@MrA It doesn't have to be topped off with the barberries. It comes in many forms. But it definitely never has cumin or cumin seeds. Sure someone may have done it once in human history but it's completely wrong and ruins the flavour. Iranian food mostly just uses Saffron as a spice. I don't know why people try so hard to make something simple and good more "exotic". It's ridiculous and almost offensive.
I liked your enthusiastic narrative ... 😍 I'm Persian (Iranian) and thanks for sharing the technique and recipe in your channel :) We mostly soak the rice about an hour before boiling it .. it allows the rice grains to absorb water and grow longer and even prettier Authentic Persian (Iranian) rice is only harvested in north part of Iran and sold locally except for a few brands that you can find in California Stores that import it directly from Iran, Basmati rice is very similar in shape and size to Persian rice but the Persian rice has an awesome Scent once cooked properly 😍
@@aminrastgar hi I always wanted to know how Mediterranean rice was cooked because I love it. So if I soak the rice one hour before does it mean I only cook it for 10-12 minutes and skip the step where I have to steam it for 45 minutes?
finaly!!! thanks chef John ! 3 little tips from a Persian though: that amount of saffron is too little so what you could do is to infuse it as my mom dose! put your grounded saffron in a little tiny glass like a shot with a bit of boiling water and put the glass inside your pot in the center (don't pack your rice of course) as you are steaming the rice the saffron will get infused like a Persian tea ! and right before serving the rice take the saffron out and put a tiny cube of ice in it to shock the color out of the saffron. same amount will give you twice the color and perfume guaranteed. As for the rice, when you'r going to cover it, shape your rice like a dome, with a WOODEN spoon so you wouldn't break the grains. and then with the other end of the same spoon make a hole in the center all the way to the bottom of the rice and cover. this way the steam will circulate freely in the pot and it would't over cook. last tip! if your doing only a one step steaming rice recipe in order to get the same results as this 2 step method, you can add half a cup of COLD water to the rice just before there is no water left in the pot. the thermal shock would make your rice grow longer and be much more similar to the rice done by 2step method only easier and faster!
My mother (the best Persian cook ever!) always says that the more formal an occasion, the longer should be your cooked rice grains. To end up with extra long rice grains, about two minutes before removing the rice from the boiling water, add a glass of super cold water to shock the rice. I always do it and it has never failed me! Love you, Maman!
@@msobetchi Add the ice water to the boiling pot of al dente rice, let it sit for two minutes, then remove it from the heat and drain it. Of course a few more steps need to be taken at this point to complete the process. Enjoy!
Hi there Chef, Thank you for the recipe. I am from Iran, and we love our rice and take a lot of care about it. I wanted to share another step to complete your recipe and it is the very essential step at the beginning which is soaking the rice with salted water at least for 2 hours before adding it to the boiling water. It is better to soak the rice overnight and also use Iranian organic smoked rice which is much better in terms of taste, texture and smell. I think you can find them in Iranian stores in US. Another substitute for the potatoes in the bottom can be flat bread (It can be pita bread, or tortillas, or any sort of not very thick breads as well) which is more popular in Iran. Some people add sesame seeds to the bottom of potatoes or bread that I personally love because of added flavor and texture.
I was hoping he would have incorporated tahdig into this recipe. I dated an Armenian for 6 years and grew to love Armenian, Persian and Middle Eastern food in general. Dolma, kabob, doogh, mortadella with small Persian pickles and pickled garlic and the flat bread and many others. Mmmhmm. I'll be making a stop to our local Persian store soon now. :)
If you soak it into salt water for 2h or over night, do you then boil the rice still in salt water or in this case unsalted water? It sounds very salty otherwise.
I cried and thought of my mother's cooking watching throughout the video. I miss how she would cook something similar back in my childhood days. Love and miss you mommy, thank you Chef John.
The version of this rice I was once served (By a mother and grown daughter from Iran) had the thin slices of potatoes and slabs of carrot, not just on the bottom but lining the sides of the pan as well. Then the rice was basically un-molded onto a large platter for the center of the table. Digging in with a large spoon, It had the crispy brown crust on the outside, and perfect, fluffy rice on the inside -- EASILY the best rice I've ever eaten in my life! The whole dinner was like a magic carpet ride, but the rice is what I remember the most clearly.
Well basically rice crust/crisp/bottom layer or Tahdeeg or pot bottom in Persian comes in various types from lettuce, potatoes, saffron rice, flat breads. Depends on ur own choice.
