Andy Makes the Crispiest Saffron Rice Cake | From the Test Kitchen | Bon Appétit
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- Опубликовано: 16 окт 2024
- Andy shows us how to make a delicious, crunchy Iranian rice dish.
Check out the recipe here: www.bonappetit...
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Andy Makes the Crispiest Saffron Rice Cake | From the Test Kitchen | Bon Appétit
I love how enthusiastic Andy is about his dishes.
perdians get so hyped up about tahchin its like bites of heavennn
Bru
It makes me so happy too :)
Its wierd but we are all so hyped about our homefood :) its more fun cooking...also Iranians are the masters of rice foods
And, he's so cute !!!!! Yum.
“If you don’t have saffron...THEN DON’T MAKE IT” He sounded so sweet and understanding about the other ingredients if you didn’t have them BUT NO you have to have saffron (all stern). 😆😂
I laughed so hard XD
safron is the MAIN key in persian cuisine
your not a persian if you dont put saffron in everything
You don’t have to put that much but you have to put saffron in this dish. It makes this certain dish. Put more turmeric to substitute it a bit.
He’s not lying. Not adding saffron to tachin is like not adding tomato sauce to pizza. It still works, but it’s not pizza 🤷♀️ and you probably won’t enjoy it as much unless you add other things to replace the sauce like garlic and olive oil.
Ive had this in Iran with chicken and its pretty incredible!! Iranian food is so GOOD, but sadly it doesn't get the appreciation it deserves.
Iranian food is the French food of the east. So rich and labor intensive. Literally the food of kings(shahenshahs) .
persian foods are so good
Iranian food is layered with so much herbs, spices, flavors and is so complex that it is almost like an art form in its own right. Comparing it to other middle eastern food and its really unique. Definitely underrated but definitely a class act.
@@MRony You can't compare Iranian food with French food. The French cuisine is not even close to being as healthy, diverse and delicious as the Iranian/Persian cuisine.
@@farazazadi1549 the comparison is totally lost on you. French food is arguably the most intricate food in Europe. With Asia already having very flavorful and intricate foods, calling something the French food of the East just means that it is the most intricate and complicated cuisine of the east.
I don't see why you must argue even though I'm complementing Persian food.
"you could use a pastry brush if you're...THAT kind of person" lol
NavyBlue93 she
i'm that kind of person
I bark laughed when I heard that! Hahahahaha!
If you want to turn it into a whole meal, just braise some chicken with onion and some garlic and then add the shredded chicken in the middle layer, preferably also add some of the chicken stock to the yogurt mixture and it becomes a fantastic dish. My wife actually made it for lunch today. But without the chicken, it is more like an amazing side dish that you can have instead of plain rice.
Thank you! I was desperately looking through comments for this recipe
Let's get more Iranian/middle eastern recipes on here. They always look so delicious!
Please don't put Iranian cuisine in the same bracket as "Middle Eastern"!.
Iranian cuisine is Western Asian. Persian cuisine is closer to Central Asian, Northern Indian, Southern Caucasus and Anatolian cuisine than to "Middle Eastern" cuisine.
kittens😻 why so salty? They do kinda share some ingredients! plus you put middle eastern as it’s an insult while it’s one of the best cuisines lol
kittens😻 Iranian cuisine IS Persian cuisine...
@@marmary5555 Last time I checked we are in the Middle East. I see no problem with what Grey said.
@@marmary5555 southern Caucasus and Anatolian cuisine is middle eastern
My wallet started screaming when he showed how much saffron it took.
usually when my family makes it we mix the saffron in to the rice instead of making some water mixture. when you get like a pocket of saffron its amazing so i cant even imagine what ALL of that saffron in andy's cake is like
This dish used to be made for royalty/wealthy by the family chef/servant. But yes, this dish and "sholeh-zard" (a dessert) are high in saffron and used to be reserved for the wealthy. Very delicious dishes, both. Also this rice cake he made is called Tarchin. It can be made with boneless/skinless thighs and breast as well for a complete meal. The way he meat it meatless makes this dish a side dish.
Actually he was pretty lavish, you can get the same result with the half of it, I say it out of experience.
@@emilym9421 I have a little jar of saffron I have yet to use any of... I kind of don't want to do the dissolve in a mortar, then transfer to a "sauce", then transfer to the final cooking container. I feel like so much saffron will be left behind in the mortar and whatever container the sauce was mixed up in. :/
D'Angelo 😂😂 same tbh
I love Andy
Nitrohite, I agree. They each have their own personalities and styles that they put into their recipes. 👏👏
@@chrisrave Buu
omg when he stuck out his tongue that got me
IKR?!?! I replayed that part again and again....
