Samin Nosrat's Persian-ish Rice | Genius Recipes
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- เผยแพร่เมื่อ 27 ส.ค. 2024
- Samin Nosrat-the author of "Salt, Fat, Acid, Heat" herself(!)-considers this recipe the gateway for anyone who wants to make Persian(-ish) rice with Tahdig, aka a golden, crispy crust of goodness. Why’s the recipe called “Persian-ish?” Samin lets Kristen in on the Genius secret. GET THE RECIPE ►► f52.co/2IlqFE9
INGREDIENTS
2 cups basmati rice
Salt
3 tablespoons plain yogurt
3 tablespoons butter
3 tablespoons neutral-tasting oil
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
I was an American teenager living in Tehran in the late 70's. We had a Persian housekeeper who would cook us one Persian meal a week. The first time she made us Tahdig she also made us Qormeh Sabzi! OMG!!! That Sabzi looked HORRIBLE in the pot but it smelled AWSEOME along with the Tahdig!! We devoured it! From that point forward my family would fight for that last piece of tahdig! Tahdig & Qormeh Sabzi were made for each other! Since then I've made both from time to time. Some of the best comfort feed I've ever made/had!
This is a terrific video..I’ve been dreaming of tahdig since I first had it at a girlfriend’s home in the 1970’s! Your technique worked perfectly for me. Her father had done lamb kabobs so that’s what I did yesterday. Great therapy for these times and reliving wonderful memories. Samim. Many thankyous! Kristen, thank you for showing how approachable tahdig really can be!
I love this channel, from the production quality, hosts and recipes, to the guests. I have never commented to complain, but I think I'm not alone in saying that the cursor left over Samin's face during the video-chat bothered me GREATLY. 😂
It's the equivalent to letting someone carry on with spinach in their teeth. To be honest, I'm so stupid, after their video-chat, i put the cursor on the hosts face and it made me giggle 😂
And just hit the fullscreen button already
Did anyone else find themselves muttering "move the mouse cursor. Move the mouse cursor. MOVE THE MOUSE CURSOR" during the interview with Samin? 🤦🏼
Knew I would find someone like-minded in the comments section.
Is she on a Mac? My Windows PC would never keep the cursor on the screen for so long...it disappears in a few seconds if I'm not using it.
@@KenDanieli And the point goes to PC for superior cursor performance.
😂 I was totally thinking that the whole time!
Ugh yeah!
I LOVE PERSIAN RICE and haven’t had it in many years. My friend would add a sprinkle of turmeric and freshly ground pepper to the butter before adding the parboiled rice. 😋
Please post more Iranian recipes. Thank you so much for posting this!
There are lots of methods to show off your skills making Tahdig🤪🤪🤪and Iranian ladies love to show some skills.
If you like to learn more Persian foods please visit my cooking channel as well.
Proud Persian! Excellent video! Love food52 & also Samin. Fun fact: We make tahdig from Lavash bread, potato slices and lettuce too, we do golden, crispy bread tahdig in our kind of spaghetti, that one is also to die for, like literally to die for :D
Que rico el pegao! In Puerto Rico we cook our rice in a cauldron and the sticky browned parts on the bottom is rolled into balls and offered. This is a recipe that offers that in go. Love seeing cultures collide in food. ❤️
Thanks for sharing -- that sounds delicious!
El pagao es de PM. Me encanta. En España se llama el soccorat, cuando se quema el arroz. Fantastico.
Where can I find these pans I’ve been looking for day.
In Cuba we say “raspa”
@@qbnmusica por qué tienes que raspar para servirlo. 😋
That cookbook was given to me as a gift. I work so much I haven't had the time to really check out the book.This is blowing my mind.
Let us know if you try this recipe!
If you add a pinch of saffron and an egg to the yogurt that will become a Tahchin! (a richer version of Tahdig)
the thickness of the pan is crucial here. Because if it's too thin the tahdig will burn. It should be thick to spread the heat evenly. I make the Tahdig with only butter, and i do not throw all the starchy water of the rice. Just mix the butter in a cup of starchy water you saved, pour the mix to the pan and add the drained rice to it. 1 hour on low heat (preferably with "damkoni" on the lid: a clean kitchen cloth) It will be perfect. :D
Thanks for sharing these diverse recipes.
This comment is underrated
The best Persian rice video on YT - hands down! :) I just saw others pour saffron water on the rice and also keep the lid on during the 40 min cook-through. So now I'm confundido
If you like to learn more Persian foods please visit my cooking channel as well.
