Beautifully filmed, superbly edited, no time wasted, no useless chatter instead themed music playing - BRAVO! Not to mention rice itself - simply THE BEST!
I loved it very much and because our family favorite.i have cooked this may be 50 times now and improved with more spicies and meat . Got hundreds of compliments so far thank you .
Thanks a ton for the recipe...I am an Indian living in Canada..the signature dish in Indian cooking is biryani which is cooked with layering of meat/chicken/rice...much the same way..it is acknowledged in India that the cooking method originated in Persia!:):):)
familyspice I MISS KISH ISLAND IN IRAN BORDER...WHEN I WAS WORKING IN DUBAI AS INTERIOR DESIGNER , I EXITED IN KISH TO CHANGE MY VISA 7 YRS BACK. AND I ATE A LOT OF KOFTAS AND CHIKEN WITH SAFRON RICE THERE...THEY PUT JEWELS OF POMEGRANATE FRUIT THERE SOMETIMES BARBERRYS SO GOOD AND ALSO TBE LAMB AND SPINACH WITH POTATO THAT GREEN SAUCY THING,,, ABSOLUTELY WONDERFUL! I LOVE MIDDLE EASTERN FOOD SYRIAN,LEBANESE, YEMENI,EMARATI, AND INDIAN AND PAKISTANI DISH! I WISH TO TASTE BHUTAN AND NEPAL FOOD TOO....IS NEPALI FOOD SAME TASTE AS THE ARMENIAN?
I know I am a little late with my comment but this video have got be one of the coolest sounding and informative ones on the recipe. It's like the atmosphere came straight out of Prince of Persia.
This recipe is soo good and right down to everything you need and great explanations. I am making restaurant style rice now. Those potatoes crispy and delicious. Thank you!
Hi!. I invite you to visit my persian food channel in Spanish. I explain every detail for the rice and many other persian recipes. Latina Cocina Persa.
How wonderful. I will not be able to make it to Iran any time soon but I will make this at home and will travel vicariously. Thank you for sharing. Wonderful video that has withstood the test of modern times :)
That's was fabulous! Makes my mouth water by just watching this video. I LOVE Persian rice! I'm trying to cook this right now. Hope mine turn just like this video. Thanks!
+Sassy Moi I am so sorry for not seeing your comment. For the longest time, I was not getting notifications from TH-cam. I hope you were able to make the rice and that it turned well for you!
Yay! So glad this worked for you! When I was learning to make rice, I failed so many times. My uncle, the engineer, taught me these very methodical steps and that's how I learned.
familyspice great.. god bless u and ur family... I hope to visit Iran once again..I just got to see Tehran.. I want to c Shiraz ..many of Farsi and Hindi/Urdu words are similar .. I met wonderful ppl there.. humble and down to earth..god bless your land..
At this moment my rice is covered on the stove and i cant wait to eat it. I made it with your recepi a lot of times and i think it tastes better an better every time 🤩🤩🤩 thank you for this wonderful video.
Wow,looks absolutely tasty and delicious. Love the way you prepared this amazing recipe. Excellent presentation ! Thanks for sharing this Fabulous recipe... Stay connected 🙂
+lottikaable I don't know how I missed your comment. I'm glad your rice turned out so well. And the music is written and performed by my cousin. His TH-cam channel is here: th-cam.com/channels/k20ELYmWvXcPtXRZGt516Q.html
Yes, we add raisins to our rice as well! Perhaps you are thinking of "zereshk," which is barberries. They are small, red and tart. When we can't find them here in the US, many substitute with cranberries. Sorry if my directions were complicated on the website. I wanted to included every little tie bit to help a beginner succeed!
I made it a couple of times and it was so good. The first time I didn’t put enough potato slices and quite a bit of rice got burned at the bottom. Second time it was much better. This dish is so yummy. Thank you very much for this!
