Digcheh

Ingredients

Quantities below make about 4 servings (Estimated)

• rice 300 g
• milk dairy 500 mL
• sugar 80 g
• saffron 0.3 g
• rosewater 30 mL

Quantities and nutrition on this page are estimates unless the source gives measured values.

Method

1. Rinse the rice and soak it in lightly salted water for about 30 minutes.

2. Clean, chop, or otherwise prepare rice, milk, sugar, saffron as required.

3. Lightly sauté onion, garlic, or spices if they are part of the recipe.

4. Add the main ingredients and cook using the listed method: cook and steam.

5. Adjust moisture and seasoning during cooking until the ingredients are tender and the flavors are balanced.

6. Rest briefly and serve with the traditional accompaniments.

Cook's notes

Prepare and measure all ingredients before cooking so the steps can proceed without interruption. Match the heat to the cooking method and recheck seasoning before serving.

Background

This item is associated with Razavi Khorasan and the food culture of Mashhad and surrounding towns, shaped in part by pilgrimage, urban hospitality, kebabs, ash, and communal cooking.

Nutrition

Diet

• Vegetarian
• Gluten free
• No walnut, almond or pistachio

Where this comes from

Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.

Record: IR0108 · Evidence: B (Officially supported)

Open the source page https://visitiran.ir/fa/type/persian-foods