Saffron is to Andy as Garlic is to Brad as Fennel is to Carla as Turnips are to Molly as Daikon Radish is to Chris as Chonk is to Priya as Dehydrator is to Claire
That saffron water was effing gorgeous. It looked like a condensed sunset in a bowl. I've never cooked with the stuff before, because it costs more than my entire kitchen did, but now I really want to. Great looking dish, this was actually worth the 18 minutes to see the whole thing.
I always recommend real saffron but you can buy cheap (fake saffron) as well. just to try it out. Also real saffron might be expensive but you only need a little of it. so you can buy a tiny amount which should not set you back a lot.
The rice portion of the recipe was actually a perfect primer for most Pilafs and Biryanis. How to gently prep the rice to bring out its best, and all the other ingredients can be substituted with whatever regional ingredients you want for a biryani or pulao. Very very educational.
@@lepidoptery Pretty much. Pulao/biryani/pilaf/polo all have the same rice prep. Also sabzi means vegetable in Hindi. So sabzi polo means vegetable pulao, which is an actual Indian dish.
Yes, more Andy, please, and this type of cuisine! Also, maybe feature some dishes from African countries as well? Middle East and the entire continent of Africa is so underrepresented in the culinary world.
Middle East is not a continent. It's a geopolitical term. Persian cuisine & culture is Eurasian/central Asian, meaning Persian culture is closer to Georgian, Armenian, Tadjik, Afghani or Uzbeki cuisine than to any other country in Africa or the Arabian peninsula.
kittens😻 actually you are wrong about it not being similar, clearly you have not had Arabian or African food. As an East African there are quite the few dishes that we share. For example what he was doing with the shallots, we do with onions, potatoes, and raisins. Coloring the rice is also another technique that is done all over Africa. However, I do agree with you on the Middle East being a geopolitical construct.
I love and appreciate Andy's take on Iranian foods, as someone who grew up with it. While fully aware of the traditional recipes, he always has an eye for altering them enough to take the dish to the next level.
Y’all are dumbasses. Iran is 100% in the Middle East. My family is Iranian. My friends are Iranian. Every Iranian person I know identifies as Middle Eastern.
There is nothing more beautiful than seeing Iranians treating Rice with so much love . it makes me so happy its pure art and poetic the rice is golden and its dancing
rick dees have you watched BA videos before? Everyone always interrupts everyone, they're all friends. Who knows how many interruptions have been edited out of videos before.
OuterStratus I’d like to see Andy make Āsh e reshte! It’s a herbal noodle soup, total comfort food, and easier than pedantically prepared Persian rice (which is incredibly delicious, even the plain stuff)
As a kid, I would always go over to my friend's grandmothers house (they're Iranian) and every time she would make this rice dish. I never knew what it was called and now I'm so happy I can make it at home!!!
What a great smile ,he doesn’t looked pissed to me. Food just seems to taste better made for you , so I myself would prefer him making it and me enjoying it .
Okay, so the water should be a salty as Chris was with Molly's turnip substitute for carrots in another vid... Although that could be way too salty... 🤔
Since nobody is talking about the food. The food looks complicated but well thought out. It is definitely good for special occasions, like anniversary celebration. I wish I can make this.
How fun that you're trying this! 😍It sounds like you're doing it right.. Basmati is the closest you can get and no, don't use premium rice. What's your cooking process? Because the easy way to get the "tahdig"(without a rice cooker) is the way Andy's doing it. Are you maybe adding too much water when you're steaming the rice?
@@Elizabethx15 hmm.... I've experienced that the oil in the bottom of the pot and the heat are the keys. Descent amount of canola and the medium high heat at the beginning of the steaming process. Btw. The feel of rice being al dente is a little bit different than pasta. If we would compare the 2 of them the al dente rice should feel more raw than the al dente pasta.
Elizabethx15 Hi love, you need to get your oil very very hot before your put your rice in the pot to get a good crunchy tahdig, if it doesn’t sizzle loudly, it’s not hot enough. Once you put it on the stove, let it sit for 1 and half minutes to two minutes, then lower heat to medium. It’s all about the heat and good amount of oil
Hey Andy can we please get some more traditional dishes from you? This was incredibly delicious I’ve never had rice like this before. Blew my mind and my tastebuds.
