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This recipe elevates rice to a new level, yet it’s simple to make. In Persian households, this is a dish that each cook personalizes to make his or her own. The best part is that the rice, potatoes, and yogurt form a crust, called tadeeg in Farsi, that is so good you’ll be fighting over the last forkfuls. This version is layered with lentils and onions for an understated twist.
Special equipment: A heavy-bottomed pot, such as this cast-iron Dutch oven by Le Creuset, helps the tadeeg develop well.
Game plan: Once you have all the ingredients layered in the pot, you can’t see the crust, so use your nose to discern the smell of the rice as it cooks. If you smell something that resembles burning, turn down the heat!
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