Andy Makes Herb Rice with Scallions and Saffron | From the Test Kitchen | Bon Appétit
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- Опубликовано: 26 мар 2019
- Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes herb rice with scallions and saffron. This recipe is a labor of love. This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo. And while the fried shallots are not traditional (you can take them out if you’d like), they add a crunchy layer to the dish.
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Andy Makes Herb Rice with Scallions and Saffron | From the Test Kitchen | Bon Appétit 
Хобби
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
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.
As an Iranian American, this video makes me feel so happy! Thank you Andy and BA for putting out a Persian dish!
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.
Morocco's intersections with the hosts are my favorite part lol
Not on this one.
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
Watching Morocco and Andy talk about things unrelated to this dish was very enjoyable
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.
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!!!
@14:02 why am I not surprised that Chris Morocco has such good posture
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 convinced white undershirts are the only shirts Andy owns
Always ready for a wet t-shirt contest.
@@theoneatyourdoor87 and yet. we still haven't been blessed with that kind of content... sadly
they are overshirts to him
He has a couple Ministry shirts too.
with holes
Those fried shallots look DIVINE
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.
Andy is, by far, the one who makes the most interesting recipes
a lot of couscous, a lot of dark times: title of my memoir
Im placing my preorder rn
I’d read that
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 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
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!
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.
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
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
Andy looks like an appetizer, entree, dessert and snack! 🤣🤣
I had a friend in school who was from Iran. her mom would make similar rice. the tadik was lovely. Persian food is awesome.
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
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.
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’d love an Andy Makes Ghormeh Sabzi video someday!
THIS!!
16:49
Andy: Let me know your thoughts.
Comment Section: 🤤
jashdkka exactly and honestly? we're right
Lol
lmao
Yes
Andy consistently doing the most with his grains.
SABZI POLO???!!! TAHDIG???!!! OMG. I love Andy
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.
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
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
I am so happy that you share a bit of your culinary culture, thanks Andy ❤️
Fascinating. I have read about making this so many times but watching Andy make it is extraordinary. Authentic Persian cooking. Wonderful.
I have heard of cooking with knives but how can andy cook with THOSE MASSIVE GUNS?
Good one
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 :)
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.
Such a great video! Andy - you explain things so clearly. Thank you for an excellent demo.
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
Loving this! Please make more on the wonderful subject of rice
Made this tonight and it was absolutely delicious! Had alongside his chicken and tomato stew.
This dish is so colorful and beautiful! I feel like I can smell the aroma from here
He is so handsome, I love everything I see (oh and his cooking too of course)
😆
Brilliant recipe! This is a keeper... thanks Andy! More Persian food, please.
Oh man
Can Andy please do all your videos? He's so calming to watch and listen to
This was very relaxing and interesting to watch. Please make more detailed videos like this and thanks for sharing this amazing rice cooking method !!
I love Andy's videos. You can really tell that he knows what he's talking about.
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!
What a way to elevate rice, just awesome...can't wait to try this. And so many great tips too.
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.
hands down one of the best recipe of the channel
I'm drooling and it's not just because of the food 🤤
Oh, Andy. You're just the best. I love this rice so much.
My boyfriend’s family is Persian and it’s cool to see all this traditional food with a personalized twist
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 .
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
love the process Andy, beautiful cooking.
As a persian I'm very glad that you show people in the west our food
Great episodes in Tokyo ghoul re sasaki
Andy I love all these persian/iranian recipes! I love your recipe for halva also!
i love how the camera man kept zooming on chris's food while he was talking to andy.
I almost spit my tea out laughing at that little conversation at the end. LMAO! He's 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!
Ah Andy is so dreamy! ❤️❤️❤️
Andy I read your article! I cried, it was so beautiful, thank you!
It’s so beautiful & can imagine how fragrant it is! It looks like visual perfume.
Andy is always a win
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
Wow this looks so delicious and easy to make. Thanks for introducing me to a new dish!
Omg I’ve never watched a video with just Andy. F-ing love it. King!
I could watch Andy cook all day long!!! That goofy look at the end was so funny.
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.
Magnifique cette recette! Merci pour votre passion et partage! Elle est sur ma liste a faire 🥰
So happy to see Persian Cuisine getting so much attention on the BA kitchen! Merci Andy!
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.
I really, really want to focus on the dish but I CAN’T TAKE MY EYES OFF ANDY 😩
Wow! That was so involved and must be delicious! Combing traditional with the crispy fried shallots is genius! I want to use the crispy shallots with other meals too! I learned so much about basmati rice too! Thank you for sharing yours and your Moms recipe!
Andy’s recipes in the magazine are my favorite recipes
Making this, this weekend. Will follow up.
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
That looks lile such a good and fresh dish for laidback and warm summer evenings. I want to try this when it gets a bit warmer!
Thank you Andy! I used the rice instructions and it came out great!
Hope I could try this recipe soon. 🤤🍽
Yessss new Daddy Andy uploaddddd
Incredible rice! Andy is the best! Please make more Andy videos!
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
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 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
Wow this looks delicious, and yet as a novice cook looks approachable enough that I'd love to try it on my own. Thanks for sharing!
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!!!
I’m simple. I see Andy, I click. And then I see saffron. Easy.
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.
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.
Made this so many times now...its incredible ❤
finally after so much comments andy is back
"The big part of this dish is the rice and the herbs and the herby rice."
Well said, Andy.
I’m making this today, omg, steep learning curve, but I’m enjoying it so much
I want to try this!! Thank you for sharing this recipe.