Ok, I'm only going to comment on the dish, not the chef! This is one of the most elegant rice dishes I've ever seen. The layers of flavor with the same main component only changing textures and flavors with the style in which is prepared. Exotic, simple, beautiful. Thanks for sharing this!!!
What is I love about this is HES SO HAPPY at the end when he’s done. Very proud of himself, and he should be. This dish is home on a plate. 10/10 I will definitely make this.
This sounds amazing. I've always wondered how to make a good herby rice. I've just had dinner but this video has made me hungry again 🍚 My family eat a lot of rice, I feel that my Dad would love this... Guess I'll have to make it for him!
3:04 when he throws away the chunky ends of the shallots ouch my heart $$ in the trash and lol for real with the Herb Slayer we all have that don't f with me knife! Love you Andy
I've noticed that too lately. All the other videos play at adequate volume buy Bon Appetites are really low. On my TV speakers and my stereo HiFi hooked up to my TV.
It's def an issue with their volume mixing (not saying I could do better). The spoken channel on their videos seems to be lower than like the ambient channel. I've noticed I have to turn it up on BA videos.
That's a lot of work for rice, but it looks amazing so I'm definitely going to try it. I've always LOVED the fantastic, long, fall-apart rice in Indian and Persian restaurants--I mean like I can eat the straight, plain rice and swoon--but have never been able to replicate it at home. This soaking and parboiling technique seems to do the trick. Thanks, Andy!
You guys should really consider captioning your videos before release. It's very hard to hear sometimes, especially if someone without a mic is speaking.
17:27 Andy: "Faye Dunaway, in Mommy Dearest, where she portrayed Joan Crawford!" Me: That's really gay Andy, at the same time: (17:37) "That's reaaallly gay" lol jinx
The saffron my God! In my country everything else is pretty cheap. But damn saffron is sth that even most shop/market owners don't even know what it is. You really have to look
@@mercynamikoye9084 If you can't get saffron, but still want to make it, you can probably skip it or color that 1/3 rice with a bit of water with turmeric and paprika. It won't be the same, of course, but it should still be delicious and beautiful.
@@mercynamikoye9084 you can find them in the same section where all the bottled McCormick's/masterfood spice stuff is. It won't be under those brands but they're usually available in a bottle as well a resealable pack or in a shallow plastic container with gold lettering, at least those are the ones always available where I'm from. It's an ingredient popular in middle Eastern and Indian cooking so try looking in a little-India type grocers.
Made this tonight - and it turned out fantastically. Backed off on the fried shallots and saffron - added barberries, for my family’s personal preferences. The rice was fluffy, separate grained, and bright and alive with fresh herbiness. I tried to make the tahdig with just rice - and though it did not come out in once piece, the nutty crispiness was awesome. Great Persian recipes from Andy!!
Jim O'Brien , that’s true but Brad makes miso (Japan) and kombucha (Russia/China) and Molly with her variety of pasta (Italian recipes), Claire with her European pastry and baking informed knowledge. So I bet Andy could do it justice. And it might bring Yemen and its current situation to the attention of BA’s viewership.
@Sitting Still - forgive me if I assumed incorrectly... I’m sure you can see why. My wife is Iranian and people constantly (like several times daily) ask her about other middle eastern countries and she’s expressed her frustration with that to me. I don’t recall BA ever making any kind of political statements but I agree it would be great if any big media outlet in the US tried to raise awareness about the situation in Yemen.
Jim O'Brien I understand what you’re saying. The issue of the lack of familiarity can really impede understanding. There are so many cultures represented even within a nation like Iran. I have an Iranian friend who grew up close to the Azerbaijan border in a family that is historically Jewish but converted to Islam. To hear him talk about all cultures he grew up with along with his own upbringing was really enlightening. There are many things that are hard to understand outside a culture and even harder to communicate cross culturally because the nuance gets lost or just ignored. I have a Taiwanese friend and though I listened carefully, enjoyed Chinese media and authentic cuisine didn’t get a lot of things about his background until I got to visit Taiwan for his wedding. It was a relatively short time but a lot of things clicked as a result. As regarding politics on BA, I know that they generally avoid it but my intention was more of exposure where if you enjoy something and then pursue more understanding you will seek to explore the context it comes from as you learn about other great dishes the culture has developed or adapted.
