Persian Tarragon Rice - ترخون پلو با دستور انگلیسی
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- Опубликовано: 25 июл 2024
- This Persian Tarragon Rice (Tarragon Polo ترخون پلو) is a twist on the traditional Persian Herb Rice (Sabzee Polo سبزی پلو) recipe. My sister Badri and her husband Saeed made it for me on my recent trip to Tehran, Iran. The traditional herb rice polo has 5-7 different aromatic herbs but my sister's Tarragon Rice has only one herb, tarragon. It had a strong and awesome flavor, but I chose to round out the strong tarragon touch with 4 other herbs and make it a Sabzee Polo with a strong tarragon character.
Serve this with any fish (especially salmon) or braised lamb shank or leg of lamb and it will become a part of your repertoire. Consider trying this for your next Nowrooz (Persian New Year) dinner spread!
Make this Tarragon Rice and send me pictures on my Instagram page: @CafeBagheri
Website: www.cafebagheri.com
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#CafeBagheri #TarragonRice #ترخون_پلو #PersianFood #IranianFood #HerbRice #Herbs #SabzeePolo #SabziPolo #SabzeePolow #SabziPollow #Tarragon #Rice #Red
Full recipe for Persian Tarragon Rice is placed in first comment under this video.
0:00 Introduction
1:10 Entering the Tajrish Bazaar (Tekyeh Produce Market)
1:54 Buying tarragon
2:49 Washing and prepping tarragon
3:14 Cleaning, chopping and mixing the herbs
8:10 Shredding potatoes for the tahdeeg (crunchy layer at the bottom of the rice pot)
11:03 Start the first cooking phase (boiling the brined basmati rice)
12:26 Adding the herbs to the boiling rice
13:03 Drying the shredded potatoes from the bowl of cold water
13:43 Draining the herb rice after 4-5 minutes of boiling
14:34 Washing starch out of the water over the sink
16:37 Adding spices to the shredded potatoes
17:40 Assembling potatoes and herb rice in the pot to start the second cooking phase (steaming)
22:46 Making the butter saffron sauce to go on the top of the rice before we start the steaming phase
23:50 Sealing the lid with a towel and starting the steam phase
24:51 The steaming phase is done after 45/50 minutes
25:14 Putting the pot ion the bath of cold water
25:27 Inverting the rice pot into the serving platter
26:35 Outtro 
Хобби
Persian Tarragon Rice Recipe
INGREDIENTS:
-- 3 cups Basmati Long Grain Rice
-- 1 cup finely chopped fresh tarragon
-- 1/4 cup each of finely chopped fresh scallions, parsley, cilantro, dill weed
--- NOTE: if using dried herbs instead of fresh, use half the amount stated
-- 2 Garlic cloves, finely minced (optional)
-- 10 tbsp Unsalted Butter
-- Salt, pepper, turmeric to taste
-- Vegetable oil
-- 1/2 cup of saffron solution (dissolve 1/2 tsp ground saffron in 1/2 cup of hot water and let brew for 5-10 minutes)
-- 3 medium Russet potatoes
DIRECTIONS:
-- Wash the dry rice in a medium-sized bowl by running water through it and stirring rice grains.
-- Repeat 3 or 4 times until the water is almost clear.
-- Fill the bowl with water up to an inch above the rice.
-- Stir in 4 tbsp of table salt.
-- Let the rice sit in the salt brine for at least 1 hour (no longer than 3 hours).
-- Wash and clean the herbs to make sure there are no dirt or bugs.
-- Drain and pat dry the washed herbs.
-- Mince the cloves of garlic if using.
-- Chop all herbs as finely as possible.
-- Wash and dry the potatoes.
-- Use a shredder or box grater to shred the potatoes similar to American hashbrowns.
-- Put the shredded potatoes in cold water and let it soak for at least 5 minutes, up to 30 minutes. This helps remove some of the starch from the potatoes.
-- Strain the water and squeeze the remaining moisture from the potatoes.