Thank you very much, never used saffron yet alone knew what it was, i seen this because i wondered how to use it. i checked out your website and i tried to follow the instruction, but being a guy thats hard LOL! i did other things, i had butter with some sugar on a pan, added raisins and a bit of the saffron, poured it on the rice and to it was good LOL! let me know if anyone did this before.. i know it was suppose to be some kind of other berry but improvised! LOL! thanks
How long you soak it depends on how much starch you want removed. My mom likes to soak it overnight. But I like a bit of starch. Rinsing it 3 times removes a lot of the starch and then I let it soak for as little as 10 minutes or up to an hour.
what a lovely way to present a recipe!!! just looking at the way the hand is mixing the rice is a dance. Loooooved the idea with the crust. It exactly what I like about the persian rice but I had never seen it with the potatoes. Thanks for sharing!
Sorry I just saw this comment. I prefer Persian saffron. Look for long crimson colored strands. You don't want light orange but dark red. Don't buy powdered or liquid saffron as you don't know what is mixed in there. By buying the long dried strands and grinding them yourself, you know exactly what you are using.
I enjoyed your video very much and am attempting to make some right now! (Minus a few ingredients!) Have you ever substituted red currants for barberries?
Hi Nikhil! So two things you should check for to insure fluffy rice. The parboiling stage is important. You want the rice to be cooked al dente, soft on the outside, but still hard on the inside. If you cook it completely at this stage, you will have mushy rice. If you don't cook it enough, the rice will dry up. I have found that some brands of rice need more water or cooking time than others, especially the extra long grain basmati rice. So, if you find your rice to be dry after you steam the rice in the second stage, add another tablespoon or two or water and continue steaming another 10 minutes. This should fluff it.
Wanted to ask you if we have to place the potato rounds at the bottom of the pot? Can we cook the saffron rice without the potatoes? Do the potatoes give a certain flavor to the rice?
genten777 the potatoes don’t add flavor but they do make a delicious crust. Whatever you put on the bottom of the pot, whether it’s potatoes or rice, it will form a crunchy crust that we Persians call “tahdig.” You can also use pieces of tortilla or lavash for the crust. If you want just rice, you can do that too.
+esters44 I am so sorry for not seeing your comment. For the longest time, I was not getting notifications from TH-cam. The music is played by my cousin. Here's his TH-cam channel: th-cam.com/channels/k20ELYmWvXcPtXRZGt516Q.html
This rice looks amazing. When I tried this recipe, the potato and few layers of rice got burnt even though the flame was in low heat, can you suggest some tips to prevent that?
Are you using a gas burner or extra large heat element? That might be an issue. Also when you added the oil and potatoes, how long did you cook it on medium heat? Maybe you cooked it longer than few minutes? I usually keep it on medium while I add the rice. Then when I cover it, I reduce heat to low. When the rice is done, I crank up the heat on high for a few minutes to finish crisping the potatoes. Your pot might be thinner than mine or more heat sensitive.
@@familyspicelooks like heat sensitivity and an electric coil glass top stove may be the issue. Your response is so speedy that I'm ready to implement your feedback right now. Thanks for bringing back my hopes to have this for my dinner tonight!
@@familyspice Thank you. I tried it again this time and it came out well and fragrant. My mistake in the first attempt was that I added the potatoes to the pan only after the oil reached the medium heat. (On re-watching your video, I realized that you added them soon after turning on the stove) I also turned the stove as low as it lets me (it's labeled as melt mode) and followed your suggestion to turn up the heat in the end to complete the caramelization of the potatoes. This is my dinner for tonight. Thank you again!
@@ibriza6891 medium is too low. You want to keep a bit of a rolling boil. Medium High if you need a setting. Just slightly less than high to keep it from over flowing out of the pot.
I have tried to cook Persian rice before but it came out extremely dry, and it stuck to the bottom of the pan. Is 1 hour too long to steam, wouldn’t it cause dryness, there’s no liquid added at all. What type of Basmati and brand did you use? Thanks.
I use a variety of different brands of rice. Right now I am using Royal basmati. Pari and Zaffarani are also other brands I have used. You are steaming the rice on LOW. I have never had my rice dry out. You can add a tablespoon of water on top of the rice before you put the lid on it if you find it drying out. The problem maybe the brand you are using, or that you are possibly undercooking the rice when you parboil it. You can also check on the rice while it is cooking and if it seems dry, add a bit of water to get it steaming again.
HI. There is a dish I've seen on a show I recently watched on CNN consisting of rice. It is made with rice, yogurt and saffron. It's baked in the oven and then when finished turned out over a platter and the bottom is now the top exhibiting a golden dome of flavorful crunchy crusted rice. Can you please tell me the name of this dish so that I might be able to find a video of how to make it? Thank you.
