Super Simple CRISPY RICE! (Tahdig)

I’m really amped to share this one - today is all about CRISPY MF RICE!!! Though many cultures have a version of crispy rice, this recipe and technique is largely borrowed from Persian Tahdig (“tah-deeg.) There are many ways to make this dish, I’ve tried a bunch of techniques and I’ve found this one to be the best through trial and error. Use the best quality basmati rice you can get your hands on for this - extra puntos if you purchase from a Middle-Eastern grocery store 🔌🔌🔌.
Tahdig, or many versions of it have become a go-to dish of mine over the past couple years. I sound like I work for a corny cooking mag when I say this but… this dish really is sure to “wow” your dinner guests - there’s something magical about flipping over the rice and unveiling it to a crowd. Just writing this has my legs quivering in excitement… I need help, I’m aware. As per usual, let me know if any of you decide to make this and tag me on social if you do. Get cookin’, squad! 🤘🏻Adam
Full Recipe: www.omnivorousadam.com/allrec...
O.G. CRISPY RICE (TAHDIG)…
Cooked Basmati Rice - 4 to 6 cups
Kosher salt - to taste
Butter - 2 tbsp
Neutral Oil - 3 tbsp
Plain Whole Milk Yogurt - 1/ 2 cup
SOUTHEAST ASIAN CRISPY RICE…
Cooked Basmati Rice - 4 to 6 cups
Kosher salt - to taste
Butter - 2 tbsp
Neutral Oil - 3 tbsp
Plain Whole Milk Yogurt - 1/ 3 cup
Full-fat Coconut Milk - 2 tbsp
TOPPINGS FOR SOUTHEAST ASIAN CRISPY RICE… (all to taste)
Scallions
Crushed Peanuts
Sesame Seeds
Chili Oil
Garlic Chips
Lime Zest
________________________________________________________
FOLLOW ME ON SOCIAL:
Instagram: / omnivorousa. .
Facebook: / omnivorousadam
Tik Tok: vm.tiktok.com/fms9tX/
Website: www.omnivorousadam.com/
________________________________________________________
MORE INFORMATION FOR YOU CURIOUS HUMANS…
Korean “Scortched Rice” - www.maangchi.com/recipe/rice
The many different ways to make “Tahdig” - www.epersianfood.com/tahdig/
“The Triumph of Tahdig” - www.tastecooking.com/the-triu...
________________________________________________________
MUSIC:
Melodeyes - / melodeyes

[@Lily-gz3ip]

Iranians are so nice when it comes to foreigners appreaciating their culture, love that.

[@ojan]

As a fellow Iranian and tahdig lover. This is beautiful man. I love the Asian spin on crispy rice. You have inspired me to experiment!

[@AdamWitt]

What up, Ojan. Thanks homie! Crispy rice is the best and there are so many ways to make it pop. Cook awn.

[@ojan]

@@AdamWitt I have a chef question to throw your way, mind if I sent you a DM?

[@AdamWitt]

@@ojan sure thing dude.

[@ojan]

@@AdamWitt sweet thanks, I ended up just emailing you.

[@hamidprflh]

سلام ایرانی

[@justsomeguywithoutamustach123]

You’re gonna be famous if you keep uploading. I’m serious, these videos are so high quality I can guarantee it. Please don’t give up!

[@AdamWitt]

Thank you, man! I don’t plan on stopping anytime soon.🤘🏼

[@BlkMetalChick]

@@AdamWitt YAAAAS

[@ankitankit4744]

@@AdamWitt yeah bro go on, never give up !

[@loganhthao6205]

Jesus I find you EVERYWHERE no matter what types of videos, also I agree

[@zahrak5363]

You were right!!!

[@narimanz]

As an Iranian, my respect for you just quadrupled! keep up the good work Adam!

[@AdamWitt]

Right awn! Thanks for watching.

[@willcookmakeup]

This is by far my favorite dish of all time. Tahdig with geimeyh is the best combo. Omg I'm ordering it for dinner right now

[@parinmarzban2472]

Thanks, awesome. This Tahdig looks so good. I've got to try this. My kids will love it

[@Ace_Of_Bace]

Amazing result! Tahgid (tah-dayg) is one of the best things that came out of the Central Asian kitchen!

