IRNA � The food editor at the New York Times in the 'What to cook this week' section of the American daily offered food lovers a Persian cuisine Iranians call 'tahdig'.

Sam Sifton in his piece, quoting a letter by a reader, described tahdig as 'the crisp and golden crust at the bottom of a pot of Persian rice.'

'It�s similar to the crust that shows up when you make paella correctly � Valencians call it socarrat,' Sifton wrote.

Iranian moms could make tahdig out of lots of things, not just rice. They use flour tortillas for bread tahdig and sauce-soaked pasta for spaghetti tahdig, he wrote citing the letter written for the Times this weekend.

He went on to offer the readers and food lovers to use a fine new recipe for making pasta tahdig, the delicious-looking image of which accompanied his writing.

'I think you should make for dinner tonight. (You�ll need a tomato sauce before you start to crisp.),' he said, offering everybody to use the recipe for Sunday.

Persian cuisine is one of the world�s great gastronomies, flourishing for centuries across an area that, at the height of the ancient Persian Empire (circa 550 to 330 B.C.), included modern-day Iran, along with parts of Iraq, Macedonia, Lebanon, Jordan, Syria, Saudi Arabia, Afghanistan, Pakistan and Central Asia.