Hi Chef John. I’ve been a long time subscriber and every time you made rice and said this is the best rice, I just rolled my eyes. You nailed it this time and to your credit, there are many many Iranians who can’t do what you just did. Next time try it without potatoes and try the bottom part which is called Tahdig (Literally means bottom of the pot). Now just a little trivia about Persian rice. Contrary to many RUclips videos that you see, long grain rice is not used very often in Iran. Most How-To videos on RUclips tend to be from the Iranians living in the US and they use Basmati rice because they don’t have an alternative. Some of the best rice in the world are grown in the northern provinces of Iran, Mazandaran, Gilan, and Golestan. Tarom Rice from Rasht (Grown in Fereydoon Kenar mostly) or Dom Siah (Black Tail) in particular is undoubtedly the most aromatic and delicious rice you’ll ever taste and no Basmati can hold a candle to it. The method you just cooked your rice is almost universal in Iran but there are many variations as well depending on the provinces and rice used. For example, the Binam rice is a very short grain rice and once cooked, it becomes almost round and but it’s delicious nevertheless. It's mostly used in Northern Iran as it doesn’t sell very well in other parts of the country because of its shape. It is made as Kateh (soft and somewhat moist rice) and it’s not strained. Kateh kabab is a very famous dish from the north which traditionally uses this rice. Where the saffron is plentiful like in North and South Western Iran such as Estahban, the locals put a bunch of saffron flowers in the middle of the rice at the second stage and steam it all together. Unfortunately many hybrid variety of rice from the Philippines and Pakistan (absolute garbage) are now grown in Iran and they are endangering the many thousand heirloom varieties that have in production for thousands of years. Cooking a Persian rice is one thing, how to eat it is another. Here are some dos and don’ts: Don’t just use a fork, it’s not spaghetti. Use spoon and a fork and nothing should ever drop. Don’t use olive oil at the bottom; it kills the fragrance of the rice. Traditionally animal fat is used but almost everyone uses vegetable or sunflower oil these days. My favorite is animal fat (rendered sheep fat) or butter. Also, mound the rice in the middle of the pot; you only want the bottom to get hard not the sides. One word of caution though, don’t ever garnish a plain Persian rice with Parsley again :P What makes me an expert? Fourth generation rice grower and a millionth generation rice eater:)
Great job! I can't believe how perfect your potato tahdig came out. Lavash bread works great too. My personal fav will always be the classic: rice tahdig. Adding a bit of saffron to the bottom of the pot will give a beautiful tahdig too btw. Where did you learn to cook Persian food? Thank goodness it's catching on because it's only the world's best food. And of course I'm biased but that doesn't matter! ;)
***** - That was an amazing read, Moto W. Years ago, I had many, many Persian friends in Houston, TX. I ate wonderful fezenjan and, of course, the Persian rice. As they explained it, "Two kinds of rice in one dish. The soft delicate rice, and the crispy delicious rice cover". They baked it, and then turned the pot over onto a plate, so the bottom became the top of the mound, and was a crust of lightly-browned rice covering it. Truly delicious food. I miss it very much. I miss them very much. ツ
I'm so happy my wife is Persian, lol. I'm Puerto Rican so we like to team up and combine our dishes together when we have guest over and they literally go crazy over our food. Everytime there's a fight on Pay Per View or some event or holiday everyone ask us what we're doing and if we plan on cooking. LMAO. Being Hispanic and being married to a middle eastern woman is so awesome. I would have never guess how much middle eastern folks have in common with hispanics. Let's just say food is the best first step in bridging the gap between cultures.
YES! I dated an Iranian boy for several years and he used to cook the most amazing rice ever. probably the most devastating thing about our breakup was I never learned the recipe .... this just revealed it! Persian rice will be on my plate tomorrow! thank you!!
I'm Persian and I have to say this video is awesome. Chief John you made me Love you even more than before! I feel so good when I see American chiefs teach Persian dishes. Persian food is unbelievably super delicious. The only thing I can say about this video is that it may take less than 7 minutes for your rice to cook in the boiling water. Sometimes 6 minutes is enough. If you overcook the rice a little bit, you won't get the perfect rice at the end. As chief John also say "Enjoy"!
my mother is making this almost the exact same way ( since we are afghans) but she puts oil and sugar in a pan, waits until the sugar is getting brown, then she puts that mixture on the rice (before she steams it). that way you get colour and a beautiful caramelized top. sometimes she adds some cinnamon on top. Chef john, if you read this, pls try to make some byriani, thats the most delicious rice based dish ever. ( sry for my bad english, im from germany)
I've tried several recipes for Persian rice but nothing worked for me until I now 😊. I tried your rice recipe today and the rice turned out fantastic. I'm so thankful you uploaded this video to RUclips.
Oh my god! Chef John...you've officially proved yourself to me today! I mean you've always been an amazing chef, but you just cooked rice perfectly the way we've grown up doing! And I've never seen any non-Persian make it like this! So all to you! Being Afghan, it's so nice to see the tricks of our mothers and grandmothers finally make it to American cuisine! The only one little difference we have is that we'll always mix the saffron water mixture throughout the whole pot, not just with a little portion of rice for the top. Anyways thanks for making us proud today! Absolutely love your recipes and videos! You are without a doubt the most entertaining man on RUclips! Love your sarcasm. Good luck to you :)
Ah. Now I know this is your good recipe. Saffron is very expense, naturally so, therefore mixing into all the rice seems very reasonable. Thank you for the information.
Oh this rice, i have a love/hate feeling to it, our house sometimes runs out of everything but if you open the fridge you'll find rice every single time, it's just mandatory in every Persian household.
Metayounis Salute to you, too! :) I don't live in Afghanistan. Part of my family lived in Iran though for a long time during the taliban war, but now they moved back to Afghanistan. We are all (Iranians, Afghans etc ) sisters and brothers!
thanks for this. I went to college with a bunch of Iranians and one of them cooked this. I have never forgotten it but of course I didn't pay attention to how he cooked it. Now I know.
I love that you're featuring Persian food on your channel lately! Makes me miss home and my dad's cooking. By the way, in Persian cuisine, rice isn't a side dish--it's the centerpiece! :) And the way I've always seen rice dished up at home is by uncovering the pot, placing a large serving dish upside down over the pot, and in one motion while holding both tightly together, flipping the pot upside down and the serving dish right side up. Then lay the dish on the table and lift off the pot. Rice plated!
Hi Chef John. I have the fortune of being given high quality Iranian saffron from my coworker who just returned from Iran. I was so nervous to use his precious gift so I ran to your channel for help. I am happy to report that this rice along with your turkish chicken kebab recipe was amazing together. Thanks!
Excellent recipe! I Thank you so much! I quickly realized that this method can be easily adapted for any type of grains, which, of course, i did. Tried it with wild rice, mixed rice, wheat, barley/pearl barley and buckwheat - as well as the assorted mixes of all of the above. Tried it all several times already, always to a perfect result. And for that i have you to thank! You have really made a difference in my grain kitchen! And the two-dishes-in-one concept... The only difference is that i found (at least for me) that water had to be added in the steaming stage, in about 1:1 ratio to grains. I also fry the potato pieces for a few minutes on each side before proceeding. Finally, easier on the butter slices, yet much more generous on the spices.
Cooking rice is our expertise in Iran and you did it right! In fact, you nailed it by adding butter! It makes it so addictive. One small trick: before putting potatoes, you can add some small-moderate amount of turmeric to oil to give some yellow color to it. When hot oil took turmeric's color, you can add potato slices there. I like your videos and recipes very much. Thanks for sharing them.
I know this video came out years ago but it always puts a smile on my face to see people cook Iranian food- it is so beautiful, unique, and puts me right back at home. You did a great job, my mom would be proud :) I hope that you'll make more Iranian food in the near future.
