3 Techniques to Instantly Upgrade Your Rice

I love rice of all types, but here are three techniques to give your plain white rice a MAJOR upgrade. Click here betterthanbouillon.com/brian and use code BRIAN at checkout for free shipping on 2 or more jars of Better than Bouillon.
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RICE PILAF
100g (1 small) onion, grated
20g (4-5 cloves) garlic, minced/pressed
75g/2.6oz angel hair pasta, snapped into 1”/2.5cm pieces
175g (1c) jasmine rice, rinsed and drained until water runs clear
75g/6T butter
12g (2.5t) coarse salt
20g (1T) better than bouillon (chicken)
650g (2 2/3c) chicken stock
Lemon
Parsley, chopped
Heat a large heavy bottomed pot or dutch oven over medium and add butter. When melted, add broken pasta. Fry in the butter for 2-3 minutes until the pasta is toasted to a light golden color. Add in the rinsed rice and continue to toast until the rice is becoming translucent, making sure to not burn the pasta.
Add grated onions, minced garlic, and salt and continue to cook for 3-4 minutes over medium. Add better than bouillon and chicken stock. Bring to a simmer, reduce heat to low, cover with a lid and cook for 15 minutes. Turn off heat and let the pot continue to sit, covered, for 10 more minutes.
Finish by folding in a squeeze of fresh lemon juice and chopped parsley.
--
SOFRITO RICE
250g (1 large) onion, rough chopped
75g (1) poblano, chopped
20g (4-5 cloves) garlic
20g (½ a bunch) cilantro
5g (2t) ground cumin
400g (2 1/4c) medium grain rice
50g (1/4c) olive oil
12g (2.5t) salt
30g (2T) tomato paste
550g (2 1/4c) chicken stock
225g (1 small can) tomato sauce
Lime juice
10g (1/4c) cilantro, chopped
To make the sofrito, add onion, poblano, garlic, cilantro, and cumin to a food processor and spin for 20-30 seconds until veggies are chopped into a small, but coarse texture.
Rinse the rice well until water runs clear. Heat a heavy bottomed pot/dutch oven over medium and add in olive oil and rice, frying rice in the oil to toast until the outside is slightly translucent. Add in the sofrito mixture and salt. Stir and cook for 5-6 minutes until onion and pepper has softened. Stir in tomato paste and cook for 2-3 mins until the mixture is rust colored. Stir in chicken stock and tomato sauce and bring to a simmer. Cover with a lid and load into a 350F oven to bake for 20 min. After that, pull out of the oven and let it sit at room temp, lid on for an additional 15 minutes.
Finish by folding in ½ lime juice and cilantro.
--
TAHDIG
400g (2 1/4c) long grain basmati rice
1L/1000g water
10g (2t) coarse salt
1g (1t) saffron
Olive oil
75g (5T) butter
Rinse rice until water runs clear then cover it with about 1L/1000g water. To that add 10g salt stir and allow to brine for 1 hour. Drain off salty water.
Heat a heavy bottomed pot of water until it comes to a boil.
Crush saffron into a powder with a mortar and pestle. Add in about 1/2c or 100g of the boiling water into the mortar with the saffron powder to bloom it for about 3 minutes.
Salt water generously then add in brined rice and boil for 3 minutes. Drain off the water and transfer rice to a bowl. Fold in saffron water.
Heat a nonstick pan (with a lid) over medium heat. Add a generous amount of olive oil, about 1-2T, and 75g of butter. Once melted, add in all of the saffron rice, pressing down and spreading into an even layer. Dock the rice with the end of a wooden spoon about 10 times.
Wrap the lid of the pan with a kitchen towel then place towel-wrapped lid on the pan. Lower the heat to low and cook for 25-30 minutes, rotating the pan regularly for even browning. When done, the rice should smell toasty and you should see some light browning around the edges.
Flip onto a plate so that the brown bottom becomes the top.

[@aaronshkolny6824]

being sponsored by better than bouillon is like the greatest achievement a you tube chef can have

[@hansgrueber8169]

MPW and Knorr vs. Brian and BTB death match!!!