I was watching a home renovation show a while back and the guy is eating rice with potatoes over the top and he said it had saffron juice. He said, "you never go hungry if you have a Persian mom" ever since I've been drooling over that rice. Now here I am 2016 and found a recipe for it. 😂
How wonderful! My cousin wrote and performed this music. If you look in the video description above, you'll see the details and links to it. I hope you have a beautiful Christmas!
I currently have 3 instant pot Persian recipes videos and I am working on more. Slow cooker, not so much. Everyone seems to be in a rush and want it faster more than slower! Anything specific you are looking for?
@@nicnackxx3130 I do have video recipes for Instant Pot Gheymeh, Gormeh Sabzi and Ash Reshteh. I have many more Persian recipes on my blog, but they don't have videos yet.
It's amazing to see such care and attention to detail, and just overall respect of each ingredient. I will definitely be trying this out! Thank u for sharing :-)
I tried to make Tadigh once...burned it so badly, I had to throw my pot out afterwards! But damn, before the burning it sure smelled GOOD! Maybe I'll try this recipe, as it seemed to be a bit more specific during the instructions :D
Sounds like your heat was too high for too long. I like to start the rice on medium for a few minutes, but cook it on low heat for most of the time. When you take the rice out first, you can see if your tadigh is done or not. You can also put the heat back up to high for a few minutes if it's not crunchy enough. Please do try again!
The rice absorbs the salt during the parboiling stage. It won't absorb the salt when it gets steamed. After you drain the rice from parboiling, taste a kernel or two and see if the flavor is right. You can add a little more salt to the rice when it steams, if you need to. Salting the rice while it soaks prior to parboiling helps pull the starch out of the rice. It does not affect the flavor. That is why we add salt to the boiling water. Does that answer your question?
I wash the rice 3 times and let it soak while I am waiting for the water to boil. I like a little starch in my rice. If you want less starch, then soak it in water for several hours.
Hola! Yo soy Ligia y cocino comida Iraní. Te invito a visitar mi página si te gusta esta gastronomía. Espero tus comentarios 🙂 th-cam.com/users/LatinaCocinaPersa
Beautifully filmed, superbly edited, no time wasted, no useless chatter instead themed music playing - BRAVO! Not to mention rice itself - simply THE BEST!
Ah, thank you! People don't always take the time to leave nice comments, so thank you!
I love love this music. I have a friend whose husband is from Iran and her engagement was so beautiful. The music was great!
I'm so glad you like the music! It really is so beautiful and relaxing.
Found this recipe a few years back and still use it today. It always comes out perfect. The potatoes are my favorite part. We never have any leftover.
That's so awesome! It's a family favorite in my house, for sure!
I loved it very much and because our family favorite.i have cooked this may be 50 times now and improved with more spicies and meat . Got hundreds of compliments so far thank you .
Thanks a ton for the recipe...I am an Indian living in Canada..the signature dish in Indian cooking is biryani which is cooked with layering of meat/chicken/rice...much the same way..it is acknowledged in India that the cooking method originated in Persia!:):):)
TameTusker Silly learned something new, thank you for sharing
I'm Arabian Hejazian and I love Persian people and their cultures
The best clip I ever saw on the subject matter. Very specific and down to the point. Thank you.
+Alex K Thank you so much!
familyspice I MISS KISH ISLAND IN IRAN BORDER...WHEN I WAS WORKING IN DUBAI AS INTERIOR DESIGNER , I EXITED IN KISH TO CHANGE MY VISA 7 YRS BACK. AND I ATE A LOT OF KOFTAS AND CHIKEN WITH SAFRON RICE THERE...THEY PUT JEWELS OF POMEGRANATE FRUIT THERE SOMETIMES BARBERRYS SO GOOD AND ALSO TBE LAMB AND SPINACH WITH POTATO THAT GREEN SAUCY THING,,, ABSOLUTELY WONDERFUL! I LOVE MIDDLE EASTERN FOOD SYRIAN,LEBANESE, YEMENI,EMARATI, AND INDIAN AND PAKISTANI DISH! I WISH TO TASTE BHUTAN AND NEPAL FOOD TOO....IS NEPALI FOOD SAME TASTE AS THE ARMENIAN?
