Persian Saffron Rice: In-depth Recipe! دستور کامل پخت برنج زعفرانی ایرانی
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- Опубликовано: 5 янв 2020
- This video features the steps to make Persian Saffron Rice, known to Iranians as Chelow (چلو). It's the white steamed rice, served with a topping of saffron butter rice and one or more candied toppings! The most common candied topping served with Persian chelow is barberry.
#PersianSaffronRice #PersianRice #IranianRice #Chelow #Saffron #Rice #Barberries #CandiedBarberries #Zereshk #برنج #زعفرانی #برنج_زعفرانی #ته_دیگ #CafeBagheri
Detailed recipe for food featured in this video are placed in the first comment under this video.
All original music in this video by: Alex Bagheri ( / 4stringalex )
© 2020 The Bagheri Group, LLC. 
Хобби
Recipes featured in this video:
PERSIAN SAFFRON RICE
known to Iranians as Chelow (چلو)
Serves: 10
Ingredients:
3 cups
Basmati long grain rice
4 tbsp
Table salt
5 + 1 + 3 Tbsp
Unsalted butter, divided
3 tbsp
Grapeseed oil
½ cup
Saffron Solution (recipe below)
1 cup
Barberries
1 Russet potato
Directions:
Cleaning the Rice:
Inspect and clean the dry rice in a tray or cookie sheet to find and remove any rocks, bugs or other debris that may have been shipped with it.
Wash the dry rice by putting the rice in a medium-sized bowl and adding cold tap water to about an inch above the rice and stir with your hand.
Do not rub the rice grains between your fingers.
Empty the water and repeat filling, stirring and emptying the water 2 more times until the water is almost clear.
On the 4th time, fill the bowl with water up to an inch above the rice, and add 4 Tbsp of table salt.
Stir the saltwater thoroughly.
Let the rice sit in the salt brine for at least 1 hour.
Boiling the Rice:
After the rice has brined, fill a large thick-bottomed pot half full of water and bring to a boil.
Add the rice and brine solution to the boiling pot.
Boil the rice, stirring occasionally to prevent rice grains settling at the bottom of the pot until the rice grains are almost cooked (AKA al dente).
To make sure you catch the rice at the right stage, start examining the rice grains about 5 minutes after you have started boiling it.
Al Dente means the rice grains are cooked on the outer layer but still hard in the center (This will take about 7 minutes).
Strain the rice using a colander -- WARNING: Be careful not to burn yourself!
Run cold tap water through the rice mixture in the colander to wash away some of the starch.
Repeat the cold water rinse a second time.
NOTE: Running cold water through the cooked rice at this stage ensures fluffier grains and that the rice is not sticky.
Once the rice has been rinsed twice, leave it in the colander to drain.
Making the Saffron Solution (aka Brewed Saffron)
-Grind saffron threads using a pestle & mortar
-NOTE: Never use saffron threads in a cooking recipe
-Dissolve 1 Tsp of ground saffron in 3/4 cup of hot water for at least 5 minutes before using.
-“Brewing” saffron extracts maximum color and flavor.
Steaming the Rice:
While the boiled rice is draining, wash the russet potato and slice it into 1/3 to 1/4 inch slices..
Use a thick-bottomed, non-stick pot (can be the same as used for boiling the rice) and set the heat on medium high (4 or 5 out of a maximum 10 setting).
Add a 3-to-1 mixture of grapeseed oil and butter (3 Tbsp of oil and 1 Tbsp of butter)
Butter is used for flavor and grapeseed oil is used because it has a high smoke point and helps prevent the bottom of the pot from burning.
Add 2 Tbsp of the saffron solution to the mixture of grapeseed oil and butter in the pot.
Add salt and fresh black pepper to taste.
Swirl the saffron flavored oil mixture around to ensure thorough coverage of the bottom and about 2 inches up the sides of the pot to prevent the rice and tahdeeg from sticking to the pot.
Lay the sliced potato medallions in the bottom of the pot, making sure to get the fullest coverage.
Apply salt and black pepper to the top side of potato slices at the bottom of the pot.
Transfer the steamed rice from the colander into the pot, in a mound on the potato slices.
Using the handle of a spoon or spatula, poke 8-10 holes in the mound of rice reaching all the way down to the tahdeeg layer.
Mounding the rice and poking the holes in the mound allows the steam to rise from the bottom of the pot to make a crunchier tahdeeg and ensure the middle of the mound cooks thoroughly.