[@SaintNath]

they should start giving out stars like the Michelin guide

[@jmartin2778]

...they chose wisely! I have used multiple jars of it since you talked about it so often. I had never used it prior to your channel.

[@sele4049]

No clue why they're still NA only, annoying as hell. Been trying to get that stuff in germany for the past half decade.

[@u235u235u235]

@@hansgrueber8169 MPW?

[@mahlamaghazeh2990]

As an Iranian I was thrilled to see how amazing you got the tahdig. It’s a pretty stressful dish and persian moms flip over 10-12 cups of rice easily and the tahdig is amazing each time. Love the channel and hope to see you try out some persian stews as well

[@danwest268]

I'm gonna make this with some chicken and lamb kabob, persian/afghani style

[@mcomeslast]

I get that, I made it once and prepped like it was finals exams. Planning on trying the potato version soon.

[@nilabakery]

I am really happy to see a foreign chef cook Iranian Tahdig dishes so well. It is really nice to see the crispy and golden surface of this dish. Hoping to make Ghormesabzi by Brian chef 😁👌🤩

[@julianbassk]

persian food is god tier and yall have truly perfected rice

[@Rosengris]

Sounds amazing! Who needs strength training when you do this on the regular ;P

[@michaelsearle]

Told my wife that we're going to have whatever Brian's Thursday video is for dinner on Friday night. Looks like we're having three rice dishes for dinner 🤣

[@speakfreely.1776]

Rice has very little nutritional value

[@surfacingcom]

@@speakfreely.1776 jokes clearly cannot go over your head. If they did, you would catch them.

[@emraef]

@@speakfreely.1776 it's okay to eat something with little nutritional value every now and then

[@jesm9776]

​@@speakfreely.1776 very cool thank u

[@marianneleth4957]

Invite the neighbors!! Apparantly lots of food to go around!! :)

[@stanfera]

I'm always greatful for the "what didn't work" parts of the recipes. It makes it so much easier to make the right adjustments (and spot mistakes 😅) in your own kitchen 🤘

[@prapanthebachelorette6803]

Yes indeed

[@internetshaquille]

if the brand rep is reading comments I’m buying ten cases of Better than Bouillon right now because of this

[@nilashahbazi]

Watching you tackle Persian rice and tahdig is like watching someone trying to solve a Rubik's Cube for the first time: a mix of determination, slight confusion, and pure joy. Great to see your spirited attempts! Keep going! I'm a persian and proud of your work! 👍👏😊

[@ryananthony3104]

Good sponsorship. Better than bouillon should definitely be paying you. I started using their products 100 percent because of this channel. Now I always keep the chicken and beef varieties on hand.

[@monkeygraborange]

If you’re a fan of pea soup I can heartily recommend the ham flavor! Add a dash of Liquid Smoke and the flavor profile is to die for!

[@sehars4887]

Same here. For whatever reason I always assumed it would be a not so good product and never wanted to try it until I started watching Brian. I am now officially a customer solely because of him.

[@TravelsWithTony]

My wife is Persian and for 33 years I’ve been in heaven eating tahdiq, and it’s cousin Tah-cheen which is taller and often stuffed with things like chicken and plums. Great video Brian.

[@mcomeslast]

Oh, I have to look up tachin. Thanks!

[@mcomeslast]

@@criptic453 just going by the spelling when I found the videos to make it.

[@GDQ]

@@criptic453 No, it's just "Tah-chin".

[@arthurinusa]

@@mcomeslast.

[@mcomeslast]

@@arthurinusa they can argue it with the other folks. I found it under the other spelling. I’ll just note that I have seen it spelled both ways while looking for recipes.

