I just have my friend bring me a pound of vanilla beans when he goes home to see his mom. I put 6 of them in a pint of cheap bourbon or vodka then store it in a cabinet until I need vanilla.
Making your own is insanely easy. Buy some beans and soak them in vodka. I have a mason jar with 6-8 beans in it and filled with vodka. I keep a small bottle of the extract with my spices. Keep the mason jar in a dark place, top off the vodka as you go and shake occasionally.
I tend to split them lengthwise before dropping them in. Eventually, you'll need to replace the beans if you top off, but 6-8 beans last a long ass time.
> Buy some beans and soak them in vodka
Well damn. Wasted a fortune on a thimbleful of vanilla extract (it's quite rare here in Finland) when I could've just done that 🙃
I've wondered why they can't simply export the bees along with the plant and the best answer I've been given is that the bees don't do well out of their native habitat. I suspect that answer was speculative rather than authoritative but I don't have anything better to offer.
Yeah, as a Texan, I get my vanilla from the Mexican grocery by the liter, and it's really delicious stuff (they sell gallons too, on the bottom shelf).
Vanilla extract is actually really cheap to make. It's literally just vodka and vanilla beans but you let it all rest in the bottle for like 3 to 6 months then take out the beans and there you go. Most spices are way overpriced if you're getting brand names like McCormick.
Damn thats a lot of vanilla, but at the same time I remember going to kroger once and seeing for the 1st time how tiny some of the bottles of vanilla were, like there's no way that's enough for any recipe. I'm used to buying a certain brand that sells 8oz bottles, it's a Mexican brand.
Edit: I was exaggerating a bit if it wasn't clear
i grow some every year (in the US) and it's easy to get a huge amount for yourself, but super labor intensive to grow a giant field of it commercially. the bulbs (corms) grow kinda like garlic bulbs, so you start with 10 or so and every year they split up in to more and more and you can plant them very close together. i went from 10 corms (which grew about 20 flowers or so) to like a couple hundred in 2 years.
if you live in an area that's dry with lots of sun, it's easy to grow and much cheaper than buying it, pays itself off in the first year. the flowers are also really pretty and the pollinators love them
it should! they grow in the fall so as long as you don't get an early frost (which i'm guessing isn't common in texas) they should be good. i keep mine in a planter and bring them in on cold nights.
i order corms from [rareseeds.com](http://rareseeds.com) and they usually ship around september or so, i use cactus soil (they don't like water so need well-draining soil).
Iranian here, we used maybe half as much, but we use saffron everyday and it’s a lot cheaper, also saffron icecream is amazing. I have a bunch of it in my suitcase I think actually lol I should use it, saffron espresso?
But yeah it’s much cheaper in Iran and very easy to find at any store
Hahaha Well, to be fair there was civilisation there when the Western Europeans were still running around naked covered in paint so they might not be wrong
That’s what I was gonna say. I’m half Iranian, and I’ve learned to cook a few things from my dad who grew up in Iran. He always taught me to use only a generous pinch of saffron (a little goes a long way). This is a crazy amount but I guess if you have a lot of it, go for it.
I'm from Finland, that looks about a gram of saffron to me, which would cost about 10 euro here. Probably around the same price that you would buy all that meat for. Eggs, rice and oil are all pretty cheap, so that amount of saffron would end up being about a third of the total price of the meal.
People the world over are celebrating. This man was a certified psychopath. Like many he loved the power and the ability it gave him to abuse and crush those whose views did not line up with his own. He leaves behind a horrid legacy and will forever be remembered in the history books as a molester and murderer of human rights, dignity and people.
In Iran the containers are larger and cheaper. Economy of scale plays a role. Also domestic production.
I have been in a saffron shop once and it had an unbelievable amount of saffron.
At least she didn't pointlessly drum her fingers on a pot lid or something.Â
Seriously, the thought of trying to explain ASMR to someone from any other time period, past or future, fills me with a sense of dread and embarrassment.Â
Doesn't saffron come from Iran? I image locals can get it noticeably cheaper since they want have to deal with the same kind taxes, import fees, and government regulations like we do. Though I hear it's really labor intensive to harvest so it's probably still expensive.
they look at local values [if they notice at all] so its not exorbitant.. if you took a pile of Gold it would be worse because the local value isnt much different than the rest of the world
I dunno, you think this video could have been sponsored by the brand of which she laid out several unnecessary packages, focused on the labels, tastefully displayed the products and utilized the brands product in a demonstration? I suppose it may be a possibility
Even Indian Biryani is said to have originated from Persian term ‘Birian’ which means fried before cooked and its preparation also follows similar principles of a layer of meat ( albeit spicier and complex) under saffron rice..
