Saffron is to Andy as Garlic is to Brad as Fennel is to Carla as Turnips are to Molly as Daikon Radish is to Chris as Chonk is to Priya as Dehydrator is to Claire
That saffron water was effing gorgeous. It looked like a condensed sunset in a bowl. I've never cooked with the stuff before, because it costs more than my entire kitchen did, but now I really want to. Great looking dish, this was actually worth the 18 minutes to see the whole thing.
I always recommend real saffron but you can buy cheap (fake saffron) as well. just to try it out. Also real saffron might be expensive but you only need a little of it. so you can buy a tiny amount which should not set you back a lot.
The rice portion of the recipe was actually a perfect primer for most Pilafs and Biryanis. How to gently prep the rice to bring out its best, and all the other ingredients can be substituted with whatever regional ingredients you want for a biryani or pulao. Very very educational.
@@lepidoptery Pretty much. Pulao/biryani/pilaf/polo all have the same rice prep. Also sabzi means vegetable in Hindi. So sabzi polo means vegetable pulao, which is an actual Indian dish.
Yes, more Andy, please, and this type of cuisine! Also, maybe feature some dishes from African countries as well? Middle East and the entire continent of Africa is so underrepresented in the culinary world.
Middle East is not a continent. It's a geopolitical term. Persian cuisine & culture is Eurasian/central Asian, meaning Persian culture is closer to Georgian, Armenian, Tadjik, Afghani or Uzbeki cuisine than to any other country in Africa or the Arabian peninsula.
kittens😻 actually you are wrong about it not being similar, clearly you have not had Arabian or African food. As an East African there are quite the few dishes that we share. For example what he was doing with the shallots, we do with onions, potatoes, and raisins. Coloring the rice is also another technique that is done all over Africa. However, I do agree with you on the Middle East being a geopolitical construct.
I love and appreciate Andy's take on Iranian foods, as someone who grew up with it. While fully aware of the traditional recipes, he always has an eye for altering them enough to take the dish to the next level.
There is nothing more beautiful than seeing Iranians treating Rice with so much love . it makes me so happy its pure art and poetic the rice is golden and its dancing
Y’all are dumbasses. Iran is 100% in the Middle East. My family is Iranian. My friends are Iranian. Every Iranian person I know identifies as Middle Eastern.
As a kid, I would always go over to my friend's grandmothers house (they're Iranian) and every time she would make this rice dish. I never knew what it was called and now I'm so happy I can make it at home!!!
rick dees have you watched BA videos before? Everyone always interrupts everyone, they're all friends. Who knows how many interruptions have been edited out of videos before.
OuterStratus I’d like to see Andy make Āsh e reshte! It’s a herbal noodle soup, total comfort food, and easier than pedantically prepared Persian rice (which is incredibly delicious, even the plain stuff)
Ok, I'm only going to comment on the dish, not the chef! This is one of the most elegant rice dishes I've ever seen. The layers of flavor with the same main component only changing textures and flavors with the style in which is prepared. Exotic, simple, beautiful. Thanks for sharing this!!!
YES another Persian recipe!! Okay don't know if this is what Andy is into but if he showed how to make traditional Bastani (Persian ice cream with saffron, rose water, and pistachio), I would die of happiness.
What a great smile ,he doesn’t looked pissed to me. Food just seems to taste better made for you , so I myself would prefer him making it and me enjoying it .
Since nobody is talking about the food. The food looks complicated but well thought out. It is definitely good for special occasions, like anniversary celebration. I wish I can make this.
Okay, so the water should be a salty as Chris was with Molly's turnip substitute for carrots in another vid... Although that could be way too salty... 🤔
How fun that you're trying this! 😍It sounds like you're doing it right.. Basmati is the closest you can get and no, don't use premium rice. What's your cooking process? Because the easy way to get the "tahdig"(without a rice cooker) is the way Andy's doing it. Are you maybe adding too much water when you're steaming the rice?
@@Elizabethx15 hmm.... I've experienced that the oil in the bottom of the pot and the heat are the keys. Descent amount of canola and the medium high heat at the beginning of the steaming process. Btw. The feel of rice being al dente is a little bit different than pasta. If we would compare the 2 of them the al dente rice should feel more raw than the al dente pasta.