-- Use paper or cloth towel to further dry the shredded potatoes (helps make the tahdeeg crunchier)
-- Put dried shredded potatoes in a medium bowl and stir in 1/2 tsp salt, 1/4 tsp pepper, and 1 tbsp of turmeric.
-- Set aside the potatoes for later.
-- After the rice has been brined for at least an hour, fill a large pot half full of water and bring to a boil.
-- Add the rice and brine solution to the boiling pot.
-- Stir in 2 tbsp of vegetable oil to ensure the rice doesn’t settle at the bottom and the grains don’t stick together.
-- After 2 minutes of boiling the rice, add the chopped herbs and optional garlic to the pot.
-- After 2 more minutes, start testing the rice grains for al dente consistency (when the center of the rice grain is hard but the outside is soft).
-- When the rice is al dente, place a colander over the kitchen sink and pour the boiling pot of water, rice and herbs into it.
-- Run cold tap water over the rice mixture and shake the colander to remove some of the starch. Repeat this rinse 3 times.
NOTE: Persian rice should not end up sticky like Chinese restaurant or sushi rice. Running some cold water through the cooked rice at this stage ensures the desired texture.
-- Make the saffron butter sauce for the rice by melting 4 - 5 tbsp of butter, 2 - 3 tbsp of saffron solution, salt and pepper in a small pan on medium heat. Reduce heat to low to keep it warm and to prevent burning.
--- Optionally you can add ground cardamom, cinnamon, crushed rose petals, and other spices/aromatics to this saffron butter sauce.
-- Rinse and place the same pot back on the stove and put the heat on medium high (4 or 5 out of maximum 10 setting).
-- Add 3 - 4 tbsp of butter and 4 - 5 tbsp of vegetable oil in the pot. Butter is for flavor and the vegetable oil increases the smokepoint of this fat mixture.
-- Add 2 - 3 tbsp of saffron solution to the pot.
-- Add 1/2 tsp of salt and 1/8 tsp black pepper.
-- Swirl the butter, oil, and saffron solution around in the pot and 2 inches up the sides of the pot to ensure the surface gets coated (this helps prevent the rice and tahdeeg potatoes from sticking to the pot).
-- Spread the shredded potatoes at the bottom of the pot, ensuring full coverage, pressing down gently.
-- Return the herb rice mixture from the colander into the pot and over the potatoes.
-- Using the handle of a spoon, make 6 - 7 holes in the mound of rice ensuring to go all the way down to the potatoes.
--- These holes act as vent shafts that allow the moisture to be released from the bottom of the pot for a crispier potato tahdeeg and to ensure the rice cooks consistently.
-- Put the lid on the pot and cook on medium setting for about 3 - 4 minutes until the rice steams, which causes the underside of the lid to gather condensation. A pot with a glass lid makes this easier to observe.
-- Once you have seen the condensation under the lid, remove the lid and pour the warm buttery saffron sauce all over the top of the rice mound.
-- Place a kitchen towel or double sheet of paper towel over the pot and put on the lid so that the towel acts as a sealer/gasket for the lid.
-- Lower the temperature down to medium low (3 out of 10 setting).
-- Cook for 45 - 50 minutes.
--- NOTE: the amount of time will vary for each stove.
-- While the rice is cooking, fill a kitchen sink with 4 inches of cold water.
-- When the final cooking time is up, lift the hot pot carefully and place it in the cold-water bath (you should hear a sizzle!). This will help separate the rice from the pot.
-- Take the pot from the sink and place on a towel to dry the bottom.
-- Remove the pot's lid and invert a serving plate (larger than the diameter of your pot) over the pot.
-- Holding the handles of the pot and plate together, invert them and shake to release the rice mold from the pot and onto the plate.
--- You can bang the bottom of the pot under the kitchen cabinet a few times to help the release.
-- Place the plate on the counter and gently lift off the pot and put aside.
-- Enjoy seeing your beautiful golden crunchy rice mold on the serving plate.
