Tahdig is a speciality of Iranian cuisine. Tahdig is cooked Basmati rice that consists of a crunchy layer of rice that is formed on the bottom of the pan during the cooking process. The rice is later inverted onto a serving plate and the crunchy layer of rice is presented on top. The name comes from a Persian word meaning “bottom of the pot”.
My grandmother turns ninety-five today and in honor of her birthday I wanted to share one of her recipes.
My grandmother is from Berne, Switzerland and she loved to bake. She would use the smallest cookie cutters to make these molasses cookies. I recall spending hours in her kitchen helping to cutout each of these little cookies.
Muriel shares a classic French tart of the Riviera in France. The Chard tart (Tourte de Blettes) is a local specialty from Nice, in regional dialect, it is called:” Torta de Blea” and it can be served as a dessert or like an appetizer but it’s essentially a sweet dish.
You can eat this Tart lukewarm or cold and drink with this delicious dessert a sweet wine but of course as we say in French:” A consommer avec modération!”
Amitié from Paris dear Stephanie!!
The key ingredient in this cocktails is Chambord. Chambord is made in France from black raspberries, honey, vanilla and some herbs. Chambord has been around more than 300 years, since 1685.