I watched Samin's Series and noticed when she cooked with her mum, they used Saffron.
We use saffron in everything, it's ok 😁
I just added two Tbsp of butter and some olive oil without the yogurt and mine came out perfect! I didn’t have any yogurt on hand but wanted to try anyway
I'm from Iran. This rice is amazing. For the best result, you need to add a few egg yolks and a pinch of saffron to the butter and yogurt mix.
Thanks for sharing!!
Turned out perfectly and sooooo tasty, pretty easy if you just follow explicit directions! Thank you! Will bea new staple in my home! Yum!
OMG! Cooked it today it was amaaaaaaazing, I benefited from the comments as I added egg yolk and Saafran. Thank you so much!!!
This is very helpful. One non-food related comment: Kristen, there is no need to be so tentative about asserting that you did a fantastic job making beautiful Tahdig! Claim you power, food-related and otherwise!
I agree, she is amazing, but still so careful
I cannot count how my times I made this rice using this recipe! Very delicious. Thank you.
Love Samin! Love Kristen! Love this recipe! Thanks so much:)
It looks like they switched the tahdig between 10:08 and 10:11
Its called a switchout and every cooking show does it.
It does look like that happened but its because of the camera
It's the camera - when she cuts into it, it looks much darker again at 10:38
It’s shot with two cameras with different brightness etc. settings
Nope, check 10:11 and then 10:42. Same camera but different tahdigs. The tahdig at 10:11 wasn't crunchy enough so they probably cooked it a bit more.
Splash some saffron and add one egg to the mix, with yogurt, then you have Tahchin 😍
Just made it for lunch. Served it with chicken shawarma (ottolenghi spice mix). Spectacular. The yogurt taste and texture was quite distinct. Thank you so much. Will certainly add it to our rotation.
I grew up on Persian food 😍😍😍 my brother in law was persian
Hello ms. I hope you enjoyed, but she should tell you cover the pan like use the lid because steam helps to cook better. 👍
If you have a question let me know
This is called hakuka in Iraq and my mom does this daily with out using any thing and it comes golden color thick and crispy
Aaah, many fights were started with my cousins over tahdig when I was growing up. Samin is the best. Thanks for this 💙
So I made this for the 1st time and it turned out perfect & delicious!!!
Thank you so much for everything to you and Samin Nosrat!!
Anybody else noticing she was wearing a black shirt during the call with Samin? :P
Also: the first reveal was a lot darker than what was shown on the plate 2s later, they probably used a swap haha
Have to admit, I love watching this cook do her vids of Food52, she's amazing
My family puts a tortilla on the bottom and it crisps up with the rice.. my favorite way to do it
My best friend growing up had a Persian family, so this dish is really nostalgic for me (I went to quite a lot of family dinners). I never knew what it was called though, and I remember trying to look it up once but for some reason the recipe seemed too complicated to me. Or most of the results were "How to prevent hard/burnt rice". No Google, you fool! I *want* burnt rice!
Glad you were able to rediscover this recipe! We agree -- that crispy "burnt" rice is delicious!
I'm glad you said "I got lucky" because we tend to think all cooks on TV are perfect
Glad you're enjoying watching Kristen's videos, Vaughan!
My friend who is of Latino decent, they have a rice too with the crunch at the bottom. She said they would fight over it as kids. 😅 Delicious though.
Thanks for sharing -- we agree, crispy rice is delicious!
Well done! Really helpful video...thank you
Thank you
As a Persian, the easiest way to get tadig is to just use a really good rice cooker. We always just use a really good ricebooker that gets the bottom part of the rice all crispy 😂😂
Thank you!
Glad you enjoyed watching, Bao-Han!
Love your tutorial videos. Can you please make a video on No Knead Sandwich Bread. I got the recipe from your website couple of years back. Thank you!
My Ame makes the best potato tadig. Didnt realize she just bought a costco chicken though 😆
Yum my husband makes this the traditional way. So I would like your suggestion of what to use instead of yogurt since I cannot mix meat and dairy in same meal. Thank you! Yes although we are not Persian we do have one of those big non stick pots LOL!
Another way is to line the bottom of your pan with potatoes then add your rice, but i think youd need a small amount of whatever oil is kosher. You want the potatoes toasty not scorched. Even better, I love saffron, so i put 18ish threads in a glass bowl and pour 1/8 cup boiling filtered water over them and steep a few minutes, pour over the parboiled rice, very quickly and gently toss to spread color and flavor then scoop into a pot lined with potatoes and follow this videos method until done. Persians will have white and yellow rice which is gorgeous, but im an american glutton and i save time and make it all yellow because its just me and i love the taste and im not entertaining a persian.
