Andy Makes Herb Rice with Scallions and Saffron From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Kamalika Mukherjee
The crispy fried onions are called 'beresta' or 'birista' in my side of the world (the Indian subcontinent, esp in Bangladesh and Pakistan) and is an indispensable part of the Moghlai cuisine, used extensively in the cooking of meat dishes or pilafs like 'biriyani' or 'Yakhni pulav'. In case of the pilaf dishes, the 'birista' is spread in between the layers of rice and meat and in case of meat dishes or kebabs, the birista is often ground into a paste along with curd (plain yogurt) and used in the marinade.
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The crispy fried onions are called 'beresta' or 'birista' in my side of the world (the Indian subcontinent, esp in Bangladesh and Pakistan) and is an indispensable part of the Moghlai cuisine, used extensively in the cooking of meat dishes or pilafs like 'biriyani' or 'Yakhni pulav'. In case of the pilaf dishes, the 'birista' is spread in between the layers of rice and meat and in case of meat dishes or kebabs, the birista is often ground into a paste along with curd (plain yogurt) and used in the marinade.
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Katharina Von Zitzewitz
I love your recipes. While living in Honduras I rewarded me regularly with the Bon Appetit magazine. What I really really dislike to see again and again, is, how much veggie-pieces you are throwing away (And not just peels. Man. you can at least cook a stock of all that. I think it's not appropriate any more(never was, unless you had your own compost or animals to feed with the scrapps)ro waste perfectly good food. Just my opinion.
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I love your recipes. While living in Honduras I rewarded me regularly with the Bon Appetit magazine. What I really really dislike to see again and again, is, how much veggie-pieces you are throwing away (And not just peels. Man. you can at least cook a stock of all that. I think it's not appropriate any more(never was, unless you had your own compost or animals to feed with the scrapps)ro waste perfectly good food. Just my opinion.
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canucklehead8
Made this tonight - and it turned out fantastically. Backed off on the fried shallots and saffron - added barberries, for my familys 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
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Made this tonight - and it turned out fantastically. Backed off on the fried shallots and saffron - added barberries, for my familys 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
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Dino Sarma
The reason his rice is that colour is because hes using sella basmati. Raw basmati will never be that shade. If you see the tips of the white basmati having a light brown colour, thats how you know its proper aged. Sella is basically the fast track for proper aging. The one hes using is likely only aged one year. Thats not bad, but its nothing to get excited about.
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The reason his rice is that colour is because hes using sella basmati. Raw basmati will never be that shade. If you see the tips of the white basmati having a light brown colour, thats how you know its proper aged. Sella is basically the fast track for proper aging. The one hes using is likely only aged one year. Thats not bad, but its nothing to get excited about.
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GeminiSpiritNB
I wish you had mentioned that Iranians mainly serve this Polo with fish and Kuku Sabzi on the first day of Nowrooz, the Persian New Year (or the day before it. It is to celebrate the beginning of Spring since both Sabzi Polo and Kookoo Sabzi are full of fresh vegetables and this indicates the renewal of nature and plants and greenery growing everywhere again.
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I wish you had mentioned that Iranians mainly serve this Polo with fish and Kuku Sabzi on the first day of Nowrooz, the Persian New Year (or the day before it. It is to celebrate the beginning of Spring since both Sabzi Polo and Kookoo Sabzi are full of fresh vegetables and this indicates the renewal of nature and plants and greenery growing everywhere again.
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toshiyuki suzuki
Oh Me again. lemme just say with heaps of thanks that I appreciate your clean and neat look while teaching people how to cook. There are chefs who look like they have been fermenting themselves for a month. Personal hygiene and food safety are twins We have a huge responsibility to protect the health of the people we feed. Nourish, not perish
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Oh Me again. lemme just say with heaps of thanks that I appreciate your clean and neat look while teaching people how to cook. There are chefs who look like they have been fermenting themselves for a month. Personal hygiene and food safety are twins We have a huge responsibility to protect the health of the people we feed. Nourish, not perish
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Isaac P
Just found this video hours ago and immediately went out to purchase the ingredients to cook it. It's still on the stove in the last portion of steaming. Because I rushed, forgot to salt the water as the rice soaked, forgot to add the spring onions and to poke the holes in the rice after layering the dish and herbs. . Still eager to taste it
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Just found this video hours ago and immediately went out to purchase the ingredients to cook it. It's still on the stove in the last portion of steaming. Because I rushed, forgot to salt the water as the rice soaked, forgot to add the spring onions and to poke the holes in the rice after layering the dish and herbs. . Still eager to taste it
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Necie A
I absolutely love this recipe My only issue is I don't know how much water to put into the pot of rice for cooking. I kinda just eyed it the first time I made. It came out wonderfully. Just would feel safer if I knew the amount. I am making it again tonight. It doesn't clarify in the recipe.
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I absolutely love this recipe My only issue is I don't know how much water to put into the pot of rice for cooking. I kinda just eyed it the first time I made. It came out wonderfully. Just would feel safer if I knew the amount. I am making it again tonight. It doesn't clarify in the recipe.
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Yasasvi Sunkara
Is it possible to substitute the yoghurt sauce with something like a thin spicy korma instead? Because the herb rice itself has ingredients that make it fresh and herby( I'm sorry that I'm not able to describe the taste) and I feel that a spicy thin korma would benefit the herb rice.
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Is it possible to substitute the yoghurt sauce with something like a thin spicy korma instead? Because the herb rice itself has ingredients that make it fresh and herby( I'm sorry that I'm not able to describe the taste) and I feel that a spicy thin korma would benefit the herb rice.
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Subhashini
This looks amazing I've always loved this rice but it seems so technical, I was afraid to try But I think now I might. If you don't add the butter, will it affect the quality of the rice much? Is there a different substitute you could use? I can't have any dairy. Thank you
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This looks amazing I've always loved this rice but it seems so technical, I was afraid to try But I think now I might. If you don't add the butter, will it affect the quality of the rice much? Is there a different substitute you could use? I can't have any dairy. Thank you
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