--- The crunchy tahdeeg at the bottom of the Persian rice pot does not always come out perfectly or separate as desired.
--- An alternative way to serve Persian rice is to not invert the pot, instead to use a spatula to scoop out the rice and remove the tahdeeg separately.
--- The more you do this, the more likely you are to get it right! It is a function of using the correct temperature and timing on your equipment and the thickness of rice pot, etc.
SERVING SUGGESTIONS:
-- Cut the crunchy potato tahdeeg into pieces and serve as a separate side dish.
-- Persian tarragon rice is commonly served with fried, broiled or grilled fish or chicken and with a salad.
Thankyou so much for this detailed description.
Thank you for sharing looking forward to to trying this.
Love your video ❤️ love seeing Iran, I miss it!!
Where you live in Texas, you might try growing Mexican Mint Marigold (Tagetes lucida). Its flavor is a bit sweeter and more anise-like than French tarragon but it makes a pretty good substitute. It's pretty in the garden, too.
Sounds amazing!!!
Wow amazing. What a beautiful country.
Yes!!! 🙌🏽
Wowwww that is one delicious sabzi polo 👌 yummy 😍 I’ll try this recipe for sure 👍 Thankyou so much 🙏❤️🩹🌺🙋♀️
I love persian food and the persian mentality.❤... My first boyfriend escaped from Teheran in 1984 to Germany, he teached me some dishes. 'Til now, I use to cook Goreshe Khormeh Sabzi and Chelou Tahdig ☺️ I like Your videos very much, especially with informations from Iran. Unfortunately is the political sitiuation very strange.😢 My sister in law, was in first marriage between 1968-1975 with a man from Teheran. She visit the country many times. It was a complete different life in these times....
Greetings from Germany 🇩🇪 Caroline
I'm so happy to see u enjoy persian food , but it isn't goreshe ghorme sabzi, it's called khoreshte ghorme sabzi ,with lots of respect to you my dear friend!
@@behshadsamimi3180 Hallo, thanks for your friendly answer and correcting my spelling👍😊.
Many greetings from sinken Germany 🇩🇪🙋♀️
Yess love seeing Iran! I need to visit again. I've heard shomal is great but never been yet
This looks absolutely delicious, thanks for sharing!
I will make this as soon as I get my hands on good fresh herbs.
I’m Persian-Armenian ( Dad-Tehran, Mom-Tabriz) and these foods brings me straight back to my childhood. Thank you!
You’re a very good teacher. Thank you.
The tail shaking got me all excited! Especially because its a fat tail sheep!
Very clever, flipping the pot BACKWARDS and resting it on your shoulder momentarily.
Tarragon is my favourite herb! I made tarragon chicken today. It was divine
Love it ! Love it ! Love it !!!!!
You explain things so well! I really appreciate your videos bc learning to cook new persian dishes helps me feel close to my Persian mom who passed away. Thank you thank you! ❤
I'm gonna try the delicious dish
Oh wow, excellent technique, and perfect result! :)
Awesome
Master class.
This looks incredible - great video. Did you get a new camera(s)/audio equipment recently? Production quality is really great.
We have made some upgrades.
amazing 🤩🥰🙏🙏
Remarkable ..... Thanks!
It looks so good, I can’t wait to make it 😊👍
Oh, to have a market like that!
Best recipe 👍🏻👍🏻👍🏻
Looks delicious. Thanks for sharing! Appreciate your explanations.
Love it ❤️❤️❤️❤️❤️
مخلصم!
Please keep showing me your cuisine❤❤❤❤
You are Nice person
This is the most beautiful outside market I have seen 😊
Thank you for your clear language. I'm learning English this year and your videos are so helpful.
Grate Persian rice recipe from Tehran. Tanks for your good presentation .
Looks delicious.
Thanks Deb! I appreciate your support.