[@GoochGuard]

As iranian-american i just want to let you know tahdig (tah-deeg) refers to the bottom of the pot (tah=bottom, deeg=pot) when making rice, its not particularly a main dish but rather what is made along with rice. There is a rice dish where the rice is the main dish which is called called tahchin (tah-cheen) which is a rice dish with yogurt, egg yolks and typically chicken mixed in. I'd recommend watching multiple videos on how to make it because everyone takes different routes to end with similar results. Also congrats on the better than bouillon sponsorship

[@helenswan705]

yes I have read about this in my wonderful Persian cooking book by Margaret Shaida, so rich with stories and history as well as recipes. But I have not had the courage to try either, yet!

[@HappyBeezerStudios]

That sounds extremely delicious.

[@Marcus9638]

Better Than Bouillon is a five star product, so it's an impressive endorsement that speaks volumes about the quality of Brian's content. Well done, Brian! - and well deserved.

[@trevorreniger5670]

Best sponsor ever. My absolute favorite prepared item in the kitchen. If I haven't had time or leftover trimming to make stock, BTB is an instant way to pump up that flavor.

[@8squishyfishy8]

Out of all the ads on youtube (A LOT), I have never been so excited as I am for these new Better than Boullion flavors. I LOVE their vegetarian bases, and I am so exited to try the adobo and chipotle ones! 🎉 Really a top-notch video, I am so inspired by these recipes too.

[@willowbee6125]

Thank you for your rice pilaf recipe! I was asked to bring a side to our friend's house for dinner and I made it since I already had everything on hand. Everyone was complimenting it, even the children! You could tell they were almost surprised by the flavor 😂. I figured if I'm gonna bring a side I want it to be a banger and this didn't disappoint.

[@TWOCOWS1]

The first and the third are Persian recipes, adjusted to American users' available ingredients. Very nice and really flavorful. (The lime juice and parsley are the Persian signatures). Thank you Brian . (Oh, I always use Better than Bullion, VEGAN collection)

[@seeafish]

Yeah, the first one was basically reshteh polo. But that’s similar to pilaf, and we share a lot of food culture with Russia and ex soviet countries.

[@TWOCOWS1]

@@seeafish you are right, of course. they have been sharing a neighborhood for, oh, 5000 years 🙂

[@dwainte]

​@@seeafishthat explains it, I've only ever known the Russian type of pilaf, which is very very very different than what Brian showed. I was so confused, like, how can he be so sure it's pilaf if it's nothing like any pilaf I've ever encountered ever!

[@slugma1054]

​@@dwainterussian pilaf is ripped off of uzbeks

[@raymonddones5909]

As a Puertorrican currently living in Puerto Rico, I have to say I have never seen this "sofrito rice" even, though we do use sofrito for most of our stewed rices. Also, our sofrito is VERY different. Poblano peppers aren't something you are going to find in Puertorrican sofrito. We use "aji dulce" (or sweet pepper in English), which is a sweet, tiny, disc-shaped pepper that has no heat, and although you may find cilantro being used sometimes (not always) in sofrito, the one herb that can't be missing is culantro (not to be confused with cilantro). We also don't really tend to add cumin. This looks more like what we simply call "arroz guisado" (stewed rice) although the flavor profile you are going for here seems closer to ingredients used in Mexican cooking which kind of misrepresents Puertorrican cuisine. Just pointing that out since you said the dish is "Puertorrican".

[@onetwo12onetwo526]

Salute

[@remp1040]

💯 agreed!

[@peyton713]

I can't imagine sofrito with no spice, interesting!

[@Default78334]

Culantro is actually really difficult to find in the continental US. If you can find it at all, it will most likely be at a Vietnamese oriented grocer.

[@dianathompson2632]

😂

[@sevenlayerbeandip327]

Puerto Rican here. I love that you added sofrito rice to the mix. It looked so good too! if you liked that I suggest Arroz con Gandules. Same thing but with a little extra added too it.

[@clashwithkeen]

Congrats on the BTB sponsorship, you deserve it. You're the reason I started using it over a year ago. We used to have a (I think) regional product that's similar but in the past decade it kind of disappeared at all the grocery stores we shop at. BTB is more expensive but def a better product. I put it in almost everything.