I can’t stand a lot of Andy’s videos but this is beautiful enough to make me briefly forget past crimes. There’s a story here, and there is love, and it’s perceivable. More like this.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Saffron is to Andy as Garlic is to Brad as Fennel is to Carla as Turnips are to Molly as Daikon Radish is to Chris as Chonk is to Priya as Dehydrator is to Claire
And what tempering is to Chris
as Turnip is to Molly
LusiFr lol I’ll update it rn
And cake flour to Claire
@@PaperGunner722 😂😂 that's exactly what I wanted to say
As an Iranian American, this video makes me feel so happy! Thank you Andy and BA for putting out a Persian dish!
I have definitely never heard the sentence: "the lettuce has caramelized" before
Paul K Ramsay would be losing his mind
It's very delicious actually:))
Yep cooked lattice is the only thing I can't appreciate after years of eating grilled lattice in my university sandwiches, wish it was an eggplant.
Anastasia Samoylik I made the dish yesterday, it tastes nothing like warm lettuce. It’s crunchy with a smoky flavor. I loved it.
I wish he'd used potatoes or just the rice itself.
That saffron water was effing gorgeous. It looked like a condensed sunset in a bowl. I've never cooked with the stuff before, because it costs more than my entire kitchen did, but now I really want to. Great looking dish, this was actually worth the 18 minutes to see the whole thing.
I always recommend real saffron but you can buy cheap (fake saffron) as well. just to try it out. Also real saffron might be expensive but you only need a little of it. so you can buy a tiny amount which should not set you back a lot.
Morocco's intersections with the hosts are my favorite part lol
Not on this one.
The most charming chef ive ever seen. So interesting with the
little elements of modernization of this traditional dish, its one of my favourites too!
Those fried shallots look DIVINE
ANDY:
BA Comment Section: On god imma eat this whole man and all his dishes
His comment sections are always the thirstiest.
I was also chking out his muscles! His rice dish looked good too :)
@@youmaboi5279 iìiìiìììiiìiìììììiììiiiiììììiiììiìiiiìiìììiìiiìiiìiiìiìiiìiìiiiiìiiiiìiiiiìiiiìììiìììiiiiiiiiiiiiiiìiììììiììiiììiiìììiiiììiiìii7ììiììiiìiiiiìiiììììììììiiììiiiììììiììiiiiìiiìììiìi8ìiìiiiiiiììììiiiiiiiiìiiiìiiiiiiìiiiiììiiiiìiiiiiiiiiiìiiiiìiiiìììiìììììiììììiiiìììiiìiiììiìiiiìiiììììììiììììììiiiììiiììiììiiìiiiìiiiiìiìiiiiiiìiiiiiiiiiiiiiiiiììiiiiìiìiììiiiiìiììiììiiìiìiìiiiiiììììììiìi8iìiiiiiìiiiìiiìiiiìiììiìiìiiìììiìììiiìiììììiiiìiìiiiììiìiiiiīìiiiiìiìiiiiiiiiiiiiiìiiiiiiiiiiiìiìiiiiìii7iììiiiiiiiiìiiiiiìiiììiìiìiiiìii
Omg yaaaaas
Straight man here, and I have to say he is beautiful.
@14:02 why am I not surprised that Chris Morocco has such good posture
Watching Morocco and Andy talk about things unrelated to this dish was very enjoyable
The rice portion of the recipe was actually a perfect primer for most Pilafs and Biryanis. How to gently prep the rice to bring out its best, and all the other ingredients can be substituted with whatever regional ingredients you want for a biryani or pulao.
Very very educational.
Ok now im craving some Biryanis
I'd assume "polo" has the same roots as pulao/pilaf/etc.
@@lepidoptery Pretty much. Pulao/biryani/pilaf/polo all have the same rice prep. Also sabzi means vegetable in Hindi. So sabzi polo means vegetable pulao, which is an actual Indian dish.
Yes, more Andy, please, and this type of cuisine! Also, maybe feature some dishes from African countries as well? Middle East and the entire continent of Africa is so underrepresented in the culinary world.