Elizabethx15 Hi love, you need to get your oil very very hot before your put your rice in the pot to get a good crunchy tahdig, if it doesn’t sizzle loudly, it’s not hot enough. Once you put it on the stove, let it sit for 1 and half minutes to two minutes, then lower heat to medium. It’s all about the heat and good amount of oil
What is I love about this is HES SO HAPPY at the end when he’s done. Very proud of himself, and he should be. This dish is home on a plate. 10/10 I will definitely make this.
I made this last night and just put a layer of rice at the bottom and got perfect crispy rice which mixed in with the rest of the rice. The dish was a big winner!! Thank you Andy!
The saffron my God! In my country everything else is pretty cheap. But damn saffron is sth that even most shop/market owners don't even know what it is. You really have to look
@@mercynamikoye9084 If you can't get saffron, but still want to make it, you can probably skip it or color that 1/3 rice with a bit of water with turmeric and paprika. It won't be the same, of course, but it should still be delicious and beautiful.
@@mercynamikoye9084 you can find them in the same section where all the bottled McCormick's/masterfood spice stuff is. It won't be under those brands but they're usually available in a bottle as well a resealable pack or in a shallow plastic container with gold lettering, at least those are the ones always available where I'm from. It's an ingredient popular in middle Eastern and Indian cooking so try looking in a little-India type grocers.
Made this tonight - and it turned out fantastically. Backed off on the fried shallots and saffron - added barberries, for my family’s personal preferences. The rice was fluffy, separate grained, and bright and alive with fresh herbiness. I tried to make the tahdig with just rice - and though it did not come out in once piece, the nutty crispiness was awesome. Great Persian recipes from Andy!!
That's a lot of work for rice, but it looks amazing so I'm definitely going to try it. I've always LOVED the fantastic, long, fall-apart rice in Indian and Persian restaurants--I mean like I can eat the straight, plain rice and swoon--but have never been able to replicate it at home. This soaking and parboiling technique seems to do the trick. Thanks, Andy!
Andy, we made this dish last night and it was amazing! I used very thinly sliced potatoes instead of lettuce but otherwise, followed the directions. So happy with this new side dish - though to be honest, we ate for more rice than anything else served last night. Thanks for sharing!
I've noticed that too lately. All the other videos play at adequate volume buy Bon Appetites are really low. On my TV speakers and my stereo HiFi hooked up to my TV.
It's def an issue with their volume mixing (not saying I could do better). The spoken channel on their videos seems to be lower than like the ambient channel. I've noticed I have to turn it up on BA videos.
this dish looks delish and andy you are beautiful but please don't let all the comments about your looks cloud the fact that you are an incredible chef with lots of cooking genius!
This sounds amazing. I've always wondered how to make a good herby rice. I've just had dinner but this video has made me hungry again 🍚 My family eat a lot of rice, I feel that my Dad would love this... Guess I'll have to make it for him!
I can’t stand a lot of Andy’s videos but this is beautiful enough to make me briefly forget past crimes. There’s a story here, and there is love, and it’s perceivable. More like this.
Once you eat Persian rice you can't go back . Been making Persian rice my whole life never noticed that there are so many steps that I follow almost every single day .
This is a really famous persian dish that people eat on first day of nowruz holidays.. I never seen this dish without the traditional crispy fried fish and never thought of it as a main dish without that but the way he placed fried onions on the rice kinda made me forgot the lack of fish i mean it seemed really delicious.
I just finished making this recipe, and omg it was delicious and made my house smell amazing. I’ll definitely be making this for Easter dinner. I did make the fried shallot and found that it was too bitter for my taste, maybe I did something wrong? Didn’t end up sprinkling it on afterwards, but did snack on them while the rice cooked 😂
Hey Andy can we please get some more traditional dishes from you? This was incredibly delicious I’ve never had rice like this before. Blew my mind and my tastebuds.
That was so well done. Everything seemed to come out perfectly, I've never seen that before. He definitely knows his ingredients and must cook a lot of vegan dishes. The only thing that I would change is using much less salt, since I can taste it much more than most people.
