How to Make Tahdig (Crispy Rice)
HTML-код
- Опубликовано: 1 ноя 2021
- In Pakistan = fail...in Iran = GREAT SUCCESS!! #shorts
RECIPES on my Discord: / discord
Hit me up on TikTok for different and more recipes. Scroll down!: / goldengully
Join me on Twitch, streaming every night: / goldengully
Instagram: @Golden.Gully
Twitter: @Gully_Golden
Audio: Immortal Technique 
Хобби
In Dominican Republic we call "burnt" rice like that "Concon".
Thanks for sharing! 🙏
yup:)
And in Pakistani it means "who who"
@@GoldenGully Azərbaycanda plov pişirəndə də aşın dibi belə olur. Ona "qazmaq" deyirik
@@GoldenGully Ən yaxşı zəfəran Azərbaycan Bakı Bilgəhdə yetişir.
We call it "Tutong" in the Philippines where it can also be made into rice cakes
Ye i love tutong so much
Pampapogi daw yan
Me and and my gran loves 'tutong'
No its "dukot"
@@MarcoQuartz HAHAHAHHAHA
My Jamaican mom calls the burnt rice bun bun she loves it lmao
Yeah idk how some people love it. Gets stuck in my teeth. Smh my mom loves it too
We say that in Trinidad too! It’s a family favorite
@@ADHD_Akira2890 cool
@@shanielwalters4871 fr lol
My mom thought I was weird for preferring the bun bun. If it's done just right, it's good
In the Philippines that is called "Tutong" in Bicol dialect it is called "Tipo" which also translates toothless or "bungal". I hope this helps :)
That's right, Iove Tutong too
Ittip
In Poland, we call this dish "Kurwa Dupa Jas"
LESGOOO
I’M FROM IRAN
YOU HAVE NO IDEA HOW EXCITED I GOT WHEN YOU MENTIONED MY COUNTRY
I hope things get better in your country
Yo I am to
@@Yee.5ang thx bro much love❤
@@salmanez9645 Let's just hope things get better
I'm so sorry for your loss
This is a joke relax
I'm Japanese and all I know is that the crispy rice on the bottom of the rice pot is the best.
As an Iranian, I can confirm we fucking love tadig.
Same bro I’m fucking Iranian and we fucking love TAGDIG
As a Dominican I can confirm this is NOT overcooked. This is exactly what you want.
As an Ecuadorian, I love this
Concon is 🤤
Tahdig is life.
We use any one of our flat breads (taftoon,lavash,…) andpotato slices in the bottom of the pot too.
We do the exakt same thing!
Which country are you from bro??
@@SaifAlikhan-wy1zs hes from iran
Nice
Good we find a iranian
Puerto Ricans and Dominicans go crazy for the crispy leaving on a pen of meat or rice. It really is tasty.
Maybe tu pero ni pal carajo yo woa comer arroz quemau 🤢
@@cheesyboygouda it's not burnt, is crispy. Kinda like fried rice
@@cheesyboygouda Tu eres el único. Pegao es mui delicioso
@@Aimlock893😍😍 love the pegao
Yeah I think it’s called pegao
We call it "Pegau" in Puerto Rico, cuz it sticks to the bottom. Its the best!!!!
pegao*
Papi, yo lo escribo como me de la gana
@@dannyvelez1012 A que ni vives en PR y andas en el US xd
Answer me, poser!!!!
@@BaldiTheBully dile ahí
I’m from Florida and a lot of Caribbean food uses crispy rice. Every country calls it something different, but it’s always a banger 👌
From Florida my stepdad is Puerto Rican and he makes pegao all the time
In Haiti 🇭🇹 we call it gratin. It’s good. It could be rice, corn, wheat, whatever
I thought Au Gratin was potato slices with a creamy sauce
Graten be hitting different with meat
Hi nice to meet you
@@ChasenRit is you’re right(I’m french by the way) but Haitians have french terminology for different stuff
I’m from America but my entire family Unincluding my brothers, sisters, and cousins are from haiti and it’s really nice to see a fellow haitian
Gully is literally the best cooking channel nobody else gets just as exotic
You're too kind 🤤
@@GoldenGully ur almost at 100k ✨
@@MONROY1400 He’s at 100k :D
This whole time I've been reading his name as "goldenlully" until I just saw this comment.....
Gully and Albert are my favs rite now
Senegalese here, burnt rice is called « khoñ » here and it is DELICIOUS ❤
We also have a tahdig based dish called "tahchin" wich uses yogurt and shredded chicken to add to the flavour of the rice, also grind the saffron and let it simmer in boiling water like you'd make your chai, it makes your saffron water more potent and you won't have to use as much saffron
Immortal technique!
