Bu makale, tahdig ile ilgili açıklamalarla güncellenecektir. tahdig hakkında bilgi sahibiyseniz, bu Samin Nosrat's Persian-ish Rice
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Genius Recipes
Şimdi aşağıdaki videoyu izleyin
Bu Hometown Inn web sitesiyle, kendiniz için daha değerli verilere sahip olmak için tahdig dışında bilgi ekleyebilirsiniz. Hometown Inn sayfasında, sizin için her gün sürekli yeni ve doğru bilgileri güncelliyoruz, Size en iyi değeri katkıda bulunmayı umuyoruz, İnternetteki haberi mümkün olduğunca çabuk kavrayabilmenize yardımcı olur.
Bazı açıklamalar konuyla ilgilidir tahdig
“Tuz, Yağ, Asit, Isı” kitabının yazarı Samin Nosrat’ın kendisi(!) bu tarifi, altın, çıtır bir iyilik kabuğu olan Tahdig ile İran(-ish) pirinci yapmak isteyenler için bir giriş kapısı olarak görüyor. Tarifin adı neden “Farsça”? Samin, Kristen’ın Genius sırrını öğrenmesine izin verir. TARİFİ ALIN ►► MALZEMELER 2 su bardağı basmati pirinci Tuz 3 yemek kaşığı sade yoğurt 3 yemek kaşığı tereyağı 3 yemek kaşığı nötr tatta sıvı yağ FOOD52’YE ABONE OLUN ►► FOOD52 İLE BAĞLANIN Web: Facebook: Instagram: Pinterest: Twitter: Food52 haber bülteni: FOOD52 HAKKINDA tek olarak -Keyifli bir yaşam için alışverişi durdurun Food52, platformlar genelinde ödüllü yemek ve yaşam tarzı içeriği aracılığıyla seçici ev aşçılarını tutkulu oldukları ilgi alanları ile buluşturur. İzleyicilerimize, düşünerek yemek, keyifle yaşamak, güzelce eğlendirmek ve farklı seyahat etmek için can attıkları tarifler ve çözümler sunuyoruz. .
tahdig ‘in içeriği ile ilgili fotoğraflar
Görüntülediğiniz Samin Nosrat's Persian-ish Rice , Ardından, Hometown Inn her gün yayınladığı daha fazla bilgiyi hemen aşağıda okuyabilirsiniz.
tahdig ile ilgili birkaç öneri
#Samin #Nosrat39s #Persianish #Rice #Genius #Recipes.
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Samin Nosrat's Persian-ish Rice | Genius Recipes.
tahdig.
tahdig hakkındaki bilgilerle HometownInn güncellemeleri, size daha fazla bilgi ve yeni bilgiye sahip olmanıza yardımcı olacağınızı umuyoruz.. tahdigHometownInn hakkında bilgi izlediğiniz için içtenlikle teşekkür ederim.
I thought you use saffron? I didn't see it added.
I ate tahdig (and lamb khoresh) at a family friend's house when I was 14 and 30 years later I still dream about it- I've tried to reproduce it a few times but it never comes out right- maybe this will be my magic bullet!
the result is a little burnt, it should be golden at the end, not dark brown, good try tho
So I made this for the 1st time and it turned out perfect & delicious!!!
Thank you so much for everything to you and Samin Nosrat!!
Good interview, horrible recipe. Where's the saffroned butter that goes on top? Where is the lid with the towel? Your pot is totally wrong. You follow nothing that Simin told you. Way too many things wrong here. And no Iranian will be fighting to get into that burnt rice. Stick to something that you know. You butchered this one!!! And I mean it.
Pegao… we (puerto ricans ) call that pegao.
wow this looks so good!!
Watching you flip that skillet toward your face and chest scared the hell out of me. Wouldn’t flipping the assembly away from your face be safer?
I cannot count how my times I made this rice using this recipe! Very delicious. Thank you.
You really should doll yourself up. You’re being modest to make the food the star. It’s easy to see how incredibly beautiful you would be. You are already so pretty.
Just made it for lunch. Served it with chicken shawarma (ottolenghi spice mix). Spectacular. The yogurt taste and texture was quite distinct. Thank you so much. Will certainly add it to our rotation.
I just added two Tbsp of butter and some olive oil without the yogurt and mine came out perfect! I didn’t have any yogurt on hand but wanted to try anyway
I lost my job due to covid and a friend of mine recommended sir Luiz and ever since trading with his platform I have been benefiting a lot.
If you like to learn more Persian foods please visit my cooking channel as well.
Add an egg yolk and a bit of saffron to that yogurt for perfect results!
Sorry, maybe it's the Asian in me, but you left so much rice in the strainer! Every grain counts!
5:28
Us asians would be thrown with anything our moms could find (re: grab basically) if we ever cooked our rice with crispy bottom like that. We would call it burned rice. Especially with using rice cooker. If you are using a deep pot and cook it on the stove, understandable. But a non stick pan and a rice cooker? My mom would scream at me shdjdhskdhkshdjshdj.
I would marry this woman, having never met her.
Washing rice vigorously would crash the rice grain and not authentic in Persian cooking. Also you wont need that much of cold water after boiling rice. It would wash all the taste and aroma of the rice and make it mushy.
Why did you not use basmati rice …..I wonder
what size pan is that?
Anybody else noticing she was wearing a black shirt during the call with Samin? 😛
Also: the first reveal was a lot darker than what was shown on the plate 2s later, they probably used a swap haha
Have to admit, I love watching this cook do her vids of Food52, she's amazing