You guys should really consider captioning your videos before release. It's very hard to hear sometimes, especially if someone without a mic is speaking.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Saffron is to Andy as Garlic is to Brad as Fennel is to Carla as Turnips are to Molly as Daikon Radish is to Chris as Chonk is to Priya as Dehydrator is to Claire
And what tempering is to Chris
as Turnip is to Molly
LusiFr lol I’ll update it rn
And cake flour to Claire
@@PaperGunner722 😂😂 that's exactly what I wanted to say
As an Iranian American, this video makes me feel so happy! Thank you Andy and BA for putting out a Persian dish!
I have definitely never heard the sentence: "the lettuce has caramelized" before
Paul K Ramsay would be losing his mind
It's very delicious actually:))
Yep cooked lattice is the only thing I can't appreciate after years of eating grilled lattice in my university sandwiches, wish it was an eggplant.
Anastasia Samoylik I made the dish yesterday, it tastes nothing like warm lettuce. It’s crunchy with a smoky flavor. I loved it.
I wish he'd used potatoes or just the rice itself.
That saffron water was effing gorgeous. It looked like a condensed sunset in a bowl. I've never cooked with the stuff before, because it costs more than my entire kitchen did, but now I really want to. Great looking dish, this was actually worth the 18 minutes to see the whole thing.
I always recommend real saffron but you can buy cheap (fake saffron) as well. just to try it out. Also real saffron might be expensive but you only need a little of it. so you can buy a tiny amount which should not set you back a lot.
Morocco's intersections with the hosts are my favorite part lol
Not on this one.
ANDY:
BA Comment Section: On god imma eat this whole man and all his dishes
His comment sections are always the thirstiest.
I was also chking out his muscles! His rice dish looked good too :)
@@youmaboi5279 iìiìiìììiiìiìììììiììiiiiììììiiììiìiiiìiìììiìiiìiiìiiìiìiiìiìiiiiìiiiiìiiiiìiiiìììiìììiiiiiiiiiiiiiiìiììììiììiiììiiìììiiiììiiìii7ììiììiiìiiiiìiiììììììììiiììiiiììììiììiiiiìiiìììiìi8ìiìiiiiiiììììiiiiiiiiìiiiìiiiiiiìiiiiììiiiiìiiiiiiiiiiìiiiiìiiiìììiìììììiììììiiiìììiiìiiììiìiiiìiiììììììiììììììiiiììiiììiììiiìiiiìiiiiìiìiiiiiiìiiiiiiiiiiiiiiiiììiiiiìiìiììiiiiìiììiììiiìiìiìiiiiiììììììiìi8iìiiiiiìiiiìiiìiiiìiììiìiìiiìììiìììiiìiììììiiiìiìiiiììiìiiiiīìiiiiìiìiiiiiiiiiiiiiìiiiiiiiiiiiìiìiiiiìii7iììiiiiiiiiìiiiiiìiiììiìiìiiiìii
Omg yaaaaas
Straight man here, and I have to say he is beautiful.
Those fried shallots look DIVINE
Watching Morocco and Andy talk about things unrelated to this dish was very enjoyable
Andy is the whole meal
I came for the arms. The recipe is just a bonus.
@@MrSteveGrey and the buns
You ppl thirsty af
I think he's not into girls.
The swole meal
The most charming chef ive ever seen. So interesting with the
little elements of modernization of this traditional dish, its one of my favourites too!
The rice portion of the recipe was actually a perfect primer for most Pilafs and Biryanis. How to gently prep the rice to bring out its best, and all the other ingredients can be substituted with whatever regional ingredients you want for a biryani or pulao.
Very very educational.
Ok now im craving some Biryanis
I'd assume "polo" has the same roots as pulao/pilaf/etc.
@@lepidoptery Pretty much. Pulao/biryani/pilaf/polo all have the same rice prep. Also sabzi means vegetable in Hindi. So sabzi polo means vegetable pulao, which is an actual Indian dish.
Yes, more Andy, please, and this type of cuisine! Also, maybe feature some dishes from African countries as well? Middle East and the entire continent of Africa is so underrepresented in the culinary world.
