I made masoor dahl and socca tonight, and thought I’d give this dish a try again, instead of the cardamom rice. I was pleasantly surprised by how the tahdig turned out. Crispy dill infused lima beans? Heaven.
This is my 12th (?) attempt at making Persian rice with tah dig. Darius said it tasted good, but was kind of dry. I can’t eat rice, so I have to ask his opinion, and luckily, he’s accustomed to being brutally honest.