[@loomonda18]

Great video!!!!!! I agree with all the comments lol, I was so surprised to see you didn't have more subs! Your videos are professional

[@peternasseri736]

thanks , after 55 years I learned how to make Tahdig in right way , and I'm Persian

[@AdamWitt]

No problem! That's awesome.

[@darrenwells3642]

I’ve always wanted to try making this dish, you explained it very clearly, thank you. I’m going to make it as soon as I can

[@nazaninfkh5408]

Amazing tahdig! But I have to say we use way less saffron and still have a golden rice. Use boiling water or ice cubes to extract color and flavor.

[@AdamWitt]

Thanks! Nice tip. Appreciate it.

[@BytesAndCoffee]

Yeah, he used WAY too much saffron 😱 that shits expensive

[@talaarezoumand8546]

As a Persian I’m so proud of you my dude way to go🙌🏽

[@AdamWitt]

c:

[@RajPatel-pc9fw]

Are you Parsi?

[@YTad2]

My sister used to date an Iranian guy, back in the 80’s. I remember him having meals at our home and bringing basmati rice. Wasn’t common in North American Irish/Scottish houses to have basmati, at that time. Anyway… he did it in a way that resulted in the rice having a crispy bottom and when the lid was take off, the top grains were curled straight up. Looked really cool and was delicious. I remember him pouring olive oil into the rice, during cooking, to get the golden brown bottom and putting a towel under the lid to absorb the steam. Any idea what I’m talking about, anybody?

[@SmoothCode]

Straightforward and to the point. You gonna blow up if you keep this up.

[@PinkPeachhh]

Thus was superb in every way. Thank you for sharing

[@chrissyt19XX]

Just discovered you on TikTok and I can't stop watching your videos! A man that can cook is *chef kisses*💋👨‍🍳

[@shreyaindia4024]

This was very interesting thank you. I understood Tahdig for first time.

[@morganmontel]

Thanks for the tips

[@firebreathingrubberduck1179]

this is a really good cooking show! subscribed.

[@osholay]

Looks amazing

[@lord_foob]

I cant believe you don’t have more subscribers! These videos are awesome!

[@AdamWitt]

Thank you so much! Welcome.

[@anndwandner3664]

Love this video

[@crandough]

I was expecting to see wayyyyy more subscribers when I stumbled across this. Seriously quality video. Hopefully the KZbin algorithm will help you out some time soon. Keep it up 😁

[@AdamWitt]

Hahah, Thanks Harley. Fingers crossed. I ain't stoppin!

[@Marmarikaa]

Pretty awesome! Bravo!

[@akihenrik7689]

Quality food, quality video!

[@kadenwilson5910]

Your videos are super high quality, I love it, can’t wait to see more dude

[@AdamWitt]

Thanks, man! I appreciate the love and support. I'll keep it coming as best I can.

[@ILLvissions]

Awesome video adam! I'm definitely going to be trying this one out.

[@AdamWitt]

Dope! Let me know how it goes, man. You got dis.

[@GiveMeLemons]

I came here while doing research for my next video on Korean nurungji. I'm so glad I found you. I noticed you make a lot of Korean food - do you have personal connections or you just love the food?

[@MoniBasu]

LOVE.

[@JustASimpleChef]

The short rib version looks so good

[@mll6615]

Omg your recipes are amazing!!

[@AdamWitt]

Thanks Mary!

[@rebeccakeener3872]

You have inspired me to try to make crispy rice 🍚 I'm definitely sharing this video with my sister so she can do it with me 😊

[@AdamWitt]

That's amazing! You got this.

[@rebeccakeener3872]

@@AdamWitt thank you! I'm no cook so this should be interesting haha

[@franklingraham3908]

Dude this is honestly so good

[@AdamWitt]

Thanks mane!

[@000DAAN000]

Nice vid bro, subscribed!

[@inkispretty]

aw. i love this, you're great.

[@AdamWitt]

Thanks Ella!

[@DanHoke]

That was fun. Nice work. Imma make this tonight.

[@AdamWitt]

Dope! It's a great dish.

[@payambagheri8854]

good work

[@Wolfemonsters]

Another baller video !

[@AdamWitt]

Wolfemonsters Cooking Fishing thanks homie!

