Insanely addictive crispy rice (Persian tahchin)
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- Опубліковано 13 тра 2024
- A delicious, traditional variation of the Persian crispy rice “tahdig” - taught to you by my mother-in-law! (full recipe below)
Tilda Basmati (my fave rice): amzn.to/4422zpu
Barberries (Zereshk): amzn.to/3YlLp4P
Saffron: sorry, I cannot recommend a reliable online supplier. Better to buy your saffron from a speciality middle-eastern or Persian store if you can.
IRAN’S TAHCHIN RECIPE:
Ingredients
3 cups of basmati rice (washed and soaked in water with 3 TB salt for at least 2 hrs)
1 egg, lightly beaten
1 cup yogurt
½ tsp saffron (steeped in a TB of boiling water)
2 TB butter
OPTIONAL: 1 cup barberries (zereshk), washed and soaked for 10 minutes
1. Cut a circle of parchment paper out to match the bottom of the rice pot.
2. If using barberries, drain the soaked berries. Heat a skillet to medium-high heat with a teaspoon of vegetable oil. Quickly fry the barberries with a teaspoon of sugar for less than a minute. Do not overcook or they will turn black. Remove the barberries from the pan and set aside.
3. Fill the rice pot with fresh water and bring it to a boil with a bit of salt.
4. Beat the egg and yogurt together with a teaspoon of the saffron water. Set aside.
5. Drain the soaking rice and add to the boiling water. Boil for 3 minutes, or until the rice comes to the surface and a grain breaks apart between your fingers (but does not smoosh).
6. Strain the rice and dry the pot.
7. Mix 2.5 cups of the parboiled rice with the egg-yogurt mixture.
8. Grease the bottom of the pot, line with parchment and grease the parchment. Bring the pan to medium heat. Scoop all of the egg-yogurt rice into the bottom of the pot in a single layer. It should cover the entire bottom. Then layer the rest of the parboiled rice with the barberries. Pour the rest of the saffron water over the top and scatter the butter across the surface of the rice.
9. Cover the rice with a lid lined with a clean cloth. Turn the heat to the lowest setting and steam the rice for roughly 30 minutes.
10. When the rice is tender and fluffy, uncover the pot and turn it over onto a large plate.
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In our Baha’i community this rice is highly prized at potlucks. Thank you for sharing this much loved recipe. 💗
My sister married a Persian man. She learned how to cook many things. I really liked the celery stew which came with rice and crispy rice side.
That's my husband's favorite Persian stew - karafs!
Tachin with gheimeh is my fav food of all time
The crispy part of crispy rice is delish!!!!
Sooooo good ! My wife is Persian and I have been lucky enough to be well fed for years ! I don’t think enough people know how good Persian cuisine is. Some great cities for this are LA, Vancouver, Toronto, London, Paris and Vienna. All
Offer dozens of restaurants to try out. 😊
You are indeed a very lucky man! And I concur with your list of great cities for Persian food -- thanks for sharing!
Well played, Tony!
On this weeks menu !!!
My Persian friend invited us over for dinner and made this. This is one of the best things I've ever eaten. Thank you for the recipe and a very fun video to watch. Your family is beautiful!
How wonderful that you know the dish! It really is addicting. ;)
mmmmmmm I love Persian food!!!!! BTW, you look like you could be her natural daughter, amazing!
What a compliment, thank you!
As a big fan, I'm really excited to see you enjoy Persian dishes. But please don't forget Ghormeh-sabzi. It has a divine taste😁
Looks wonderful. We've got company coming for dinner this weekend, I'll give this a try.
Exciting! Let me know how it turns out. The crispy bit can be tricky to time. As you see in the video, I give it a sniff through the lid to see if I can smell it getting toasty (but not burnt!).
Tadjien is always very delicious n of course very important that the rice is fluffy not as paste. Thanks both 4 the recipe ❤
You're welcome!
We have "crispy rice" here in Bali island but it's more a fullon snack. It's called "intip", where you basically use leftover cooked rice or using newly cooked rice, sun dried them then fried them. The best "intip" imo are the ones from leftover because you get savoury taste from many different seasoning from what ever you combine when you eat your rice with (usually types of soups)
That sounds wonderful!!! I would love to try that one day!
Very touching how she looks at her son while you look at the camera. You're looking quite beautiful in that lovely yellow top. I am absolutely going to make this dish! But with chicken. Thank you for the links. Can't wait to try it. Hi, Mum! 💯❤️
Let me know how it turns out for you Dwayne! It's awesome with chicken. (It IS sweet how she looks at Mark, isn't it? Well spotted!)
@@TrueFoodTVI PROMISE YOU that I will!
Thanks Dwayne! Good eye 😉
Thank you for amazing recipe ❤
looks yammmm😋 thank you .❤...
After following your channel for more than 3 years, your video still puts a big and genuine smile on my face no matter how depressing my day is. Thank you Nicole！I will always love you and be with you❤🎉😊
Just had it in my Iranian friends home. Absolutely gorgeous and delicious dish
Excellent
This was interesting. I never eaten that, but it looks good.
I'm not sure but I might had had this in Kabul. It looks familiar.
Ty
Can I come over for a taste? ❤
Please, try Dolma next time
She makes outstanding dolma!
HOW DOES IT GROW?!?!!? Please.
Hang in there, Dwayne! We're working on an epic two-parter -- following this crop from bloom to harvest, and returning in just a few weeks for harvest. So soooooooon!
You can't do this with an expensive Zojirushi?
Currants work fine as a substitute people
I humbly disagree. Totally different flavor.
Zereshk is really easy to find now at Persian grocery shops - I highly recommend you try it out :)
My home has burrberry bushes as hedges, but I've never seen them bare fruit 😮
@@joemachine4714 Unfortunately most of the barberry bushes sold at nurseries are ornamentals and don't produce fruit. If you look for specific fruiting varieties online and if they suit your climate you can get loads of fruit with very little effort.