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    The New York Times‏Verified account @nytimes May 26

    Pasta tahdig: A dish that combines the best of Italian and Iranian cookinghttps://nyti.ms/2IJL2O2 

    2:34 PM - 26 May 2018
    • 139 Retweets
    • 538 Likes
    • Anca5 OG KEVIN BACON 🍂 cam nazanin 🍂 Rich O'Toole Amy wailagi setevana specialsmiley Mugamba Abudu Jonathan Smith
    32 replies 139 retweets 538 likes
      1. New conversation
      2. MissCoral  🏳️‏ @ichheiseC May 26
        Replying to @nytimes

        Well if you wanna take this to an even higher level you have to try “potato tahdig of Pasta” 😋🤤

        1 reply 0 retweets 25 likes
      3. MissCoral  🏳️‏ @ichheiseC May 26
        Replying to @ichheiseC @nytimes

        Thispic.twitter.com/xbZnywLk03

        1 reply 0 retweets 51 likes
      4. Alphiee‏ @belphiee May 26
        Replying to @ichheiseC @nytimes

        Out of this world 😍

        0 replies 0 retweets 4 likes
      5. End of conversation
      1. Brian Kolstad‏ @wobblecorn May 26
        Replying to @nytimes

        Ultimately, isn't it food that brings us all together?

        0 replies 0 retweets 15 likes
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      1. New conversation
      2. paolo‏ @hamakabi May 26
        Replying to @nytimes

        'frittata di pasta', 'pasta al forno', 'timballo di riso'... may be you need to study italian cooking a bit more :)

        1 reply 1 retweet 2 likes
      3. آیت الله تمساح وحشی  🇹🇯‏ @RocoRast May 27
        Replying to @hamakabi @nytimes

        We are making this in Iran without having any clue about frittata, timballo whatever.. Tahdig is Iranian tradition , you can make it with rice, potatoes or mix of chicken and rice or other mixes including pasta+Bolognese ..

        0 replies 0 retweets 1 like
      4. End of conversation
      1. neurotossico‏ @neurotossico May 26
        Replying to @nytimes

        Frittata di pasta di chiama in Italia.

        0 replies 1 retweet 2 likes
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      1. Dr. Millionaire‏ @groundskeeperlu May 26
        Replying to @nytimes

        pasta taye diggs

        0 replies 1 retweet 1 like
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      1. New conversation
      2. نگــــــــــــــــار‏ @negarajayebi May 26
        Replying to @nytimes

        @H_Rafatnejad قابل توجه تو :))

        1 reply 0 retweets 2 likes
      3. Hamidreza Rafatnejad‏ @H_Rafatnejad May 26
        Replying to @negarajayebi @nytimes

        ایول ایول ایول✌🏻😂

        0 replies 0 retweets 1 like
      4. End of conversation
      1. New conversation
      2. Elisa Tarozzo‏ @elisa_tarozzo May 26
        Replying to @nytimes

        Forgive me, have you ever heard about “frittata di maccheroni”? Is the equivalent of the “risotto al salto” in the south of Italy.

        1 reply 0 retweets 5 likes
      3. 1 more reply
      1. سرهرمس‏ @SirHermesMarana May 27
        Replying to @nytimes

        @Nadershokoufi

        0 replies 0 retweets 1 like
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      1. honestly zain‏ @Lmfaozain May 26
        Replying to @nytimes

        @Darius_Voss

        0 replies 0 retweets 1 like
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      1. Marcy‏ @ME02day May 26
        Replying to @nytimes

        Mama mia!!!

        0 replies 0 retweets 1 like
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      1. honeyhudson‏ @morgantaylor24 May 26
        Replying to @nytimes

        @HeyItsFozzy if we were a food

        0 replies 0 retweets 1 like
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      1. asanga Peter‏ @asangaPeter3 May 27
        Replying to @nytimes

        This one na purely oyiobo delicacy.

        0 replies 0 retweets 0 likes
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      1. jahany‏ @jahany13 May 27
        Replying to @nytimes

        اووووووف ته دیگ اصیل ایرانی خودش یه منو غذایی بهش میگن رندی ماست بزن زیرش اووووووف

        0 replies 0 retweets 0 likes
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      1. آیت الله تمساح وحشی  🇹🇯‏ @RocoRast May 27
        Replying to @nytimes

        To make it : We boil the pasta for 8 minutes , then pour the oil on the bottom of a pot, then we add sliced potatoes at the bottom then pasta then Bolognese then pasta, and let it be on the hearth for 30 minutes. The method is borrowed from iranian style rice cooking.

        0 replies 0 retweets 0 likes
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