How do you steam without adding liquid to the pan? Is there really enough residual moisture on the rice after draining it to steam it for or 45 minutes, without the rice or potatoes scorching? I have been cooking for a long time. I do not know how to steam something without adding liquid beforehand. Your end product did look very tasty. I don't mean to question your method. I'm just curious how it works in this instance.
Fantastic video. From a young Persian man who has been brought up on this rice multiple times a week I approve this dish! Where did you learn the recipe John? This is extremely similar to the way my mum and dad cook rice, all be it a slightly modified version with use of a rice cooker for ease. Have you ever tried to cook the ancient Persian dish called Ghormeh Sabzi? It goes wonderfully with this rice.
In more traditional gormeh sabzi they put dried limes, which soak up the juices of the meat and sabzi. But they leave a sort of bitter taste in the dish so sometimes its very overwhelming and I can't even eat it, or its more suttle and it tastes very good. So it depends on how much is put in.
+秀樹 Trust me it is, when my friend saw it the first time he laughed about how unappetizing it looks. But when he tasted it he is almost addicted to it!
I think the cooking cultures, to whom I'm closer connected to as Greek are Turks, Persians (actually the whole middle East), Balkans (all of them) and Italians. BUT Persians and Italians are the master of cooking rice (to my taste), giving imaginative flavor to the most dull and still very nutritious product. I'm not nationalizing this, I'm just a neighbor between these countries and their flavors. So, no politics about rice, OK? Chef, thanks for bringing that up! PS: I had that, made by Persians, but the crust on the bottom was from the rice... A (very buttery) dream! So, cheers to all!
Persian cuisine shouldn't be classified with the rest of the Middle East dear. Different ethnicities exist there... But you are right, Greeks and Persian cuisine is very alike, and many dishes are alike to those countries you have named.
It will make the rice turn out longer and will help to get rid of more of the starch. A great (professional) way to make the rice if you have time or a party to cook for. If not, you can just make it like in the video.
Chef John. YOU ARE A REAL CHAMP MATE! What I really appreciate about your presentations is that you do not swear or blaspheme like others on RUclips save a few. Your presentations are always welcome and you have taught me a lot. :))
Incredible! When I was 12 years old, we lived next door to a young woman who had lived in Iran for a few years. She made this dish for me. I had it exactly once. But never forgot. Excited to relive this dish.
I was taught this by my Armenian SIL from Iran in early 1980s. You can use a flour tortilla and ghee in bottom. The crunchy tortilla is delicious to snack on if the kids didn’t snag it first. Instead of paper towels, wrap the lid with a clean tea towel - not terrycloth. I can make 6 -8 cups of rice in a tall soup pot and freeze extras in portion sizes to suit us. This works with Jasmine and plain long grain rice too & test the boiling rice by biting a grain of rice...it should still have a core when you drain it. I only add butter or ghee if extra moisture is needed after steaming for 40-45 min. Thank you for sharing this excellent technique!!!!
John! Save money by using Turmeric-it's healthier for us ! What happened to the Tadigh? Try circle of potatoes instead of covering the bottom, Then you get the crispy buttered olive oil RICE with crispy potatoe too. The crispy is the "Tadigh" that Persians crave and fight over. Invert the pot onto a serving dish and everything comes out golden brown and crispy on top instantly with no effort. You know,… place plate on top of finished pot and turn over, then lift off! I've been hanging out with Persians since 1969. Love you John, and all you do.
Dear Chef John, as an Iranian I say bravo!! This is really fantastic. I love your recipe and whenever I get homesick for my mum's rice I cook rice using only your recipe. Thanks so much and bravo for your rice cooking skills :)
Thank you so much for this! Years ago I enjoyed this wih my Persian friends when I lived in Berlin (large community there). Now I know how they made it! LOVE how you explain things!
Hello Chef, If I may and to follow your good advices, short or long grain rice needs to loose some starch to become light, fluffy and open up like a flower! Try adding a couple of spoon full white vinegar or lemon juice to the boiling water and once the rice is to be drained, add a glass of cold water, bring again to boil and once drained, grains has doubled length and tastes lighter. & FYI there are numerous types of Iranian rice dishes.
I've had Persian rice in the past and and have been wanting it so much!! Now I can have it. I love extra virgin olive oil but yours didn't look like olive oil. On my potatos I'm going to leave the skins on. I enjoyed listening to you and hearing your comments. Thanks
This rice looks realy, the real deal :) - I'm married to an Iranian, an she sure knows how to make the best rice in the World - hehe. And your pronunciation of Fesenjan (Fesenjoon) was spot on ;)
I'm Persian and always I made my rice in Persian rice cooker because whenever I tried other way it came out soggy so when I saw this video I said I will give it a try. I just wanted to tell you guys I'm not going back to my rice cooker.anymore. It was so delicious specially when you serve it with kabob digi (another Persian food). Thanks chef John :)
I know is not the same culture but I'm so into turkish cooking, simple ingredients but amazing results, I like it! Thank so much for this wonderful persian recipe, it makes me wanna eat rice!
Our neighbors in los Ángeles thought us how to make Persian rice rice, different varieties, and now that I decide in Miami, I still make it. Your video is very good. Like another commenter said, rinse the rice with cold water, and saffron let it soak with warm water. Thank you.
Please please more Persian dishes. This is now my favorite rice making technique. I jist love how it tastes and looks and smells. Please more persian recipes
This is the best and simple demonstration, this is how I make mine so I will be sharing your video with my friends who want to make persian rice. Thank you!
I never knew about this technique and always LOVED the rice at the Middle Eastern restaurant where we eat. The grains are so beautifully separated and plump. I'M EXCITED TO TRY THIS TECHNIQUE!
Would some oil in water used to boil the rice help to keep the grains apart ( in the cooked rice?) Jus' an idea...that is how biryani is made ..parboiled rice with meat layered..influence of Persian cooking on Indian food!!:)
***** i thought a film of oil over the boiled grains kept them apart. Thanks for the info..I did not know that washing excess starch off the grains helps in keeping the grains apart! Thanks!:):)
@@tomburke4652 yup. it's because of the whole "Middle Eastern" label hysteria where lumping completly different cuisine in the same basket is considered okay.
