Tahdig
dish / dish-tahdig
タディグ
Tahdig is a crisp layer in Iranian cuisine made by browning rice, potato, bread, or similar foods at the bottom of a pot. It forms during preparation of rice dishes (polow and chelow). In Persian it means "bottom of the pot".
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Reading the bitterness
Tahdig is a term in Iranian cuisine for the crisp layer that forms at the bottom of the pot in rice cooking. It is described as the part where rice, potato, bread, and the like adhere to the pot bottom and become fragrantly browned. The Persian spelling is تهدیگ (tahdig), and another dictionary entry also lists the name تهگیره (tegireh).
According to the Dehkhoda Dictionary, tahdig is food that has browned and adhered to the pot bottom, or the lower part of polow or chelow that has become reddish and hard. The Moin dictionary's account describes it as a thin layer of rice, potato, or bread that has browned fragrantly at the pot bottom. The Amid dictionary's account cites a portion of polow that adheres to the pot bottom, and also mentions the alternate name tegireh. None of the dictionary entries checked contain a word expressing bitterness.
Sources for this overview
Checked for this overview: Matched the definition of a thin layer of rice, potato, or bread that browns fragrantly at the pot bottom. / Matched the scope of the Moin dictionary's listing of a thin layer of rice, potato, or bread.
Checked for this overview: Matched the description of a portion of polow that adheres to the pot bottom, and the alternate name tegireh. / Matched the scope of the Amid dictionary's listing of a portion of polow and the alternate name tegireh.
Checked for this overview: Matched the reddish, hardened lower layer, and the limitation that there is no word for bitterness.
Other names: تهدیگ (fa), tahdig (fa), تهگیره (fa, identification medium)
Structured claims — open a section to read each claim's confidence, evidence and limits
How processing and cooking change it (2)
Note: It does not mention bitterness (تلخ).
Show data
dish-tahdig —is_defined_in_dictionary_as→ "The Dehkhoda Dictionary (University of Tehran) defines 「تهدیگ」 (in translation: “tahdig”) as food that has browned (برشته = roasted until fragrant) and adhered to the pot bottom, and as the lower part of rice (polow and chelow) that has become reddish and hard."Note: Checked through a website (abadis.ir) that aggregates multiple dictionaries.
Show data
dish-tahdig —is_defined_in_dictionary_as→ "The Persian dictionaries معین (Moin) and عمید (Amid) both define تهدیگ as 「米・ジャガイモ・パンの薄片で、鍋底にこびりつき香ばしく焼けた(برشته)もの」 (in translation: "a thin layer of rice, potato, or bread that adheres to the pot bottom and has browned fragrantly")."