My dad died in a accident, he was from Iran and loved cooking, but didn't have time to teach me all of his dishes. Thank you for allowing me to learn how to make them.
Hi Yousef! I cannot thank you enough for your videos. You not only have me cooking again with joy, and excitement, but I'm cooking food I grew up on! My uncle was from Iran and this is food (your recipes) that I have so missed. Pilaf and tahdig of course has to go with every meal and I had forgotten techniques. I'm just excited to be cooking again and I just wanted to thank you.
Magnificent video on how to make Persian rice. Adding the saffron to the bottom of the pot is really the high light of making this rice. Thank you Maestro Yousef for making it seemingly easy to do
Nice video.Thank you! I add a tiny bit of salt (half a teaspoon) to the water and oil, especially when using bread and potatoes, the Tahdig becomes more savory!
Excellent !! SHOKRAN from Midwest of USA but I am from Africa and Sweden !! Yousef ! Your hands are divine ! Yum Yum. Regards to your teacher aka lovely wife ! Blessings
Good staff I like honesty and simplicity of Instructions thank you I will be cooking Iranian food tomorrow for the first time. Being from Eastern Europe it is something new
Hi Yousef, new Subscriber. I like the way you cooK and explain, which is most important... THANK YOU. What is the brand of Basmati rice that you're using?
Wonderful instructions! I have made Persian rice but your video showed me some tips to use. You seem like such a kind gentle man. I love your simple style of cooking.
I love watching your videos- you always remind me of my late grandfather because you have the same kind expression and way of explaining things. He also loved to cook and I miss him a lot! thank you for brightening up my day ❤
Thank you 🙏🏻 for your knowledge and expertise in Persian cuisine! Love everything you make and how detailed your explain the entire process. Always happy to see your beautiful food in making!!! Merci! 🙏🏻🙏🏻👌🏻👌🏻👍🏻
Easy to follow instructions, plus, your recipes are delicious! Will you please share your Persian Tomato based Beef recipe please. I forgot what it's called.
Basmati rice is one of my favorites among all, i have self taught by trial and error to cook it with many of my own invented creations of vegetables herbs and spices added but have not mastered the texture and fluffiness of the traditional way from Persia. you Sir have unlocked the secret methods to easily making it perfectly every time, thank you. The Tahdig looks delicious and i will be looking forward to trying this. Happy New Year and may God bless you in those to come.
Hi Yousef I am from Colombia South America but I live in the States. I have a friend from Iran who introduced me to Persian flavors! I love them and I love veganize Persian food! Please make more vegan recipes! Thank you!
Thank you so much for making your cooking videos real tutorials, explaining step by step process! I have been looking for the authentic rice recipe with potatoes at the bottom, like my grandma used to make, and your explanation is the best I’ve found. I will be definitely making it now!
After the first 10 minutes on Med/Med-Hi for rice, how long more should it stay on Med-Low/Low? How do you know the rice is finally done and should be off the heat?
Thank you so much for the recipe :) One question: how long does the rice usually take to cook from the moment you cover it with the kitchen cloth and the lid? 30 minutes or more? Love the channel and your warm personality, please keep cooking fantastic Persian food :)
After the first 10 minutes of cooking on high, how long do you cook it after that untilits done? So you cover it after 10 minutes, drop the heat and cook it for how long?
Just ordered a bag of extra long grain Basmati rice from Amazon. Will make this as soon as it gets here along with lamb/beef mince skewers on the BBQ. I've never cooked Persian food before but love middle eastern from Italy (we are Italian) to India so this will be awesome to taste Iranian flavors and learn the cuisine. Just subbed, your recipes look delicious. PS ordered Persian spices too. :)
I love Persian food and tahdig with a good stew is my favorite dish. I had a wonderful stew made with sour grapes which was divine (I can't remember the name of it). I've tried to make tahdig with bad results, but I'll try your method. Thanks.
Thank you so much Yousef! I'm loving your chanel! One question here: Why do you add water to the bottom of the pot for tadigh instead of just using oil?
thank you brother Yousef for sharing this wonderful recipe. i have just made gourmeh sabzi from your channel (tastes amazing ... everyone should try it) and was looking for rice making technique. Just 1 Question. How long do i have to put the rice on simmer with the covered lid on for the tahe degh to be ready??
I didn’t know you can boil the rice and water together, instead of boiling the water first. 1) What brand of rice do you highly suggest? Do Persians use sella type of rice? 2) Did you have a big party that day. A lot of rice was cooked!!
