Louisa Shafia, do you have a fool proof way of making tadeeq (crispy rice for persian dishes)? Sometimes I get it, sometimes it's a burned mess.

Looking forward to that as well. I applaud your generosity in sharing.

Thank you! I'll be sure to consult The New Persian Kitchen!!

Sahar, my answer above is brief, but if I were to go into detail I would write an entire essay! If you want to delve further into the mysteries of tahdig, I have 6 pages devoted to the subject in The New Persian Kitchen!