Heated
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Heated

You Will Crave Stuck-Pot Rice Even Though It’s No Looker

Potatoes, rice, and crispy bits — what’s not to like?

Eskay Lim / EyeEm via Getty Images

This is the first stuck-pot rice, or tahdig, that I learned to make, thanks to the late great food writer Paula Peck. And I have written about it as a dish to make when you’re entertaining and want to focus on the conversation rather than last-minute preparations for dinner.

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Mark Bittman

Mark Bittman

Has published 30 books, including How to Cook Everything and VB6: The Case for Part-Time Veganism. Newsletter at markbittman.com.