[@lisaflower5994]

A turkish friend of mine taught me to cook rice similarly to your pilaf. She uses risoni pasta which also cooks in the same time as the rice. It ends up looking a little like a rice/wild rice mixture but with the wonderfully nutty flavour that the browned butter gives. The last trick is to place a folded clean teatowel under the lid while it sits…the towel soaks up any excess liquid so that your rice is as fluffy and seperate as possible….oh i just saw you use this technique in the last dish. Great video, thankyou, i am looking forward to trying all 3

[@kimberlycooper6321]

FINALLY got the BTB sponsorship!!!! Love that stuff, been using it for years. TBH, you using it was one of the selling points of my appreciation for your recipes. It's good stuff. Congratulations!!

[@BrianLagerstrom]

Thanks. I was VERY stoked about it 😂

[@msjkramey]

Love to see the Iranian rice dish! I had a friend who immigrated from Iran and her mom would make it for special occasions and it was amazing every time. Everybody would fight over the crispy bits, which had a special name that I can't remember. So dang tasty

[@delph.e8580]

It's "tahdig". 😊

[@msjkramey]

@delph.e8580 thanks! :) That was really bugging me lol

[@nilabakery]

I am really happy to see a foreign chef cook Iranian Tahdig dishes so well. It is really nice to see the crispy and golden surface of this dish. Hoping to make Ghormesabzi by Brian chef 😁👌🤩

[@yektasabeti4795]

As an Iranian I should mention that basmati rice is not the perfect rice for tahdig. It comes out a bit dry and doesn’t have the smell and flavor of the Iranian rice. Another thing is that Iranians eat this rice with chicken or other stews, the rice itself is not the main dish. If they want to make this into a whole meal, they mix eggs, yogurt (not these sweet watery yogurts in your grocery stores; preferably sour Turkish style yogurt or if you can’t find it, greek yogurt would work fine, too) and that saffron water Brian made. Then they add the strained rice into the mixture and pour it into an oiled pan. They also put some shredded chicken and barberry between the layers of that rice mixture and let it cook. It’s called tahchin. You can search it on KZbin to see how exactly it’s made. But anyways, I am so proud of you making Iranian dishes! If you wanted to cook any other Persian food, I’m here for help.

[@kamranmirza77]

As a persian I am proud of you making polo... =) good job.

[@andrewmccrea37]

I love seeing trial-and-error as you perfect the process- it really encourages me to keep cooking and not be discouraged. Thanks, Bri!

[@joshuadramsey]

Iranians are the masters of rice dishes. My first attempt at one was baghali polow, a heavy dill-based rice dish with saffron and chickpeas. The tahdig turned out perfectly, which was exciting because it was before I got serious about cooking, and was, indeed, the most complicated dish I'd ever tried to that point. Once you've had a dish like that, with a perfect tahdig, you'll have to agree. Iranians are the rice masters of the world!

[@karenfox1671]

Perfect timing! Upping my rice game came up this week and, I'll be trying at least the first two very soon. The towel trick I saw in your video with Ethan, helped me out yesterday. I started buying Better Than Bouillon because of your show. I can't wait to see how the Adobo one tastes in your chilli. Great lessons Chef 👌

[@BrianLagerstrom]

The adobo one in Chili is 👻👻👻

[@rachl8400]

I am always so impressed with your dedication, even to the B-roll, such as showing the chopping option for the sofrito, and all the attempts to make the tahdig in the dutch oven

[@monkeygraborange]

That tahdig has my name all over it, even though I’ve never heard of it before. I can just tell that once I master the technique it’s going to become a staple of my diet!

[@trublgrl]

Rice, pasta, and chicken base are basically what is in a box of Rice-A-Roni. I usually make R-A-R with a little bullion powder, cayenne, garlic and onion, and finish with something green like parsley or cilantro. Brian's version definitely will have better fresh flavor, but you know, sometimes we're lazy.