Oh my god I have DIED AND descended to the confines of hell 😩
Horn dog, keep your lustfulness to your self. Go relieve yourself if you must but don't fill us in!
What time stamp??
@@rachelgreene1013 7:50
Didn’t know Andy was Iranian! I love tachin so much it’s one of my favorite dishes. I hope we’ll see more Iranian dishes made on here! So awesome
that shade on brad though im screaming
Tachin Morgh is one of my all time favorite dishes. Iranian cuisine is amazing!
THIS WAS SO GREAT IM PERSIAN AND I THINK ANDY SHOULD JUST RECREATE LIKE EVERY PERSIAN DISH EVER THANK YOU
'nothing wrong with the rice brad gets'
Dinosaur Oba-san shade😂
Buuuuuuutttttt...
lol, most American rice is garbage, and for bonus points its full of arsenic. Find an Asian market, like Andy. Don't be a Brad.
@@Gee-xb7rt but how do you know asian rice is organic?
3 ways to sell a house or get a husband, make cinnamon buns, have a bowl of lemons or cook basmati... Bahaha
“just make it naked”
legend
Imagine if... Even if they censor blurred the nibbley bit's for monetization reasons, Bon Appetite's subs would double to 2M overnight if they start a "naked cooking" series.
+DJAnthologic imagine: It's Alive & Naked with Brad Leone.
delishhhhh
Went to the comments to comment this but you beat me to it 😂
I made this last night and it was delicious!!! Crunchy, creamy, tangy, salty. The texture contrast between the crunchy outside and the soft inside rice is delicious. The berries contrast deliciously with the rice. I didn't have barberries, so I used tart dried cherries. I even ate it again for breakfast! So good, Thanks Andy!
6:59: Get you a man that looks at you the way Andy looks at that tachin.
Made this last night- it's truly a beautiful dish! Subbed dried cranberries for the barberries. Super yum and gorgeous presentation. Will become a staple! Thank you BA!
andy loves a crispy top
Dontae Mears who doesnt tbh
Dontae Mears ( ͡° ͜ʖ ͡°)
TOP
Was looking for this comment. lol
My last name is Chrisp lol and I’d be so down😂
not watching this bc I'm ever gonna make this, just watching because Andy is hella cute
You and me both honey!
mmmhmmm
He is giving me Persian Adam Levine vibes
Same tbh
This is defferent...its sooo good, try making it, Iran has been the master of the rice foods for 3000 years...you dont know what secrets we have
Ou Andy is persian? Thank you bon apetit again for introducing Iranian food to the world!
t_t207 lol you couldn’t tell from the previous videos or even his last name 🙂
I am Iranian too. Good tachin! Very Farsi
A real Sah of Sunset
M. X literally though
Yessss so exited to see my food being made
Love seeing iranian cuisine being represented, will definitely make this soon!
So Andy is iranian? OMG! Iranians have special place in my heart 🙂
This was so nice. It was so nice to see Andy celebrate his roots in the test kitchen. Thanks for the recipe! Definitely gonna try it out.
I've had this when I was invited for Persian New Year and it really is incredible! Agree on the saffron, it makes the dish.
I love all of Andys dishes. He's so versatile and tells you so many substutions. MORE ANDY!!
I made this rice cake following exact steps it came out heavenly! Thank you Andy 🙏🙏 wished I could post the picture here.
Hi Andy. So proud of you for pure persian cooking skill.
LOL I was hoping he would said if you dont have saffron, no problem.
Its really nothing without it!
go to Trader joes and use a pinch, lol he used a shit ton
Saffron is a must for almost all Persian dishes
You can probably use other flavours but it's not really a saffron rice cake without the saffron
Persian food gets all its flavour from Saffron. Persian food is actually quite subtle. Rosewater part he really just made up though!
oooh andy is pretty
But are you pretty enough for him?
my mom would say i am.
Ytraz pretty gay
Tim on I would say just the standard amount of gay.
Ytraz handsome*
I need myself a man like andy, i swear i won't need anything else.
Rai Urie I agree with that statement
at your service ma'am
Something tells me you're not his type
I love Andy, he's clear and informative and organised while being funny and engaged also so quotable
Andy is Iranian. Love that!!! Do more Persian Dishes Andy!
Omid Sadeghpour yessss pleaseee!
I love how happy he is making his traditional food ♥
More Iranian dishes by Andy please! Like Ghorme Sabzi or OOOH! How about Fesenjun?!