Miguel Marquez Chef John of Food Wishes has a recipe im pretty sure, if they need one
Thanks 🙏
I ate tahdig (and lamb khoresh) at a family friend's house when I was 14 and 30 years later I still dream about it- I've tried to reproduce it a few times but it never comes out right- maybe this will be my magic bullet!
wow this looks so good!!
Looks beautiful!
Great channel indeed. Thumbs up👍🥇. Wishing you an awesome day/ week. Cheer
I tried making this the other night. I followed the recipe exactly like you just did, except when it was done, it was like chewing on very small gravel, and not pleasant at all. Any insight into what I may have done wrong? Is the texture supposed to be like that? I wanted to make it work so bad.....
Thanks
Do you don’t have to cover while cooking?
5:33 start of cooking
Awesome...👍
Could you use brown basmati rice?
whoa....deff Persian-ish. I have never had tahdig without saffron before
In the Dominican republic we call it Concon.
Thanks for sharing, Joe!
Wow!!
Add an egg yolk and a bit of saffron to that yogurt for perfect results!
I thought you use saffron? I didn't see it added.
For Food52 or anyone to answer ---- the video mentions to do this in a non-stick or cast iron pan, but I've only got stainless steel pans. Anyone know if the results would be different and/or if tahdig would be too difficult to cook properly in stainless steel?
The rice may stick to the pan but the taste will be the same if you follow the recipe correctly. You can also use a baking paper. As it was mentioned in the video Yogurt can be used as well. Make sure to use the right amount of butter for the bottom, it may stick if it's not enough.
I would marry this woman, having never met her.
That appears to be deliciously Ella's kitchen...is it?just wondering.
So, tutong?
what size pan is that?
AMAZING 😋 THANKS YOU GOODNESS 🌟 YUMMY 😋 WOW! DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨ RICE,❤️🖤💚🤎 FAMILY,
I tried this and mine totally burned at the bottom. The pan was cast iron and probably smaller (about 8 inches). Any ideas why it would all burn? I also found myself adding a lot of oil during the cooking.
Keep the heat in low, even use a heat diffuser. Reduce the time a bit. Even hers was too much crispy. It should be golden
If you keep the lead on, the moisture inside will help not burn it.
I read recently that cast iron gets too hot. Carbon steel pans work best if you want to go the paella pan route. I am just starting out, but it is true. My first time making rice with a paella carbon steel pan, the socarrat(cruncy bottom) was pretty good. The forgiving heat in the carbon steel allows for that beautiful crust to form. I also noticed that the pan browned my meat and veggies better than my cast iron pan. Good luck.
I guess I just don't get it. I did the recipe according to the book, and it came out with undercooked rice on top and a crusty, fatty layer on the bottom. I came here to see if maybe I'd made a mistake, like maybe if I was supposed to cover the pan. But no, I guess it's supposed to be like that. Thank you for the explanation, but I really didn't like the way this rice came out.
It is a good question because while watching this video, I was constantly asking myself whether the white rice was cooked well or not. Basically, we (in the Persian kitchen) cover the pot with a lid wrapped in a cotton cloth to allow steam to circulate within the material, ensuring thorough cooking. Also, following the comment below on how to wash the rice, there are some good hints there. Search for the recipes of Tahchin. Noosh e jan.
This looks fabulous, but seeing the wooden spoon as a bookmark in that hardback physically hurt me. The poor book's spine. :(
Andrew Fuller it’s just a book, stop crying.
Even President Trump would like this. Yum.
Why did you not use basmati rice .....I wonder
Pegao... we (puerto ricans ) call that pegao.
skip the first 5 minutes, then you get the info you look for.
But then you miss Samin Nosrat which is the best part.
Voilà!! Burnt 🥵
You know something You have the most beautiful angle face and a lovely smile,I just love to watch your programmes.mona
😍🖤😜👌✅
I lost my job due to covid and a friend of mine recommended sir Luiz and ever since trading with his platform I have been benefiting a lot.
The best way to cook Persian rice is to invest in a Persian style rice cooker.
I just bought one!
Gua naice
I enjoyed the video very much, but found the cursor left over the guest's face to be very rude!!
Kristen is probably is not OCD like the rest of us.~
It wasn’t rude she probably didn’t know, to be rude you have to do it on purpose silly
5:28
I thought it was supposed to have saffron in there?! Where’s the saffron?