Middle East is not a continent. It's a geopolitical term. Persian cuisine & culture is Eurasian/central Asian, meaning Persian culture is closer to Georgian, Armenian, Tadjik, Afghani or Uzbeki cuisine than to any other country in Africa or the Arabian peninsula.
kittens😻 actually you are wrong about it not being similar, clearly you have not had Arabian or African food. As an East African there are quite the few dishes that we share. For example what he was doing with the shallots, we do with onions, potatoes, and raisins. Coloring the rice is also another technique that is done all over Africa. However, I do agree with you on the Middle East being a geopolitical construct.
lmao no one said "middle east is a continent" OP said that Africa is a continent... that moment when you accidentally own yourself 🤭
If you would like to see more of this type of cuisine I have a lot of Iranian recipes on my page if you want to check them out!
@@marmary5555 Even northern India to a degree.
I'm Persian and I love seeing Andy make these recipes!!
I'm not Persian and I love seeing Andy make these recipes!!
Goozoo
Is Persia still a country?
@@SefJo-kc3hx it’s an ethnicity. Iran is multiethnic.
@@SefJo-kc3hx Yes, it's one of the oldest countries in the world but it was named Iran in 1930 to represent the Aryan nation. You should know that.
I love and appreciate Andy's take on Iranian foods, as someone who grew up with it.
While fully aware of the traditional recipes, he always has an eye for altering them enough to take the dish to the next level.
@14:02 why am I not surprised that Chris Morocco has such good posture
Andy is, by far, the one who makes the most interesting recipes
Andy made his dish so salty, that half of comments are thirsty
The Andy Thirst Squad is in FULL EFFECT.
@@meloD30 have you seen his photos? he's got a good body...
You rinse the rice so excess salt escapes... It's just like you'd do to pasta 🤔😊
aynaz alaei don’t rinse your pasta. But most of the salt stays in the water, it’s not that big of a deal.
@@julietblue1240 sorry haha didn't mean rinse I meant drain!! My bad!!!
There is nothing more beautiful than seeing Iranians treating Rice with so much love .
it makes me so happy its pure art and poetic the rice is golden and its dancing
I love how chill and family-like the test kitchen is. Chris and Andy just work shoping a recipe was the best!
We love parasocial relationships 😅
The Left called and said, let us help make it better
I had a friend in school who was from Iran. her mom would make similar rice. the tadik was lovely. Persian food is awesome.
Gosh, I love Claire, Brad, Chris, and Andy. They’re all so adorable in their own ways
Yep, all of them, except Molly. She sucks.
@@ClaudeSac lol shut up
@@satinflowers lol no, you shut up.
rip molly and carla
ClaudeSac I love molly
a lot of couscous, a lot of dark times: title of my memoir
Im placing my preorder rn
I’d read that
Thank you so much for sharing middle eastern recipes! I love them
I'm pretty sure this is persian, not middle eastern though lol
Persian, Iran, Farsi.
Iran is not in the Middle East.
While there are similar dishes in the Middle East, Iranian food is different.
Y’all are dumbasses. Iran is 100% in the Middle East. My family is Iranian. My friends are Iranian. Every Iranian person I know identifies as Middle Eastern.
As a kid, I would always go over to my friend's grandmothers house (they're Iranian) and every time she would make this rice dish. I never knew what it was called and now I'm so happy I can make it at home!!!
Andy consistently doing the most with his grains.
Andy joon is my favorite BA person. I love his recipes and I love to watch him cook. He’s a happy funny smart and juicy gem and I love him!
Andy, Carla, Molly, Chris, Brad, Clair... 1 vs 1 cook off, imagine how fun that'll be, how much they can transform 1 dish into their different style 😍
The problem is brad's gona need like a month for something to grow on his dish
@@RaphYkun nah, he just needs a little wertuhrr.
Carla would stomp
Yessss
The Left called and said, let me help here
SABZI POLO???!!! TAHDIG???!!! OMG. I love Andy
Andy always seems like somebody pissed him off and he's trying to keep it together
If he was pissed off Chris interrupted his shoot with his off topic input, he was justified.
rick dees have you watched BA videos before? Everyone always interrupts everyone, they're all friends. Who knows how many interruptions have been edited out of videos before.