Okay this looks so exciting and new! And the level of Andy's excitement and pride when it turns out perfect is just beautiful haha
I might just fallen in love with Andy.
Such a great feeling to watch a video about a dish I grew up eating. Almost all videos I see are about foods I’ve never seen before. Thanks Andy.
I've never been interested in this kind of food, but this dish looks absolutely gorgeous and I bet it's freaking delicious. Thanks for introducing me to it!
The food looks delish, but it's Andy's enthusiasm for cooking that makes watching him so enjoyable.
I freakin love Persian food! I'm lucky to live near a Persian food buffet! Its truly soul food, if u don't know.. You need to try. Loving this lesson.
I’ve made this twice and it’s fabulous. Glad to have this dish in my repertoire!
I've never had this dish, but it looks hella tasty, I'm gonna try this real soon :)
Michela Piatti often served along with chicken cooked with tomatoe paste
SquidTheSid that sounds really good! I think I'm gonna try it with chicken, but eggplant sounds awesome too :)
Thank you for the advice, I will keep that in mind. I guess you are Iranian then? :)
SquidTheSid awesome :)
I honestly got so excited that they are making something persian and bless up its one of my favorite dishes
This dish reminds me of a combination of 2 dishes my aunt makes. For one of them, she makes a sauce with barberries and saffron and then pours it over plain basmati rice. She also makes tadiq, which is like the very top layer of the rice dish (it's really crunchy but made out of rice). It's interesting to see variations on Iranian dishes!
The hot second that the tadiq shows up at the table, it gets finished immediately. I had a friend tell me about her Nowruz party, and she had made like 5 pots of rice to have enough tadiq. The tadiq lasted 3 minutes flat.
Andy's passion for everything he makes, makes me so happy. I feel less like a weirdo because I get very passionate about what I make and in the kitchen. I am particular about using certain methods like him and feel like there's someone out there that is the same. I love it, and love watching his videos.
Saffron is something I LOVE but haven't used it enough myself. I am going to make this, very soon. Just need to see if I can get the berries on amazon. If not, I'll do the tart dried cherries.
Hey editors, next time please keep the word balloons around a little longer.
I always have to keep my finger on the spacebar I'm no speed reader.
please refer to the Persian name of this dish in the title just as Andy mentioned it in the beginning of the video. this is a cultural dish and the culture deserves recognition for the dish.
My favorite video of Andy so far for the following reasons :
1) Persian cuisine and culture is my absolute favorite.
2) Andy was the most passionate and excited in this episode as this dish is a part of who he is.
3) That guy is really joyful and it's hard not to be engrossed in his little antics.
4) The way he handled ingredients, the preparations and cooking methods were spot on with all Asian cultures. He didn't waste even a single grain of rice, he washed the bowl with water and poured it all in the bowl. He seasons just like in my culture, heavily. Western culture doesn't season as much. He knows the difference between good and best rice, it's an absolute rarity to see someone with that kind of peckiness while choosing rice.
❤❤❤❤❤
You are Japanese my friend?
I've made this a few times and it has always been a successful showstopper! The ingredients are very straightforward. Ok, I screamed a bit at the amount of saffron needed. But, the reactions you'd get would be so worth it.
I've made a savoury version of this (with roasted veggies instead of barberries) and it tasted f-a-n-t-a-s-t-i-c. Now, with Andy's semi-fruity version with the barberries, it went very well with spicy food. This recipe us highly recommended!
I’m going to get the ingredients to make it know!!! Very excited x
yeah it tastes amazing but dont use rose-water with the barberries, use just a sprinkling of sugar , tastes alot better.
OMG this made me so happy! this was the tastiest dish I used to have at my grandmas house back in Iran!
TACHIN my favorite !!! Yassss for introducing Persian food to the world !
A very good friend of mine is from Iran and gifted me some saffron from her home country. I've been looking for a dish to make using that gift for both of us to enjoy and I think this is the perfect choice!!
Looks amazing, bit too much saffron for my budget sadly!
Also never heard single pieces of rice called kernels though, always thought they were called grains! Hence long grain, short grain etc.
Either way looks delicious and hope to try it one day
Love how you've shaken up an old Persian classic Andy, nice job mate 👏👍
MMmmmmmmMmmm tahchin is my favoriteeee 😍🤤 Persian food is to die for
7:49 I don't think I've ever seen Andy so excited about anything
thats a hell of a lot of saffron
craig terris that's persian cooking for you
The Random Tube why tho its to expensive for me
yeah it's expensive. worth its weight in gold. but that's just part of Persian cooking, for the looks, taste, and aroma.