That Hafez quote was just amazing! I think it really captured the essence of Iranian cooking.
Fantastic!!!!! Many many thanks. My Persian friends used to cook it for me when I was a boy, now I can cook it myself. Ghorbane Shoma!!! 🙏
I know I am a little late with my comment but this video have got be one of the coolest sounding and informative ones on the recipe. It's like the atmosphere came straight out of Prince of Persia.
This recipe is soo good and right down to everything you need and great explanations. I am making restaurant style rice now. Those potatoes crispy and delicious. Thank you!
Wow looks so delicious 😋 new recipe for me will try soon
My mouth is watering. I always wondered how the rice was yellow. This is one of the worlds best dishes 😋😋
Hi!. I invite you to visit my persian food channel in Spanish. I explain every detail for the rice and many other persian recipes. Latina Cocina Persa.
How wonderful. I will not be able to make it to Iran any time soon but I will make this at home and will travel vicariously. Thank you for sharing. Wonderful video that has withstood the test of modern times :)
Loved the recipe and video. The rice is not only aesthetically beautiful, but has a taste to match. Thanks very much.
It really is simple, beautiful, aromatic and delicious!
That's was fabulous! Makes my mouth water by just watching this video. I LOVE Persian rice! I'm trying to cook this right now. Hope mine turn just like this video. Thanks!
+Sassy Moi I am so sorry for not seeing your comment. For the longest time, I was not getting notifications from TH-cam. I hope you were able to make the rice and that it turned well for you!
You put so much love into this video, your channel should have millions of subscribers.
Ah, you are very sweet thank you! I do my best to produce beautiful content!
:)
this was a joy to watch. i can almost smell it!
We usually grind our saffron to provide a uniform color, but some people do like to keep the strands whole.
Looks delicious and beautiful color crunchy potatoes ☺
Thank you! My family fights over those potatoes - so delish!
so helpful especially with the measurements! After many Persian rice attempts, I followed this step by step and SUCCESS! yaaaay! Thank you!
Yay! So glad this worked for you! When I was learning to make rice, I failed so many times. My uncle, the engineer, taught me these very methodical steps and that's how I learned.
I just being to Iran this week.. it's beautiful... amazing ppl.. I got lot of saffron n I had there this rice n it was amazing...love from India
It's wonderful to hear that you enjoyed your trip to Iran. I still have family there!
familyspice great.. god bless u and ur family... I hope to visit Iran once again..I just got to see Tehran.. I want to c Shiraz ..many of Farsi and Hindi/Urdu words are similar .. I met wonderful ppl there.. humble and down to earth..god bless your land..
At this moment my rice is covered on the stove and i cant wait to eat it. I made it with your recepi a lot of times and i think it tastes better an better every time 🤩🤩🤩 thank you for this wonderful video.
Wow,looks absolutely tasty and delicious. Love the way you prepared this amazing recipe. Excellent presentation ! Thanks for sharing this Fabulous recipe... Stay connected 🙂
This looks authentic compared to other You Tube videos I've watched. Thanks.
The best video on youtube for making iranian rice. Thank you
The music was fantastic (and the rice as well!)!
Thank you so much!
You are so kind. Thank you! I'm glad you enjoyed it!
I’m making it right now and subscribed to you and your cousin’s channels!
i loved the video and i loved the rice. it came out wonderful, and i just loved the music!! it is great !!!! thank you!
+lottikaable I don't know how I missed your comment. I'm glad your rice turned out so well. And the music is written and performed by my cousin. His TH-cam channel is here: th-cam.com/channels/k20ELYmWvXcPtXRZGt516Q.html
A very enjoyable and professional video. Love the music. Thank You.
This video helped me out a lot. Thank you!
Excellent presentation. steps are easy to follow
Wow, this is a must try recipe😋
Yes, we add raisins to our rice as well! Perhaps you are thinking of "zereshk," which is barberries. They are small, red and tart. When we can't find them here in the US, many substitute with cranberries. Sorry if my directions were complicated on the website. I wanted to included every little tie bit to help a beginner succeed!