Persians use Long Grain Basmati & the bag that I've been using recently is "Royal", but it changes depending on what is available near me. No party these days, but we gave one of the pots to a neighbor :)
@@CookingWithYousef Thanks for the reply ! I just saw you do it in the Bademjan Polo with eggplant video. Im getting ready to watch the Tahchin video next. My wife and I want to make this !
I have a pan question. I know the size matters. But does the shape matter too? If you don't have big deep pot is a wide non stick pan ok? Or it's too wide and shallow?
Simply, when your normal rice has finished cooking, put a cloth under the lid and continue heating until you feel that the "tahdig" - the crispy surface in contact with the heat - is ready.
A wonderfully descriptive recipe Yousef! I am so pleased to learn the 3 unique techniques for making Basmati rice! I love all cuisine from around the Mediterranean and these recipes are critical in understanding the very best techniques for enjoying cooked rice.
@@CookingWithYousef haha we went too long and burnt the Tahdig! Thanks for responding I’ll let you know if it works next time... also my mother was from Tehran but I was born and raised in the U.S. she was an amazing cook but she passed young and before I had the smarts to have her teach me her dishes. My wife and I have gone from restaurant to restaurant trying to capture the taste she put into her dishes and I’ve yet to find anything close... we’re now going to do it our selves until I find that magic and I hope your channel can help get me there! Thanks for what your doing !
@@lucidmonkey3591 Thank you for sharing. I'm sure you are going to do great on your cooking journey. Even now, I still occasionally burn tahdig (and everyone gets upset, haha) when I'm not paying attention, but after making rice a few times, you will get it and just know when it's ready. Best of luck!
It would be really nice if you gave us how much time we should let it sit for example you don’t tell us how much time we should wait until we should add the saffron to make the tadic
My dad died in a accident, he was from Iran and loved cooking, but didn't have time to teach me all of his dishes. Thank you for allowing me to learn how to make them.
💚🙏🏽
Hi Yousef! I cannot thank you enough for your videos. You not only have me cooking again with joy, and excitement, but I'm cooking food I grew up on! My uncle was from Iran and this is food (your recipes) that I have so missed. Pilaf and tahdig of course has to go with every meal and I had forgotten techniques. I'm just excited to be cooking again and I just wanted to thank you.
Wonderful, thanks
I watched every single detail of how to make the different kind of rice. Thank you!
💚❤️🙏🏽
After the 10 minutes on medium high heat, around how many minute I should do on low heat
Magnificent video on how to make Persian rice. Adding the saffron to the bottom of the pot is really the high light of making this rice. Thank you Maestro Yousef for making it seemingly easy to do
MASHALLAH urs cooking is perfect in all videos
💚❤️
Nice video.Thank you!
I add a tiny bit of salt (half a teaspoon) to the water and oil, especially when using bread and potatoes, the Tahdig becomes more savory!
Excellent !! SHOKRAN from Midwest of USA but I am from Africa and Sweden !! Yousef ! Your hands are divine ! Yum Yum. Regards to your teacher aka lovely wife ! Blessings
Good staff I like honesty and simplicity of Instructions thank you I will be cooking Iranian food tomorrow for the first time. Being from Eastern Europe it is something new
That crispy moment of yours at the end. Soooo delicious to hear! Thanks for your videos!
Glad you enjoyed it!
I'm so excited to try this dish. You have such a friendly presence on camera. Thank you for sharing. I just ate dinner but now I'm hungry again !
Very interesting/useful video.
:)
Hi Yousef, new Subscriber. I like the way you cooK and explain, which is most important... THANK YOU. What is the brand of Basmati rice that you're using?
Wonderful instructions! I have made Persian rice but your video showed me some tips to use. You seem like such a kind gentle man. I love your simple style of cooking.
Thank you my friend
Finally I learned how to make rice the proper way. Thanks for sharing
You make us want to try this!
I must’ve missed something. How long did you leave it on medium or medium low?
Great videos with clear instructions! Keep it up.
Thank you!
Thank tou for you step by step detail, I come from a brazilian background however I fell in love with persian cuisine ❤❤
I love watching your videos- you always remind me of my late grandfather because you have the same kind expression and way of explaining things. He also loved to cook and I miss him a lot! thank you for brightening up my day ❤
❤️💚🌺 thank you for the nice comment and I’m glad you enjoy my videos
Looks very yummy
Thank you for showing beautiful receiepe
Thank you 🙏🏻 for your knowledge and expertise in Persian cuisine! Love everything you make and how detailed your explain the entire process. Always happy to see your beautiful food in making!!! Merci! 🙏🏻🙏🏻👌🏻👌🏻👍🏻
💚💚 merci!