Middle East is not a continent. It's a geopolitical term. Persian cuisine & culture is Eurasian/central Asian, meaning Persian culture is closer to Georgian, Armenian, Tadjik, Afghani or Uzbeki cuisine than to any other country in Africa or the Arabian peninsula.
kittens😻 actually you are wrong about it not being similar, clearly you have not had Arabian or African food. As an East African there are quite the few dishes that we share. For example what he was doing with the shallots, we do with onions, potatoes, and raisins. Coloring the rice is also another technique that is done all over Africa. However, I do agree with you on the Middle East being a geopolitical construct.
lmao no one said "middle east is a continent" OP said that Africa is a continent... that moment when you accidentally own yourself 🤭
If you would like to see more of this type of cuisine I have a lot of Iranian recipes on my page if you want to check them out!
@@marmary5555 Even northern India to a degree.
Andy is the whole meal
I came for the arms. The recipe is just a bonus.
@@MrSteveGrey and the buns
You ppl thirsty af
I think he's not into girls.
The swole meal
I love and appreciate Andy's take on Iranian foods, as someone who grew up with it.
While fully aware of the traditional recipes, he always has an eye for altering them enough to take the dish to the next level.
I love how chill and family-like the test kitchen is. Chris and Andy just work shoping a recipe was the best!
We love parasocial relationships 😅
The Left called and said, let us help make it better
Andy is, by far, the one who makes the most interesting recipes
I'm Persian and I love seeing Andy make these recipes!!
I'm not Persian and I love seeing Andy make these recipes!!
Goozoo
Is Persia still a country?
@@SefJo-kc3hx it’s an ethnicity. Iran is multiethnic.
@@SefJo-kc3hx Yes, it's one of the oldest countries in the world but it was named Iran in 1930 to represent the Aryan nation. You should know that.
I had a friend in school who was from Iran. her mom would make similar rice. the tadik was lovely. Persian food is awesome.
Andy made his dish so salty, that half of comments are thirsty
The Andy Thirst Squad is in FULL EFFECT.
@@meloD30 have you seen his photos? he's got a good body...
You rinse the rice so excess salt escapes... It's just like you'd do to pasta 🤔😊
aynaz alaei don’t rinse your pasta. But most of the salt stays in the water, it’s not that big of a deal.
@@julietblue1240 sorry haha didn't mean rinse I meant drain!! My bad!!!
Andy joon is my favorite BA person. I love his recipes and I love to watch him cook. He’s a happy funny smart and juicy gem and I love him!
Thank you so much for sharing middle eastern recipes! I love them
I'm pretty sure this is persian, not middle eastern though lol
Persian, Iran, Farsi.
Iran is not in the Middle East.
While there are similar dishes in the Middle East, Iranian food is different.
Y’all are dumbasses. Iran is 100% in the Middle East. My family is Iranian. My friends are Iranian. Every Iranian person I know identifies as Middle Eastern.
There is nothing more beautiful than seeing Iranians treating Rice with so much love .
it makes me so happy its pure art and poetic the rice is golden and its dancing
Gosh, I love Claire, Brad, Chris, and Andy. They’re all so adorable in their own ways
Yep, all of them, except Molly. She sucks.
@@ClaudeSac lol shut up
@@satinflowers lol no, you shut up.
rip molly and carla
ClaudeSac I love molly
a lot of couscous, a lot of dark times: title of my memoir
Im placing my preorder rn
I’d read that
He truly loves each ingredient, I could listen to him all day
I don't know what the hell he is cooking lol Just looking at him lol
SABZI POLO???!!! TAHDIG???!!! OMG. I love Andy
Andy, Carla, Molly, Chris, Brad, Clair... 1 vs 1 cook off, imagine how fun that'll be, how much they can transform 1 dish into their different style 😍
The problem is brad's gona need like a month for something to grow on his dish
@@RaphYkun nah, he just needs a little wertuhrr.
Carla would stomp
Yessss
The Left called and said, let me help here
Oh man
Can Andy please do all your videos? He's so calming to watch and listen to
Andy always seems like somebody pissed him off and he's trying to keep it together
If he was pissed off Chris interrupted his shoot with his off topic input, he was justified.
rick dees have you watched BA videos before? Everyone always interrupts everyone, they're all friends. Who knows how many interruptions have been edited out of videos before.
