Day 53 - Tacheen for Breakfast

You might have seen how much of this we had leftover...there is a lot. And I was intrigued by what the Iranians call "Tadig". Tadig is the crusty rice formed at the bottom of the pan--which you can either fry, or, well...I'm not really sure of all the ways that it can be made. But I do know that it is quite popular with those of Persian descent.

So for breakfast I put a bit of olive oil in my small (8-inch) pan, scooped some Tacheen into the pan, and smushed it all down. And let it cook until it was crispy (over medium-high) heat. I ate it with a fried egg atop the whole mess.

And it was yummy.