Looks fantastic! I especially like your using the Shredded Potatoes, for the Tahdeeg… And thank you also, for the Technique for creating the Saffron Solution. I love Saffron Flavor in my Rice, but haven’t been satisfied with using the Threads, to get there. The Solution seems a better Technique…
❤❤❤Que Delicioso!!! Gracias por su receta. Siempre me acuerdo de mis Compañeros de escuela eran de Irán y sus Comidas quedaron en mi Corazón. Todos están en el Cielo pero su Amor en Las Comidas quedaron para siempre. Saludes desde Las Vegas USA
Gracias por tu mensaje. ¡Dios te bendiga a ti y a tus amigos!
Fantastica idea lo de trocear la patata. Gracias.Saludos desde Málaga, España ❤
Can you pls make kebab baktiyari with saffron rice ❤️
🌹👏🏻
😋
Thanks chef 🙂
By the way, do you have Persian meat balls? Like the italian meat balls and swedish...
Sujuk, very tastey in Istanbul , Iranian version ? Thanks.
Yes there is Azeri version from Tabriz. I’ll do a video.
You told the vendor "Merci". Was the tarragon French Tarragon?
Commonly used word in Iran! 😀
Fresh tarragon is abundant in San Diego at our Persian market Sufi International market. I bet you can grow them in Texas.
I know but I have a black thumb! 😁
@Cafe Bagheri wonder if the Persian market there has dried tarragon. I know they have dried parsley for the classic gormeh sabzid.
@@petechandanatural I think they do.
That looks fantastic! I pray to the gods of Persian rice every time I make tadig, they never listen... is it because I use potatoes? Are scallions 'spring onions' or baby leeks? x
Scallions are spring onions. Potatoes are a common item used for tahderg layer. Use more oil at the bottom.
Wow are there more videos coming from Iran?
Not from this trip, unfortunately. This recent trip was spent mostly taking care of my mom’s health issues. But I have some ideas for a string of videos on the next trip. 🙏🏼
@@CafeBagheri I would love to see them. God bless your Madar, Sir!
How about adding the herbs after the cooked washing and before the resting steaming? You don't wash out the taste of the greens.
Using a laser temperature device, you can find the external rice pot temperature at your stove medium low.
There are many techniques. Once you find the right time & temp, you can do it without measuring.
Could you substitute, butter, and oil with ghee?
Yes, you can. Just test once or twice to get the right amount.
What meat do you serve with h tarragon rice.
Any kind of fried or broiled fish goes well with this taragon rice!
How did you get the tarragon through Customs?
Dried herbs are allowed.
Do u have fish menu?
ruclips.net/video/GAMTsNbS5dM/видео.html
سلام شف عزیز من امروز ویدئو ترخون پلو را دیدم
ببخشید ولی فقط سبزی خشک را همراه برنج بجوشونید سبزی تازه همه خواصش میره تازه ها را لابلای برنج بریزید بازم شرمنده شما بهتر میدونید
فکر خوبیه. موافقم. 🙏🏼
😛👍👍👍👌👌👌👌💜💜💜
can I cook the rice using a rice cooker without losing the crust?
Rice cookers can create the crunchy crust at the bottom but not as crisp as the high direct heat. I have never used them but I know they can produce the crispy tahdig.
The rice cooker should be Iranian made which have different adjustments for different colors of tahdig . Not any rice cookers are good for make a crunchy tahdig
How do you keep the rice grains from sticking to each other?
The Persian steamed rice method includes 3 stages. The first stage is to boil the rice (until it is al-dente). This takes around 5 minutes in boiling water. The second stage is to wash the boiled rice with cold water. This washes a large percentage of the starch away, which causes the rice grains to grow firmer and not be sticky. Unfortunately, it also extracts and washes away a large amount of healthful nutrients and vitamins, which is the price Persians agreed to pay the devil when he taught them how to cook the best rice in the world! The 3rd stage is to put the boiled and rinsed rice back in the pot with fat, aromatics and a small amount of moisture to slowly steam to delicious perfection. I have multiple recipes with details for this multi-stage technique on this channel, including this Tarragon Rice. Please watch this video in full and read the detailed recipe here in the pinned comment (scroll up)! Thanks for watching!
