Food

Thai-style crispy rice inspired by Persian tahdig. 

Cooked white rice in coconut milk with a bunch of yellow curry paste. Once it had cooked and cooled slightly, I heated up a big pan with coconut oil, added the rice, pressed it down, and made some holes for steam to come through. 

Cooked 5 min or so until it was nice and crispy on the outside. 

Served that with a Thai steak salad— lettuce, carrot, cucumber, chiles, pickled shallots, fish sauce dressing, and peanuts. Plus a sambal aioli on the side. 

Beautiful mix of textures and flavors.