@@dt6623 they might be friends but they're also co-workers trying to do their job lol
tiffany r Being coworkers also includes being friendly with each other. Interruptions during BA videos are VERY common. Andy interrupts a ton as well.
Hahaha
Andy looks like an appetizer, entree, dessert and snack! 🤣🤣
He truly loves each ingredient, I could listen to him all day
I don't know what the hell he is cooking lol Just looking at him lol
My boyfriend’s family is Persian and it’s cool to see all this traditional food with a personalized twist
I have heard of cooking with knives but how can andy cook with THOSE MASSIVE GUNS?
Good one
I always love it when Andy and Priya cook their traditional foods. It's always so vibrant and colorful and the recipes are so fragrant.
As much as I love Brad and Claire, Andy is my favourite for helping popularise tahdig! Persian food has been such a culinary underdog.
I'd love to see some Persian dishes that don't involve finnicky rice.
@Kuku Boo olivier salad is Russian
OuterStratus I’d like to see Andy make Āsh e reshte! It’s a herbal noodle soup, total comfort food, and easier than pedantically prepared Persian rice (which is incredibly delicious, even the plain stuff)
OuterStratus kuku sabzi doesn’t have rice
Vic Flair we don't always make our rice this way, for those lazy days we make the rice Kateh style, or just dump it in a rice cooker :)
Oh man
Can Andy please do all your videos? He's so calming to watch and listen to
What a hot meal. And I'm not talking about the rice
Renzo Luzardo what are you talking about?
@@pct87 Andy. We're all talking about Andy. He's a delicious hot meal.
Wtf is wrong w u
Jona Kim what’s wrong with you ?🤨
Super gay
Ok, I'm only going to comment on the dish, not the chef! This is one of the most elegant rice dishes I've ever seen. The layers of flavor with the same main component only changing textures and flavors with the style in which is prepared. Exotic, simple, beautiful. Thanks for sharing this!!!
16:49
Andy: Let me know your thoughts.
Comment Section: 🤤
jashdkka exactly and honestly? we're right
Lol
lmao
Yes
YES another Persian recipe!! Okay don't know if this is what Andy is into but if he showed how to make traditional Bastani (Persian ice cream with saffron, rose water, and pistachio), I would die of happiness.
Andy is Persian so naturally he would 😊
@@cnsummers4086 Oh I know he's Persian, I just meant that I don't know if he would do a video on making ice cream.
Ooh okay 😅👍
What a great smile ,he doesn’t looked pissed to me. Food just seems to taste better made for you , so I myself would prefer him making it and me enjoying it .
Since nobody is talking about the food. The food looks complicated but well thought out. It is definitely good for special occasions, like anniversary celebration.
I wish I can make this.
I love Andy's videos. You can really tell that he knows what he's talking about.
I’d love an Andy Makes Ghormeh Sabzi video someday!
THIS!!
Okay, so the water should be a salty as Chris was with Molly's turnip substitute for carrots in another vid... Although that could be way too salty... 🤔
As salty as Chris when it comes to tempered chocolate...
Hahah 😂😂
To be fair even Carla was saying that turnips were a wack substitute for carrots :P
what vid was this?
@@LifeAccordingToZoe Chicken Pot Pie
Fascinating. I have read about making this so many times but watching Andy make it is extraordinary. Authentic Persian cooking. Wonderful.
i love how the camera man kept zooming on chris's food while he was talking to andy.
As a persian I'm very glad that you show people in the west our food
Great episodes in Tokyo ghoul re sasaki
I had no idea Andy was persian!😍 Preach to the perfect tahdig!!😍😍
How fun that you're trying this! 😍It sounds like you're doing it right.. Basmati is the closest you can get and no, don't use premium rice. What's your cooking process? Because the easy way to get the "tahdig"(without a rice cooker) is the way Andy's doing it.
Are you maybe adding too much water when you're steaming the rice?
@@Elizabethx15 hmm.... I've
experienced that the oil in the bottom of the pot and the heat are the keys.
