"tadig" meaning in English

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        "2": "fa-ira",
        "3": "تهدیگ",
        "tr": "tah-dig"
      },
      "expansion": "Iranian Persian تهدیگ (tah-dig)",
      "name": "bor"
    },
    {
      "args": {
        "1": "fa-cls",
        "2": "تهدیگ",
        "tr": "tah-dēg"
      },
      "expansion": "Classical Persian تهدیگ (tah-dēg)",
      "name": "m+"
    }
  ],
  "etymology_text": "From Iranian Persian تهدیگ (tah-dig), from Classical Persian تهدیگ (tah-dēg).",
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  "pos": "noun",
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      "examples": [
        {
          "ref": "2014, Vegan Eats World: 300 International Recipes for Savoring the Planet, Da Capo Press, →ISBN, page 302:",
          "text": "Perfectly made tadig will slip out, golden crust and all, onto the serving dish. Enjoy hot. Potato tadig: Another kind of tadig can be made by layering the bottom of the pot with thin slices of potato.",
          "type": "quote"
        },
        {
          "ref": "2005, James Rusk, Amy Rusk, Sara Rusk, Astrological Gastronomy: Temperamental Cooking Explained, iUniverse, →ISBN, page 8:",
          "text": "This should produce a crunchy layer of rice at the bottom, which is called Tadig in Persian.",
          "type": "quote"
        },
        {
          "ref": "2007, Ester Moreh, Iranian Kosher Recipes, Ketab Corp, →ISBN, page 18:",
          "text": "The bottom of rice will be a thick crust of rice, called \"Tadig\".",
          "type": "quote"
        },
        {
          "ref": "2000, Ana M. Briongos, Black on Black: Iran Revisited, Lonely Planet, →ISBN:",
          "text": "What I really like is the tadig…",
          "type": "quote"
        }
      ],
      "glosses": [
        "In Iranian cuisine, crisp rice taken from the bottom of the pot."
      ],
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        "(cooking) In Iranian cuisine, crisp rice taken from the bottom of the pot."
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  "word": "tadig"
}

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        "3": "تهدیگ",
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      "name": "bor"
    },
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      "args": {
        "1": "fa-cls",
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        "tr": "tah-dēg"
      },
      "expansion": "Classical Persian تهدیگ (tah-dēg)",
      "name": "m+"
    }
  ],
  "etymology_text": "From Iranian Persian تهدیگ (tah-dig), from Classical Persian تهدیگ (tah-dēg).",
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          "ref": "2014, Vegan Eats World: 300 International Recipes for Savoring the Planet, Da Capo Press, →ISBN, page 302:",
          "text": "Perfectly made tadig will slip out, golden crust and all, onto the serving dish. Enjoy hot. Potato tadig: Another kind of tadig can be made by layering the bottom of the pot with thin slices of potato.",
          "type": "quote"
        },
        {
          "ref": "2005, James Rusk, Amy Rusk, Sara Rusk, Astrological Gastronomy: Temperamental Cooking Explained, iUniverse, →ISBN, page 8:",
          "text": "This should produce a crunchy layer of rice at the bottom, which is called Tadig in Persian.",
          "type": "quote"
        },
        {
          "ref": "2007, Ester Moreh, Iranian Kosher Recipes, Ketab Corp, →ISBN, page 18:",
          "text": "The bottom of rice will be a thick crust of rice, called \"Tadig\".",
          "type": "quote"
        },
        {
          "ref": "2000, Ana M. Briongos, Black on Black: Iran Revisited, Lonely Planet, →ISBN:",
          "text": "What I really like is the tadig…",
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        }
      ],
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        "In Iranian cuisine, crisp rice taken from the bottom of the pot."
      ],
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  "word": "tadig"
}