@@dt6623 they might be friends but they're also co-workers trying to do their job lol
tiffany r Being coworkers also includes being friendly with each other. Interruptions during BA videos are VERY common. Andy interrupts a ton as well.
Hahaha
I always love it when Andy and Priya cook their traditional foods. It's always so vibrant and colorful and the recipes are so fragrant.
Andy consistently doing the most with his grains.
Brilliant recipe! This is a keeper... thanks Andy! More Persian food, please.
I have heard of cooking with knives but how can andy cook with THOSE MASSIVE GUNS?
Good one
Fascinating. I have read about making this so many times but watching Andy make it is extraordinary. Authentic Persian cooking. Wonderful.
As much as I love Brad and Claire, Andy is my favourite for helping popularise tahdig! Persian food has been such a culinary underdog.
I'd love to see some Persian dishes that don't involve finnicky rice.
@Kuku Boo olivier salad is Russian
OuterStratus I’d like to see Andy make Āsh e reshte! It’s a herbal noodle soup, total comfort food, and easier than pedantically prepared Persian rice (which is incredibly delicious, even the plain stuff)
OuterStratus kuku sabzi doesn’t have rice
Vic Flair we don't always make our rice this way, for those lazy days we make the rice Kateh style, or just dump it in a rice cooker :)
I’d love an Andy Makes Ghormeh Sabzi video someday!
THIS!!
What a hot meal. And I'm not talking about the rice
Renzo Luzardo what are you talking about?
@@pct87 Andy. We're all talking about Andy. He's a delicious hot meal.
Wtf is wrong w u
Jona Kim what’s wrong with you ?🤨
Super gay
As a kid, I would always go over to my friend's grandmothers house (they're Iranian) and every time she would make this rice dish. I never knew what it was called and now I'm so happy I can make it at home!!!
I love Andy's videos. You can really tell that he knows what he's talking about.
Andy looks like an appetizer, entree, dessert and snack! 🤣🤣
What a great smile ,he doesn’t looked pissed to me. Food just seems to taste better made for you , so I myself would prefer him making it and me enjoying it .
My boyfriend’s family is Persian and it’s cool to see all this traditional food with a personalized twist
16:49
Andy: Let me know your thoughts.
Comment Section: 🤤
jashdkka exactly and honestly? we're right
Lol
lmao
Yes
Made this tonight and it was absolutely delicious! Had alongside his chicken and tomato stew.
Okay, so the water should be a salty as Chris was with Molly's turnip substitute for carrots in another vid... Although that could be way too salty... 🤔
As salty as Chris when it comes to tempered chocolate...
Hahah 😂😂
To be fair even Carla was saying that turnips were a wack substitute for carrots :P
what vid was this?
@@LifeAccordingToZoe Chicken Pot Pie
I love how much time and care you take explaining every step of this dish and all the techniques. It makes me feel pretty confident I can make this.
Since nobody is talking about the food. The food looks complicated but well thought out. It is definitely good for special occasions, like anniversary celebration.
I wish I can make this.
So happy to see Persian Cuisine getting so much attention on the BA kitchen! Merci Andy!
He is so handsome, I love everything I see (oh and his cooking too of course)
😆
Andy I read your article! I cried, it was so beautiful, thank you!
I had no idea Andy was persian!😍 Preach to the perfect tahdig!!😍😍
How fun that you're trying this! 😍It sounds like you're doing it right.. Basmati is the closest you can get and no, don't use premium rice. What's your cooking process? Because the easy way to get the "tahdig"(without a rice cooker) is the way Andy's doing it.
Are you maybe adding too much water when you're steaming the rice?
@@Elizabethx15 hmm.... I've
experienced that the oil in the bottom of the pot and the heat are the keys.
Descent amount of canola and the medium high heat at the beginning of the steaming process.
Btw. The feel of rice being al dente is a little bit different than pasta. If we would compare the 2 of them the al dente rice should feel more raw than the al dente pasta.
Elizabethx15 Hi love, you need to get your oil very very hot before your put your rice in the pot to get a good crunchy tahdig, if it doesn’t sizzle loudly, it’s not hot enough. Once you put it on the stove, let it sit for 1 and half minutes to two minutes, then lower heat to medium. It’s all about the heat and good amount of oil
One of the best videos I ever saw on making Persian rice. And I love your personality. And for sure you knew what you were talking about. Well done.