Very nice and informative video, thank you very much!!! 🙏
That looks delicious! I’m going to give it a try this weekend..
I hope it turned out well!
I made it a couple of times and it was so good. The first time I didn’t put enough potato slices and quite a bit of rice got burned at the bottom. Second time it was much better. This dish is so yummy. Thank you very much for this!
Thank you very much, never used saffron yet alone knew what it was, i seen this because i wondered how to use it. i checked out your website and i tried to follow the instruction, but being a guy thats hard LOL! i did other things, i had butter with some sugar on a pan, added raisins and a bit of the saffron, poured it on the rice and to it was good LOL! let me know if anyone did this before.. i know it was suppose to be some kind of other berry but improvised! LOL! thanks
fantastic family, from fantastic food to fantastic music, you are all about experience! :)
Nice music and beautifully prepared rice
thank you for this video. don't know what i enjoyed more, music or the video :)
Ah, thank you! The music is from my cousin. You can check out his TH-cam channel here: goo.gl/3ehdn5
sslilac the music was so enjoyable
Amazing rice and awesome taste 👍🏼👍🏼👍🏼👍🏼👍🏼
+Zane Bhandara Thank you!
Its very easy thank you so much for uploading this video 💖💖💖
You are very welcome!
i tried it and you better believe it was the greatest rice ever
fouad Badr aaah thank you!! I'm so glad you loved the rice.
Superb ,,, L00ks $O much .. Tasty , yummy Rice 🤗👌 Greât sharing FRND .. 🤗 Good Luck 😇 Çonnect
That’s classy rice...Those potatoes look amazing too. Happy Holidays🎄☮️💟🙂
Alicia Seecharan thank you! The potatoes are always the first to go. Happy holidays to you and your family! ❤️
Excellent! Quick question - It is said that Basmati rice needs to be soaked at least for 20 mins before cooking. Please clarify. Thanks,
How long you soak it depends on how much starch you want removed. My mom likes to soak it overnight. But I like a bit of starch. Rinsing it 3 times removes a lot of the starch and then I let it soak for as little as 10 minutes or up to an hour.
Hafez Jon, this is amazing. thank you for an amazing tutorial, I'm off to go and try this myself.
what a lovely way to present a recipe!!! just looking at the way the hand is mixing the rice is a dance. Loooooved the idea with the crust. It exactly what I like about the persian rice but I had never seen it with the potatoes. Thanks for sharing!
Thank you for a good cooking class.
this makes me want to place potato slices at the bottom of the pot every time i make rice. yum!
Love this video, is there saffron you prefer that I may have some guidance when buying
or when will your stock be up as I see you also sell :)
Sorry I just saw this comment. I prefer Persian saffron. Look for long crimson colored strands. You don't want light orange but dark red. Don't buy powdered or liquid saffron as you don't know what is mixed in there. By buying the long dried strands and grinding them yourself, you know exactly what you are using.
Wonderful!! Thank you for sharing your cuisine and music!!!
beautiful rice , beautiful recipe ♥
Thank you, Aino. I used coriander seeds beneath the potatoes. Very aromatic!
I enjoyed your video very much and am attempting to make some right now! (Minus a few ingredients!) Have you ever substituted red currants for barberries?
Wonderful! Any tips for ensuring the rice isn't dry by the end of this process? The one time I tried to make Persian style rice, it ended up too dry!
Hi Nikhil! So two things you should check for to insure fluffy rice. The parboiling stage is important. You want the rice to be cooked al dente, soft on the outside, but still hard on the inside. If you cook it completely at this stage, you will have mushy rice. If you don't cook it enough, the rice will dry up. I have found that some brands of rice need more water or cooking time than others, especially the extra long grain basmati rice. So, if you find your rice to be dry after you steam the rice in the second stage, add another tablespoon or two or water and continue steaming another 10 minutes. This should fluff it.
Thank you so much, that's super helpful!
Wanted to ask you if we have to place the potato rounds at the bottom of the pot? Can we cook the saffron rice without the potatoes? Do the potatoes give a certain flavor to the rice?
genten777 the potatoes don’t add flavor but they do make a delicious crust. Whatever you put on the bottom of the pot, whether it’s potatoes or rice, it will form a crunchy crust that we Persians call “tahdig.” You can also use pieces of tortilla or lavash for the crust. If you want just rice, you can do that too.
