How to Make Persian Rice | Tahdig | Saffron Rice | تهدیگ

[@palangnar3588]

After cooking rice for almost thousand years and not making good Tahdig ! nobody ever told me add yogurt and also put a lot of oil on the bottom of pot...thank you for showing this.

[@alexkid1]

You don't have to.

[@ironhorsegladiator5034]

The BEST cooking video on KZbin with no nonsense talking and confusing instructions.

[@Icecat21]

Best instruction to make Tahdiq that I have found. It is still not coming out perfect, but I’m getting closer. Thank you!

[@joboogied]

This was the most thorough and best looking Tahdig video yet. The Tahdig was a beautiful golden color. Can't wait to try this. Thank you!

[@cookingbeyondborders2116]

Thank you ! Glad it was helpful :)

[@winningclues]

If you like to learn more Persian foods please visit my cooking channel as well.

[@aeropb]

I am very impressed. You know how to cook!

[@Bellatutu1927]

This is not a rice this is a piece of art👍😋😋😋😋👏

[@TyroneKauai]

I am half Persian (Irani) and half African American. I love all persian foods but, I don't know how to cook any of them. When my Iranian girlfriend comes over, she brings a bag of salad and a deli roasted chicken. She cooks a pot of rice that comes out just like yours. I love to eat my rice with ranch dressing. You should try it sometimes, it makes it extraordinary delicious.

[@cookingbeyondborders2116]

Thank you for sharing this sweet story. I'll have to try ranch with Persian rice now :)

[@ladygreenlife]

rice and ranch dressing is great! More people should try it!

[@TodayFreedom]

I spent years pouring French salad dressing on mine and my family thought I was insane till they tried it. Newman’s Own is perfect. Or just plain old apple cider vinegar. Try it!

[@TyroneKauai]

@@TodayFreedom We, African Americans eat everything including hamburger, KFC and fish sticks etc with ranch dressing. I even pour ranch dressing in my Aush Reshteh. White people like vinaigrette, French and Italian dressings etc.🤟

[@zhillaburns1160]

love to you my friend ❤

[@sullyprudhomme]

Tried your recipe last night. It came out perfectly. I did use a mixture of butter and oil for the bottom of the pot but otherwise followed your recipe.

[@evemsm6119]

Never leave the house when the stove is on :) love your recipe

[@cookingbeyondborders2116]

Good point :)

[@evemsm6119]

By the way I followed your way to make it and it was amazing this is first time ever I made a great tahdig thank you

[@cookingbeyondborders2116]

Glad it came out good. I love Tahdig :)

[@sullyprudhomme]

I had the same thought. Otherwise, the recipe was spot on!

[@chamanscuisine1174]

Very interesting work looking beautiful and appetizing., 😋

[@ShiByShila]

I just made this rice, watching your video Step by Step .... It came out so good... Thank you

[@cookingbeyondborders2116]

I'm glad my video was helpful :)

[@isaiahburridgemusic]

Dont have yogurt so I wonder if sour cream would work?

[@eln3771]

I made this Tahdig today for the first time and it was incredibly good! I Loved itttt thank you so much I was so proud of myself for making it so good for the first time 😂🫶🏼

[@mathissour]

Perfect color

[@Nmomay]

Perfect recipe! Thank you! Only thing I changed was I used one stick of butter in place of the oil for the tahdig. Also, I added an extra tablespoon of yogurt to the one cup of parboiled rice. Turned out perfectly. Making it again tonight!

[@Moving_Forward247]

Wow looks great! Thanks for posting and God bless you.

[@andyestrada229]

Great video well explained, I love Persian Food and can sometimes taste the similarities with some Mexican Food, I will try the Yogurt for the bottom portion of the rice. I have some good Safron I brought back with me from Istanbul,it can get expensive but anyway Thank You So Much. Making this today with Chicken Kabobs, Oh Great Music for this video.

[@taniasmith619]

Perfect looks so well done and delicious.

[@paddington1670]

This is my favourite way to make it

[@keniarosemary]

OMG I AM MAKING THIS TONIGHT!! I have had saffron in my pantry for like 2 years (not gonna lie) and never knew what to do with it! Thank you for sharing this recipe!

[@usingmylips]

wow this looks amazing

[@margaritshakilyan7089]

Very nice 👌👌👍🏻👍🏻im trying right now thank you so much 🙏🏾

[@sp-mb1qe]

Beautiful job. Thanks.

[@ahmedshakir7171]

good job 👍

[@ShawnFi_journey]

I keep trying, but my rice turns out mushy and soggy. I didn’t do something right. 😢

[@renab9859]

Take out the rice when it's halfway cooked (soft on the outside but still hard on the inside) layer the rice in the pot with butter as well, and let it steam untill it's cooked "light ans fluffy

[@manehbag732]

Sometimes it's just bad quality rice and whatever you do it's bad.