Descent amount of canola and the medium high heat at the beginning of the steaming process.
Btw. The feel of rice being al dente is a little bit different than pasta. If we would compare the 2 of them the al dente rice should feel more raw than the al dente pasta.
Elizabethx15 Hi love, you need to get your oil very very hot before your put your rice in the pot to get a good crunchy tahdig, if it doesn’t sizzle loudly, it’s not hot enough. Once you put it on the stove, let it sit for 1 and half minutes to two minutes, then lower heat to medium. It’s all about the heat and good amount of oil
What is I love about this is HES SO HAPPY at the end when he’s done. Very proud of himself, and he should be. This dish is home on a plate. 10/10 I will definitely make this.
He is so handsome, I love everything I see (oh and his cooking too of course)
😆
I made this last night and just put a layer of rice at the bottom and got perfect crispy rice which mixed in with the rest of the rice. The dish was a big winner!! Thank you Andy!
Andy always makes the dishes with ingredients I can't afford lol
The saffron my God! In my country everything else is pretty cheap. But damn saffron is sth that even most shop/market owners don't even know what it is. You really have to look
@@mercynamikoye9084 If you can't get saffron, but still want to make it, you can probably skip it or color that 1/3 rice with a bit of water with turmeric and paprika. It won't be the same, of course, but it should still be delicious and beautiful.
@@Dan-uh9sg thank you. If I don't find it will do that.
@@mercynamikoye9084 you can find them in the same section where all the bottled McCormick's/masterfood spice stuff is. It won't be under those brands but they're usually available in a bottle as well a resealable pack or in a shallow plastic container with gold lettering, at least those are the ones always available where I'm from. It's an ingredient popular in middle Eastern and Indian cooking so try looking in a little-India type grocers.
@@mercynamikoye9084 Do you any indian grocery in your area/country. Spices are usually much cheaper there
Andy I read your article! I cried, it was so beautiful, thank you!
seeing chris' breakfast sandwich in it's early phases in this video and now a year later it's got it's own. I'm not crying, you're crying
So happy to see Persian Cuisine getting so much attention on the BA kitchen! Merci Andy!
Made this tonight and it was absolutely delicious! Had alongside his chicken and tomato stew.
I got so excited when found out you're Iranian. Your face was so familiar for me and i know why now! so proud of you dear Andy and i wish you the best
"The big part of this dish is the rice and the herbs and the herby rice."
Well said, Andy.
Made this tonight - and it turned out fantastically. Backed off on the fried shallots and saffron - added barberries, for my family’s personal preferences. The rice was fluffy, separate grained, and bright and alive with fresh herbiness. I tried to make the tahdig with just rice - and though it did not come out in once piece, the nutty crispiness was awesome. Great Persian recipes from Andy!!
That's a lot of work for rice, but it looks amazing so I'm definitely going to try it. I've always LOVED the fantastic, long, fall-apart rice in Indian and Persian restaurants--I mean like I can eat the straight, plain rice and swoon--but have never been able to replicate it at home. This soaking and parboiling technique seems to do the trick. Thanks, Andy!
Andy, we made this dish last night and it was amazing! I used very thinly sliced potatoes instead of lettuce but otherwise, followed the directions. So happy with this new side dish - though to be honest, we ate for more rice than anything else served last night. Thanks for sharing!
Brilliant recipe! This is a keeper... thanks Andy! More Persian food, please.
"I think the big part of this dish is the rice and the herbs and making the herby... rice" a poet, a literary genius, a myriad of expression
Your volume is too quiet. When the RUclips ads come on they are deafeningly loud after having the volume up enough to hear you.
Seems to be an issue with all of their videos. I hate it too.
Are you watching on a computer/laptop? Their videos sound fine on my phone.
just download ad blocker 4Head
I've noticed that too lately. All the other videos play at adequate volume buy Bon Appetites are really low. On my TV speakers and my stereo HiFi hooked up to my TV.
It's def an issue with their volume mixing (not saying I could do better). The spoken channel on their videos seems to be lower than like the ambient channel. I've noticed I have to turn it up on BA videos.
One of the best videos I ever saw on making Persian rice. And I love your personality. And for sure you knew what you were talking about. Well done.