@@familyspice Thank you so much!! Mumnoon!!!
@@familyspice: Thank you!
This is delicious, I love Persian rice and this is done perfect, what is the music playing ?
+esters44 I am so sorry for not seeing your comment. For the longest time, I was not getting notifications from TH-cam. The music is played by my cousin. Here's his TH-cam channel: th-cam.com/channels/k20ELYmWvXcPtXRZGt516Q.html
Can't wait to try this recipe this week!!!
ABSOLUTELY love that music!!!
Thank you! My cousin wrote and performed it. You can get the details in the description above.
Looks delicious. I Love the music!!!
U have nicely explained I will try and get back to you thanks please reply
Rice Persian is my favorite 😋
Yummy can’t wait to try
This rice looks amazing. When I tried this recipe, the potato and few layers of rice got burnt even though the flame was in low heat, can you suggest some tips to prevent that?
Are you using a gas burner or extra large heat element? That might be an issue. Also when you added the oil and potatoes, how long did you cook it on medium heat? Maybe you cooked it longer than few minutes? I usually keep it on medium while I add the rice. Then when I cover it, I reduce heat to low. When the rice is done, I crank up the heat on high for a few minutes to finish crisping the potatoes. Your pot might be thinner than mine or more heat sensitive.
@@familyspicelooks like heat sensitivity and an electric coil glass top stove may be the issue. Your response is so speedy that I'm ready to implement your feedback right now. Thanks for bringing back my hopes to have this for my dinner tonight!
@@SriramSubramanianOman You caught me home on the computer! Good luck!
@@familyspice Thank you. I tried it again this time and it came out well and fragrant. My mistake in the first attempt was that I added the potatoes to the pan only after the oil reached the medium heat. (On re-watching your video, I realized that you added them soon after turning on the stove) I also turned the stove as low as it lets me (it's labeled as melt mode) and followed your suggestion to turn up the heat in the end to complete the caramelization of the potatoes.
This is my dinner for tonight. Thank you again!
@@SriramSubramanianOman yay! I'm so glad it turned out for you. Thank you for trying it again!
My friend used to bring me saffron but I bought some thru Amazon. It is dark red. I will try yours too.
Amazing music and rice too
Thank you! My cousin, Emad Bonakdar wrote the music. You can subscribe to his channel here: goo.gl/3ehdn5
Beautiful Dish. Beautiful Music.
I love the recipe & the music is relaxing me!!
i've been wanting to make this...thanks for sharing.
that looks so good . I can't wait to try it out ☺
I hope you do and please let me know how it turns out!
Thanks for this video! You know when you boil the water and add the rice to boil, is it done on maximum High flame? X
Yes, but while it is boiling, it can boil over. So I reduce the heat slightly to prevent this from happening.
@@familyspice thankyou xx so is medium Heat okay or would that slow the cooking process down too much?
@@ibriza6891 medium is too low. You want to keep a bit of a rolling boil. Medium High if you need a setting. Just slightly less than high to keep it from over flowing out of the pot.
I have tried to cook Persian rice before but it came out extremely dry, and it stuck to the bottom of the pan. Is 1 hour too long to steam, wouldn’t it cause dryness, there’s no liquid added at all. What type of Basmati and brand did you use? Thanks.
I use a variety of different brands of rice. Right now I am using Royal basmati. Pari and Zaffarani are also other brands I have used. You are steaming the rice on LOW. I have never had my rice dry out. You can add a tablespoon of water on top of the rice before you put the lid on it if you find it drying out. The problem maybe the brand you are using, or that you are possibly undercooking the rice when you parboil it. You can also check on the rice while it is cooking and if it seems dry, add a bit of water to get it steaming again.
My favourite! 😋
Perfection and graceful!
very yummy basmati rice
Good ! From Sri Lanka !
HI. There is a dish I've seen on a show I recently watched on CNN consisting of rice. It is made with rice, yogurt and saffron. It's baked in the oven and then when finished turned out over a platter and the bottom is now the top exhibiting a golden dome of flavorful crunchy crusted rice. Can you please tell me the name of this dish so that I might be able to find a video of how to make it? Thank you.