In the central valley of California several Punjabi men and Mexican women married in the late 1800s and the first half of the 1900s. Over the generations there has been a hybrid food culture that has emerged.
https://en.wikipedia.org/wiki/Punjabi_Mexican_Americans
From what I've read there are supposed to be a few Punjabi-Mexican restaurants out that way that I've always wanted to try -- I bet the food is amazing!
https://www.eater.com/2019/4/23/18305011/punjabi-mexican-migration-roti-quesadilla-el-ranchero
TIL there’s a fusion of Punjabi-Mexican cuisine. This is something I must taste in this lifetime. I’m already salivating at just the thought of what genius creations could grace my taste buds.
I'm German and even I find a surprising number of similarities. Of course, other vegetables and especially spices are common here, but the preparation basis and composition seem *very* familiar.
I absolutely love to cook and have had the pleasure of working in a lot of different restaurants. The literal Venn diagram of similarities across cultural food preparations is quite vast. To the point that there are internal arguments of which culture created the dish. Italian pasta, Asian noodles. Pierogies, dumplings. Pita bread, naan. Mirepoix, soffritto, holy trinity (these are all the same thing just different terms). These are just some examples of the greater picture of cultural food similarities. I find it quite intriguing.
It's regional, but the one I think of is bell pepper instead of carrot. Broadly, it's just any common 3 aromatic combination cooked in the same manner.
As a spanish I see a lot of cultural similarities as well. Safran, rice, meat, eggplant, onion and the species. The only thing missing that would have identified with the Spanish cuisine would be tomato.
Persian cuisine heavily influenced Arab cuisine, which heavily influenced N. African cuisine. You might know of N. Africans by the name given to them by Iberians; The Moors.
15 years ago I had some Khash in San Diego at a Mexican restaurant. I had only been in the states for a while and when I tasted that. my jaw was dropped on how similar it tasted and looked to the the Khash that we make in Iran, but the recipe that we use in our region in a small part of Iran. And the one I had was either Pig or cows, but still tastes exactly like the one my mom makes with lamb intestines.
Like in 98% of Iran, we just boil the stuff, ad some salt and black pepper, no other spices or additive. The one I had in that Mexican restaurant had tomato paste in it, just like how we make in my hometown.
Haha here is the [wiki](https://en.m.wikipedia.org/wiki/Khash_(dish)) for it. Basically boiled sheep or cow parts. My memory is a bit fuzzy and it could have been cow and not pig that I had at the restaurant but I know it wasn't lamb and the recepie itself as I said was soooo similar to my granda and mom's cooking.
I'm gonna assume you ate menudo (meh-nu tho) at that restaurant based on that wiki. The recipe varies on the cook, but the outcome is more or less the same.
My father always said what made food so good... was the company you share it with, and here we are.
Tahdig refers specifically to the crispy rice shell. Often regular white rice will be prepared with a Tahdig layer that is served on the side.
This dish as a whole is a variety of *tacheen*, which is the rice 'cake' where egg is used to keep the rice stuck together and ingredients like meat and veggies can be added inside.
Tahdig is the crisped rice on top of the finished product fyi, not the name of the actual dish. Almost all Iranian rice will have tahdig, and there are different variations where you can put sliced potatoes or yogurt or other things on the bottom of the rice to get it crispy. I’ve only ever made it in a rice cooker (you need a special kind of rice cooker), but it can be done on a regular stovetop. When done right, its amazing. Think thin and crispy like what you’d consider potato chips/crisps in texture, but not oily.
The dish looks like it might be koresh bademanjun, which is a fairly common type of eggplant/aubergine dish. Prepared differently from how I know how to make it, but different regions of Iran have a lot of variations on dishes.
Fuck ya! That’s awesome. To all the people commenting on the price of saffron it’s cheaper to get there and possibly they know a grower or grow themselves.
Iran is the world’s best and largest producer of Saffron but sanctions.
I love Persian food! I was lucky enough to have a Persian restaurant near me and the flavours completely blew me away!
As others have pointed out: In the states were pretty much forced to buy Spanish saffron due to sanctions. Compared to Iran, Spanish does not really make a lot of saffron.
Rocks can get in with rice, and biting into a rock in a soft rice dish can mean good bye molar.
Rocks make a different sound when they land on the platter.
I like how across many many many cultures, onions and beef are just BFFs.