Andy's t-shirts always seem too small for him. Not complaining here.
André Camilo cuz he knows you and I are watching his muscles besides the dish
They're so small, he ought to take them off
vandama0mossadegh lmao
Andy knows what he got.
Yuck
I love how much time and care you take explaining every step of this dish and all the techniques. It makes me feel pretty confident I can make this.
I'm drooling and it's not just because of the food 🤤
Andy’s recipes in the magazine are my favorite recipes
Andy I love all these persian/iranian recipes! I love your recipe for halva also!
this dish looks delish and andy you are beautiful but please don't let all the comments about your looks cloud the fact that you are an incredible chef with lots of cooking genius!
I could watch Andy cook all day long!!! That goofy look at the end was so funny.
Omg this might be the best variation of tahdig I have ever seen...basically drooling
This sounds amazing. I've always wondered how to make a good herby rice. I've just had dinner but this video has made me hungry again 🍚 My family eat a lot of rice, I feel that my Dad would love this... Guess I'll have to make it for him!
I can’t stand a lot of Andy’s videos but this is beautiful enough to make me briefly forget past crimes. There’s a story here, and there is love, and it’s perceivable. More like this.
I really, really want to focus on the dish but I CAN’T TAKE MY EYES OFF ANDY 😩
Once you eat Persian rice you can't go back . Been making Persian rice my whole life never noticed that there are so many steps that I follow almost every single day .
Loving this! Please make more on the wonderful subject of rice
This is a really famous persian dish that people eat on first day of nowruz holidays.. I never seen this dish without the traditional crispy fried fish and never thought of it as a main dish without that but the way he placed fried onions on the rice kinda made me forgot the lack of fish i mean it seemed really delicious.
I just finished making this recipe, and omg it was delicious and made my house smell amazing. I’ll definitely be making this for Easter dinner. I did make the fried shallot and found that it was too bitter for my taste, maybe I did something wrong? Didn’t end up sprinkling it on afterwards, but did snack on them while the rice cooked 😂
If Andy could cook Persian food and talk to me in Farsi for the rest of my days, I would have lived a happy and fulfilled life.
I’m simple. I see Andy, I click. And then I see saffron. Easy.
Hey Andy can we please get some more traditional dishes from you? This was incredibly delicious I’ve never had rice like this before. Blew my mind and my tastebuds.
I would click an "Andy makes a glass of water" vid 👅👅👅
April fools is right around the corner BA, just sayin'.
😂😂😂😂🤣🤣🤣😭😭😭
Then Brad would come in to tell him how he can improve is wurtteur.
'Andy spills water all over his t-shirt'
Yuck
I’ve made this twice now. It’s sssssssooooooooo good. The second time I added dates. Amazing!
Next time, try to serve this dish with some fried fish. You'll love it!
This looks delicious, and the shallots definitely help sell it IMO. Could do without the rose petals, but otherwise this dish looks perfect.
I almost spit my tea out laughing at that little conversation at the end. LMAO! He's so funny!
Ah Andy is so dreamy! ❤️❤️❤️
That was so well done. Everything seemed to come out perfectly, I've never seen that before. He definitely knows his ingredients and must cook a lot of vegan dishes. The only thing that I would change is using much less salt, since I can taste it much more than most people.
I'm here to read thirsty comments!
Are you?
Yaas
Edit: It's @andybaraghani, I know you people are searching for it
Watching this video after Chris's breakfast sandwich shows me just how long and how much thought goes into these recipes
You guys should really consider captioning your videos before release. It's very hard to hear sometimes, especially if someone without a mic is speaking.
Omg I’ve never watched a video with just Andy. F-ing love it. King!
finally after so much comments andy is back
It’s cool to see somebody really care about their recipe... having said that, it’s a advanced level prep right there
Andy is always a win
Thanks Andy , for explaining the rice soaked method , which on your previous video (Tahchin ) you didn't soaked the rice . Very helpful videos lovely
Every time Andy starts cooking, millions of herb plants around the world call out in pain for their lost brethren
It’s so beautiful & can imagine how fragrant it is! It looks like visual perfume.