Not true at all. With nearly all mixed rice recipes, referred to as "polo", as in Zereshk polo, or Addas polo, you ass cumin seeds. With Zereshk polo it's an essential ingredient.
I lived with my best friend for a few weeks who is persian. I would eat this rice 24/7. Its still my favorite and a request it every year for my birthday.
Chef John, I watched this last night and made this tonight. It was SO easy and so delicious and I have added to my list of very special simple exquisite dishes. Thank you!
You're hysterical the way you talk👍. I come.for the recipes but get caught up in how good your voice is and the lilting and then I have to rewind half a dozen times
I have been making Cuban rice all my life. This recipe is over the top! What a beautiful dish. Definitely making this soon. Love the authentic way of using a clean paper towel...lol you could of course use a clean dish towel. Thank you so much to Persia for the wonderful dish.
thank you chef john for featuring Iranian food. just a fantastic tip: you can also use less water and let the water evaporate completely just before the rice starts sticking. cover and put on very low for 45 min. you can also boil the rice in whey, any stock even with chunks in it, you may also add carrots, potatoes, tomatoes, lentils, let it reduce, cover and cook on low. cheers
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Check out the recipe: www.allrecipes.com/Recipe/240606/Persian-Rice/
omg do you have any idea how beautiful and soothing your voice is? :) thanks always a pleasure viewing and listening to your videos!!
@MrA It doesn't have to be topped off with the barberries. It comes in many forms. But it definitely never has cumin or cumin seeds. Sure someone may have done it once in human history but it's completely wrong and ruins the flavour. Iranian food mostly just uses Saffron as a spice. I don't know why people try so hard to make something simple and good more "exotic". It's ridiculous and almost offensive.
I liked your enthusiastic narrative ... 😍
I'm Persian (Iranian) and thanks for sharing the technique and recipe in your channel :)
We mostly soak the rice about an hour before boiling it .. it allows the rice grains to absorb water and grow longer and even prettier
Authentic Persian (Iranian) rice is only harvested in north part of Iran and sold locally except for a few brands that you can find in California Stores that import it directly from Iran, Basmati rice is very similar in shape and size to Persian rice but the Persian rice has an awesome Scent once cooked properly 😍
@@aminrastgar hi I always wanted to know how Mediterranean rice was cooked because I love it. So if I soak the rice one hour before does it mean I only cook it for 10-12 minutes and skip the step where I have to steam it for 45 minutes?
Check out this recipe too
ruclips.net/user/lovelysmileization
finaly!!! thanks chef John !
3 little tips from a Persian though: that amount of saffron is too little so what you could do is to infuse it as my mom dose! put your grounded saffron in a little tiny glass like a shot with a bit of boiling water and put the glass inside your pot in the center (don't pack your rice of course) as you are steaming the rice the saffron will get infused like a Persian tea ! and right before serving the rice take the saffron out and put a tiny cube of ice in it to shock the color out of the saffron. same amount will give you twice the color and perfume guaranteed.
As for the rice, when you'r going to cover it, shape your rice like a dome, with a WOODEN spoon so you wouldn't break the grains. and then with the other end of the same spoon make a hole in the center all the way to the bottom of the rice and cover. this way the steam will circulate freely in the pot and it would't over cook.
last tip! if your doing only a one step steaming rice recipe in order to get the same results as this 2 step method, you can add half a cup of COLD water to the rice just before there is no water left in the pot. the thermal shock would make your rice grow longer and be much more similar to the rice done by 2step method only easier and faster!
چهار ساله پیش عجب کامنتی گذاشتی 😂
Thanks for the tips🙂
Tip one would waste the saffron that were stick in the mortar unless the mortar is rinsed out
Great tips. I am Persian and I am a chef as well! Spot on! I think John did very well though. Mobarakh!
hey can I put the saffron-tea cup in a pressure cooker?
My mother (the best Persian cook ever!) always says that the more formal an occasion, the longer should be your cooked rice grains. To end up with extra long rice grains, about two minutes before removing the rice from the boiling water, add a glass of super cold water to shock the rice. I always do it and it has never failed me! Love you, Maman!
Thank you and mama for your tips. I will try them.
Nice tip, thanks! But what to do after adding that 1 glass of water? To keep boiling? For how long?
@@msobetchi Add the ice water to the boiling pot of al dente rice, let it sit for two minutes, then remove it from the heat and drain it. Of course a few more steps need to be taken at this point to complete the process. Enjoy!
thanx for sharing love to ur mom 🥰
Hi there Chef, Thank you for the recipe. I am from Iran, and we love our rice and take a lot of care about it. I wanted to share another step to complete your recipe and it is the very essential step at the beginning which is soaking the rice with salted water at least for 2 hours before adding it to the boiling water. It is better to soak the rice overnight and also use Iranian organic smoked rice which is much better in terms of taste, texture and smell. I think you can find them in Iranian stores in US. Another substitute for the potatoes in the bottom can be flat bread (It can be pita bread, or tortillas, or any sort of not very thick breads as well) which is more popular in Iran. Some people add sesame seeds to the bottom of potatoes or bread that I personally love because of added flavor and texture.
Farshid Taleb great rice tip, thank you. Am going to try that next time.
Thank you! i really admire Persian cooking and your culture combined with the food is amazing!
I was hoping he would have incorporated tahdig into this recipe. I dated an Armenian for 6 years and grew to love Armenian, Persian and Middle Eastern food in general. Dolma, kabob, doogh, mortadella with small Persian pickles and pickled garlic and the flat bread and many others. Mmmhmm. I'll be making a stop to our local Persian store soon now. :)
If you soak it into salt water for 2h or over night, do you then boil the rice still in salt water or in this case unsalted water? It sounds very salty otherwise.
@@Jahstice You would cook the rice in plain water.
I cried and thought of my mother's cooking watching throughout the video. I miss how she would cook something similar back in my childhood days. Love and miss you mommy, thank you Chef John.