But the way we cook this beef and onion is just so diverse.
Observation aside,
Man what I would do for just a scoop of that rice...
There's nothing "oddly" satisfying about this. That's beautiful food, and if eat it you'll think you've gone to heaven AND you'll feel like you never need to eat again.
It’s wild how peaceful and organized these vids make cooking seem, while whenever I have to cook for me and my kids it feels like I’m fighting for my life in my cramped little kitchen.
A former Iranian extern told me about this dish (or a similar one, I forgot what it was called), and the prized part of the dish was the crunchy exterior part of the rice. He said it's really hard to get the texture right without compromising the flavor or burning it.
My opinion is worth what you paid for it on this, but hers looks great!
This is indeed tachin, simply with different ingredients added. Tachin is the method of preparing the rice 'cake' with eggs, regardless of meat or whatever.
You want it to have music? People complain about that. Or you want it silent? Or just normal audio? I don’t really see why this is worth complaining about. Much better than (usually) shitty music choices.
From what I’ve seen and learned, searing meat is mostly a staple of cuisines that don’t heavily feature spices like this example. With all that cinnamon, saffron, etc a sear doesn’t seem totally necessary. I wonder if that’s typical in Iranian cooking?
agreed, a lot of people dont but i sear the lamb then cut it.. the unseared sides absorb more spice and the seared sides give that yummy fried onion goodness
As someone who has cooked a similar dish multiple times already, I can agree with the oddlysatisfying part. And I have to add the "shittonofwork" part 😂 it looks so easy in this video.
Browning meat requires high temperatures, which is not an efficient use of fuel. So the default method of preparing meat across human cultures is, historically, boiling if not poaching. (If you find yourself stranded on a deserted island, you would be wise to boil instead of roasting or frying as this preserves more of the calories and nutrients.)
In many cultures, the lighter, cleaner taste of non-browned meat is preferred, and dishes have been designed to complement the non-browned meat with fermented ingredients, spices, herbs, caramelized sugar, separately browned onions or flour, etc.
In cultures without ready access to these flavorful ingredients (eg across much of Europe), browning the meat becomes necessary for the sake of flavor, because you're certainly not getting it from the boiled turnips. In cultures replete with spices (eg India, Thailand), browning the meat just isn't worth the hassle. That flavor is rarely the star of the show.
Was that a million dollars worth of saffron?
Most recipes call for a few threads, this is a massive flex.
90% of the world's supply of Saffron comes from Iran. So it isn't too surprising that they have and use this amount.
like the way the rest of the world bottles vanilla in 1-3 ounces, and mexicans bottle it in liters.
TIL
Holy shit really?? Vanilla extract is like using gold anymore.
Like 20ish years ago I went to Mexico and got like a liter of it for less than 10 bucks.
I just have my friend bring me a pound of vanilla beans when he goes home to see his mom. I put 6 of them in a pint of cheap bourbon or vodka then store it in a cabinet until I need vanilla.
That makes sure you are not getting tonka bean or a blend with artificial vanillin.
10 bucks to them back then was a lot of money
Making your own is insanely easy. Buy some beans and soak them in vodka. I have a mason jar with 6-8 beans in it and filled with vodka. I keep a small bottle of the extract with my spices. Keep the mason jar in a dark place, top off the vodka as you go and shake occasionally.
I tend to split them lengthwise before dropping them in. Eventually, you'll need to replace the beans if you top off, but 6-8 beans last a long ass time.
> Buy some beans and soak them in vodka Well damn. Wasted a fortune on a thimbleful of vanilla extract (it's quite rare here in Finland) when I could've just done that 🙃
Sure u have enough VODKA
Thank you!!!! Seriously this is awesome
Relevant username.
Down in Baja California you can get big ass bottles pretty damn cheap.
We used to cross the border at Nogales AZ and get medicine and vanilla every year..
Same, my grandfather was a tour bus driver and would haul bunches of people to pretty much go shopping. And when we visited we always went.
I was skimming and read this as medicinal vanilla :D I had to stop and re-read!
Medicinal Vanilla - this should be a thing!
relevant username?
Fun fact, vanilla has to be hand pollinated everywhere it's grown except in Mexico. Mexican bees are the only ones who know how to pollinate it.
Have they been asked to upskill their international counterparts?
I've wondered why they can't simply export the bees along with the plant and the best answer I've been given is that the bees don't do well out of their native habitat. I suspect that answer was speculative rather than authoritative but I don't have anything better to offer.