You can use the less expensive but non-fragnant "anthers" of the saffron flower, isntead of the real deal "stigmas", for a close enough color. To make the most out of your real saffron, be sure to finely ground it with salt or sugar, dissolve it in warm water/milk and use it in the recipe.
that general guy from full metal jacket it is expensive, but its very prevalent in persian cooking so people splurge on it. Persian cuisine is very much aroma and visual oriented so saffron is an obvious staple. Its also got a lot of health benefits
this looks sooooooooo good!!! i need more iranian food in my life!
0:31 Classic walk-in 'wtf am I here for' lmao
Also Andy reminds me of a modern Freddie Mercury.
Freddy mercury was an ethnic persian from zanzibar maybe that's why 🤣🤣
Of all the tahdig recipes I’ve tried, I will confidently vote this one “the best.” Perfect on the 1st try. This recipe is a sure keeper. So thank you! I only added about a tbsp of pine nuts to the barberry/ sultana mix. A tsp of saffron seemed just right.
Jayzus, what was that like $30 of saffron?
Probably more
saffron is a lot cheaper in Iran.
90% of the world's saffron is from Iran. Due to several embargos and sanctions, Iranian products like pictachio and saffron get repackaged in other countries and sold as that country's produce.
Syrkyth We sell saffron in Morocco with a reasonable price
probably way less, I got a container that size for about £2.50, saffron is as expensive as gold in weight but that was very little weight
You just did it like Iranian chefs, good job 👍
In iran we put some chopped and cooked meat or chicken with zereshk between 2 layer of rice mixture😉
This looks lovely! Please more Iranian food!! We don’t need more western food recipes :)
I have barberries! I'm gonna try it!
I just saw this channel and I love Andy, keep up the good work, thanks
Love to see tahchin on BA but whoa, thats ALOT of saffron. That amount would cover my moms cooking habits for a while and she uses alot of saffron.
Andy is like the little brother of the kitchen, love him.
I like how Andy's using real iranian ingredient for this...this is how it should be
Andy is one of my favourite cooks on B A, love his cooking and his jokes
Andy, can you please make shol-e zard?!
I have make a video on how to make sholeh zard (Persian Saffron Rice Pudding) go check it out
Finally someone who wash the rice!thank you!
This is my favorite Persian dish😭😍
He is so adorable! I can’t take it for how cute he is!!
MAKE MORE IRANIAN FOOD PLS YES
Wow, love this video! Iranian food is so amazing! More videos like this!!
This is one of mi flavorite foodlings
He's just so excited for the dish. Loved the video!
yaaaas where my persian people at?
Namana Sup
Whoot!! .... I'm not Persian, I just like being included... I'll show myself out.
🙌🏽🙌🏽
Namana maybe...probably not. I mean I’m Indian. Mmmm probably not.
right here.
My mom makes this differently with chicken but this looks really good. She also doesn’t bake it but just browns it in the pot. We’ll have to try this! More Persian dishes please!
GRAINS OF RICE NOT KERNELS!!!!
i NEED more persian dishes from Andy ASAP ❤️❤️❤️
You had me at Andy, but lost me at raisins. Lol.
"If you're THAT kind of person." 😂😂🤣🤣 I love him!!!!
I know this dish and by seeing the title i was sure the guy must be iranian😂
Dear Mr Andy, I looked for a long time and you have without doubt shown in a convincing manner the so far easiest way to do a rice crust - thank you for that!!
Also, when I had my first success I cried - it is a food as beautiful as it is delicious
You're gonna rinse it until the water on the bottom is clear.
Hm. Good instructions Andy
I'd love if Andy could do more Iranian dishes. I feel like we don't get enough recipes from the region! :D
Thats the vegetarian version of Tahchin. The original Tahchin has shredded breast chicken in the middle.
Andy is so adorable! Honestly he needs his own series, heck brad.
I question my sexual orientation when I look at andy cooking.
You'll have a full blown identity crisis if you punch his name into google image search.
He is so excited it makes it fun to watch
We always called this tahdig. I guess I have more to learn about my Persian half.
Tahdig is literally the crispy bottom of any rice dish (Iranian at least), tahchin is a dish on its own, often with chicken or spinach in its layers. Yogurt is essential for tahchin but not necessarily in tahdig. Hope that helps.
Thank you for a savory baked rice dish! Can’t wait to try it in the next few days 😋
I see Andy so I automatically click.. love him
His enthusiasm for food is amazing
Can...we have a video with Kat?
wow, that looks soooo amazing, you inspire me so much and you're also fun.