Nice to see Noor cooking this delish dish, what a great team! I've been a huge fan of Ottolenghi for so long, his rice recipes are out of this world and this collab is chef's kiss, and this also reminds me to get their new cookbook!
Bought your book and love it x made the potato pie ! My god it is heavenly and guests loved it, particularly love watching you all cook here ! Who needs TV give me OTK every time ! I am hooked and Thankyou x
So yum. On days when I’m busy I put chicken thighs with cinnamon in air fryer and then make the rice with cinnamon sticks, star anise and cardamom and mix it all together like you did. Still turns out nice. Thnx for an amazing recipe
this dish is insanely good. i replaced the half of parsley with coriander leafes. it matches perfectly fine with the spicy flavour of cinnamon. i can imagine that even cardamom instead allspice would fit in there too. gonna try this next time. thank you!
I want cardamom, too. Coriander and mint leaves are my choice for topping. I want to teach my tongue to love lamb and yogurt before I am no more. This dish is to me a celebration of life. I am very excited to prepare it. However, there is me and no one else; this is a huge platter, so how can it be frozen?
I like coriander and mint leaves on top. As I may not be able to get pomegranate seeds, I’m thinking to use barberries, perhaps mixed with pomegranate molasses. The Food52 printed recipe has the rice resting for 15 minutes instead of 10 minutes (oops!). I think I’ll add 1 t. cardamom to the rice and some julienned fresh or dried mint to the chicken while it’s heating up in the stock.
Onions... cut off both ends and core out the root like you would a tomato. Immediately rinse. the root keeps the tear causing chemical under pressure. Cutting it out releases that pressure so it all comes out at once. Rinse and its gone in one fell swoop. works every time unless you happen across a REALLY potent onion that might get you a bit before you're done, but sooooo much less. Spread the word... I share this so much butit has yet to go further.
Missed opportunity to talk about when to wash or not wash your rice. With all that fat in the pan it's totally unnecessary to wash it, and rinses away a lot of that lovely basmati flavor. Y'all know there are no absolutes in the kitchen, so "always wash" and "never wash" are both just wrong.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Nice to see Noor cooking this delish dish, what a great team! I've been a huge fan of Ottolenghi for so long, his rice recipes are out of this world and this collab is chef's kiss, and this also reminds me to get their new cookbook!
I have made this three time already !! It’s just superb !! Thank you for this wonderful recipe
Bought your book and love it x made the potato pie ! My god it is heavenly and guests loved it, particularly love watching you all cook here ! Who needs TV give me OTK every time ! I am hooked and Thankyou x
So yum. On days when I’m busy I put chicken thighs with cinnamon in air fryer and then make the rice with cinnamon sticks, star anise and cardamom and mix it all together like you did. Still turns out nice. Thnx for an amazing recipe
I have found a great substitution for Aleppo pepper is ground Korean chilli (gochugaru). Not totally the same, but its got similar notes.
Beautiful!! I love the idea of cooking the rice with the browned lamb. Thank you for sharing.
Thank you for watching Cynthia!
I made this on Christmas Eve OMG it turned out beautiful!! My family & friends loved it and I’m making it again today !!!
I LOOOOVE Middle East food. I have eaten this rice from a Palestinian families I knew once when I lived in England. Soo delicious!!
This looks so delicious! I will definitely be trying out this celebration recipe
this dish is insanely good. i replaced the half of parsley with coriander leafes. it matches perfectly fine with the spicy flavour of cinnamon. i can imagine that even cardamom instead allspice would fit in there too. gonna try this next time.
thank you!
I want cardamom, too. Coriander and mint leaves are my choice for topping. I want to teach my tongue to love lamb and yogurt before I am no more. This dish is to me a celebration of life. I am very excited to prepare it. However, there is me and no one else; this is a huge platter, so how can it be frozen?
@Yottam, keep your onions in the fridge. It really cuts down on the sting! 😊
I like coriander and mint leaves on top. As I may not be able to get pomegranate seeds, I’m thinking to use barberries, perhaps mixed with pomegranate molasses. The Food52 printed recipe has the rice resting for 15 minutes instead of 10 minutes (oops!). I think I’ll add 1 t. cardamom to the rice and some julienned fresh or dried mint to the chicken while it’s heating up in the stock.
Yotam and Noor are a beautiful couple ♥️♥️ You can tell they enjoy each other.
*husband
@@erickim3891 No he's not her husband and they're not a couple.
Wow love it 😊
That looks so delicious!
Can you substitute something for the lamb?
So celebratory it didn’t even need the candles;-) jk!
Love it😃
Can you add a link to the garlic press that you use? Thanks!
I think I should make this for Christmas dinner! Forget the ham and Turkey!! ❤️
looks delicious!
to wash the rice is very important regarding arsen! washing and soaking to minimize it to a minimum!
Yum!!
is that an induction or electric stovetop?
Onions... cut off both ends and core out the root like you would a tomato. Immediately rinse. the root keeps the tear causing chemical under pressure. Cutting it out releases that pressure so it all comes out at once. Rinse and its gone in one fell swoop. works every time unless you happen across a REALLY potent onion that might get you a bit before you're done, but sooooo much less. Spread the word... I share this so much butit has yet to go further.
Why put the rice on a paper?
why are they serving food on paper????
Do not breathe through your nose when you chop onions. You will not cry.
Missed opportunity to talk about when to wash or not wash your rice. With all that fat in the pan it's totally unnecessary to wash it, and rinses away a lot of that lovely basmati flavor.
Y'all know there are no absolutes in the kitchen, so "always wash" and "never wash" are both just wrong.
Ottolenghi is unnecessary -- Noor can do this without him.