CRUNCHIEST Tahdig 4 Ways! Satisfying cooking ASMR ( Classic, Potato, Bread, Yogurt) скачать в хорошем качестве

CRUNCHIEST Tahdig 4 Ways! Satisfying cooking ASMR ( Classic, Potato, Bread, Yogurt)

Welcome back to Rozita's Kitchen! Today, we're making a classic Persian dish known as Yogurt Tahdig. This delicious recipe shows you how to achieve that perfect golden, crispy rice every time, a hallmark of authentic Persian food. We'll guide you through each step, from preparing the basmati rice to combining it with yogurt and egg yolk for that signature "persian crispy rice" texture. This is a must-try for anyone looking to master how to make tahdig at home!Whether you love the classic golden saffron, the savoury potato crust, the Super-Crispy bread version, or the rich yogurt style, I've got you covered. These methods guarantee a golden, non-stick crust every single time. No more burnt rice anxiety! 👇Jump to your favourite crunch: 0:00 - The symphony of colour 0:10- The Rice Base 0:43 -Way # 1: Classic Golden Saffron Tahdig 1:21 Way # 2: Potato Tahdig (Sibzamini) The fan Favourit! 2:08 Way # 3: Crispy Lavash Bread Tahdig The quickest way! 3:04 Way # 4: Yogurt and Saffron ( Tahchin Style) The Richest Flavour! Ingredients: The Base Rice( For all 4 types)4 cups Basmati rice Salt (plenty for boiling water) Saffron ( Bloomed in ice or boiling water) Vegetable oil Butter The 4 Versions: 1- Classic: Just the saffron, oil, butter 2- Potato: 2 medium size potatoes, sliced 1/4 inch thick 3- Bread: 1 sheet of Lavash bread or Tortilla bread 4- Yogurt: 1/2 cup yogurt, 2 small or 1 large egg, additional salt( 1/2 tsp)Cooking Tips: -I used 9 inch pans and cook in the oven for 1 hour and 30 minutes. You can cook tahdig on stove in the same size pot for 45 minutes for first 3 type and 1 hour and 15 minutes for yogurt tahdig. Always parboil your rice until it os "Al Dente" ( Soft outside, hard bite inside.- To have more crispiness for bread and classic tahdig, for each cup of pre-cooked rice add 2-3 tbsp water.( As shown in the video) All the time use a non-Stick pot for the best result.- Wrap the pan with aluminum foil and poke some holes to release the steam. For cooking in the pot, wrap the lid in a kitchen towel to absorb steam and keep the crust crispy. If you enjoyed this Persian Food experience, please like and subscribe for more Mediterranean recipes with a modern twist!#tahdig #persianfood #asmrcooking #crispyrice #rozitaskitchen #iranianfood #ricerecipe #tahchin Music: Negócios Milionários Marco Antonio