[@Jessejrt1]

As a seasoned home cook...it's still nice to see a professional chef goof up now and then. I don't goof up often, but when it happens it actually makes me sick at my stomach Thank you for including your goofs!❤

[@icardeveryone01]

Brian, I LOVE Tahdig - but I have an 'extra' for you to try. Using the same amount of oil and butter in that pan, then line the entire bottom with raw thin-sliced potatoes, then your rice. 'Seal' the pan by placing a sheet of aluminum foil under the lid. You are going to love it! Promise! That thing you said about the popcorn? True!

[@jacoblief8263]

I remember you saying the crispy rice dish was one of the dishes you were intimidated by. So glad to see you were able to pull it off. It looks delicious.

[@jazminb1000]

Wow I’m Iranian and very impressed how you made that rice tahdig. You used all the techniques Persian moms use to make perfect tahdig❤

[@SliPsHoTiFc]

I usually don't like vegetable stock, but I have been using the BTB vegetable base and wow is it ever good. I have been using them all forever and I just love them. Cool to see the partnership.

[@julier7130]

This is pegado!! PR style rice always has toasty bottom rice and it's not as complicated to be honest as this video. Lots of similarities to middle eastern cooking though. I can see the influence.

[@narbekalantarians6269]

Growing up Persian Armenian, I'll say you nailed the tadik.

[@LyonTheGreat]

As expected, the entire Iranian diaspora is in the comments section because you made tahdig. Love to see it! It's been hilarious seeing other foodtubers try their hand at it but failing. Appreciate you giving it a try yourself! But as my late grandmother would insist, you could always use more butter! One thing to definitely try would be havij polo (carrot rice). It's my favourite Persian dish and I haven't seen it anywhere in KZbin yet, probably because it's not as famous as koobideh or fesenjān.

[@saltydroog854]

I'm glad to see BTB sponsoring you. It's an awesome product, for one, and this is an awesome channel for 2. I tend to use their vegetable base for everything, but I'm sure their chicken and beef bases are good too, along with the rest. Great video. Rice is such a tricky little F'er sometimes.

[@iversiafanatic]

Can confirm every base they have is good. I’ve had chicken, beef, veggie, and roasted onion. The onion ones actually really great if you don’t wanna carmalize onions but want that flavor.

[@liahfox5840]

So now I understand why my mom had better than bouillon in the fridge. You just leveled up my cooking game a bit.

[@nilabakery]

The way you describe each ingredient and its role in the dish is so informative. You're definitely a professional chef. 👌😋♥️

[@nathananderson3681]

This tahdig looks good. The way the Mediterranean restaurant I worked at did it was boiled it to ~80% cooked through, then let it cool down in the fridge. Then did the same steps as you.

[@shaneslr9123]

Tahdig and kabab lamb and tomatos, it is my favourite dish. And your tahdig looks great ! 👌🏼💙 Also: in iran we usually put a layer of plain rice on top of Tahdig rice to make the whole dish at the end more balanced.

[@MographVideo]

Pilaf was FANTASTIC! Thank you! I’ve looking for a box alternative for a long time.

[@BorkBigFrighten2]

I really appreciate not only the explanation on *what* to do, but also the reasons *why* you do certain things. A lot of people explain which techniques they use, but don't fully describe why they use their techniques.

[@erikbailey2525]

I'm definitely gonna make the sofrito rice from this video, that sounds perfect to go with my braised beef enchiladas!

[@bluesoverlord]

Don’t forget to put the pan partially in some cold water in the sink before flipping the tahdig out. It helps it release.

[@niritsa]

True

[@prapanthebachelorette6803]

Thanks

[@sheilam4964]

I'm definitely trying #1 & 3. Thx for doing this and sharing. 👍👍👍👍👍

[@dyangela]

It's Lorn's commentary for me every single time! Go, Lorn!

[@TR__3]

Confident and tahdig are not words I use in the same sentence. Haha! One of the most stressful dishes I've made, but also one with the most amazing flavor & texture payoff. Absolutely delicious!

