Tahdig is a Persian rice dish, and the word translates literally to “bottom of the pan”, referring to the crisp bottom that forms during the cooking process. There is an element of surprise to making it, because you won’t know you have mastered the golden bottom until the finished article is turned out. A pan with even heat distribution (and, ideally, an induction hob) will be your friend here. Failing that, line the base of the pan with greaseproof paper to ensure the tahdig doesn’t stick