Golden Rice (Tah Dig)

Tah dig means “bottom of the pot”, and it’s the part of Persian rice everyone fights over: a golden, glass-crisp crust of saffron rice that forms as the pot steams. At family dinners it’s broken into shards and divided with great ceremony.

We serve ours as a starter, crowned with your choice of stew — ghormeh sabzi, gheimeh or fesenjan — so the sauce soaks into the crackling rice. If you order one starter at Termeh, make it this.