This is the second post for Iran. Check Part 1 about ghormeh sabzi and Iranian cooking in general. Tahdig (literally bottom + pot) is a rice dish where you intentionally create a crispy surface from ‘burnt’ rice [1]–[3], potato [3], [4] or bread in the bottom of a pan. You […]
Iran
2 posts
Our very first stop on this vegan world tour is none other than Iran. I have worked with multiple Iranian colleagues over the years, both in Sweden and in Canada. Through them, I have started to learn a bit about their cuisine and been exposed to interesting ingredients and, maybe […]