Looks nice, anyway. Did you cook the pilau using the long, drawn-out process which involves soaking the rice overnight - and then doing that thing right at the end to create a buttery crust on the bottom of the pan? if, not, give it a shot - khale khub ast!
I've gotten quite good at making a delicious tahdig, if I do say so myself. But I usually don't bother soaking the rice since I decide to make it only an hour or two before dinner.
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