[@omretreatspace2623]

Where do you get your music? It was so nice with your cooking!

[@Thehappyme02]

Does the amount of time you soak your rice directly affect the amount of time you parboil it and the amount of time you cook it?

[@sondos5774]

It takes alot of time, I coke my rice at 15 minutes and it's delicious 😋

[@barbaraguc]

I guess you've never tried saffron tahdig rice, you'd love it!

[@budzlightyear2212]

Perfection!

[@manehbag732]

What is the purpose of the yogurt?

[@nab2364]

سپاس از ویدیوی قشنگت عزیزم🙏🌹

[@laurenttolgaalemdar2273]

thank you for this great video!

[@cookingbeyondborders2116]

You're so welcome!

[@arturoa2800]

Is this Persian rice sweet?

[@kuchenchef6095]

بسیار عالی بود

[@tigerika2780]

It looks very nice, can we also add potatoes and use the yogurt as well? Thank you

[@madhusudhankhanal6772]

Nice

[@violetgaribyan-jg9ll]

Wow yummy👨🏼‍🍳🙏🍄🌿🫑👍🏻🍷🐠🍳

[@shira5426]

Can i make this without the yogurt?

[@sallyliali7813]

Can u use a rice cooker then add and cook ?

[@cookpari8011]

عالی بود

[@احمدالكرعاوي-ج1ع]

Wow 😍

[@NAJCA85]

Tried and my partner loved it, he felt home :) If I wanted to double my portions (ie. 4 cups of rice etc) would you adjust any other cooking methods like the boiling time etc? Thanks

[@cookingbeyondborders2116]

Glad you liked it :) for 4 cups of rice, I would use 4 tbps of salt (1/4 cup). Seems a lot but it will get washed out in the rinsing process. And you might have to boil it a bit longer (~ 2 -3 minutes). Enjoy !

[@ainibakat149]

May I know what side dish you eat with this rice?

[@cristinamariadegesu5134]

What kind of oil do you use?

[@cookingbeyondborders2116]

I use extra virgin olive oil, but you can use any neutral oil such as canola, etc.

[@winningclues]

If you like to learn more Persian foods please visit my cooking channel as well.

[@drjoshuamc]

I have never seen this prepared with the yogurt. Why do you use it, does it help with the crispness?

[@cookingbeyondborders2116]

It helps the rice stick together and creates a crispy yet soft texture. Try it. It tastes really good.

[@behappy2763]

Thanks for sharing your recipe. I just have a few questions: How much saffron and water do you use? Does the saffron need to be ground with a mortar and pestle? Do you leave your rice sitting while the saffron water steeps or should making the saffron water be my first step? Can this be made in advance or does it need to be served right away? Thanks so much! 😊

[@hallucinogen22]

If I may offer my suggestions to your questions… you can use about half a teaspoon of saffron in a small espresso cup and see how you like the flavor and adjust it to your preference. That’s about how much I like I’m mine. It’s like brewing tea, depends how strong of a flavor you are looking for. You don’t need to ground the saffron as it is stepped like loose leaf tea. You can make it as your rice is cooking so they are ready around the same time. I wouldn’t do it after the ride is done so that the rice doesn’t get cold in the process of waiting (especially if you’ve got tahdig on the bottom). It doesn’t take very long so long as youve got boiled water on hand. Happy cooking! Oh and if you meant can the rice be cooked in advance or served right away… I definitely suggest serve right away because nothing beats fresh rice with tahdig! The rice itself will reheat fine but the tahdig usually doesn’t hold up so well. Like having leftover fries…still edible just not the same

[@behappy2763]

@@hallucinogen22 Thanks so much! That was really helpful. 😊

[@zt2552]

Thank you for this recipe! I made it, the only thing is how do I turn over without the rice making a mess? It didn’t stick together, like yours with a perfect shape, the rice just broke all over 😂

[@IvanValerioCortesi]

Bellisimo e Bravissimo

[@majestic6303]

Nice music. What are you playing

[@cookingbeyondborders2116]

The music is from youtube audio library.

[@leiram88126]

What king of yogurt?? Plain ?

[@cookingbeyondborders2116]

yes, just plain yogurt

[@ambergibson2704]

Is there anything I can substitute the yogurt for ? Please answer fast iam in the process of making it and realized I have no yogurt and iam snowed in so can't leave

[@cookingbeyondborders2116]

You can skip the yogurt. The tahdig layer will be extra crunchy, and not crunchy chewy ! Good luck !