Its called Tahchin
Thank you for introducing Khwāja Šamsu d-Dīn Muḥammad Hāfez-e Šīrāzī to me - remarkable.
I was watching a home renovation show a while back and the guy is eating rice with potatoes over the top and he said it had saffron juice. He said, "you never go hungry if you have a Persian mom" ever since I've been drooling over that rice. Now here I am 2016 and found a recipe for it. 😂
+Elizabeth Rodriguez-Pradhan Love that quote! And it is so very true. I hope you enjoy the rice!
Is it traditional to add coriander seeds? Or optional? Ty💛
It is traditional for some people, but definitely optional.
I'll be making this rice for Christmas dinner this year, thank you for this recipe. can you please tell me the name of the music you were playing.
How wonderful! My cousin wrote and performed this music. If you look in the video description above, you'll see the details and links to it. I hope you have a beautiful Christmas!
hey! looks good! but what seeds do you pour under the potatoes? :)
Aino Oksalp
amazing. very nice
Thank you, I am going to try this tonight.
+Denise Smith I hope you enjoyed the rice!
+familyspice Can this method be used with brown basmati rice?
+Denise Smith Unfortunately no. Brown rice cooks longer and needs more water than white rice.
Thank you, I have never made rice so well. My husband loved it.
Yay! That's wonderful to hear!
That music!!!!!!!😁💕❤️️
I know, right? My cousin, Emad Bonakdar wrote the music. You can subscribe to his channel here: goo.gl/3ehdn5
Can u do slowcooker persian food?
or more delicious instant Pot persian food
I currently have 3 instant pot Persian recipes videos and I am working on more. Slow cooker, not so much. Everyone seems to be in a rush and want it faster more than slower! Anything specific you are looking for?
Thanks for the answer. All Persian recepies are delicious! But I like to see a basic one like Khoreshteh Ghejmeh or other
Peace 😋
Simple one like Polo with Morgh and vagtables and sereshk is a great one too
@@nicnackxx3130 I do have video recipes for Instant Pot Gheymeh, Gormeh Sabzi and Ash Reshteh. I have many more Persian recipes on my blog, but they don't have videos yet.
It's amazing to see such care and attention to detail, and just overall respect of each ingredient. I will definitely be trying this out! Thank u for sharing :-)
I tried to make Tadigh once...burned it so badly, I had to throw my pot out afterwards! But damn, before the burning it sure smelled GOOD! Maybe I'll try this recipe, as it seemed to be a bit more specific during the instructions :D
Sounds like your heat was too high for too long. I like to start the rice on medium for a few minutes, but cook it on low heat for most of the time. When you take the rice out first, you can see if your tadigh is done or not. You can also put the heat back up to high for a few minutes if it's not crunchy enough. Please do try again!
Oh, I will! I love Persian food, and the only time I can get it is when I travel (no places near me), or cook it myself - so I need to learn :)
Love the style and concept
Love the music! Who played it...
The rice absorbs the salt during the parboiling stage. It won't absorb the salt when it gets steamed. After you drain the rice from parboiling, taste a kernel or two and see if the flavor is right. You can add a little more salt to the rice when it steams, if you need to. Salting the rice while it soaks prior to parboiling helps pull the starch out of the rice. It does not affect the flavor. That is why we add salt to the boiling water. Does that answer your question?
Beautiful video, Laura!
No need to soak the rice at all? How long to finish cooking the rice on the stove after par-boiling it?
I wash the rice 3 times and let it soak while I am waiting for the water to boil. I like a little starch in my rice. If you want less starch, then soak it in water for several hours.
name of seeds you put on bottom before slices of potatoes is part of recipe I need to know thanks.
Daniel Sanchez Coriander seed.
+Daniel Sanchez Sorry for not seeing this comment. TH-cam has been selective showing me notifications. But yes, it is coriander seed.
Hola! Yo soy Ligia y cocino comida Iraní. Te invito a visitar mi página si te gusta esta gastronomía.
Espero tus comentarios 🙂
th-cam.com/users/LatinaCocinaPersa
Lovely video!
Wonderful video
S. Rastegar it was poured along side the water at the start.
Wow this is architecture...
AWESOME MUSIC!!!
Bravo 👏