[@anibalalcivar2453]

Muy bien

[@jess4337]

i’m obsessed w this rice. clearly 😉

[@JOOOOOOOE]

you are so cute

[@Atag012]

easy sub, good vid

[@romans8024]

Bro, you make them hilarious 😁

[@aina873]

Dude, I'm so going to do this ala claypot chicken rice. Thank you!

[@AdamWitt]

That's a killer idea, man. Get after it!

[@BravingTheOutDoors]

You make excellent videos

[@TheArmin]

I knew there had to be a dish involving this. I wasn't burning rice on the bottom of my insta pot, I was experimenting

[@kathleenchisholm4672]

nice job dude

[@Fatmanstan606]

Boiiiiiii Whatchu know bout that Persian tahdig?! 😂 Good sht bruv 🇮🇷

[@QuentinQuark]

What type of pot for the crisping, what makes a good tahdig pot? Non stick?

[@AdamWitt]

I've found that my non-stick is perfect for it.

[@CADsAnonymous]

Came for the traditional, stayed for your version

[@AdamWitt]

Glad you liked it!

[@Lutze2910]

Joshua Weissman called, he wants his act back.

[@sired2gingerz]

In Jamaica, we use a different method, or sometimes we just accidentally burn the rice and call it "bun bun" lmao

[@giralister4213]

in dominican republic we call this concon

[@aelielias]

Just started following the instructions and I got to the saffron, which I don't see in the ingredients list. Maybe add?

[@torrecampokrisnerbryant4850]

Here in the Philippines, you can find crispy rice in every bottom of the pot where you cooked your rice.

[@wop130]

His green eyes are so mesmerizing! 😍😍 Jeezus.

[@AlphaomegabailbondsNet123]

Okay here goes, keeping my fingers crossed Hope it comes out as good as the video

[@AdamWitt]

You got disss

[@user-kg9fw1mi6e]

Is it possible to use curry instead of saffron?

[@WhitMcMo]

Greek just a refers to the yogurt's thickness due to straining. You can get whole milk Greek yogurt.

[@micaella247]

Straight to the point and came out fucking bomb, subscribed !

[@AdamWitt]

Ayy, welcome Micaella c:

[@wellthatsinteresting3366]

Le flip 😂

[@biohazard016]

1:11 is uncle Rogers nightmare

[@salem4086]

you are nice cooker wow wow

[@sejo5230]

Uncle Roger's worst nightmare

[@ameliajijo]

That editing HAHAHA

[@adoptabudget]

Looks good!! When is she going to post more workout videos on her jumpsquatjess page?!

[@AdamWitt]

Hahaha, Idk! She's gotta get back on the train(ing).

[@NatureisNice1]

Your videos are so good bro

[@AdamWitt]

Thanks dude! 'spect!

[@ericamayumi5694]

Seloko 😮

[@user-zf3fz6by4t]

Dude ! You’re not Joshua Weissman . Other than you impersonation. Cool video.

[@ohlelongjohnsoniii6216]

Why does my rice instantly burn. Do you want a more mushy rice or a more less cooked rice?

[@scylzgt4433]

You sound like Daily dose of internet guy

[@jessicabylsma2473]

Dear God, I am making this asap! I need the recipe for your short ribs! Everything looks so delish omg! 😋

[@JohnSmith-vz3ws]

Uncle Roger joins the chat: 😅

[@AdamWitt]

Lol, he's more than welcome. This video probably came out long before he was doing open mics.

[@CS-pl1re]

You look Like my neighbour lol he likes me but i like him as a brother 🤦🏽‍♀️

[@Khami_sama]

Hiyaaaaaaaaa

[@gertrud3887]

Anyine came from hwarang or just me?

[@currydrunkhigh1483]

We use glutinous rice to fry uncle roger pls say smth

[@kmoo4234]

I can't ever make ANYTHING Turn out & I live@ beef.dr. I usually have Ice.Tea..Sandwiches

[@BOOMER28401]

Why don't you use a pan?

[@kittenmimi5326]

Don't let uncle roger see this

[@echo5939]

Sup

[@AdamWitt]

Ben McKinney ello

[@echo5939]

You followed me on Instagram and I love your content

[@bentobox2012]

1:29 idk how to hyper link cuz im a boomer sowwy

[@bentobox2012]

oh it does it on its own

[@adrianaifergane8842]

I still don’t get it 🤨

[@TheUmeboy]

First off you just wasted the saffron you need to use a mortar and pestle and grind that up with a pinch of sugar or salt

[@AdamWitt]

second off?