Put the lid on the pot and cook on medium high setting (dial setting 5 out of 10)
Cook for 5 minutes or until condensation gathers on the inside of the lid and starts to drip down to the sides of the lid.
A glass lid makes this observation easy. If you don’t have a glass lid, check the inside of the lid after 5 minutes.
Remove the lid and put 5-6 pieces of butter or margarine (each 1 Tbsp) on the top of the rice mound.
Place a paper towel (or dishcloth) over the top of the pot and replace the lid to seal the pot.
Lower the temperature to medium low setting (dial setting 3 or 4 out of 10).
IMPORTANT: The temperature profile is different on every cooktop, especially if you are using a gas-burning vs. electric cooktop. Experiment and find out where exactly medium low is on your cooktop to produce the crunchiest tahdeeg layer without burning it! This may mean you have to burn and ruin a couple of batches of Persian rice before you discover the right setting for this second stage of cooking rice!
Steam the rice for 45 minutes.
After about 40 minutes, fill the kitchen sink with cold tap water about 4 inches deep.
Making the Candied Barberries:
While your rice is steaming, inspect your barberries on a small plate and pick out any rocks, debris and stems.
Wash the berries under cold tap water and let them soak in cold water for about 20 minutes (to re-hydrate and plump up the dry barberries).
After about 20 minutes, strain the water from the berries in a small colander.
Put a small saucepan on medium low and melt 3 Tbsp of butter.
When the butter is melted, stir in the drained barberries.
Stir continually with a spatula to ensure the berries don't overcook or burn.
After a minute or so, add 1 Tbsp of the saffron solution and a Tbsp of honey (or sugar).
Reduce the heat to low and keep stirring for another minute and then push off the heat.
NOTE: The original Persian/Iranian recipe calls for sugar, but honey dissolves faster and gives better caramelization.
Completing the Rice:
After your 45 minutes of steaming the rice is complete, lift the lid, remove the towel, and admire the rice perfection you have made!
Quickly carry the pot to the kitchen sink and place in the cold bath of water you made earlier (you'll hear a loud sizzle)!
WARNING: Be careful not to burn your hands; the handles are hot!
This cold bath helps separate the bottom crunchy layer (tahdeeg) and rice from the hot metal pot.
Remove the pot from the cold-water bath and place on a towel on the kitchen counter.
Serving the Rice:
Remove 2 cups of white rice from the pot and put in a bowl.
Add 2 Tbsp of the saffron solution and all the candied barberries to the bowl.
Add more melted butter, if desired
Mix thoroughly, then set aside to use in decorating the rice
Remove the contents of the rice pot in one of two ways:
Spoon the rice
Remove the rest of the white rice from the pot using a spatula or large spoon (until you reach the crunchy bottom tahdeeg layer) and transfer it to your serving platter.
Remove the crunchy tahdeeg and place with your rice on the serving platter or on a separate platter.
Cut the yogurt/rice tahdeeg into serving-sized pieces.
Invert the pot
Place a serving platter (larger than your pot's diameter) on the open pot and invert holding both tightly together.
This will cause the rice and crunchy tahdeeg layer to drop onto your serving platter
Place the platter on the counter and gently remove the pot.
If the crunchy tahdeeg did not separate perfectly, remove the remaining pieces from the pot using a spatula or spoon.
Decorate the platter of rice with the barberry/rice mixture or serve it in a separate bowl.
Other Tahdeeg Options:
Watch the Café Bagheri Persian Saffron Rice video on RUclips (ruclips.net/video/GYkOrezkKW8/видео.html) for how to make potato tahdeeg. Other tahdeeg options include bread, tortilla, lettuce leaves, etc.
Alternatives to Barberries:
There are regional variations of the method to prepare the barberries, with additional aromatics such as rose water, dried & crushed rose petals, cardamom and even cinnamon in rare instances! You can prepare other items using this same technique to top the rice such as slivered pistachio nuts, slivered almonds, raisins, julienned carrots, orange rind, or dried fruits.
Serving the rice decorated with the bands of listed candied foods makes for a beautiful presentation and is known as Bejeweled Rice (Jawaher Polow). Bejeweled rice can also be served as a side dish for Thanksgiving turkey, brisket, roast or ham.
Enjoy!
All original music in this video by: Alex Bagheri (ruclips.net/user/4StringAlex)
© 2020 The Bagheri Group, LLC.