[@briannaphillips3633]

I really appreciate you showing and talking about your failures. I've been cooking for about 10 years snd sometimes I get down on myself since social media/KZbin chefs never show the "real" side of things like this (everything is perfect the first time, no mistakes etc.), so it's refreshing to see that even a chef as great as yourself can in fact screw up.

[@lorenal6137]

Glad Better than Bullion finally took notice of all the free advertising you've provided through the years. Another homerun!!! Can't wait to try all of these 😋

[@maepixie1372]

lol love your saffron rice recipe. I always made my rice in a Dutch oven. One of my favorite ways to have the bottom of the rice was to put potatoes and onions on bottom. I have made many different types of Persian rice over the years in Dutch ovens or huge restaurant style pots. Jeweled rice is a great rice to if you haven't tried it.

[@AlexSwavely]

For those who don't want to break up raw pasta for whatever reason, 'chopped angel hair' is available in most supermarkets these days, sometimes called 'fideo'. Occasionally it's hidden in the spanish&mexican foods section, but I often see it in the usual dry pasta aisle.

[@sigogglin]

yes it is in Indian supermarkets as well.

[@stillhuntre55]

You could also use orzo, which is pasta the size and shape of rice grains.

[@marzsit9833]

@@stillhuntre55 orzo is what i usually use when making a pilaf.

[@urquimedes4459]

MA! Leave me alone for the next 15 minutes! New Dawg B video just dropped!

[@BrianLagerstrom]

MOM! Im watching BRI!!!!!!!!! Get OUT of my ROOOOOOOOOM

[@marinap6441]

Thank you for the video! I love tadiq and have actually bought a Persian rice cooker. Interesting idea to make it in a pan, I used a pot before I bought the cooker. Will definitely add the pilaf to my dinner recipe list.

[@j.p.marion5377]

Definitely looking forward to trying the first two. I make a variant of #1 where I use beef consume for the cooking liquid and it is amazing.

[@Shooshoobella7]

As someone who is Persian and comes from a family of amazing cooks, I give my stamp of approval on your tahdig; it looks spot on! Most Persian rice dishes, whether just for plain rice or ones that contain meat or vegetables have a similar cooking method and will turn out beautiful tahdig if done right. Most of them will require a deeper pot, and I would suggest using one with the same non-stick type coating that Brian used in his final successful tahdig dish (although his was a much shallower sauté pan). A cast iron dutch oven, while the right size, just doesn't work well, as he demonstrated.

[@noahsmith5719]

Follow up questions: 1) Any reason it’s better to give your rice a bath instead of a shower to rinse? 2) if using better than bouillon (as I do for nearly every recipe calling for stock), why use the cardboard stock at all? 3) can any of these recipes use short grain brown rice instead? The 3rd recipe calls out a specific type of rice, so probably not for that one.

[@yektasabeti4795]

The answer to your third question is that you can actually make all of these dishes with brown rice. Even the third recipe. I’m an Iranian and I have tried making tahdig with brown rice. It came out great. You should just know the cooking time of your rice. Another tip for tahdig is to add some butter to the rice and saffron mixture and fry it with ghee if you have it.

[@noahsmith5719]

@@yektasabeti4795 hey thanks! I look forward to trying it out

[@chris6291]

Awesome, especially the tips on the Tahdiq! Thanks as always.

[@wesleycolquitt2259]

I've used Better than Buoillon for years and loved it, what a great sponsorship! I've actually been trying to expand my rice repertoire in the home, so this video came at a great time! It's cheap, decently healthy, keeps forever, goes with just about all cuisines, it's hard to beat. I'd love to see a 2.0 version of this video, perhaps adding some protein to the mix. There's infinite combinations of "chicken and rice", I'd really enjoy a couple variations vetted by you. Thanks for the great video!

[@koreyb]

Watching the Persian rice segment was very interesting. I think one of the main difference between Americans and the rest of the world is that we just don't have enough patience to take the time to get something done right. We give up too easily rather trying again and again.