Thank you so much looking forward to other Persian dishes 🙏🙏😘🌺
Thank you :)
Thanks you, Yusef. Happy Newooz! ❤️
Eid e Shoma Mobarak
Merci Yousef.. hope we will see more from you
I love your cooking!!!! So detailed and perfect to follow along 😍 I’m just watching hungry but hope soon I’ll try them
Easy to follow instructions, plus, your recipes are delicious!
Will you please share your Persian Tomato based Beef recipe please. I forgot what it's called.
You are welcome....I have several tomato stew recipes, maybe you are looking for Abgoosht? th-cam.com/video/TS75AuWv95Q/w-d-xo.html
Thank you so much for showing me how to make Persian rice!
Basmati rice is one of my favorites among all, i have self taught by trial and error to cook it with many of my own invented creations of vegetables herbs and spices added but have not mastered the texture and fluffiness of the traditional way from Persia. you Sir have unlocked the secret methods to easily making it perfectly every time, thank you. The Tahdig looks delicious and i will be looking forward to trying this. Happy New Year and may God bless you in those to come.
Amazing!
Good quality video. With a great Chef that explains the - Why's!
Thank you 🙏🏽
Hi Yousef I am from Colombia South America but I live in the States. I have a friend from Iran who introduced me to Persian flavors! I love them and I love veganize Persian food! Please make more vegan recipes! Thank you!
Yes I will make more. I have some on my channel and of course, most Persian dishes can be easily substituted to vegan. Thank you for watching! 💚❤️
I love Persian rice and potato tadiq. Thank you for the video! 🙏
💚
Thank you so much for making your cooking videos real tutorials, explaining step by step process! I have been looking for the authentic rice recipe with potatoes at the bottom, like my grandma used to make, and your explanation is the best I’ve found. I will be definitely making it now!
Great video, very good information and technique, thanks so much for sharing your expertise 🙏
Very useful video, thank you.
After the first 10 minutes on Med/Med-Hi for rice, how long more should it stay on Med-Low/Low?
How do you know the rice is finally done and should be off the heat?
Congrats! Wonderful tahdig! Will try with pitta bread sometime! Thanks for the video!
How long .. ? Time it will take 🤔
Wonderful! Many Greetings from Germany and Romania!
Delicious food!
Thank you 🙏🏽
Delicious 😋
Thank you :)
Hi yousef Jan thanks for the video you’re the best in the west 👍
Thank you so much for the recipe :) One question: how long does the rice usually take to cook from the moment you cover it with the kitchen cloth and the lid? 30 minutes or more?
Love the channel and your warm personality, please keep cooking fantastic Persian food :)
Usually 20-30 minutes is sufficient
Great video and channel Yousef! I’ll attempt the rice again and hopefully not burn it
Thanks Gary!
You're so great. I love your channel so much.
Merci 💚
Nooshejan, Yousef! Looks delicious!
After the first 10 minutes of cooking on high, how long do you cook it after that untilits done? So you cover it after 10 minutes, drop the heat and cook it for how long?
Just ordered a bag of extra long grain Basmati rice from Amazon. Will make this as soon as it gets here along with lamb/beef mince skewers on the BBQ. I've never cooked Persian food before but love middle eastern from Italy (we are Italian) to India so this will be awesome to taste Iranian flavors and learn the cuisine. Just subbed, your recipes look delicious. PS ordered Persian spices too. :)
💚💚
I love Persian food and tahdig with a good stew is my favorite dish. I had a wonderful stew made with sour grapes which was divine (I can't remember the name of it). I've tried to make tahdig with bad results, but I'll try your method. Thanks.
You are welcome :)
Thank you so much for this 😊 trying to perfect my rice with tadig for my Persian husband 😌😅 great video x
Thank you so much Yousef! I'm loving your chanel!
One question here: Why do you add water to the bottom of the pot for tadigh instead of just using oil?
Great question! The steam from the water helps the process of cooking the Tahdig. You can experiment with or without but I prefer this method.
Awli bood!! Thank you so much ♥️
You are so welcome :)
Great video!! Thank you
thank you brother Yousef for sharing this wonderful recipe. i have just made gourmeh sabzi from your channel (tastes amazing ... everyone should try it) and was looking for rice making technique. Just 1 Question. How long do i have to put the rice on simmer with the covered lid on for the tahe degh to be ready??
It's my favourite safron rice... I have tried safron rice with potato & crispy rice but pita bread is new to me.. let me also try it out ..
Awesome, let me know how you liked it.