You can rinse your rice a few times, and drain well. Or, sometimes I will toast my dry rice in the pan with a little bit butter, just to toast it through, not letting it burn, then add my cooking liquid (water or broth). Also, don't use too much water. We (Latinos) also have a crispy bottom rice called pegao, but we do this with the rice itself. I think it is so interesting how we, from different cultures, can have similar foods even though they may be slightly different ingredients/cooking methods. 💜
@@CafeBagheri I really enjoy your cooking show sir. May God bless you.🙏🏽
Your salmon looks like my aunt who's is a chicken
Don’t quit your dayjob! 😂
Why add the herbs when rice is in water? Why not add it just before you steam it must keep more flavour in so you could use less herbs?!
You can do either. I have tried both and there is an active and long debate on that. I have found that boiling the raw herbs in the water rounds out the flavor and fuses it with the rice better. But I know that a lot of nutrients and the flavor/aroma leaves the herbs. it's a trade off.
But, you can do either way and it will be a great dish either way!
Thank you for your quick reply.
Never eat vegetables unwashed in Iran :(
2:06
Yeah! I agree; it was a moment of weakness! Even washed vegetables may be questionable, because of the water they use to grow them!
Monkeypox has arrived in Iran. Please wear masks and gloves and stay safe. Pox is airborne
I’m no longer in Iran. 😁
Sitting the hot pot in cold water will distort the bottom.
I was surprised because you drained boiled rice with herbs !!!
We are used to adding herbs to boiled rice after draining.
I think, in your method, herbs lose their precious minerals through draining process as well as most part of their taste and aroma!
I have done it both ways. You are right about them losing some nutrition but they do not lose flavor; it just transforms. And it’s good as well. It’s a bit different. Try it. Thanks for watching.
Draining will lower the intense flavors of herbs so rice will have it mild flavors too....!
Look, I'm Polish and can tell you that dried dill is a disappointment/travesty..
I’ve always admired your English language especially being Persian, there is always a particular accent hidden behind the origin of the Persian people. I was brought up in England from Iraqi background and noticed that you use American slang words such as “Erb instead of Herb” which is not proper English language. Also you used “ Mount” instead of “Mound” in cooking the Rice. I just care about nice people like yourself and want them to be as perfect as possible in every aspect. Remember, The Yanks speak English language with peculiar American dialect due to laziness.
As for the Polo, to be honest, I prefer the Tadig being made of Rice not Potato, this is my personal opinion, because I think it’s traditional. Thanks heaps.
Thanks for watching, for the kind compliments and for taking the time to comment. A few points: I don’t intentionally try to sound a certain way. I have learned English in Dallas, Texas, since I got here at age 21 and my accent developed from there. I’m sure I said “mound” (not mount). And the American pronounciation of HERB has a silent H. That is how it’s pronounced in north America. More great videos coming.
One reason you see Iranians pronounce foreign languages better than many other nationalities is because our Farsi (Persian) requires the use of all the muscles on the tongue and mouth. We can perfectly pronounce any sound/letter in French and Arabic, for example, where Greeks, Arabs, Koreans do not have the equivalents and have not learned those sounds!
@@CafeBagheri.
I am sorry BUT this is an Arabic music
😂😂
This is NOT Persian music!
@@newestflameneverdies This is improvised music by my son. Inspired by Middle Eastern music. Not exactly Persian.
@@CafeBagheriNothing about Middle Eastern music is Persian.
اگر امریکا زندگی میکنید وال مارت اون قسمت که گیاه وگلدان میفروشند دارند من خریدم اوردم در گلدان بزرگتر کاشتم ،
I have fresh tarragon in my yard
You didn’t add fenugreek does that make a difference?
This dish does not have fenugreek in it.
You said only one herb
If you watch the first couple of minutes, I said may be only tarragon, may be will add more; we’ll see. But tarragon is the dominant herb in this dish. Quite delicious. You can further adjust the recipe and make it your own! Enjoy.