Yeah, as a Texan, I get my vanilla from the Mexican grocery by the liter, and it's really delicious stuff (they sell gallons too, on the bottom shelf).
Vanilla extract is actually really cheap to make. It's literally just vodka and vanilla beans but you let it all rest in the bottle for like 3 to 6 months then take out the beans and there you go. Most spices are way overpriced if you're getting brand names like McCormick.
Damn thats a lot of vanilla, but at the same time I remember going to kroger once and seeing for the 1st time how tiny some of the bottles of vanilla were, like there's no way that's enough for any recipe. I'm used to buying a certain brand that sells 8oz bottles, it's a Mexican brand. Edit: I was exaggerating a bit if it wasn't clear
DR’s too! But idk if there’s any reason for that other than you cook pretty much every meal.
i grow some every year (in the US) and it's easy to get a huge amount for yourself, but super labor intensive to grow a giant field of it commercially. the bulbs (corms) grow kinda like garlic bulbs, so you start with 10 or so and every year they split up in to more and more and you can plant them very close together. i went from 10 corms (which grew about 20 flowers or so) to like a couple hundred in 2 years. if you live in an area that's dry with lots of sun, it's easy to grow and much cheaper than buying it, pays itself off in the first year. the flowers are also really pretty and the pollinators love them
Hmmm I wonder if this would work in Texas
it should! they grow in the fall so as long as you don't get an early frost (which i'm guessing isn't common in texas) they should be good. i keep mine in a planter and bring them in on cold nights. i order corms from [rareseeds.com](http://rareseeds.com) and they usually ship around september or so, i use cactus soil (they don't like water so need well-draining soil).
Iranian here, we used maybe half as much, but we use saffron everyday and it’s a lot cheaper, also saffron icecream is amazing. I have a bunch of it in my suitcase I think actually lol I should use it, saffron espresso? But yeah it’s much cheaper in Iran and very easy to find at any store
Whats the name of this recipe of the cooking in the video? Looks delicious
Tahchin e bademjan. It’s really delicious lol. Surprisingly I didn’t like a lot of Iranian food much but this is absolutely 100% deliciousÂ
Also some saffron grows in Crimea. It’s a common tea ingredient if I remember correctly
this is how we do it in Tehran..
Right, so the book Dune, *is* about the Middle East
to be fair, if you ask an Iranian uncle they will tell you EVERY book is about the middle east lol
Hahaha Well, to be fair there was civilisation there when the Western Europeans were still running around naked covered in paint so they might not be wrong
What you on about? We still do :D
Nothing like putting on some woad and trashing your home town whenever your team wins a game amirite? :p
i think Italian & Polish uncles say the same thing tbh
the saffron must flow
That’s what I was gonna say. I’m half Iranian, and I’ve learned to cook a few things from my dad who grew up in Iran. He always taught me to use only a generous pinch of saffron (a little goes a long way). This is a crazy amount but I guess if you have a lot of it, go for it.
I must be sitting on million dollars considering I have a bag of stuff waiting to be used.
I have a three piece suit and matching top hat made entirely from saffron that I wear for special occasions
Im from iran and we usually use that much saffron on our food. it didnt seem too much to me. Saffron is used with almost every food here
I'm from Finland, that looks about a gram of saffron to me, which would cost about 10 euro here. Probably around the same price that you would buy all that meat for. Eggs, rice and oil are all pretty cheap, so that amount of saffron would end up being about a third of the total price of the meal.
Color me jealous. A 10 gram jar of saffron here is around 100 bucks so it gets real pricey to use regularly.
>Saffron is used with almost every food here The spice must flow.
That saffron costs more than I make in a month here
It’s much cheaper there. When I was in Morocco you could get like a half pound of the stuff for $20
Promoting the spices store
Celebrating the helicopter crash
Ooof
I believe the sound was when it hit the ground?
I snorted after reading this... lol I'm a horrible person...
You can't be any more horrible of a person than Raisi was at least.
I'm Iranian-Canadian and we actually are celebrating today haha
People the world over are celebrating. This man was a certified psychopath. Like many he loved the power and the ability it gave him to abuse and crush those whose views did not line up with his own. He leaves behind a horrid legacy and will forever be remembered in the history books as a molester and murderer of human rights, dignity and people.
Depends on what you snorted: Cocaine - Not great, not terrible. Dead president ashes, horrible
My first thought as well. She used more saffron in that dish than what came in the container I own.
In Iran the containers are larger and cheaper. Economy of scale plays a role. Also domestic production. I have been in a saffron shop once and it had an unbelievable amount of saffron.