My friend in L. A used to make fernay... Can you please make fernay?
Yousef, what did you add to the lil water at the bottom of the pot ? A yellow orange colored thing ?
Thanks Yousef
Niiiiiice❤
I didn’t know you can boil the rice and water together, instead of boiling the water first.
1) What brand of rice do you highly suggest? Do Persians use sella type of rice?
2) Did you have a big party that day. A lot of rice was cooked!!
Persians use Long Grain Basmati & the bag that I've been using recently is "Royal", but it changes depending on what is available near me. No party these days, but we gave one of the pots to a neighbor :)
Sir thanks
I would like to see the kubida stuffing w chess stew
Thank you so much first of a amazing and step by step eggplant recipe
Can you make kashik o bademjan please
Thanks again and God bless you Mr Yousef
Thank you Michael. You can find the Kashk-e Bademjan video here, thanks for the suggestion: th-cam.com/video/S-RZ2cIclG4/w-d-xo.html
I always prefer the pita tahdig over the others, but potato is a close second.
Thank you Yousef for sharing. How long did you cook the rice
Great video! How do you prepare the saffron water?
Yes, here is a video on that - th-cam.com/video/I8Gf63a1phA/w-d-xo.html
my main dude back at it!
Thank you for all your Contant. I have learned so much if it wasn’t for you, I would not be a good cook
Hello Maestro, I have a question regarding the preparation of the Saffran "sauce". Friends of mine brought me saffran Sargol. What's the best method?
Hi Enrico, I have one video that details this - th-cam.com/video/I8Gf63a1phA/w-d-xo.html
My father always used to invert the rice onto a large plate. Do you do it that way sometimes ?
Yes, often :)
@@CookingWithYousef Thanks for the reply ! I just saw you do it in the Bademjan Polo with eggplant video. Im getting ready to watch the Tahchin video next. My wife and I want to make this !
I have a pan question. I know the size matters. But does the shape matter too? If you don't have big deep pot is a wide non stick pan ok? Or it's too wide and shallow?
How long do you cook the rice on low heat when the towel is on? Thanks
Roughly 15-20 minutes
@@CookingWithYousef Merci, I look forward to cooking your Fesenjan / Tahdig recipe for my Persian partner tomorrow, thank you for your videos :)
Merci
Simply, when your normal rice has finished cooking, put a cloth under the lid and continue heating until you feel that the "tahdig" - the crispy surface in contact with the heat - is ready.
A wonderfully descriptive recipe Yousef! I am so pleased to learn the 3 unique techniques for making Basmati rice! I love all cuisine from around the Mediterranean and these recipes are critical in understanding the very best techniques for enjoying cooked rice.
Great! Thank you! How long does it take for it to steam, before the towel goes on?
You will see it steaming fairly quickly, around 5-8min.
Sometimes i Thing persian food are the best and the people and music too Iran Power for me please please i Like also very much
Please show us Carrots rice.
The ending man... the ending...
You never said how long to cook the rice after you reduce to low temperature with towel :-(
Wow, I must have missed it, it was one of my first videos. Sorry about that. You can cook it on low for around 25-35 minutes and it'll be ready.
@@CookingWithYousef haha we went too long and burnt the Tahdig! Thanks for responding I’ll let you know if it works next time... also my mother was from Tehran but I was born and raised in the U.S. she was an amazing cook but she passed young and before I had the smarts to have her teach me her dishes. My wife and I have gone from restaurant to restaurant trying to capture the taste she put into her dishes and I’ve yet to find anything close... we’re now going to do it our selves until I find that magic and I hope your channel can help get me there! Thanks for what your doing !
@@lucidmonkey3591 Thank you for sharing. I'm sure you are going to do great on your cooking journey. Even now, I still occasionally burn tahdig (and everyone gets upset, haha) when I'm not paying attention, but after making rice a few times, you will get it and just know when it's ready. Best of luck!
Iraqis use basmati rice, and the supreme rice called anbar.
It would be really nice if you gave us how much time we should let it sit for example you don’t tell us how much time we should wait until we should add the saffron to make the tadic
Or how much time for the rice to cook or what temperature for the stove
No butter in rice? 😱
👨🏼🍳🌺🌷🌶️🌿🥘🫑
دروود
Basmati rice is from the Indian subcontinent. Your technique of cooking it is Persian (Iranian).
Nice recipe. Btw Basmati Rice originates in India not Pakistan or Middle east or Persia. Highest quality of rice only found in India.
Basmati rice is not Persian!!!!
It's the Persian method
You sure waste a lot of water.
دروود