“Big problem is there’s never enough tahdig for the whole family” 😂😂😂😂🤣🤣🤣🤣🤣👏👏👏👏

@KaizerBillimoria

2 жыл бұрын

True statement

my persian friend's family always had to make me this on my birthday because i was obsessed everytime i went over and had it for dinner at their house. thanks for sharing your culture with us!

This is my favorite thing ever. When I was in elementary school I was friends with lots of Iranian kids and whenever I went to their house we always had this. I’m still trying to perfect it myself today ☺️ they have the best food!!!!!!! Yum

you give such clear directions that even the most inept can make delicious tahdig!! thank you!!

@babyramses5066

3 жыл бұрын

Even the most inept.. and i took that personally lol

It's great to see this done in a stainless steel pot, and not a non-stick pot. yes, it can be done! Thank you!

Thank you for this how to. I have been wanting this for so long and would prefer to make it myself!!!

I just made this, YOUR RECIPE IS SO GOOD!!!

How beautiful!! I cannot wait to make this...looks so delicious...You show it very well and beautiful voice too...Thank you!

Honestly the best persian recipes on KZread 👍🏻

👍🏿Ilke your no waste attitude Henry! You got yourself a new subbie with that statement along with such good demonstrations! Thanks! 💚💚💚

@medinalba

5 жыл бұрын

You know... I always got piss off when American chefs throw away food cutting green bean or veggies and removing half of it or peeling potatoes and taken half of the potatoes with the skin etc.. I couldn't understand why they did that.

Just made it and it turned out amazing. Thank you!

Henry love you bro, excellent video urs is the most easiest to follow

Asians rinse their rice All. The. Time. Never questioned it, but now I know why. It's the starch.☝️👍

just made this for the first time......SO GOOD and very easy! thank you!!

Thank you, thank you, thank you...:) I have been looking for this recipe for years. My best friend's husband was Iranian and she learned how to make this from her mother-in-law. She made it for me several times as I loved it. My friend passed away in 2002 and I have been searching ever since. I had no idea what the dish was called until now. I will try to make it myself following your instructions. Thank you again....

@user-wc1ny3li7f

Жыл бұрын

من ایرانی هستم و تسلیت میگم بهتون

Thank you . I was looking from this method. My Persian friend always made her rice this way.

Me and my family alwayyyyyys have this rice the crunchy part is so good , we call it hkaka.

GREAT RICE AND RECIPE... THANK YOU SO MUCH. I WILL MAKE IT.

I love this. Thank you for recipe.

My siblings and I used to fight to death over the bottom of the rice 🍚 😂😂😂😂

@faridehkodrami7407

5 жыл бұрын

Same here

@salihalash4111

5 жыл бұрын

Dumasses

@medinalba

5 жыл бұрын

The same in Spain we call it socarrat

@blobbyboi3343

4 жыл бұрын

That’s the Persian way

@winningclues

3 жыл бұрын

If you like to learn more Persian foods please visit my cooking channel as well.

this issss fought over in persian households

Thank you so much for your detailed method, mine turned out perfecto

This is awesome, thank you for sharing

Thank you! I always ask about this rice that my friends mom from Iran made me and nobody ever knows what I am talking about! I hope I cam replicate it with this recipe

thank you for the wonderful explanation!

Usually the rice should be soaked with a very salted water for several hours. Then through out the salty water. Boil the water without adding salt. This video is better the other ones I have seen.

@alexisrosealai6499

4 жыл бұрын

Thank you

Going to try this tonight with some regular long grain rice since that's what I have on hand, thanks for the video.

@ilonalbrakel2058

3 жыл бұрын

Txs now I know it!

Wow! Artistic Rice....love it! Greetings from 🇧🇷

Wonderful video - Thank you!

That's a whole lot of magic

Very good video. Thank you.

Thanks for sharing it's good help my madam wants me to cook this and I found your channel great help.

I made this today. It's delicious 😋

Thanks for this recipe (& directions)- practicing for Yalda !

The flip is always hardest. Thanks for showing how you do it...

Of all the rice in the world, Persian saffron rice with tahdig is the one I love most. Fell in love with it when I first visited this one restaurant in Tehran.

Love your videos!!!!

Oh, yea ... I'm making this. MMMMmmmm.

Amazing! Thank you for the tutorial - gonna try to make it tonight! Greetings from Germany :-)

Tahdig ra ham khordam. Kheili dust daram.😃 I also ate tahdig. I really love it.😃

I love thadig🤗👌best ever

Thank you, my friend!

this is a wonderful video - my aunt makes it sometimes with cornflakes at the bottom of the pan, my dad does pitta bread but sometimes thinly sliced potatoes ❤️❤️🌈

@paulodavidw2259

2 жыл бұрын

which version was your favorite? im invested lol

Boy, that sure looks good! Thanks Henry :-)

Woow am gonna try this

Thanks Henry for another brilliant recipe. Do you think you can show us tahchin?