🎉
I'm from Iran and I'm telling you, people have fights over this thing it is literally god level status in terms of delicious for some reason
As a Iranian .دقیقا
حق
چرا همه جا یه ایرانی هس 😐
البته من تهدیگ دوست ندارم مگر اینکه با سیبزمینی باشه 👌
@@abolfazlsadeghi2228 داداش همه جا یه ایرانی هست😂
The Koreans like the crispy rice, too, called nurungji, I think they even have a setting on rice cookers for it
My dad was born in Iran and this is one of the meals he sometimes cooks for my family! Glad to see other people recognizing this dish. Amazing content🔥
As someone who eats this every day, its very tasty and is almost like rice chips in a way
As someone who eats this every day mabe sometimes even two time I can confirm this is true
As someone who has never eaten this, I agree with the above comments
@@jacks__9229 as someone who has eaten it i dont like it and prefer normal rice.
As someone who has never eaten it and never will, I agree it is very tasty.
@@forsak3n749 why won’t you?
I'm Irish-American worked in a Persian restaurant outside Philadelphia for over 15yrs. It was one of the best experiences in my life. I became somewhat fluent in Farsi and the original owners were like family. Iranian cuisine is AMAZING!! The cooks at this place used very thin pita to line the pots of rice and tadig was such a specialty, we would run out by 7pm every night. Mirza, salad shirazi, shereen polo and of course bastani are my absolute favorites! I still use a big spoon and raw onion when I eat any rice dishes.
What's the name of the restaurant?
Mirza (lots of garlic 🧄) and onion 🧅 man talk about bad breath 😢
That was amazing dude! Raw onion goes great with every fatty food
Ty for telling us how to make this!! When i was little i used to come over at my iran friends house and eat exactly this,idk if its the food or the cooking but iran food is probably 1# best foods ive ever eaten 🚫🧢
As an iranian I am really proud to see a video about Tahdig, it really is delicious !!! And even more when you add some Lavach bread !
I love how this channel doesn't only cook beef and abuse cheese
He is actually teaching new dishes
I know who u thinking about 😂😂
@@perozovak3978 huehuehuehuehue
Lmao
Who is he thinking about?
@@perozovak3978 who is he thinking about BTW 😅😅
That immortal technique beat !
My man💪🏼
I though I was the only one hearing it
I'm on the border of Bolivia, working for pennies
Glad I’m not the only one
Yeeeee
Immortal technique instrumental is 🔥
Yay! Thanks for making tahdig, as an iranian, you did very well! Keep doing the great work!
Love from Iran❤️
Much love 🙏
My religion is of Iranian origin can u guess what it is
@@Fireball5015 Zoroastrian
@@Fireball5015 Taoism
Omg I love this because I’m from Iran and my family makes this a lot!💗🇮🇷
Me to
سلام منم ایرانی ام
Same
Same salom
OMG ME TOO
as am persian im happy to see a foreign youtuber making shorts about iran🎉❤ also yes tahdig is very good in iran
Finally someone trying popular dishes in Iran
Thank you bro
In Korea we call it 누룽지 (Nu-Rung-Gi) and is a common traditional snack, we usually have it with leftover rice after a meal :)
It’s so good!
that stuff is my childhood
you ever have the crispy rice at the bottom of 돌솥비빔밥? soooo good. my favorite part
Thanks bro, looks awesome, sending some love here from iran!
Finally a tiny bit of iranian representation ❤❤❤❤❤
he’s so consistent, i really enjoy his content.
“I’m on the border of Bolivia, working for pennies” sick tune my guy
i keep afloat on a boat for peruvian coke
REVOLUCIÓN!!
Immortal technique
LA REVOLUCION!!!!
I also noticed this. Really cool!
As an Afghan-iranian this is by far the most traditional recipe I've seen yet.
bro I was so goddamn happy to hear someone appreciate tadik for once
thank u
In Puerto Rico we call it “Pega’o”. It’s with accent of the word “Pegado” which means stuck in English. It’s like saying hard ‘stuck’ rice. It’s delicious 😋 specially from our “Arroz con gandules” -Rice with pigeon peas-; look it up in Spanish tho.