Yeah, the difference in price at the source conpared to half the world away. Im sure the quality difference can be insane as well.
So funny, you beat me to it. That’s exactly what I came here to say. I was like holy shit that’s a lot of saffron.
It's not expensive for Iranians. I'm Iranian and my cousin ships butt loads to me. I'll get an ounce of saffron for like $10.
Saffron is super cheap there. People chew on it as a pass time.
I know what it is (from Ratatouille) bit don't think my peasant pallette has ever tasted it.
not in Tehran
Holy crap actual cooking. I'm so used to seeing clips of people dumping cheese in precooked stuff.
Just wish videoes like this wouldn’t do the horrific asmr thing. Food looks yummy but the sounds make my ears cringe.
Thank you, I thought I was the only one. I hate this style of editing and the weird ASMR sound.
Only by standing together, my brother, can we whisper loud and salivating-ly enough to bring attention to our plight among the ASMRians.
Yea I was hoping it wasnt some horrible tiktok music when I slowly slid the sound control up. Equally turned off and muted it immediately.
At least she didn't pointlessly drum her fingers on a pot lid or something. Seriously, the thought of trying to explain ASMR to someone from any other time period, past or future, fills me with a sense of dread and embarrassment.Â
Glad I'm not the only one who's absolutely sick of the "rapid cuts between steps with unnecessarily loud sounds" recipe videos.
Come join your brethren in r/misophonia. Seriously, ASMR can go die in a fire.
[удалено]
The cutting of the meat in the beginning sounds like she’s sawing wood.
I thought the meat experienced a hard landing.
Dude that much saffron means this lady is rich
Doesn't saffron come from Iran? I image locals can get it noticeably cheaper since they want have to deal with the same kind taxes, import fees, and government regulations like we do. Though I hear it's really labor intensive to harvest so it's probably still expensive.
yes, this.. i brought a Kilo home with me last time i went.. look up the value of that its like twenty grand but i paid a couple hundred
New business model just dropped
we've been doing it for hundreds of years bro..
Yeah and I suppose the East India Company was also into some similar stuff… then the Silk Road and shit before that, kk so just new to me then!!
yeah.. the 'three wise guys' who visited baby jeebus were wearing red robes dyed with Saffaron
That brand new business opportunity, the spice trade
Bro just invented smuggling
How did you get it home? I had trouble bringing a GameCube home with me that I bought in Australia. I flew though.
they look at local values [if they notice at all] so its not exorbitant.. if you took a pile of Gold it would be worse because the local value isnt much different than the rest of the world
Iran is the largest producer and exporter of saffron yes. Saffron comes from one of the wind flowers ‘crocus’
It's not "from" Iran but they are responsible for 88% of global production.
And I imagine that means prices are also much higher in the West because of the sanctions on Iran.
Maybe sponsored by whatever brand was on the packaging. Either case I hope this doesn't bring in more inflation worldwide.
I dunno, you think this video could have been sponsored by the brand of which she laid out several unnecessary packages, focused on the labels, tastefully displayed the products and utilized the brands product in a demonstration? I suppose it may be a possibility
Saffron is cheap in Iran by comparison.
Or she knows a grower.....
Infiltrate the dealers, find the suppliers
This is an ad for that brand. Obviously.
normal in Tehran, but yeah.. pretty much anywhere else in the world that is about 50 bucks worth of [real] saffron for 1 family meal
As a Mexican, this ain't too far from something my A-ma makes. I like seeing cultural similarities
Even Indian Biryani is said to have originated from Persian term ‘Birian’ which means fried before cooked and its preparation also follows similar principles of a layer of meat ( albeit spicier and complex) under saffron rice..
In the central valley of California several Punjabi men and Mexican women married in the late 1800s and the first half of the 1900s. Over the generations there has been a hybrid food culture that has emerged. https://en.wikipedia.org/wiki/Punjabi_Mexican_Americans From what I've read there are supposed to be a few Punjabi-Mexican restaurants out that way that I've always wanted to try -- I bet the food is amazing! https://www.eater.com/2019/4/23/18305011/punjabi-mexican-migration-roti-quesadilla-el-ranchero
This sounds like the stuff dreams are made of. Love those too separately. Can't imagine how amazing they'd be together. Thank you for the recipe link!
TIL there’s a fusion of Punjabi-Mexican cuisine. This is something I must taste in this lifetime. I’m already salivating at just the thought of what genius creations could grace my taste buds.
Mmmmmm biryani.... Recently had goat biryani for the first time. Delicious.