Hi Chef,
Where do you buy your saffron?
I will cook it for a thanksgiving thank you
@@janetzhang271 Sorry I just saw this. I have my saffron imported from Iran. But any Middle Eastern or Persian market/grocery store will have good saffron. Standard grocery stores also have saffron but price and quality are not ideal.
@@CafeBagheri Thank you!
Im mexican but i love persian rice and its people greetings from baja California mexico.
I once made Javaherpolo for an Indian friend's engagement. It took me hours of preparation in the kitchen, yet the approval of the guests made it all worthwhile.
Chef Bagheri !!!!! I watched this and made it! Served it with a ghormeh Sabzi...tourchi peppers sliced onions with sumac....went Down a storm....many thanks....I will watch your chicken kebab recipe again...make notes mis en place ready for next week....my wife will cook for 4 days I ll cook again next week....
Wow. I've tried several recipes for Persian rice before. Yours is the first one that was actually easy to follow and amazing.
Making this today for the first time. It's either going to be really good or have my take-out order ready on speed dial LOL 😅
Don’t give up. Make notes and pay attention to time, temperature and the amount of oil you added in the bottom. If it doesn’t get crunchy enough or the golden brown color you like, or if it burns, change one variable at a time until you get it just right! Then you’ll be set.
I want to be Persian. I want to be Persian right NOW! 😳🤤
I can't wait to try this!!
Taste of Iran and its history 🇮🇷 ❤️❤️
Just beautiful !
Mexican here trying to make this delicious style of rice! Thank you for these awesome recipes!
Looks amazing
I had never seen any chef inspecting the ingredients before using them. Your way of teaching is perfect with precision and patience. Keep it up and thanks for not letting extinct the traditional authentic recipes.🙏
That looks so good , I'm drooling !
Amazing!! definitely will make it!!!
Thank you this was amazing
Delicious and luks so beautiful thank you
Ty for sharing, looks delicious
Great job Ben . I strongly recommend this video and others!
i'll try it soon.thanks
Great recipe thank you.
Best video ever! Thank you so much man
Kheili Khoob! ❤️❤️
i am so excited to try making tahdeeg!
Thank you this was great!
Omg that first cut sounded and looked so good thank you 🙏🏼
Thank you for sharing this with us I totally enjoyed this video.
Looks great.
Khayli mamnoon!! Your videos are amazing and your tips are very helpful!!
Thank you Sir, for all the tips and suggestions. Can't wait to try!
Looking good!
Made this. Took quite a while. Worth it. It's amazing.
Explained so well 😃
Wonderful job
The best I have seen yet.
Thank you!
Looks good.
Making this along with your recipes for koobideh and shirazi salad tonight and cant wait! Love your channel! Thanks for sharing! ✌❤
Thank you a million times for making these recipes. I will be making this for new year party.
wow great thanx for the nice description about rice with meaning🥰 I am a persian food fan
Incredible !
Great job, Ben! I love Persian rice!
Thanks for watching!
... omg ... it looks so flavorful ... it's amazing how much we learn from ancient cultures with long cooking traditions ... yum-yum-yummy ... !!! ... ;)
Thank you! I plan to make a meal for a Persian and will use the Tahdeeg method for the rice.
This is interesting.♥️♥️♥️♥️♥️
We made this rice tonight and it turned out Great!!! Thanks for Posting it. 16:42
Very good you are hell of chef very good program excellent details. Thanks
Love how to presented your recipe. Thank for sharing.that was amazing watching step by step.
I already have the berries and basmati, going to try this!
I love this dish. My husband taught me.
You are an ARTIST !!!
Thank you!
Makes me hungry
I can’t wait to try my own at home. Thank you sir.
Make sure to take a photo and send it to me on Instagram! @CafeBagheri
thank you sir for these videos. I spent my early years in Tehran and developed a love for Persian food. Can't wait to try some of your recipes!!
Great video, I love Persian Food it has some elements of my Mexican Food you just cannot go wrong and definitely will try this recipe Thank You so much
The best Persian rice I ever seen thank you 🙏 I’ll cook it for sure.
Thank you!
OH How i love Persian food so good made Celery stew sure went down a treat I love Safron Basmati Rice is the best
Amazing, thanks for the step by step videos. I'm going to make it today for Family Saturday Dinner. Bless you dear.