[@ambergibson2704]

@@cookingbeyondborders2116 I see ppl putting egg!. Would I be able to do saffron and egg ? Would that come out the same

[@wildboystv3013]

what dpes the paper towel do

[@sandychang732]

The paper towel or a kitchen towel wrapped around the cooking lid, absorbs the steam so the rice does not turn soggy

[@annazakaria1972]

Danke schön 👌 😘🤗😋

[@ABadostain]

Would ghee be an ok substitute for oil at the bottom of the pan? Or a mixture of butter and oil?

[@cookingbeyondborders2116]

I've actually never made it with ghee, but I bet it would be delicious. Let me know how it goes !

[@ABadostain]

@@cookingbeyondborders2116 I tried it with oil and followed your instructions and this is the first time that it actually came out good! The rice was cooked all the way through, the tahdig was nice and golden and not burned! Thank you 🥰

[@rladPwjd]

I ruined my tahdig today (it was undercooked). Question about cooking rice with salt for 7-10 min: is it 7-10 min from the time you put rice in boiling water, or from the time the rice actually begins to boil after adding it in the pot?

[@cookingbeyondborders2116]

7-10 minutes from the time you put the rice in boiling water. How many cups were you using ? if it's 2 cups then 7-10 minutes is plenty of time. If it's more cups, add a couple more minutes. If your tahdig was not super crispy, maybe steam it for 1 hour total, or maybe increase the flame just a touch. Every stove is different and you have to play with the settings to find what setting produces the best tahdig :) Good luck

[@იოსებხანუკაშვილი]

Wow, amazing recipe! Can I incorporate onions into the yoghurt mixture? I once ate tah-dik rice that had caramelized onions in the crust and try to find out now what tine they got there😃

[@cookingbeyondborders2116]

Sure ! You can spice things up ! You can even add herbs !

[@fabtantrum1]

I'm just gonna make the bottom rice 😂🙈

[@Lei2507]

Hello ! :) .. which brand of rice do you use ? It looks very nice and long ! Thank you in advance ! greetings from Germany!

[@cookingbeyondborders2116]

The rice is called Kohinoor. and I do get the extra long one :)

[@Lei2507]

@@cookingbeyondborders2116 Thank you so much I use Khanuma. Is it good too ? I will use Kohinoor next time ! :D

[@cookingbeyondborders2116]

Yes, the rice is delicious :)

[@mariaschwartz447]

Yours is the best I’ve seen! All the rest looked burnt.

[@wathah323]

I dont have teflon

[@emmamilhouse3484]

I have always loved crispy bottom rice but I can’t get it that perfect because I cook healthy ie minimal oil. I noted in your recipe that you used a lot of oil!!! Will it turn out as nice if we reduce the oil?

[@cookingbeyondborders2116]

Honestly Tahdig is really not healthy and to get it right, you do need enough oil to cover the bottom of the pan, otherwise, it won't be as crispy. I think of it as a treat. I don't make it often, but when I do, I make it the right way :)

[@emmamilhouse3484]

@@cookingbeyondborders2116 many thanks for the explanation, very thoughtful. I will definitely try it your way xx

[@wanderlustdelicacies9180]

Perfect 👌 #wanderlustdelicacies

[@polypeptide]

Thank you!!!

[@cookingbeyondborders2116]

You are welcome :)

[@ilovegingers4ever]

I can’t wait to try this . I’m making the chicken with barberries so I was looking for this style of rice. Thankyou so much for sharing ❤

[@ladygreenlife]

yum!

[@proartwork7189]

I still don't know how saffron taste like!

[@margaritshakilyan7089]

👍🏻👌

[@soudabehtazh7296]

❤❤❤

[@frankozrin5611]

Oh jesus, I dont even dare to swirl the rice around that much, my rice grains tend to break already when I wash them, let alone when they are cooking. I dont know why my basmati rice is always so fragile compared to basmati in cooking videos 😭😭😭

[@cookingbeyondborders2116]

try getting them from Indian or Middle Eastern stores. They have better quality ones. Regular supermarkets don't carry the good kinds usually.

[@TheR1z]

Also don't soak them in advance if they have a tendency to break.

[@markus_selloi]

Please don't leave a paper towel above a hot stove for whilst not being there. That seems like a needless fire hazard

[@Noorichainel]

سلام دوست عزیز ویدیو شما را تماشا کردم بسیار عالی بود لایک و سبزگرایب کردم شما هم از ویدیو من حمایت کنید لایک سبزگر

[@cookingbeyondborders2116]

Thank you and will do the same # 95

[@SFBenjaminK]

I ONLY LIKE THE TOP part to eat ,thats all , i don't care about the rest

[@derick3482]

2:28 Is that a comparison between completely DRIED rice (from the bag) vs boiled rice ? or comparison between PRE SOAKED rice vs boiled rice?

[@mathissour]

Perfect color