[@delph.e8580]

Most of persian dishes take at least 2 hours to make. Although I make my tahdig in an easier way and I add only one spoon of salt. That level of salt gave me a heart attack ! 😂 we don't add too much salt.

[@sonicobsesinter]

That kichen is way too clean, I don't like it LMFAO

[@isabellebouchard5612]

I really like your way of cooking . Thanks !

[@danieljmarvin]

Ay, I make tadik all the time! You did it all right. You even picked up on the little things like adding a lot of salt to water and poking holes. That said, I do a few things differently. I soak the rice for 2-4 hours in warm water. I also blanch it for more like 5 minutes. I don't add the safron to the rice nor do I add water to the safron. I only add it to the oil on the bottom so it only make the crust colored. The tadik is the crust, not the whole rice. I also recommend using a non-stick pan for this rice. I also let it cook for like 3 hours on medium low and move it around like you do. It cannot really burn if you figure out the flame. Great instructions!

[@dailybreadwithmyflatbed]

Try this rice recipe below too kzbin.info/www/bejne/oYXCkpimbtBprrMsi=EcFBKoz9_10QtRkh

[@themitchwich]

The rice pilaf recipe literally works, I’m not a chef and it was delicious. Thank you for the recipes, I’ll try the other 2 soon.

[@mattmark94]

I just made it too. Best rice I ever had.

[@sandyr1789]

Hi Bri - I am definitely going to make the Sofrito Rice first using the Better Than Boullion sofrito seasoning. I have made Tahdig and Rice Pilaf before but your techniques are promising and I will give them a try using the Bri-method. Getting the Better Than Bouillion sponsorship is awesome, and learning about their new additional flavor choices, along with the ability to use the Bri discount is wonderful! Thx!

[@ChiliPepperMadness]

These are great tips brian! Thanks for sharing!

[@melissarojas6785]

Brian - your channel is by far one of my favorites. Love your approach on making "chefy" techniques more accessible to the home cook. I do have a video/series request for ya! I'm a fulltime working momma of three boys but I am on this journey to cooked *most* things from scratch and to eliminate as much processed food as possible. I've been trying to approach my week with a menu and, not full on meal prepping, but am trying to batch cook things to keep on hand or in the freezer. I'd love to hear your perspective on running your kitchen like a restaurant - things to prep on a sunday for meals throughout the week or to keep in the freezer (like carmelized onions, garlic confit, other flavor enhancer-ish things??), I've worked in restaurants as FOH, and naturally, when you go out to eat, kitchens aren't cooking everything right to order, just assembling things. Trying to wrap my head around this approach so that my weeknight dinners are much easier and much tastier than meat, grain, veg. Any sort of tips or insights would be incredible!!! thanks, brian!! 😀

[@bcal5962]

Great video Brian!!!! The Persian rice was absolutely fascinating

[@AlexandraBruce]

I can't wait to try your tahdig! I had given up on making this dish but your technique looks like it really works!!!

[@SinisterMD]

Hardest working thing in Brian's kitchen - other than Brian - has to be that Dutch oven. Definitely the MVP.

[@jamierenner2115]

Growing up as a Greek-American, I was raised on rice pilaf. I look forward to trying the other two dishes.

[@padders1068]

Hey Bri! They all look amazing especially the Tahdig and also I'd never heard of a couple of them. Thanks for sharing! 🙂😋

[@LelasMum]

How delicious! Hope to try next week.

[@SolisSolaris]

It makes me feel better to know you don’t always get it right the first time! Thanks for being transparent! ❤

[@arajalali]

Dude you nailed it. Respect!

[@wafkt]

I’m looking forward to trying these.

[@fayafshar]

Tahdig is the best tasting rice ever!!!!! im glad you liked it. Also its best to brine it over night, that removes the arsenic from the rice! Thats how persians make it

[@kencase2179]

No more plain rice in my house. Thanks Brian!

[@BrianLagerstrom]

Hope you enjoy. Thanks, Ken!

[@chriskwilas1330]

I have been waiting for this video for ages. Thank you!

