The Delicious Ta-Deeg

Tadeeg is the crispy, crunchy and delicious layer that forms on the bottom of a pan of steamed rice because of the pressure and oil that Persian chefs traditionally pour over their rice.
In order to make a good tadeeg it is important to use a nonstick pan to ensure even cooking. Once the rice is completely cooked it is important to wait a few minutes until the pot has cooled slightly so the tadeeg can be easily separated from the pot.
The usual method is to heat some vegetable oil in a nonstick pan and arrange the desired decorations over the oil. Then you should add half cooked rice and cook completely for about 45 minutes to an hour.
To make the half cooked rice you should soak dry rice in cold water with a pinch of salt overnight then drain and cook in boiling water for five minutes and drain again and set aside to cool.

Bread Tadeeg

You can use slices of pita bread or any other Mediterranean flatbread to make this tadeeg. Pour 3 tablespoons of vegetable oil in a pot and set it on medium heat. Once the oil is hot, arrange a single layer of bread on the bottom of the pan and press slightly. Top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done.

Baguette Tadeeg

Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Cut a stale baguette into 1 inch pieces and wet them slightly using a spray bottle. Arrange pieces on the bottom of the pot and top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 45 minutes.

Toast Tadeeg

Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Cut the crust off a few pieces of bread and then using cookie cutters or just a plain knife cut shapes out of the bread. Arrange the pieces on the bottom of the pot and top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 45 minutes.

Potato Tadeeg

Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Slice potatoes into half inch slices and arrange them on the bottom of the pot. Sprinkle with salt. Make sure that the potato slices are not too thin or they might stick to the bottom of the pan. Top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 45 minutes. This is the most popular Persian tadeeg!

Potato and sesame seed tadeeg

Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Sprinkle some sesame seed over the oil. Cut the potato in thin slices and using cookie cutters cut into desired shapes and arrange on the bottom of the pot. Lightly sprinkle with salt. Top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 45 minutes.

Potato and cumin seed tadeeg

Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Sprinkle with some cumin seeds. Cut the potato in thin slices and using cookie cutters cut into desired shapes and arrange on the bottom of the pot. Lightly sprinkle with salt. Top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 45 minutes.

French fry tadeeg

Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Cut the potatoes julienne and arrange them on the bottom of the pot. Try to make sure that all the slices are roughly the same size. Lightly sprinkle with salt. Top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 45 minutes.

Diced potato tadeeg

Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Dice potatoes making sure they are all roughly the same size so they cook evenly. Spread potatoes on the bottom of the pot and sprinkle with salt. Top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 45 minutes.

Grated Potatoes Tadeeg

Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Grate potatoes and spread them on the bottom of the pot. Sprinkle with salt steamed saffron and some garlic powder. Press the potatoes on the bottom of the pot so that no air bubbles remain. Top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 45 minutes.

Chicken Wings Tadeeg

Marinate chicken wings in a mixture of vegetable oil salt turmeric powder and black pepper for 2 to 3 hours. Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Arrange chicken wings on the bottom of the pot. Top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 45 minutes.

Sunflower and Sesame Seed Tadeeg

Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Sprinkle with turmeric powder and sesame seeds and pour the sunflower seeds on top. Top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 20-30 minutes. This dish cooks very quickly and the Tadeeg could burn easily so make sure to keep the heat low.

Spinach Tadeeg

Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Arrange washed and dried spinach leaves on the bottom of the pot. Top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 45 minutes.

Yoghurt and sesame seed Tadeeg

In a small bowl mix yogurt with salt pepper and steamed saffron. Add a few tablespoons of half cooked rice and mix well. Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Sprinkle with sesame seed. Gently spoon the yogurt mixture on top and spread to make a thin, even layer. Top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 45 minutes.

Pretzel Stick Tadeeg

Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Arrange pretzel sticks on the bottom of the pan. Top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 45 minutes.

Corn Flakes Tadeeg

Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Sprinkle cornflakes on the bottom of the pan to make an even layer. Sprinkle with salt. Top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 45 minutes.

Lettuce Tadeeg

Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Arrange Romaine lettuce leaves on the bottom of the pot to make one or two layers and completely cover the bottom. Sprinkle generously with salt and black pepper. Top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 45 minutes. Lettuce Tadeeg is perfect for mixed rice dishes that have herbs or greens as the main ingredient.

Pumpkin Tadeeg

Wash and dry pumpkin slices and cut them using cookie cutters into desired shapes. You can also use squash. Pour 3 tablespoons of vegetable oil on the bottom of the pan and put the pan on medium heat until the oil is hot. Arrange slices of pumpkin on the bottom of the pot and sprinkle with salt and black pepper. Top with half cooked rice. Cover the pot with cloth and set the lid on and cook on low heat until the rice is completely done. About 45 minutes