Galette de riz croustillante

This dish is based on a traditional Persian dish called a tahdig, which refers to the golden crust that forms on the bottom of the pan as the rice cooks. I had it once with an Iranian friend at his home. He cooked it in a wok and when he turned it out, it was a beautiful dome; a perfectly caramelized, crunchy layer on the outside and lovely, soft rice on the inside.

Some people think of this as Persian ‘soul food’, and for me it’s definitely that. I like to eat it on its own althoug