Samin Nosrat's Persian-ish Rice | Genius Recipes

INGREDIENTS
2 cups basmati rice
Salt
3 tablespoons plain yogurt
3 tablespoons butter
3 tablespoons neutral-tasting oil


CONNECT WITH FOOD52

ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

[rtlamb]

I was an American teenager living in Tehran in the late 70's. We had a Persian housekeeper who would cook us one Persian meal a week. The first time she made us Tahdig she also made us Qormeh Sabzi! OMG!!! That Sabzi looked HORRIBLE in the pot but it smelled AWSEOME along with the Tahdig!! We devoured it! From that point forward my family would fight for that last piece of tahdig! Tahdig & Qormeh Sabzi were made for each other! Since then I've made both from time to time. Some of the best comfort feed I've ever made/had!

[wildbillmack]

This is a terrific video..I’ve been dreaming of tahdig since I first had it at a girlfriend’s home in the 1970’s! Your technique worked perfectly for me. Her father had done lamb kabobs so that’s what I did yesterday. Great therapy for these times and reliving wonderful memories. Samim. Many thankyous! Kristen, thank you for showing how approachable tahdig really can be!

[HalaDasouqi]

OMG! Cooked it today it was I benefited from the comments as I added egg yolk and Saafran. Thank you so much!!!

[ThatDonovanKid]

I love this channel, from the production quality, hosts and recipes, to the guests. I have never commented to complain, but I think I'm not alone in saying that the cursor left over Samin's face during the video-chat bothered me GREATLY. 😂

[nasimrezaei]

Proud Persian! Excellent video! Love food52 & also Samin. Fun fact: We make tahdig from Lavash bread, potato slices and lettuce too, we do golden, crispy bread tahdig in our kind of spaghetti, that one is also to die for, like literally to die for :D

[lexica]

Did anyone else find themselves muttering "move the mouse cursor. Move the mouse cursor. MOVE THE MOUSE CURSOR" during the interview with Samin? 🤦🏼

[kaybrown]

I LOVE PERSIAN RICE and haven’t had it in many years. My friend would add a sprinkle of turmeric and freshly ground pepper to the butter before adding the parboiled rice. 😋

Please post more Iranian recipes. Thank you so much for posting this!

[bahareh]

If you add a pinch of saffron and an egg to the yogurt that will become a Tahchin! (a richer version of Tahdig)
the thickness of the pan is crucial here. Because if it's too thin the tahdig will burn. It should be thick to spread the heat evenly. I make the Tahdig with only butter, and i do not throw all the starchy water of the rice. Just mix the butter in a cup of starchy water you saved, pour the mix to the pan and add the drained rice to it. 1 hour on low heat (preferably with "damkoni" on the lid: a clean kitchen cloth) It will be perfect. :D
Thanks for sharing these diverse recipes.

[cpp]

Love Samin! Love Kristen! Love this recipe! Thanks so much:)

[sr]

That cookbook was given to me as a gift. I work so much I haven't had the time to really check out the book.This is blowing my mind.

[jonathantuovinen]

It looks like they switched the tahdig between 10:08 and 10:11

[AS-dwoe]

I just added two Tbsp of butter and some olive oil without the yogurt and mine came out perfect! I didn’t have any yogurt on hand but wanted to try anyway

[merryxmaswarisover]

Que rico el pegao! In Puerto Rico we cook our rice in a cauldron and the sticky browned parts on the bottom is rolled into balls and offered. This is a recipe that offers that in go. Love seeing cultures collide in food. ❤️

[RafalReyzer]

The best Persian rice video on YT - hands down! :) I just saw others pour saffron water on the rice and also keep the lid on during the 40 min cook-through. So now I'm confundido

[boester]

Anybody else noticing she was wearing a black shirt during the call with Samin? :P

Also: the first reveal was a lot darker than what was shown on the plate 2s later, they probably used a swap haha

Have to admit, I love watching this cook do her vids of Food52, she's amazing

[abdulazuzadel]

I cannot count how my times I made this rice using this recipe! Very delicious. Thank you.

[barihsiung]

I watched Samin's Series and noticed when she cooked with her mum, they used Saffron.

[shifting-self-concept]

Just made it for lunch. Served it with chicken shawarma (ottolenghi spice mix). Spectacular. The yogurt taste and texture was quite distinct. Thank you so much. Will certainly add it to our rotation.

[joyh]

Well done! Really helpful video...thank you

[gregory]

So I made this for the 1st time and it turned out perfect & delicious!!!
Thank you so much for everything to you and Samin Nosrat!!