Pega’o from white rice it’s ok but it doesn’t have the flavor like from red or yellow rice 🤤
😭 ts ain’t no gat damn pegao bruh it’s con con coño
@@jhomar8526 different places call the same thing differently brits call crackers biscuits while biscuits are more like bread to Americans
@@jhomar8526 oh you’re one of those
In Puerto Rico we call that part of the rice “Pegaito” or “Pegao” meaning stuck😂
I was looking through the comments for someone from Puerto Rico good to see it
Gordon Ramsay flashbacks
Lmao jk
El arroz pegao😂
Así le decimos en colombia tambien
Concon😬🤭
Loved it😍🇮🇷
Happy new year from iran🇮🇷
I’m Iranian and that is the definition of a master piece
As an Iranian 🇮🇷 I’ve gotta say we have different variations of tahdig, another EXTREMELY popular one is made with sliced potatoes put on the bottom of the pan (imagine making chips at home, but 1.5cm thick cuts). Hope you guys get a chance to try it! Much love ❤️
Tahdig seebzamini >>>>
I had a Dominican girlfriend in high school and her uncle would cook rice and on occasion burn the shit out of the bottom and he offered it to me one time and the shit just about broke my teeth. This man laughed so hard lol.
Yeah you need them Dominican teeth sometimes 😂
I sometimes eat it straight from the pan, I love how hard you need to bite it😋
Tahdig is incredible. I make it from time to time. The crust is the best part.
As an iranian myself i love it
we always cook rice to where it reaches this point we call it in arabic حكوك *hokook or literally scratches. and it is basically the best part in any rice dish.
True
But it's from iran
I'm from Iran and I almost eat this everyday with different toppings😃
بسیار هم عالی
ته دیگ 😎
As an Iranian
You can put a layer of Lavash(kinda similar to Naan) at the the bottom of the pot before you pour back the drained rice.
It might be a little bit hard to get that perfect crisp but IT IS FIRE
My Puerto Rican grandma makes something similar called pegao, super simple dish that tastes great
So dope how a lot of other cultures enjoy the crispy burnt rice , us in Dominican Republic call it concon it’s delicious
In Indonesia more precisely in Java, I usually call it "intep sego" = rice crust usually happens accidentally but if there is a rice crust like that we usually add salt to eat it
same bruh, enak kriuk kriuk masio nyantol neng untu
@@vividsaintttt aowkaoako ngateli
Naol may indo
Or we'll dry, fry, and make rengginang out of it.
@@SetuwoKecik that's we call it "cengkarok" 😂
In india, here in Maharashtra its called kharad (scrape in English), because we literally scrape it from the side of the vessel
We have it in korea as well called nurungji (누룽지) whoch is just the crispy part!
We have something similar here in Korea! We call it “Nurungji” and sometimes we even make a simple soup out of it!
I feel like everyone eats burnt rice, no? It’s my favorite part, my mom always overcooks it a bit just so we can get crispy brown rice:)
You eat that?? I don't
@@bhargavram4027 depends on people, my sister eats that but i don’t
We usually race whoever gets it when our rice gets burnt back when we don't have a rice cooker yet
Yeah same
No. I hate it
A friend of mine makes this a lot and I love it!
She also does it but sometimes has like bread in the bottom (similar to a tortilla).
I love both though, so I'm always happy when she makes either one 😊
She's a talented cook if you ask me.
Thank you so much for finally mentioning a Persian dish. I am sure ch a fan of your content and I am glad you made this short. TAHDIG IS LIFE!!!!!
Here in Colombia we call it "Pega" or "Cucayo", also "Raspado" in some places. It is delicious and it's shared in family
Raspa en Cuba 🇨🇺 y Pegao en Boriquen 🇵🇷
Love the content, love the immortal technique instrumentals in the background :))
It's the Bolivia theme from Scarface I thought. This Immortal Technique guy used it as a sample, I believe.
"Tahdig" in Persian roughly translates to "end of the pot" or "bottom pot".
Basically it's the fried part of the rice that was created in the bottom of the pot.
Also all the saffron ans such was not really that necessary it was just for the smell and taste, but if you want tahdig in your rice, just turn up the stove high after the rice is cook, and (optionally) add some oil on the top of rice. It'll sink down by itseld.
That beat. My man
If you know you know.
Im puertorican and we call it "pegao" which means stuck, besically "stuck rice" because its all stuck together at the bottom... alot of people specifically ask for this part of the rice or purposely make it ... its really good
Here in PH, you just need to overcooked the rice but don't let your parents found out or there will be a two flying slippers
We call that yummy thing "Tutong"
Oh god, what does PH stand for
Nvm I’m fucking stupid, I’m literally Filipino how did I not knoe
@@kruby3408 do you know,?
@@kruby3408 sussy 😏
HAHAHAHAHAHAHHA!
I learned this recently. But I wish I had known years ago lol ❤😂 it looks so good.