The version of this rice I was once served (By a mother and grown daughter from Iran) had the thin slices of potatoes and slabs of carrot, not just on the bottom but lining the sides of the pan as well. Then the rice was basically un-molded onto a large platter for the center of the table. Digging in with a large spoon, It had the crispy brown crust on the outside, and perfect, fluffy rice on the inside -- EASILY the best rice I've ever eaten in my life! The whole dinner was like a magic carpet ride, but the rice is what I remember the most clearly.
Well basically rice crust/crisp/bottom layer or Tahdeeg or pot bottom in Persian comes in various types from lettuce, potatoes, saffron rice, flat breads. Depends on ur own choice.
Thank you to all my Persian friends for the kind words and great tips!
Hi Chef John. I’ve been a long time subscriber and every time you made rice and said this is the best rice, I just rolled my eyes. You nailed it this time and to your credit, there are many many Iranians who can’t do what you just did. Next time try it without potatoes and try the bottom part which is called Tahdig (Literally means bottom of the pot).
Now just a little trivia about Persian rice. Contrary to many RUclips videos that you see, long grain rice is not used very often in Iran. Most How-To videos on RUclips tend to be from the Iranians living in the US and they use Basmati rice because they don’t have an alternative. Some of the best rice in the world are grown in the northern provinces of Iran, Mazandaran, Gilan, and Golestan. Tarom Rice from Rasht (Grown in Fereydoon Kenar mostly) or Dom Siah (Black Tail) in particular is undoubtedly the most aromatic and delicious rice you’ll ever taste and no Basmati can hold a candle to it.
The method you just cooked your rice is almost universal in Iran but there are many variations as well depending on the provinces and rice used. For example, the Binam rice is a very short grain rice and once cooked, it becomes almost round and but it’s delicious nevertheless. It's mostly used in Northern Iran as it doesn’t sell very well in other parts of the country because of its shape. It is made as Kateh (soft and somewhat moist rice) and it’s not strained. Kateh kabab is a very famous dish from the north which traditionally uses this rice.
Where the saffron is plentiful like in North and South Western Iran such as Estahban, the locals put a bunch of saffron flowers in the middle of the rice at the second stage and steam it all together.
Unfortunately many hybrid variety of rice from the Philippines and Pakistan (absolute garbage) are now grown in Iran and they are endangering the many thousand heirloom varieties that have in production for thousands of years.
Cooking a Persian rice is one thing, how to eat it is another. Here are some dos and don’ts:
Don’t just use a fork, it’s not spaghetti. Use spoon and a fork and nothing should ever drop. Don’t use olive oil at the bottom; it kills the fragrance of the rice. Traditionally animal fat is used but almost everyone uses vegetable or sunflower oil these days. My favorite is animal fat (rendered sheep fat) or butter. Also, mound the rice in the middle of the pot; you only want the bottom to get hard not the sides.
One word of caution though, don’t ever garnish a plain Persian rice with Parsley again :P
What makes me an expert? Fourth generation rice grower and a millionth generation rice eater:)
***** for persian and indian rice really only long grain will do. Ideally Basmati that's been aged for a year or more (the older the better).
Great job! I can't believe how perfect your potato tahdig came out. Lavash bread works great too. My personal fav will always be the classic: rice tahdig. Adding a bit of saffron to the bottom of the pot will give a beautiful tahdig too btw. Where did you learn to cook Persian food? Thank goodness it's catching on because it's only the world's best food. And of course I'm biased but that doesn't matter! ;)
Also instead of potatoes, you can use pita or lavash bread
***** - That was an amazing read, Moto W.
Years ago, I had many, many Persian friends in Houston, TX. I ate wonderful fezenjan and, of course, the Persian rice.
As they explained it, "Two kinds of rice in one dish. The soft delicate rice, and the crispy delicious rice cover".
They baked it, and then turned the pot over onto a plate, so the bottom became the top of the mound, and was a crust of lightly-browned rice covering it.
Truly delicious food. I miss it very much. I miss them very much. ツ
I'm so happy my wife is Persian, lol. I'm Puerto Rican so we like to team up and combine our dishes together when we have guest over and they literally go crazy over our food. Everytime there's a fight on Pay Per View or some event or holiday everyone ask us what we're doing and if we plan on cooking. LMAO. Being Hispanic and being married to a middle eastern woman is so awesome. I would have never guess how much middle eastern folks have in common with hispanics. Let's just say food is the best first step in bridging the gap between cultures.
You need to have a channel. srsly. Do it!
make some arroz con gandules with this technique bro!
I am now jealous on you. I am Persian and have a Russian wife. Fortunately I can make food.
+mogbaba @mogbaba
your wife reads this comment, next day your are dead! LOL
LOL. That was why I use this nickname but I think she has already found it.
You're one of the best food Narrators out there, you make everything seem very simple.
Zellig I love happy!
He doesnt make it seem simple, he makes his recipes very simple, which is a talent worth a hundred gordon ramseys
I showed this to my Persian Grandma. She approves ❤️
Best endorsement ever. So many internet recipes don’t pass the Grandma Test, but I had the feeling this one would. Chef John knows his stuff.
I would ask my persian grandma but shes not persian
I would ask my grandma but she's not alive
YES! I dated an Iranian boy for several years and he used to cook the most amazing rice ever. probably the most devastating thing about our breakup was I never learned the recipe .... this just revealed it! Persian rice will be on my plate tomorrow! thank you!!
LOL
Nothing could be more attractive to Iranian men than a beauty who passes the 'rice' test!
"Who could be sad looking at this rice." Ah, Chef John, you're a wizard! Love it.
Great method. Thank you.
I'm Persian and I have to say this video is awesome. Chief John you made me Love you even more than before! I feel so good when I see American chiefs teach Persian dishes. Persian food is unbelievably super delicious. The only thing I can say about this video is that it may take less than 7 minutes for your rice to cook in the boiling water. Sometimes 6 minutes is enough. If you overcook the rice a little bit, you won't get the perfect rice at the end. As chief John also say "Enjoy"!
Chief John I want to recommend you to make a video for "Tahchin". I am 100% sure everyone would absolutely love it.
