Exploring the flavors and techniques in Najmieh Batmanglij’s Joon naturally led to experimentation in new ways to infuse turmeric’s anti-inflammatory properties into every day cooking. The original recipe uses saffron, not turmeric. Saffron, however, is expensive, and turmeric can be used to complement or replace the saffron. The flavor is different but still wonderful and the color is rich. I’ve used them together and individually. The turmeric version is the one I use unless it’s a special occasion. Either way, the star of this show is the tag-dig, the crunchy layer of golden rice that forms at the bottom of the pan. Use a non-stick skillet to ensure the dish inverts into a complete, unbroken, disk.
[yumprint-recipe id=’38’]
