Tah Dig is a Persian rice dish, carefully cooked to have a crunchy golden layer. At a recent dinner at a Persian restaurant, a Persian friend of mine refused to take the leftovers, claiming there was no way to reheat the rice while keeping the proper consistency and taste throughout. I took it as a challenge.
The leftover tah dig we had was mostly topped by a stew (ghormeh sabzi).
Here's some experiments I tried and how each turned out.
- Reheating in microwave. Makes tah dig chewy.
- Reheating rice, uncovered by stew, eight inches under the broiler for five minutes. Burns rice.
- Reheating rice, uncovered by stew, eight inches under the broiler for two minutes. Makes rice properly crispy. However, it's not that hot throughout. Be careful! Keep an eye on it -- thirty seconds more and it can easily get burnt.
- Reheating rice, covered by stew, eight inches under the broiler. Rice becomes no longer crispy. (I think some of the stew juices soaked into the rice.)
- Reheating stew in microwave. Decent. Baking in an oven or under a broiler far from the coils both work slightly better. (I think the microwave makes one flavor slightly odd.)
Incidentally, tah dig isn't the easiest thing to make in the first place. I've tried twice and twice achieved results I wouldn't call passable.