Get a room, ok? TMI for the rest of us normal people.
my mother is making this almost the exact same way ( since we are afghans) but she puts oil and sugar in a pan, waits until the sugar is getting brown, then she puts that mixture on the rice (before she steams it). that way you get colour and a beautiful caramelized top. sometimes she adds some cinnamon on top. Chef john, if you read this, pls try to make some byriani, thats the most delicious rice based dish ever.
( sry for my bad english, im from germany)
The Sheba Fehmi channel has a good Bombay Biryani on it. It was a huge success here. I bet Chef John could ace a biryani!
yum! byriani :)
jamatwar
I found the methods baffling at first and it was such a challenge to find the spices and all! Wow, is a good one ever good, yes!
+1 for Biryani!
Your english is good, don't worry!
I'm a simple persian man,,, i see persian food, i press like
I'm a simple American man. I see Persion food, I press like.
😉
@@oliverkalamata2753 rude.
@@epicjsjwj ???
@@oliverkalamata2753 She must have thought the opposite of what you meant. LOL Check out The Food Ranger's 9 part series on Iran.
I'm a simple Human Man...I see Persian food, I press like.
Very good recipe!
To friend Iranian people greetings from Greece!
greetings to Greek people from Iran.
💖💖💖
I've tried several recipes for Persian rice but nothing worked for me until I now 😊. I tried your rice recipe today and the rice turned out fantastic. I'm so thankful you uploaded this video to RUclips.
Oh my god! Chef John...you've officially proved yourself to me today! I mean you've always been an amazing chef, but you just cooked rice perfectly the way we've grown up doing! And I've never seen any non-Persian make it like this! So all to you! Being Afghan, it's so nice to see the tricks of our mothers and grandmothers finally make it to American cuisine! The only one little difference we have is that we'll always mix the saffron water mixture throughout the whole pot, not just with a little portion of rice for the top. Anyways thanks for making us proud today! Absolutely love your recipes and videos! You are without a doubt the most entertaining man on RUclips! Love your sarcasm. Good luck to you :)
Ah. Now I know this is your good recipe. Saffron is very expense, naturally so, therefore mixing into all the rice seems very reasonable. Thank you for the information.
GizmoBee1702 price of saffron is equal to price of gold but getting geniune saffron is very difficult
Google User lots of saffron in kashmir.
Almost, but we get it on sale here, about $ 80.00 per ounce tin ; chefdepot.com/saffron.htm
Its Persian rice . not afgan
Oh this rice, i have a love/hate feeling to it, our house sometimes runs out of everything but if you open the fridge you'll find rice every single time, it's just mandatory in every Persian household.
Haha yeah so true! Are you from Iran? I am from Afghanistan :)
I have an Iranian family we don't live there. Salute to you :)
Metayounis Salute to you, too! :) I don't live in Afghanistan. Part of my family lived in Iran though for a long time during the taliban war, but now they moved back to Afghanistan. We are all (Iranians, Afghans etc ) sisters and brothers!
I think rice is a mandatory item in Persian, Asian, and Puerto Rican homes. You may run out of everything else but, the rice is always there!
So true .
FINALLY!!! The secret to awesome basmati rice! So excited! My daughter will be so impressed! ♡
Nicely done!! Seems many Persians approve your method. Myself included! That’s a high compliment!
I think this is the first time i've seen a Food Wishes video where the people who grew up with the dish weren't butthurt about it
perhaps because the Persian were a bunch of cool chaps? like.... way less "my way > your way" mentality
Dimas Akbar that's nice.
It's fucking white rice with saffron how do you fuck that up?
I think there's something about RUclips that turns people into hate-filled pompous jerks when they comment.
igotes that's the downside of having the veil of "online persona" i guess.
I have so many Persian friends and they always have the best rice...now I know how to make it :)
Persian food is wonderful!
How can you steam rice without water? This video seems weird.
Dhejdkdkd Ebjejdjdjs rice was still wet enough to steam
I lived and worked in Iran and My Landlord made this dish for me and my wife. It is delish!!!!
It's wonderful to see that someone is sharing my country's incredible food. Nooshejan! (enjoy)
persian food reminds me of my dad. so many happy memories. so much good food connected to them.
thanks for this. I went to college with a bunch of Iranians and one of them cooked this. I have never forgotten it but of course I didn't pay attention to how he cooked it. Now I know.
I love that you're featuring Persian food on your channel lately! Makes me miss home and my dad's cooking. By the way, in Persian cuisine, rice isn't a side dish--it's the centerpiece! :) And the way I've always seen rice dished up at home is by uncovering the pot, placing a large serving dish upside down over the pot, and in one motion while holding both tightly together, flipping the pot upside down and the serving dish right side up. Then lay the dish on the table and lift off the pot. Rice plated!
Hi Chef John. I have the fortune of being given high quality Iranian saffron from my coworker who just returned from Iran. I was so nervous to use his precious gift so I ran to your channel for help. I am happy to report that this rice along with your turkish chicken kebab recipe was amazing together. Thanks!
Excellent recipe! I Thank you so much!
I quickly realized that this method can be easily adapted for any type of grains,
which, of course, i did. Tried it with wild rice, mixed rice, wheat, barley/pearl barley
and buckwheat - as well as the assorted mixes of all of the above. Tried it all several
times already, always to a perfect result. And for that i have you to thank!
You have really made a difference in my grain kitchen! And the two-dishes-in-one concept...
The only difference is that i found (at least for me) that water had to be added in the steaming stage, in about 1:1 ratio to grains. I also fry the potato pieces for a few minutes on each side before proceeding. Finally, easier on the butter slices, yet much more generous on the spices.
Cooking rice is our expertise in Iran and you did it right! In fact, you nailed it by adding butter! It makes it so addictive.
One small trick: before putting potatoes, you can add some small-moderate amount of turmeric to oil to give some yellow color to it. When hot oil took turmeric's color, you can add potato slices there.
I like your videos and recipes very much. Thanks for sharing them.
I know this video came out years ago but it always puts a smile on my face to see people cook Iranian food- it is so beautiful, unique, and puts me right back at home. You did a great job, my mom would be proud :) I hope that you'll make more Iranian food in the near future.
