foodcraftz recipes from different cuisines to divers eating habits. from Persian to Italian, from vegetarian to low carb.
This recipe comes from central Iran specially the Isfahan region. My grandmother was from Zavareh, e small town in the middle of the desert near Isfahan, and this dish was her specialty. I try to replicate as how she made for the whole family on weekends.
Tahdig means: “the crust of rice at the bottom of the pot” and there are 2 ways of preparation.
Reshteh (رشته) is the Persian name of Noodles. The reshteh is used in 2 main dishes, either with rice (for reshteh polo) or in a dense soup called: Ash of Reshteh.
Zereshk Polo Morgh literally means: Zereshk (dried barberry), Rice, Chicken. It’s one of the easiest dishes in Iranian cuisine.