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Tahdig (Persian: ته دیگ‎, tah "bottom" + dīg "pot") is a specialty of Iranian cuisine consisting of crisp rice taken from the bottom of the pot in which the rice (chelow) is cooked.[6] It is traditionally served to guests at a meal.[7] Ingredients commonly added to tahdig include yogurt and saffron, bread, potato and tomato.

Variations of tahdig include placing thin vegetable slices at the bottom of the pot, so they crisp up instead of the rice, these vegetables include potato, carrots, and lettuce.[8] Iranians sometimes apply this cooking method to spaghetti as well, providing a hardened base.[9]

— Wikipedia: Scorched rice - Iran

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