Andy I love all these persian/iranian recipes! I love your recipe for halva also!
Omg this might be the best variation of tahdig I have ever seen...basically drooling
Loving this! Please make more on the wonderful subject of rice
Hey Andy can we please get some more traditional dishes from you? This was incredibly delicious I’ve never had rice like this before. Blew my mind and my tastebuds.
I could watch Andy cook all day long!!! That goofy look at the end was so funny.
Ok, I'm only going to comment on the dish, not the chef! This is one of the most elegant rice dishes I've ever seen. The layers of flavor with the same main component only changing textures and flavors with the style in which is prepared. Exotic, simple, beautiful. Thanks for sharing this!!!
I'm drooling and it's not just because of the food 🤤
What is I love about this is HES SO HAPPY at the end when he’s done. Very proud of himself, and he should be. This dish is home on a plate. 10/10 I will definitely make this.
Andy is always a win
Omg I’ve never watched a video with just Andy. F-ing love it. King!
seeing chris' breakfast sandwich in it's early phases in this video and now a year later it's got it's own. I'm not crying, you're crying
Andy’s recipes in the magazine are my favorite recipes
This sounds amazing. I've always wondered how to make a good herby rice. I've just had dinner but this video has made me hungry again 🍚 My family eat a lot of rice, I feel that my Dad would love this... Guess I'll have to make it for him!
3:04 when he throws away the chunky ends of the shallots ouch my heart $$ in the trash and lol for real with the Herb Slayer we all have that don't f with me knife! Love you Andy
Your volume is too quiet. When the UA-cam ads come on they are deafeningly loud after having the volume up enough to hear you.
Seems to be an issue with all of their videos. I hate it too.
Are you watching on a computer/laptop? Their videos sound fine on my phone.
just download ad blocker 4Head
I've noticed that too lately. All the other videos play at adequate volume buy Bon Appetites are really low. On my TV speakers and my stereo HiFi hooked up to my TV.
It's def an issue with their volume mixing (not saying I could do better). The spoken channel on their videos seems to be lower than like the ambient channel. I've noticed I have to turn it up on BA videos.
It’s so beautiful & can imagine how fragrant it is! It looks like visual perfume.
That's a lot of work for rice, but it looks amazing so I'm definitely going to try it. I've always LOVED the fantastic, long, fall-apart rice in Indian and Persian restaurants--I mean like I can eat the straight, plain rice and swoon--but have never been able to replicate it at home. This soaking and parboiling technique seems to do the trick. Thanks, Andy!
The crusty bits are the best. I love it with potatoe crust and barberries. So good.
Andy's t-shirts always seem too small for him. Not complaining here.
André Camilo cuz he knows you and I are watching his muscles besides the dish
They're so small, he ought to take them off
vandama0mossadegh lmao
Andy knows what he got.
Yuck
"I think the big part of this dish is the rice and the herbs and making the herby... rice" a poet, a literary genius, a myriad of expression
i love how the camera man kept zooming on chris's food while he was talking to andy.
Incredible rice! Andy is the best! Please make more Andy videos!
Ah Andy is so dreamy! ❤️❤️❤️
I almost spit my tea out laughing at that little conversation at the end. LMAO! He's so funny!
Looks delicious! I love the colors! Would love to try some Iranian food and flavors
Thanks Andy , for explaining the rice soaked method , which on your previous video (Tahchin ) you didn't soaked the rice . Very helpful videos lovely
You guys should really consider captioning your videos before release. It's very hard to hear sometimes, especially if someone without a mic is speaking.
What a way to elevate rice, just awesome...can't wait to try this. And so many great tips too.
"The big part of this dish is the rice and the herbs and the herby rice."
Well said, Andy.
Oh, Andy. You're just the best. I love this rice so much.
17:27
Andy: "Faye Dunaway, in Mommy Dearest, where she portrayed Joan Crawford!"
Me: That's really gay
Andy, at the same time: (17:37) "That's reaaallly gay"
lol jinx
Andy , I love the way of your cooking. Great Iranian dishes with a little western style.
