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Potato Tah Dig (Chelo)

Written by

Holly Figueroa O’Reilly

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Almost there…

The first time I made tah dig, I tried it with potatoes. It was a disaster.

That was in October, and I’ve made it at least once a week since then with mixed results. This is the best potato tah dig I’ve made to date.

The rice was separated and fluffy, the potatoes were crispy and delicious, but there wasn’t a lot of actual rice tah dig. In between mouthfuls of this paired with ghormeh sabzi and fesenjun, Darius said that I’m being too particular. Perhaps. I think his face pretty much says it all:

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2 responses to “Potato Tah Dig (Chelo)”

  1. foodesigns from the land of milk and honey Avatar
    foodesigns from the land of milk and honey

    My Jewish Persian friends in Israel swear the more burnt the tah dig turns out – the crispier and tastier it is (-:

    Reply
    1. Another Damn Cooking Blog Avatar
      Another Damn Cooking Blog

      I think that might be true. 🙂 I like it when it is golden brown, and I like it when it is a little bit burnt in the middle.

      Reply

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