When i used to go to my Persian friends house after school back in the good ol days I used to LOVE his mums persian food :) YUMMY :) Good memories :)
How do you steam without adding liquid to the pan? Is there really enough residual moisture on the rice after draining it to steam it for or 45 minutes, without the rice or potatoes scorching? I have been cooking for a long time. I do not know how to steam something without adding liquid beforehand. Your end product did look very tasty. I don't mean to question your method. I'm just curious how it works in this instance.
Fantastic video.
From a young Persian man who has been brought up on this rice multiple times a week I approve this dish!
Where did you learn the recipe John?
This is extremely similar to the way my mum and dad cook rice, all be it a slightly modified version with use of a rice cooker for ease.
Have you ever tried to cook the ancient Persian dish called Ghormeh Sabzi? It goes wonderfully with this rice.
Is ghormeh really that good? It smells and looks so unappetizing whenever my persian friend's dad makes it. :x
In more traditional gormeh sabzi they put dried limes, which soak up the juices of the meat and sabzi. But they leave a sort of bitter taste in the dish so sometimes its very overwhelming and I can't even eat it, or its more suttle and it tastes very good. So it depends on how much is put in.
Also this rice goes great with Zereshk and roasted chicken :D
Avi Amir oh yess I had that last week!
+秀樹 Trust me it is, when my friend saw it the first time he laughed about how unappetizing it looks. But when he tasted it he is almost addicted to it!
Love this recipe and the delightful sense of humor of the narrator. Well done and thanks for sharing.
I like this chef cause it's easy to follow his instructions and short; not long boring lectures.
I think the cooking cultures, to whom I'm closer connected to as Greek are Turks, Persians (actually the whole middle East), Balkans (all of them) and Italians. BUT Persians and Italians are the master of cooking rice (to my taste), giving imaginative flavor to the most dull and still very nutritious product. I'm not nationalizing this, I'm just a neighbor between these countries and their flavors. So, no politics about rice, OK?
Chef, thanks for bringing that up!
PS: I had that, made by Persians, but the crust on the bottom was from the rice... A (very buttery) dream!
So, cheers to all!
Persian cuisine shouldn't be classified with the rest of the Middle East dear. Different ethnicities exist there... But you are right, Greeks and Persian cuisine is very alike, and many dishes are alike to those countries you have named.
OK TabbyAngel2, I accept and respect the difference. And, as Araz mentions, I enjoy the influences.
Be Salamati to both! Εις υγείαν!
You can also use lavash bread as a substitution for potato and or crisp up the bottoms of the rice instead. Also known as tadig! ❤️😌
Pro tip: let the rice soak for about an hour before cooking it. Its what the kabab house i lived by does.
True, everyone in middle east does that. it will taste better
It does help. I love to cook but have a lazy streak. I often do that. :)
It will make the rice turn out longer and will help to get rid of more of the starch. A great (professional) way to make the rice if you have time or a party to cook for. If not, you can just make it like in the video.
Chef John. YOU ARE A REAL CHAMP MATE! What I really appreciate about your presentations is that you do not swear or blaspheme like others on RUclips save a few. Your presentations are always welcome and you have taught me a lot. :))
Incredible! When I was 12 years old, we lived next door to a young woman who had lived in Iran for a few years. She made this dish for me. I had it exactly once. But never forgot. Excited to relive this dish.
It's not a "dish".it's just rice using the Persian technique
I was taught this by my Armenian SIL from Iran in early 1980s. You can use a flour tortilla and ghee in bottom. The crunchy tortilla is delicious to snack on if the kids didn’t snag it first. Instead of paper towels, wrap the lid with a clean tea towel - not terrycloth. I can make 6 -8 cups of rice in a tall soup pot and freeze extras in portion sizes to suit us. This works with Jasmine and plain long grain rice too & test the boiling rice by biting a grain of rice...it should still have a core when you drain it. I only add butter or ghee if extra moisture is needed after steaming for 40-45 min. Thank you for sharing this excellent technique!!!!
John! Save money by using Turmeric-it's healthier for us ! What happened to the Tadigh? Try circle of potatoes instead of covering the bottom, Then you get the crispy buttered olive oil RICE with crispy potatoe too. The crispy is the "Tadigh" that Persians crave and fight over. Invert the pot onto a serving dish and everything comes out golden brown and crispy on top instantly with no effort. You know,… place plate on top of finished pot and turn over, then lift off! I've been hanging out with Persians since 1969. Love you John, and all you do.
My family made crispy rice like that too!
Most Persian dishes are great
Dear Chef John, as an Iranian I say bravo!! This is really fantastic. I love your recipe and whenever I get homesick for my mum's rice I cook rice using only your recipe. Thanks so much and bravo for your rice cooking skills :)
Thank you so much for this! Years ago I enjoyed this wih my Persian friends when I lived in Berlin (large community there). Now I know how they made it! LOVE how you explain things!
LOL “extremely hot starch on starch action” 😂🤣
Yes the phrase I never knew I needed to hear 😂😂😂
I wonder where he got that from.
Persian food is some of the best in the world. Love it! The rice is hands down the best of all cultures and cuisines. Yum!
Hello Chef, If I may and to follow your good advices, short or long grain rice needs to loose some starch to become light, fluffy and open up like a flower! Try adding a couple of spoon full white vinegar or lemon juice to the boiling water and once the rice is to be drained, add a glass of cold water, bring again to boil and once drained, grains has doubled length and tastes lighter. & FYI there are numerous types of Iranian rice dishes.
Marie PIERRE great idea!
I've had Persian rice in the past and and have been wanting it so much!! Now I can have it. I love extra virgin olive oil but yours didn't look like olive oil. On my potatos I'm going to leave the skins on. I enjoyed listening to you and hearing your comments. Thanks
Nice job I have Persian cooks in my family and my Aunts rice is amazing! Thanks for making it look so easy to make the best rice ever.
that chicken.. you gotta do that,, i can literally taste the flavours by looking at it.. and boy i tell you.. that looks delicious..
We flip over his duck legs adobo, Filipino style. Yeow! It must be our favorite of his meat recipes.