Awesome! 👍

Love Your funny commentary and that beautiful accent

WONDERFUL........

i suspect this is a far cooler dish than people realize. It's a chromatography column--probably hydrophobic type. You put oil based saffron in butter and it runs through the rice to the bottom. If I am right, then it is possible to get layers.

Persian Food are good and tasty love it

We make Henry's Famous Persian Rice in Texas. Rice very fluffy. Rice very tasty. Dang! We have to make more. We lazy.

Thank you Henry. how do they make tahdig in restaurants ?

You can also put sliced potatoes or a very thin bread at the bottom of the pot.

I love Persian food and I am Persian

@minayazdanbin2184

4 жыл бұрын

@silverbud Then why were you here? Trolling as always?

Amazing

If you think about it... Right now, somewhere in the world, in a persian household... there's family members fighting over tahdig. 😂😂😂

@babyramses5066

3 жыл бұрын

Seems like a serious problem given that there's never enough tahdig for the whole family 👪🙅 😆

Thank you bro, i was wondering how mom Makes this

@acouragefann

5 жыл бұрын

Have you considered asking her ;) xD ?

@NotANoob27x7

5 жыл бұрын

@@acouragefann she lives quite far away and I learn best by watching Someone do it xD

Great video, mate. Kheili mamnunam

Good tutorial

That sound That beautiful sound 😍

My family puts a flour tortilla at the bottom. 🤤

@boshgezenyan5935

4 жыл бұрын

Are you Mexican? I wonder?

@tamirganian

3 жыл бұрын

It makes the BEST tadik. I didn't know anyone else knew this trick:)

@cheftekard7165

3 жыл бұрын

My Iranian grandma did the same sometimes. It’s delicious!

@miladesn

3 жыл бұрын

normally lavash bread is used but tortilla works too I guess.

Love your accent!

Yum yum yum yum yum yum !!!!!

I can just eat this on its own with a little lemon juice. Thanks for the video

Thank you for sharing your recipe. I’ve never actually had this but I’ve seen this dish and it looked soooo good. Plus I love to cook and really wanted to know how it was made. My culture eats a lot of rice, and I LOVE learning new foods and experiencing anything potentially yummy Lol. So as u can imagine, I can’t wait to try this. Any suggestions as to what to eat with it? I can’t eat a lot of spicy food, but I absolutely love lamb, goat, poultry, fish/seafood, vegetables and legumes. I’m also an experienced basic bread maker. I’m a decent roti maker, which pairs well with all things rice, and saucy. Any suggestions will be helpful. Thx!! Oh yeah......uhmmmm quick question please? As I mentioned, I cook rice often. I have my “favorite pot” that I use to cook my rice, called a “Caldero”. (It’s an aluminum pot that can be found for sale in most Hispanic/Latino supermarkets). Now, this thing has cooked my family and I’s rice for generations without fail; But again it’s ALUMINUM, so it’s very light. I wonder than, if having butter in the recipe, and butter having a much higher smoke point.....would a heavy-bottomed pot be a preferable choice for making tahdig? You know, so I don’t scorch the butter/oil layer? Any experienced tahdig makers please feel free to answer me. I would really appreciate any positive feedback. Thanks in advance....from one cook to another. Hope everyone is staying as safe as can be.

Thank you

A friend from Iran came and stayed with me in the U.S. for 6 months. When she would cook this rice I could make a meal out of it.

Do you make or where do you obtain saffron water? Your water seems lighter than pulverizing saffron and adding a couple of table spoons of water? Nice job, btw.

Nice

My best friend in high school was from Iran (I’m Polish). His mother would invite me over for meals and she made this and I’ve been dreaming about it ever since and that was a long time ago. I’ve tried to make it a few times but it never comes out right. Hers had some kind of lavash or Syrian bread on the bottom

@user-wc1ny3li7f

Жыл бұрын

این غذای هر روز ما در ایران هست با خورشت های مختلف

Love the song at the end of the clip! Music please?

When we were kids, me and my cousin ate that too much and kept on vomiting all night. And everybody was thinking what we ate. But we never told anybody because we thought they won't let us eat it again.😂😂

@medinalba

5 жыл бұрын

MY COUSIN AND I...you ate the rice and got sick?

@DaTa-wm5yc

4 жыл бұрын

Hahahahahahahahahahahahahahahahahahahahaha

Do you use the same ratio of water to rice as when you cook rice regularly? Or do you put more water

Thanks for the nice video. I tried following your instructions and the rice came out perfect, but the tahdig was all burnt haha Any idea?

@Prabash_Prabhu

4 жыл бұрын

Not all stoves are equal some are hotter than others even at lowest heat setting

thats good but best way is this: put little oil in the bottom of pot and put some traditional bread (lavash) on the oil ; because the thickness of this bread is very low so it can fry quickly on the oil add low thickness bread next add rice after that; mix hot oil with water and add that inside rice after that close the door of pot and wait for steam cooking and frying of bottom breads lol

I burned the first batch. I think I needed medium heat not high heat for the first 10 minutes before turning heat down. Also I didn’t have Safran so I used chicken broth. My Tahdig did not come out looking like an upside down cake suitable for presentation. It all fell apart and I had to dig out the bottom crispy part. It still did taste pretty good. I will try again.