I love the level of detail you include and the explanations (science) for why the process is important. I followed your instructions exactly and it came out beautifully on the first try. Excellent!
My absolute favorite recipe 😊 I've been coming back for the last 3 years since I first tried 🎉
amazing
Delicious Rice!!!! My neighbor actually introduced me to this tasty dish. 😋
Thank you for your Awesome and detailed description of everything, Awesome job 👏👍
Thank you Babak jan.
Ooooh I have found a new channel to binge watch!
Thanks for watching!
Good job
Love your videos I am making today full menu 😍.. I love Tandoor that you have 😁👌🙏
😊خیلی الی
Love this recipe!!! Much love from Colombia 🇨🇴
Love Columbia! Enjoy!
My Iranian friend made this for me for the first time.... No other rice I've had since even compares 👏👏👏👌👌❤️❤️❤️
Yumie 👍
Yaa Ali !!
I'm not Persian but I love the culture. Great food and people
Mr Baghari,you are a very kind and generous man to share your delicious recipes - I wish you and your family great peace, great health and much wealth and happiness
Thank you for sharing the technique and the recipe. Tried it and came out delicious. I need to practice on the tahdeeg. Not bad for first time though ❤
Nice and yummy❤❤❤❤
YOU ARE JUST WOW/ Thank you
Don't let others Hijack Persian signature of rice cooking as i ve seen in some videos on youtube
Oy yeah it is!!!
THANK YOU!!!!
Great video! I'm excited to try this recipe as close as I can make it. :D
Written recipe is right here in the first comment; you’ll do great!
Yummy 😋
Thank you 🙏
Wooww!! Thanks
El Vellocino de oro Thanks for watching!
Oh love your cooking - Reminds me of The Beautiful meals my Turkish Babba made us - Mashallah
Thank you for watching and sharing the link!🙏🏼🍷
Absolutely delicious! I just bought fresh barberries in California and I was looking for this recipe! I had it at a wedding long ago. Thank you so very much for snarling this!!! 🙏💖🥰
❤ lovely
چلو کره ایرانی و ته دیگ ایرانی همیشه بی نظیر و لذیذ و بی مثال هست سپاس فراوان جناب باقری واقعا سنگ تموم گذاشتی 😍😍👍👍👌👌❤️
I’ve e heard from people that Persian rice is soooo goooood I’m planing to go to a restaurant in Atlanta USA soon to taste it and next time I will do your recipe . Thanks a lot for sharing .
بسیار خوب
سپاسگزارم!
Loved the authenticity. Thank you and subscribed! Please continue Persian food recipes!
Omair Nazimi Thank you! A lot more coming!😁
@@CafeBagheri I made it yesterday and burnt the barberries 😂!! Even though you mentioned to be careful. Ah well, now I know for next time. All the best!
Omair Nazimi Sorry to hear that. Yes, be very gentle with the barberries. A minute or two with butter and sugar on medium. A lot of cooking is experimentation and also every cooktop and oven (even the same brand and model) has a slightly different heat profile. You will do great next time! You are experienced now!👌🏼👍🏼
به به دست درد نكنه
Hi Ben and thank you! Jane
Hello Jane! Long time. I hope all is well. Give our best to Sam. ❤️🌹
Mashallah, cheili chub, merci!
My mouth is watering. I want to eat this delicious rice.
Easy to make! You can do it.
Hello.... I love Persian food my husband is Persian and I'm American learning Persian cooking , also love your videos Thank you !
I think I found my new favorite Persian cooking channel. It is so difficult to get the right color on tadig for beginners like myself.
Once you get the right temperature and timing on your own stove, it works perfectly every time.
Thanks 🙂
Excellent video. Thank you for posting. Your video has become my go-to reference video for every time that I make rice , which is not often due to my strict dietary reasons So I make it as a once in awhile treat . That's why I have to come back to it to refresh my memory :))
This is one of my favorites.. I dated Iranian for 5yrs.. .. learned so much about the culture.. just wasn't ready for marriage at that time.. I miss him.. 😢
I will certainly check out Cafe Bagheri when in Dallas
Cafe Bagheri is not a physical restaurant. We give a lot of culinary presentations and team building sessions since the start of pandemic! Check out our website CafeBagheri.com
I hear the melons in Persia are very nice this time of year....wonderful video!
Melons are summer fruit. A couple of more months!
Wow, beautiful, very well explained. Great job
Please make Persian Ice cream