[@LuisLopez-hf4ed]

I can't believe it, you are the first person to show how to make homemade sofrito I cannot tell you how many dishes I use Sofrito on. When you grow up in a Spanish household you always smell sofrito thank you buddy

[@PouriyaJamshidi]

Hats off for the Tahdig. You pretty much cooked it like a real Persian. If you add Chicken, one egg and Yoghurt to it, then it turns into Tahchin.

[@Ketharuil]

Ive been using Better Than Bouillon for years because of you Bri! The most deserved sponsorship ever.

[@marcelaa.4116]

Excelentes recetas, Brian. Gracias! Me gustó el primero.

[@dgconnelly]

Man, great job!! They all look great, but that last dish is inspired!

[@AlexKojfman]

Very impressed with the TAhdig!

[@seyhun1656]

I made the first one. It was delicious. I never thought of adding onion and garlic in rice.

[@mary-kathrynharrison7098]

You are always inspiring and these rice offerings don't fail. Glad to hear Better Than Boullion has a mushroom offering as well.

[@sehars4887]

If you're vegetarian then they also have a vegetarian beef and vegetarian chicken base. I recently got the beef one and man, it looks and smells SO dark and rich! Tastes good too!

[@mstsp9546]

Nicely done!

[@jasensargent2245]

an absolute bomb of a video, thanks bri!

[@ThePiquet888]

I definitely want to try the last one with the crispy rice. I have had crispy rice, claypot style, before but it is not a presentation style dish like your version. I've also had a crispy rice noodle version used in place of chinese donuts when served with baby clams in XO sauce. It was magic! Claypot crispy rice dishes are super yum and so much fun to scrape the bottom of the claypot while it's stays hot the whole time you are eating.

[@magnificalux]

How did I not see this?! CONGRATS ON 1 MILLION! 🎉🎉🎉 Omgahhh! 🤤 All these rice dishes look so good! Gonna try the rice pilaf first! I lurve rice pilaf!

[@hasaniennis442]

I grew up with Chaldean friends and they made Arabic rice pilaf the exact same way but used basmati rice - it's just a bit more nutty; topped with a dollop of plain yogurt, or Libin. 😋

[@DirkFedermann]

The first recipe looks really easy and are almost all the time at hand for me. Will try that some time

[@ninamphotog]

I already make 2 out of these 3. Will try the other one!

[@a2ndopynyn]

I've really enjoyed your channel, and I'm happy to see it grow like it has. Your collaboration with Ethan was great.

[@tenore8]

Made the Rice Pilaf last evening. Friggin PHENOMENAL!!! Thank you.

[@radu4281]

I'm romanian and pilaf is the main rice dishe here. I'm glad that you make it

[@hartleyabdekalimi5163]

I don't think I've ever met someone who didn't love tadigh (even if most of them pronounce it funny). Seriously happy to see you make it. I think the your method is legit since you should just do whatever helps you make it the way you like and I've seen the frying pan in other videos BUT I've never seen someone do the frying pan. Of course, not everyone needs to go on hard mode and put in the years to be a tadigh master. If you're curious, here's the method my family members tend to follow: We typically do it all in one pot. And the key for me (as is the case with so much Persian cuisine) is to go with low heat over a long time. Cook it in water until the rice is *not quite cooked*, remove the rice (and any remaining water), add oil to the pot, add back the rice (plus any mix-ins like potato at the bottom, coriander seeds, or dill and lima beans). You should kind of make a pyramid/mound of rice. Your towel-lid game is spot on. Only other thing I'd recommend would be pouring a bit of oil down those little holes you make. You can't be too shy with the oil. Then, just try to keep it about as low as you can for about as long as you can. It's the best and good tadigh is usually the first thing to be finished when everyone's dishing up their plate. Beyond that, one of the best parts of Persian rice is that everyone makes it their way. Especially when it comes to mixing things in or even when it's coming up with your exact method ("it only works right when i use this specific pot..."). And it comes out a liiitle different every time. There's so much room to make it special every time.