Hi Henry, Your Tahdig looks yummy! Another way to make it is to complete all the steps up to the draining of the partly cooked rice (2:32). Then to mix up the rice with the melted fats. Next, spread the rice in a couple of large oven trays, around 3-5 cm deep and seal the tops with aluminium foil. Place the trays in a preheated oven at around 200 Celsius in a fan-assisted oven, and allow to bake for around 20 minutes. You will need to do a couple of trial runs to get the timing just right for your desired degree of crispiness. I personally prefer adding some animal fat for a richer flavour, (some lamb chops with the fat included, ideally loin chops, with just salt & pepper seasoning - and optionally saffron - comes out great). The heat renders out most of the fat & fries the meat in situ. The greater surface area of the oven trays maximises the caramelisation of the rice. It also allows you to remove the foil at the end and place the trays (in succession) under an overhead grill to brown both the bottom AND top of the rice.

Trust me guys the bread and sliced potatoe in it is just amazing

@HenrysHowTos

4 жыл бұрын

Especially the bread 🤤🤤🤤

❤️

Korean nurungji... do you make it this way too?

😍

Thank you for this!! How long would the cooking times differ if I wanted to use brown basmati rice?

@HenrysHowTos

6 жыл бұрын

+Jessica W it would vary, your best best is to read the instructions on the rice bag and compare, as all brands somewhat differ. But brown would definitely take longer

@elisaedinia4595

6 жыл бұрын

Jessica W Unfortunately it wouldn't taste as nice and will take ages🥀

I'm here after reading "House of Sand & Fog". Except it was spelled as "tadiq" instead of "tahdig" for some reason. Still, it seemed interesting enough

@Prabash_Prabhu

4 жыл бұрын

There's a book? I watched the movie as a kid and didn't understand it but I did see the tadig dish!

Dominicans call this con con, and everyone wants some of that!

What's the pot made of? Looks like stainless steel, which I've never successfully made tahdig with. Will try your method!!

@sararastikhah7039

5 жыл бұрын

Run a sink with cold water. Sit the hot pan in the water for a minute. The rice/tadiq will release from the sides and bottom. I usually hear a slight snap as it does.

Is there alternative then Safran Oil

In the other Video where you show how to Cook persian rice, after the rice was cooked you had run much more water on the rice. But in this Video you say that we should not run that much water ("dont shock the rice"). Which one do you recommend now? Little or a lot of water after rice is cooked?

What size pot did you use? Also, what is the diameter of your pot? Thank you!

In certain countries, vitamins and other nutrients removed during the milling process to remove the bran and germ and make the rice white are, by law added, back to the rice (enriched rice), so washing the rice removes those nutrients, as well as removing the excess starch that will make the rice gummy and stick together, rather than being separate and fluffy.

@ThatsSoRavin

6 жыл бұрын

Basmati rice isn't typically enriched, so nothing is lost when rinsing away the starch.

@kpc9650

6 жыл бұрын

Correct. Please note that my comment was meant to inform viewers about the consequences of rinsing / washing rice. A cook cannot skip this step for Persian / East Indian, etc. rice dishes, like Chelo or Biryani. The rice will just stick / clump together, so removing excess starch (and any other polishing agents, like talcum, etc.) is critical to having fluffy rice. IMHO, the Persians (Iranians) perfected the process for cooking rice, which you show in your video. It highlights the natural flavor of rice. Regardless, nutritional loss does occur when rinsing / washing domestic (grown in USA) or rice otherwise labeled as "enriched" rice.

How do you make the saffron oil

You should try making tahdig with potatoes instead I find it so much better!

@faridehkodrami7407

5 жыл бұрын

That is another type o dahdig .

How much water did you put in the pan

Everyone in my family were excellent at tarrof, except when it came to tahdig--then, it was everyone for himself.

Can I season my rice they way I like it first with cumin baharat maggi and all that and then turn it into tahdig?

@zendegy

5 жыл бұрын

yes, sure. i add dill to mine. so good!

Is there a reason people aren’t using a strainer to clean the rice? I’ve seen multiple videos now where people clean the rice without strainers

It looks like you're using a stainless steel pot, but most people are recommending a non-stick/teflon pan - any tips to make it work and not stick with a stainless steel pot?

Does it have to be basmati/long grain rice, or could I sub medium grain jasmine rice instead?

@HenrysHowTos

4 жыл бұрын

No it’ll be too sticky, it won’t work. Good basmati rice is recommended

Brother show us how to make the Safran water I want to make the Safran yellow white rice

@h.c.4683

5 жыл бұрын

lol basically you just put some safran in hot water

@Prabash_Prabhu

4 жыл бұрын

He made a video, you have to mix saffron and sugar crush it with pestle and mortar and then mix it with hot water and let sit in fridge but the saffron has to be fromIran, the Spanish stuff is no good from when I tried it,