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Jeffrey Alford, Naomi Duguid
By Jeffrey Alford and Naomi Duguid
Published 1998
tahdig This is the Iranian term for the rice crust that forms on the bottom of the pot when rice slow-cooks—for example, in polo, chelo, or katteh. In Uzbek and Uighur, the crust is known as kasmag; in Cuba, as raspa.
© Jeffrey Alford and Naomi Duguid 1998 All rights reserved. Published by Artisan Books.
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