[@mortezanazar5967]

totally agree and by grinding it you get a full aroma out and you should not see the strand of saffron in the rice

[@shiftdelete4463]

dude grind the f saffron...pleaaaaase :((

[@chosenonpurpose489]

👼👼👼👼PEOPLE OF GOD IF YOU ARE READING THIS THE LORD IS TRYING TO GET YOUR UNDIVIDED ATTENTION HE’S GIVING YOU ANOTHER CHANCE TO REPENT AND SAVE YOUR SOUL👼👼👼👼 Dear Lord Jesus, I know that I am a sinner, and l I ask for Your forgiveness. I believe You died for my sins and rose from the dead. I turn from my sins and invite You to come into my heart and life. I want to trust and follow You as my Lord and Savior.👼👼👼👼

[@matthewfultz]

Why the gloves?

[@keiraportillo5073]

Not what I was looking for

[@currydrunkhigh1483]

That’s not south east asia

[@forestsunrise26]

How could your wife/gf stay so thin? If you were my hubby, I'm gonna get soooooo fat 😋😋😋

[@AdamWitt]

It's a wonder. Tbh.

[@anadonis8559]

Asian being tortured watching white people cook rice

[@umadbro4568]

not bad for a white boy

[@null-00000]

Brother, you are a good chef, you would benefit much much more without copying Joshua almost exactly. He is one of a kind, and you'll do best being one of a kind too. Look at other chefs like Alex french guy cooking, or binging with babbish. I see lots of potential, but you're not going to get a good KZbin channel by copying others

[@AdamWitt]

Yoyo. Joshua Weissman is a talented dude and I definitely am I fan of his work. But I can assure you, I'm staying true to my own voice, food, and style. I hope you can enjoy the videos for what they are. I really do appreciate the feedback and input though - something I've thought about myself. Take it easy, brotha.

[@whitesonar]

@@AdamWitt whether you intended to or not, this has so many similarities to JW in style and presentation, I'm just waiting for a distorted zoom to the face to seal the deal.

[@AdamWitt]

@@whitesonar I see what you mean to an extent - After all, I am a white kid who wears glasses, loves to cook, talks to the camera, and shoots video in natural light... I have those boxes checked for sure.

[@Linh.19]

You really talk like Joshua Weissmann lmao

[@c_farther5208]

Why didn't you rinse your rice in the sieve, so gross when people wash their hands in the rice. Just gross.

[@AdamWitt]

If you use clean hands, it's not gross. I do it how my grandma taught me. GRANDMA DON'T LIE!

[@AmyLilia47]

It's not gross if you wash your hand prior to that. That's what majority of southeast Asians are doing anyway. And true, grandma taught us that way and she did not lie!

[@AdamWitt]

@@AmyLilia47 preach!

[@MrBrimbles]

This is 4chan? So you post on /ck/ is what you're saying... Haha just kidding nobody on /ck/ actually cooks they just order fast food

[@ilonkastille2993]

It would be nice if you don’t talk so fast. The quick talking AND the music in the background distract.

[@mooritexxx]

You ruined that saffron like no other. Thats not how you're supposed to use. You need to grind it, and then throw in an ice cube and let it sit. You should never throw saffron in rice the way you did. Not only are you wasting precious saffron, but you won't also get as much color out evenly.

[@wakeupamerica948]

No there is no lots of culture. Its Persian and thats it

[@firouz4296]

1. Adding the yoghurt is ONLY necessary when you are cooking TAHCHIN which is whole other beast/dish! Please don't! 2. No need to fry the bottom first! Take your time, reduce the heat, reduce the fat and you will have the same result. 3. Safran is super expensive. It needs to be a powder and boiled with extremely hot water in order to develop its full potential in color and taste! You are wasting it! 4. I couldn't care less for the fusion "Asian touch" (which is a cultural crime). Tahdig is eaten traditionally with a side of plain yoghurt or "Torshi" or a classic Persian Shirazi Salad! (google it) 5. Tahdig comes in many variations (potato, bread etc.) Nice try though Greetings from Tehran