Zachary Neman

Name: Tahdig de Plátano
Cook time: 7200 s
Total time: 7200 s
Yield: 4-5
Ingredients: basmati rice; water; salt; turmeric; saffron; oil; unripe plantain, thinly sliced

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Tahdig de Plátano

cheffinwithzach

Cook

2 hr

Growing up in a Persian household meant eating rice every night with dinner. No matter the dish, my parents would make the dish the way they were taught: a 2-part cooking process that yielded the most delicious thing on Earth, tahdig. “Tah” means “end of” and “dig” means “pot”. At the end of the pot was the treasure, a beautifully golden brown and crispy layer of rice. I remember racing against my siblings to take the biggest, most-delicious looking piece as soon as it was set on the table. This still goes on to this day. Oftentimes, tahdig is layered with other ingredients that are delicious when crispified, like potatoes! This version is by no means traditional–it was the result of a collaboration I did with my Peruvian friend, chef Rodrigo Fernandini. We wanted to do a fusion between Persian and Peruvian cuisine. Unripe plantains can be used just like potatoes can, and I thought it would be a cool idea to use them for this tahdig. Mission was a success. Dare I say I liked this more than the potato version.

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