Last night, I made the best Persian rice (with tadiq, the burned crunchy bits at the bottom of a rice pot) that I’ve ever made! Chowhound helped a bit, but this was all me. Previously my tadiqs haven’t been quite as uniform, nor the saffron as diffuse. So freakin’ delicious.
Also, one of the benefits of working at home is that I get to cook lunch in my own kitchen if I want to. The other week I made this amazing quesadilla, which has become one of my favorite quick home cooked lunch staples.