Morocco's "egg cooking technique" was interesting 4:35
I am so happy that you share a bit of your culinary culture, thanks Andy ❤️
Andy always makes the dishes with ingredients I can't afford lol
The saffron my God! In my country everything else is pretty cheap. But damn saffron is sth that even most shop/market owners don't even know what it is. You really have to look
@@mercynamikoye9084 If you can't get saffron, but still want to make it, you can probably skip it or color that 1/3 rice with a bit of water with turmeric and paprika. It won't be the same, of course, but it should still be delicious and beautiful.
@@Dan-uh9sg thank you. If I don't find it will do that.
@@mercynamikoye9084 you can find them in the same section where all the bottled McCormick's/masterfood spice stuff is. It won't be under those brands but they're usually available in a bottle as well a resealable pack or in a shallow plastic container with gold lettering, at least those are the ones always available where I'm from. It's an ingredient popular in middle Eastern and Indian cooking so try looking in a little-India type grocers.
@@mercynamikoye9084 Do you any indian grocery in your area/country. Spices are usually much cheaper there
Made this tonight - and it turned out fantastically. Backed off on the fried shallots and saffron - added barberries, for my family’s personal preferences. The rice was fluffy, separate grained, and bright and alive with fresh herbiness. I tried to make the tahdig with just rice - and though it did not come out in once piece, the nutty crispiness was awesome. Great Persian recipes from Andy!!
I really, really want to focus on the dish but I CAN’T TAKE MY EYES OFF ANDY 😩
I looove it when you guys make more plant based recipes! I cannot wait to try this, especially with that heavenly crispy shallot surprise.
This looks delicious, and the shallots definitely help sell it IMO. Could do without the rose petals, but otherwise this dish looks perfect.
I got so excited when found out you're Iranian. Your face was so familiar for me and i know why now! so proud of you dear Andy and i wish you the best
I’m simple. I see Andy, I click. And then I see saffron. Easy.
I’ve made this twice now. It’s sssssssooooooooo good. The second time I added dates. Amazing!
Next time, try to serve this dish with some fried fish. You'll love it!
Making this, this weekend. Will follow up.
This dish is so colorful and beautiful! I feel like I can smell the aroma from here
Can Andy make video on Bint al Sahn? That is a dish that needs to enter the world’s consciousness. It’s blow-your-mind good.
I don't know what that is, but so I'm down for a blow-my-mind-good dish
Why him? He’s Iranian not Yemini
Jim O'Brien , that’s true but Brad makes miso (Japan) and kombucha (Russia/China) and Molly with her variety of pasta (Italian recipes), Claire with her European pastry and baking informed knowledge. So I bet Andy could do it justice. And it might bring Yemen and its current situation to the attention of BA’s viewership.
@Sitting Still - forgive me if I assumed incorrectly... I’m sure you can see why. My wife is Iranian and people constantly (like several times daily) ask her about other middle eastern countries and she’s expressed her frustration with that to me.
I don’t recall BA ever making any kind of political statements but I agree it would be great if any big media outlet in the US tried to raise awareness about the situation in Yemen.
Jim O'Brien I understand what you’re saying. The issue of the lack of familiarity can really impede understanding. There are so many cultures represented even within a nation like Iran. I have an Iranian friend who grew up close to the Azerbaijan border in a family that is historically Jewish but converted to Islam. To hear him talk about all cultures he grew up with along with his own upbringing was really enlightening. There are many things that are hard to understand outside a culture and even harder to communicate cross culturally because the nuance gets lost or just ignored.
I have a Taiwanese friend and though I listened carefully, enjoyed Chinese media and authentic cuisine didn’t get a lot of things about his background until I got to visit Taiwan for his wedding. It was a relatively short time but a lot of things clicked as a result.
As regarding politics on BA, I know that they generally avoid it but my intention was more of exposure where if you enjoy something and then pursue more understanding you will seek to explore the context it comes from as you learn about other great dishes the culture has developed or adapted.
I can’t stand a lot of Andy’s videos but this is beautiful enough to make me briefly forget past crimes. There’s a story here, and there is love, and it’s perceivable. More like this.
Lettuce crust?🤔
I never thought of that.
But I love to try new ideas.
Andy is great. Thank you Andy :-)
As a persian I'm very glad that you show people in the west our food
Great episodes in Tokyo ghoul re sasaki