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Rice Dishes
Appears in
Published 2014
Rice is a fundamental food along the Silk Road, with each region preparing its own variation of a one-pot meal. Because it was the custom for large families to live together under one roof, it was necessary to create large meals from very little and for very little money.
Central asia is unique in that there is no other region that has incorporated as many combinations of rice and embellishments into its cuisine. As rice spread westward, Central asian cooks influenced north african and middle eastern communities to fashion their own versions. One theme among all these rice dishes is that they all feature interesting contrasts in color, flavor, and texture. Often these rice dishes will have a burnt bottom part, called tadigh in farsi and tardegih in bukharian. This is a sign that the rice was properly prepared. Eating the burnt part is a delicacy that is to be relished.