Ah you usually put the stew onto the rice before scooping it out(we do that with any stew + rice in Iran) , to let it get into the rice a bit. Also, tah-dig usually doesn't need that much effort, like with all the papers and etc 😅 a none-stick pot should do. But otherwise, i'm happy to see you guys try these Persian recipes!
I got so excited to see you're trying Persian cuisine and you did such a great job! For tahdig if you oil the pan and use a good non stick pan there's no need for parchment paper and it gives a crispier tahdig. For chicken stew the broth is generally much thicer and for serving each person get a plate and eat both of the stew and rice simultaneously😂
the hot dog fingers reference made me laugh, love watching you guys cook to and even though I won't ever buy these cookbooks (been vegan for 8 years) I love seeing new ideas and techniques to try. Look forward to the next one!
For the day 2 chicken, I wonder if trying not to burn the onions was also an issue in the chicken stew not having much flavour. Purely anecdata but I feel like if this was being made by a home cook from that region, they arent afraid to really get a good amount of colour on things - very much on that edge of "is this caramelized or burnt" 😆
Love all the recipes and the cookbook series in general!! I am obsessed with y'alls plateware? if thats what you call it, those little bowls you guys used to serve the tahdig rice were so perfectly sized for serving rice and are so visually appealing
I already have this cookbook but I enjoy seeing others cook from books I already own and I enjoy this format trying multiple dishes and pairings. Bone-in meat takes a lot longer to cook than boneless, so I'm not surprised the boneless lamb you used ended up too dry. I would probably use lamb shoulder if I couldn't find a bone-in leg.
Score your lamb and marinate it over night….defo need to baste it regularly and fully….and a shoulder is a much better cut to use that a leg….more fat layers. Better slow cooking…far more succulent. I’m surprised she did use a shoulder in her book
I really love these longer videos covering these cookbooks! Super informative and helpful when looking to try new recipes and cuisines.
Ah you usually put the stew onto the rice before scooping it out(we do that with any stew + rice in Iran) , to let it get into the rice a bit. Also, tah-dig usually doesn't need that much effort, like with all the papers and etc 😅 a none-stick pot should do. But otherwise, i'm happy to see you guys try these Persian recipes!
I got so excited to see you're trying Persian cuisine and you did such a great job!
For tahdig if you oil the pan and use a good non stick pan there's no need for parchment paper and it gives a crispier tahdig. For chicken stew the broth is generally much thicer and for serving each person get a plate and eat both of the stew and rice simultaneously😂
I love your cookbook series. Keep up the amazing work, so inspired by such diverse cuisines! 💞
This is hands down my favorite cooking show on cable or streaming.
I love what y'all are doing!!!
Another hit on the cookbook series, thank you for the great video!
the hot dog fingers reference made me laugh, love watching you guys cook to and even though I won't ever buy these cookbooks (been vegan for 8 years) I love seeing new ideas and techniques to try. Look forward to the next one!
Every time I see one of these videos and it's longer than 20 minutes I'm so excited.
Love this series. Your cookbook reviews are my favorite thing on the internet. Do you have any recommendations for vegetarian friendly cookbooks?
For the day 2 chicken, I wonder if trying not to burn the onions was also an issue in the chicken stew not having much flavour. Purely anecdata but I feel like if this was being made by a home cook from that region, they arent afraid to really get a good amount of colour on things - very much on that edge of "is this caramelized or burnt" 😆
sounds like another cookbook for the christmas wishlist
Love all the recipes and the cookbook series in general!! I am obsessed with y'alls plateware? if thats what you call it, those little bowls you guys used to serve the tahdig rice were so perfectly sized for serving rice and are so visually appealing
I already have this cookbook but I enjoy seeing others cook from books I already own and I enjoy this format trying multiple dishes and pairings.
Bone-in meat takes a lot longer to cook than boneless, so I'm not surprised the boneless lamb you used ended up too dry. I would probably use lamb shoulder if I couldn't find a bone-in leg.
Enjoyed that…
Where did you get your baking trays
Can you guys just do a video talking about spices for 30 minutes??
Score your lamb and marinate it over night….defo need to baste it regularly and fully….and a shoulder is a much better cut to use that a leg….more fat layers.
Better slow cooking…far more succulent.
I’m surprised she did use a shoulder in her book