Video and Recipe by Chef, author and TV personality Ara Zada:
“I absolutely love Tadig, which essentially is crispy rice, and Shirazi salad is one of the best Persian salads that you can eat with just about everything. Adding these two together brought a whole new textural enjoyment. I might just do this every time. Shoutout to my friend Nicole Keshishian (@kalejunkie on Instagram) for the crispy rice salad inspiration! Would you try this or just stick to the classic?”
Recipe and Ingredients below:
Crispy Tadig topping:
- 2 cups cooked rice
- 2 tsp olive oil
Place rice onto a sheet tray with parchment paper.
Drizzle olive oil and spread evenly. Place in a preheated 400°F oven for 30-40 minutes or until the rice is golden brown.
Shirazi Salad:
- 3 Persian cucumbers, small diced
- 1/2 red onion, small diced
- 2 tomatoes, small diced
- tomatoes. small diced
- 6-10 mint leaves, chopped fine
- 2 limes or 1 lemon, juiced
- 2 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp sumac
Mix all ingredients together.