This rice looks realy, the real deal :) - I'm married to an Iranian, an she sure knows how to make the best rice in the World - hehe. And your pronunciation of Fesenjan (Fesenjoon) was spot on ;)
that doesnt look like olive oil
It look like a coconut oil
I'm Persian and always I made my rice in Persian rice cooker because whenever I tried other way it came out soggy so when I saw this video I said I will give it a try. I just wanted to tell you guys I'm not going back to my rice cooker.anymore. It was so delicious specially when you serve it with kabob digi (another Persian food). Thanks chef John :)
I know is not the same culture but I'm so into turkish cooking, simple ingredients but amazing results, I like it! Thank so much for this wonderful persian recipe, it makes me wanna eat rice!
I'm so in love with his voice 😍
If you pack the rice, it don't come nice! Love it! 😍
This looks fabulous...must try once I get my hands on some saffron!
Thanks!! I’ve been looking for this for a while!! I tried this at someone’s house and couldn’t believe rice could be so tasty!!
Our neighbors in los Ángeles thought us how to make Persian rice rice, different varieties, and now that I decide in Miami, I still make it. Your video is very good. Like another commenter said, rinse the rice with cold water, and saffron let it soak with warm water. Thank you.
"If you pack the rice, it don't come out nice" I died laughing oh my god too good
Rip
i laughed at it too lol
He said "I'm just barely exaggerating" 😆😂 I absolutely love him!
very sage..."if you pack the rice, it don't come nice", no doubt carved into a clay tablet somewhere.
Thank you, Chef, for teaching us around the world to cook nice food at home.
Please please more Persian dishes. This is now my favorite rice making technique. I jist love how it tastes and looks and smells. Please more persian recipes
I didn't know Kermit the Frog was such a good cook
+Alba_Phenom
Just don't order Frog's Legs.
Hahahahaha
It's like Jerry Seinfeld & Kermit's long lost brother 😁
OMG spot on
😃😅😅
i looooooooove persian food greetings to my fars brothers and sisters
This is the best and simple demonstration, this is how I make mine so I will be sharing your video with my friends who want to make persian rice. Thank you!
I never knew about this technique and always LOVED the rice at the Middle Eastern restaurant where we eat. The grains are so beautifully separated and plump. I'M EXCITED TO TRY THIS TECHNIQUE!
Would some oil in water used to boil the rice help to keep the grains apart ( in the cooked rice?) Jus' an idea...that is how biryani is made ..parboiled rice with meat layered..influence of Persian cooking on Indian food!!:)
***** i thought a film of oil over the boiled grains kept them apart. Thanks for the info..I did not know that washing excess starch off the grains helps in keeping the grains apart! Thanks!:):)
***** Thank you for your tips!:)
I'm just mad about saffron. Saffron's mad about me.
+Cheryl Ruhr They call me mellow yellow!
+unionrdr. Quite right!!
rare to find a donovan find
They call me mellow yellow...quite right!
Did you say cleaning towel ,,😂
I say hello from IRAN and thanks so much
Hey chef, I'm Persian and I have to say you've done a solid job!
Sweet baby Jesus this is an absolutely phenomenal recipe and method of cooking rice. I have made this twice in the last two weeks.
2:07 Iranians rarely use cumin in their rice. Matter of fact, cumin isn't common in Persian cuisine at all. Turmeric and Saffron are
I was thinking the same :) how they make up BS as they go.
@@tomburke4652 yup. it's because of the whole "Middle Eastern" label hysteria where lumping completly different cuisine in the same basket is considered okay.
My mom always put cumin seeds in our rice, we are from Mashhad.
Tom Burke shut the fuck up “how to make money on posh mark” broke ass nigga
Not true at all. With nearly all mixed rice recipes, referred to as "polo", as in Zereshk polo, or Addas polo, you ass cumin seeds. With Zereshk polo it's an essential ingredient.
bah bah chef. noosheh jaan. enjoy
rdmousavi 💕
How do you say "extremely hot starch on starch action" in Farsi?
Delicious? :))
I lived with my best friend for a few weeks who is persian. I would eat this rice 24/7. Its still my favorite and a request it every year for my birthday.
It's June 2019... These kind of videos never gets old.. 👏
Oh God those potatoes!
Also, use Barberry on top of saffron coloured rice. That's how Iranians do it.
I prefer barberry with rice if it has chicken also.
"Starch in starch action"--hah! This recipe is kooool! Mahalos!
Please do more persian foods!!!
Chef John, I watched this last night and made this tonight. It was SO easy and so delicious and I have added to my list of very special simple exquisite dishes. Thank you!
You're hysterical the way you talk👍. I come.for the recipes but get caught up in how good your voice is and the lilting and then I have to rewind half a dozen times
You have a really happy voice!
" how are you going to be sad around this rice?" 😂😂😂😂👍🏻👍🏻
The way he talks, though... 😂 Love him, nonetheless.
chef john is the Buddha of cooking...I bow my head...you are turely a master....
Beautiful !! Chef, in 30 or 40 years, your videos will STILL be relevant.
"For Shah.." That's great
This starch on starch action is making me drool...
"Extremely hot starch on starch action"
I have been making Cuban rice all my life. This recipe is over the top! What a beautiful dish. Definitely making this soon. Love the authentic way of using a clean paper towel...lol you could of course use a clean dish towel. Thank you so much to Persia for the wonderful dish.
I love the friendly, positive tone of your voice! And of course, I love watching your cooking videos! :)
I wish I could have Christmas dinner at your house 😭😭😭😭
Close enough! Fes-en-joon
you have a funny tone of voice when you end your phrases, lmao. thanks for tips.
I know! His voice goes up and down, up and down! Recipe is great though!
And it's irritating! He needs to take some elocution lessons.
I had to read the comments just to see if anyone would comment in his weird tonality.
thank you chef john for featuring Iranian food. just a fantastic tip: you can also use less water and let the water evaporate completely just before the rice starts sticking. cover and put on very low for 45 min. you can also boil the rice in whey, any stock even with chunks in it, you may also add carrots, potatoes, tomatoes, lentils, let it reduce, cover and cook on low. cheers
PERFECTLY DONE!!!!!
I must give this a try; looks very easy. Thank you for sharing your recipe.