I steep 15 to 18 threads in 1/8 cup filtered water for a couple minutes and pour over the parboiled rice and toss quick but gentle. Dont over steep the saffron or use too much or it will taste off. (Less politely it tastes like clorox)
Tahdig has not saffron. Tahchin does. You can add saffron and one egg to the yogurt and change it to Tahchin
the result is a little burnt, it should be golden at the end, not dark brown, good try tho
Us asians would be thrown with anything our moms could find (re: grab basically) if we ever cooked our rice with crispy bottom like that. We would call it burned rice. Especially with using rice cooker. If you are using a deep pot and cook it on the stove, understandable. But a non stick pan and a rice cooker? My mom would scream at me shdjdhskdhkshdjshdj.
mi sa che sono unica donna iraniana che nn sa cucinareeeeeeeeeeee😅😅😅😅😅😅😅😅😅😅
Argh! Move the cursor!
You have to put the Pan's top ..this is so wronge..it doesn't cook properly.and its burned
Arash Fariman - Hi Arash. Do you mean cover it with a lid while cooking? For how long - the entire time?
@@pjesf hi..yes.. basically cooking rice is done in two ways in Iran. Katteh type and Damy. 1st one includes entirely in cooking in water and the latter includes dual procedures of boiling it and then steaming half cooked grains. Time of steaming it with the lid on depends on the amount of the starch your rice contains it is different from 15 to 25 minutes. I assume rice types in western markets bears less starch so I assume around 10 to 15 minutes is enough. But remember to stop boiling in water and leave the rest of cooking process on steam.
@@pjesf just find your favourite rice type in your local markets, make experince. In that type and stick with it. Iranians prefer Iranian rice species which long grain, high starch, and as we call them bone-hard grains and not thick short grains. A perfect rice would be hard grains in creme white color, not shiny ones at all. Also aged grains are better ones. Usually one year old stocks are more precious as they loose their internal moisture and come out better while steaming them.
@@pjesf if you wish we can share emails and I will give more info. Good luck and I'll be happy to share more info in case you are interested.
The cookbook author explained that this recipe is intended to be cooked without a lid.
Washing rice vigorously would crash the rice grain and not authentic in Persian cooking. Also you wont need that much of cold water after boiling rice. It would wash all the taste and aroma of the rice and make it mushy.
I finished entire clip in 1 min
What a delight to hear and „see“ Samin speak so vividly, full of passion and expression in contrast to Kristen...I really felt as if the latter was talking under Valium....it made me nervous to hear her talking in this bloodless way, as if filmed in slow-mo...I wanted to scream out „don’t only add salt and heat to your dish but also to your talking!“ ....sorry to say this so honestly 🙈 ...combined with the chilling (though good!) music in the background it really seemed somehow psychedelic. Just got to this video because I looked up for Samin‘s recipes on youtube....and that was the only reason that kept me watching. And on top of it the video was broken down in the middle of spoken sentences by advertising too many times...strain on my nerves...I did not like this video at all, in spite of the great recipe and (over-)stylish kitchen 😐
😁
Please use less salt !!! I did the recipe today and its way too salty
How? It’s only in the salted water for a few minutes and it’s then rinsed? I fail to see how you could have over salted rice given that. Are you using very salty butter?
When you drain it, wash it with water
یا خدا از اونهمه نمک😂
Mouse cursor, mouse cursor, why won't you move?
I never I saw in my life Iranian people cook rice like that
Stop the music!
Are you Persian?
Sorry, maybe it's the Asian in me, but you left so much rice in the strainer! Every grain counts!
Watching you flip that skillet toward your face and chest scared the hell out of me. Wouldn’t flipping the assembly away from your face be safer?
food52 couldve been better but the editing just makes the whole video so boring, the lame music and the monotonous voice of the presenter makes me sleepy and cant focus
This looks awful. . Looks burnt. Where is the saffron. I would not eat this.
I just had to comment because this is definitely NOT Persian Rice 🍚🙄
That’s why in the description it says:
“Persian-ISH” cause it’s not by any means authentic to the “t” but inspired by it
12 minute cooking video, cooking starts half way through, something is wrong here
You don't know anything about Rice , how to make it , and Tahdig
Who is “you”?
Don't apologize about the salt. Say the recipe without cringing and begging for forgiveness.
You really should doll yourself up. You’re being modest to make the food the star. It’s easy to see how incredibly beautiful you would be. You are already so pretty.