Crusty Rice

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steamed rice with golden crusty


Caution this recipe may cause a commotion at your dinner table. Whatever you choose to place at the bottom of the pot, whether it's rice, potatoes or pita bread, the results will taste delicious and you may have to flip coins to figure out who gets the last piece of tahdeeg!

Use non-stick cooking pot for best results.

Tahdeeg means 'bottom of the pot' in the Persian language or Farsi (Arabic pronunciation of Parsi).
Tah means 'bottom' and Deeg means 'pot'.


  1. Basmati rice - 3 cups
  2. Potato - 1 cut into thin slices or
  3. Flat bread - 1 or 2 cut to shape
  4. Cooking oil - 2 teaspoons
  5. Butter - 2 tablespoons


  1. Follow recipe for Steamed Rice. Find recipe for Plain Rice further down the page.
  2. Add butter/oil to pot, line the bottom of the pot with either rice, potato or bread.
  3. Spoon in the rest of the rice, as per plain rice recipe, wrap clean cloth around lid and place tightly over pot.
  4. Steam for as long rice recipe requires.
  5. To dislodge the crust from the pot, soak exterior of pot in cold water.
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Taken from the comments section at Amazon

"This is a prefect size pot for our family, and is getting significant use. We eat a lot of soups and stews. Something we really appreciate are the insulated handles that allow you to pick up the pot, while hot, without using oven pads or mitts. A terrific kitchen tool at a very good proce. We plan on extending our purchases of Calphalon cookware. "

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