Obgoosht and Tadiq

[deer of the dawn]

I recently read House of Sand and Fog which kept mentioning obgoosht and tadiq, which our Iranian friends had taught us to make when we lived in America. I decided to make them.



The recipe for obgoosht is here, at my semi-abandoned recipe blog (just didn't have time to keep it up): Ab Gusht

For tadiq, cook rice as normal, adding a pinch of saffron if you wish. Open a pita bread and tear off one layer.

Heat olive oil and/or butter in a large pan. When hot, place the pita bread in the oil and immediately dump the hot rice on top. Add a few pats of butter and press the rice down as a cake. Top the pan with a clean cloth and the pot lid such that steam can escape. Turn the heat down and continue to cook for 5 minutes.

Remove the lid and cloth, and cover with a plate; invert and remove the pan. Serve quickly, before the crispy crust starts to get soggy; the crispy topping is so lovely. Our friends also made it with thinly sliced potatoes in place of the bread, and the book suggests that it's just rice; but this is the way we liked it best.

Eat with fresh raw radishes, tops included.

Salaam aleichem.

[Ananda]

That looks nice! And, you have a recipe blog? How fun! I saw a thing or two to make from it- the sort of fallafel and the goat curry. I dont know if I can find the peas you mentioned or goat meat, though.

[deer of the dawn]

Goat is freely available here, but you could use lamb intead.

I have seen recipes for falafel using soybeans instead and I want to try it using blackeyed peas, which are common here too, whereas garbanzos/chick peas are expensive.

[Cagliostro]

Well, it looks good, but the name sure doesn't sound appetizing.