Some person definitely burnt their rice and when the people were disgusted they came out with the ‘no no it’s a dish from my travels around the globe I swear!’ 😂
I love this crispy rice...tried it with Iranian friends 2 years ago first,since then it's one of my favorites ❤, thanks!
🇮🇷🤍
Here in Southern Philippines. We call it "dukot" and it's really good when paired with ginamos
Nganong naa may bisaya diri nasaag kaman hahaha
In my house, we call it "tutong"
@@chuzu-thepinoygigachad2373 buot man ka
The immortal technique in the background lmfao
dam bro you nailed it 👏
love it from iran
I love it when my parents accidentally burn the rice a lil and give me the crispy rice, its so goooood🤤
my mom is Brazilian and sometimes we make a huge pot of rice just to have for a while and I always scrape the bottom of the pot for the crispy rice 🍚 I had no clue it was an actual dish 😋
We makw brazilian rice at home and everyone fights over the crispy bottom part lol
oooooh the immortal technique beat in the background
Someone: Hey, what was your meal?
Gully: Crispy. Rice.
Me who accidentally burn the rice
Me:Mom its not burn its tahdig
Yayaaaa😏
In korea, we called those burnt rise "누룽지" or "noo-roong-jee". Its name comes from the word "누르다" which is a word for when something sticks on a surface, in this case the pot. Before technology was developed we used to have these big BIG pots called "ah-goong-ee" which is just a pot version of a wok if that makes sence. So if we made rice it would allstick at the bottom of the pot, so we put some water in the still hot pot and soften up the stuck rice with the water and heat to lesten doing the dishes and since rice was scarce its more food and less waste. These days those are made into dried chip-like things and all you do if put boiling water, wait 5 mins and boom enjoy
@@benyamin9624 yes I know, im just saying we have a similar dish in korea
@@benyamin9624
Nah it's Pakistani the guy who runs the channel is Pakistani too
@@benyamin9624 it's just rice
I LOVE THIS
@Iman Verdi Nejad
Oh wow we have it a lot in Pakistan too cool
We call it fanjiu(飯焦)in Hong Kong❤
bro we love you. from Iran ❤️
You should make yogurt with garlic and tomato paste with wonton wrappers mixed in as a sweat dish.
What's that called?
@@GoldenGully chicken sandwich
I think I'll just use salt instead of sweat
We call it canzo in Ghana I love it .
As an Iranian I'm so glad other people are appreciating tahdig, I can't live without it
Wow, first time seeing that dish . . . It looks exotic, will try some
I ate every morning when I was a kid.
It's really amazing
My favorites are the ones with slices of potato or very thin bread. Absolutely incredible
That looks soooooo good!~ gonna have to try it!~
Y’all this taste so good y’all got to try it
In my family, someone who makes burnt rice is called a “disappointment”
I'm surprised they're still considered ''family''
I'm from Iran, and we constantly fight over the tahdig- it's arguably the best part of the food itself
عع ایرانی داش 🇮🇷
I second this, Tahdig’s the first thing to be gone from a table.
@@sanazlol7433
Maman Bozorg: Brings tahdig to the table
Everyone in the general vicinity of the table: "It's free real estate"
@@edenthewriter528 frrr mate
I’ve literally had to fight *so* many ppl over that perfect piece of Tahdig, the one that’s crunchy but not too crunchy, not too burnt & is the most flavorful and seasoned.
AS AN IRANIAN U PASSED THE VIBE CHECK
I am fasting - everything looks so good lol
"Add saffron water"
Yeah like if that's easy enough to get a gram in my country
I went to the store yesterday and saw the prices for a few strands of saffron. it looked like he used what might have been 10-20$ of saffron there.
Hey im iranian, i swear i thought this was something everyone who cooked rice did, buts its soooo good
That looks delicious! 🤤
"Tah dig" actually means bottom of pot in Farsi.
Tah=Bottom
Dig=Pot
Lol I still fight over the Tah dig at the table.
Same in Urdu teh means bottom where as daig are large pots I mean really large pots in which rice are cooked
Another dish cooked over night all night long is called Shab Daig in Pakistan
@@yasirurooj8749 Shab as in night, right? Seems like it'd take a long time to cook it.
My mom makes tahdig and then adds a layer of potatoes under it, it becomes like a 2 story tahdig, the texture and flavor is WONDERFULL
In iran we do tahdig with potato also its taste so good some times when we cook rise i only eat tahdig for meal 😂
Thanks for sharing my country's culture 🙃
In Korea, we call it Nurumji(누름지) basically the same.
Close, it's nurungji 누룽지 :)
I'm from Iran and that's just the best thing ❤