“I’ve heard of people fighting over the tahdig,” says Parya Zaghand, the co-owner of Tida Persian Food, regarding the crunchy layer that develops at the bottom of Persian rice dishes. Recognising how loved the golden crust is, Zaghand has the idea to make tahdig with bread, and turns the bronzed dimpled slices into sandwiches at her inviting saffron-hued restaurant.

Your tahdig sandwich might be filled with fesenjan (chicken simmered with pomegranate molasses and walnuts), ghorme sabzi (herbed lamb stew with kidney beans) or gheimeh (a tomato-rich staple braised with meat, split peas and caramelised onions).

Some stews are available in tahdig bowls: supersized versions of the sandwiches, loaded with extras such as charred tomatoes and grilled chillies. These bowls can also be stuffed with kebabs: the refreshing joojeh skewer is formed from chicken brightly marinated with lemon and saffron, while the popular koobideh is a mixture of lamb and beef mince flavoured with spice and onion.

Good to know: The cosy 16-seat space feels just like a living room – there are no roped-off, VIP sections here.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.