN, page 302:
- Perfectly made tadig will slip out, golden crust and all, onto the serving dish. Enjoy hot. Potato tadig: Another kind of tadig can be made by layering the bottom of the pot with thin slices of potato.
- 2005, James Rusk, Amy Rusk, Sara Rusk, Astrological Gastronomy: Temperamental Cooking Explained, iUniverse, →ISBN, page 8:
- This should produce a crunchy layer of rice at the bottom, which is called Tadig in Persian.
- 2007, Ester Moreh, Iranian Kosher Recipes, Ketab Corp, →ISBN, page 18:
- The bottom of rice will be a thick crust of rice, called "Tadig".
- 2000, Ana M. Briongos, Black on Black: Iran Revisited, Lonely Planet, →ISBN:
- What I really like is the tadig…
Anagrams
[edit]Breton
[edit]Etymology
[edit]Noun
[edit]tadig m (plural tadigoù)
Inflection
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