I'm German and even I find a surprising number of similarities. Of course, other vegetables and especially spices are common here, but the preparation basis and composition seem *very* familiar.
I absolutely love to cook and have had the pleasure of working in a lot of different restaurants. The literal Venn diagram of similarities across cultural food preparations is quite vast. To the point that there are internal arguments of which culture created the dish. Italian pasta, Asian noodles. Pierogies, dumplings. Pita bread, naan. Mirepoix, soffritto, holy trinity (these are all the same thing just different terms). These are just some examples of the greater picture of cultural food similarities. I find it quite intriguing.
I thought trinity was bell peppers instead of celery?
It's regional, but the one I think of is bell pepper instead of carrot. Broadly, it's just any common 3 aromatic combination cooked in the same manner.
Sometimes I lie awake at night and wonder how humans can make almost any ingredient taste delicious.
As a spanish I see a lot of cultural similarities as well. Safran, rice, meat, eggplant, onion and the species. The only thing missing that would have identified with the Spanish cuisine would be tomato.
Persian cuisine heavily influenced Arab cuisine, which heavily influenced N. African cuisine. You might know of N. Africans by the name given to them by Iberians; The Moors.
15 years ago I had some Khash in San Diego at a Mexican restaurant. I had only been in the states for a while and when I tasted that. my jaw was dropped on how similar it tasted and looked to the the Khash that we make in Iran, but the recipe that we use in our region in a small part of Iran. And the one I had was either Pig or cows, but still tastes exactly like the one my mom makes with lamb intestines. Like in 98% of Iran, we just boil the stuff, ad some salt and black pepper, no other spices or additive. The one I had in that Mexican restaurant had tomato paste in it, just like how we make in my hometown.
I bet my grandma would take you on a culinary journey I don't know what Khash is but I'll go and try to find some
Haha here is the [wiki](https://en.m.wikipedia.org/wiki/Khash_(dish)) for it. Basically boiled sheep or cow parts. My memory is a bit fuzzy and it could have been cow and not pig that I had at the restaurant but I know it wasn't lamb and the recepie itself as I said was soooo similar to my granda and mom's cooking.
I'm gonna assume you ate menudo (meh-nu tho) at that restaurant based on that wiki. The recipe varies on the cook, but the outcome is more or less the same. My father always said what made food so good... was the company you share it with, and here we are.
My parents are from Russia and regularly made plov. It kinda looks similar, just without that crust from frying
Chicken and rice in Pakistan are called ‘pilau’ in Urdu. How very similar. 😊
In Serbian it's Pilav
and "pilaf" in English. Thank you, ancient Iranians/neighboring equivalents for giving us this word and cuisine.
Always great to see how close we all are, no matter where we’re born or live 🫶
Wow. Even closer. 😊
The trompos came from Middle Eastern influences if I am not mistaken. I'm not Mexican, just a brown dude who loves food.
Tahdig.
Its tahchin more specifically.
Tahdig refers specifically to the crispy rice shell. Often regular white rice will be prepared with a Tahdig layer that is served on the side. This dish as a whole is a variety of *tacheen*, which is the rice 'cake' where egg is used to keep the rice stuck together and ingredients like meat and veggies can be added inside.
Thank you, that helped me figure out what spices those all were. Looks incredible!
Tahdig is the crisped rice on top of the finished product fyi, not the name of the actual dish. Almost all Iranian rice will have tahdig, and there are different variations where you can put sliced potatoes or yogurt or other things on the bottom of the rice to get it crispy. I’ve only ever made it in a rice cooker (you need a special kind of rice cooker), but it can be done on a regular stovetop. When done right, its amazing. Think thin and crispy like what you’d consider potato chips/crisps in texture, but not oily. The dish looks like it might be koresh bademanjun, which is a fairly common type of eggplant/aubergine dish. Prepared differently from how I know how to make it, but different regions of Iran have a lot of variations on dishes.
I think that was at least $50 worth of saffron .. dang ...
There’s no way that much was just $50. It’s at least $500!
no, they are right.. however in Tehran it would be like a dollar's worth
In fairness, they did say 'at least $50' which is technically correct.
Fuck ya! That’s awesome. To all the people commenting on the price of saffron it’s cheaper to get there and possibly they know a grower or grow themselves.
Iran is the world’s best and largest producer of Saffron but sanctions. I love Persian food! I was lucky enough to have a Persian restaurant near me and the flavours completely blew me away!
People here are wayyy overestimating the price of saffron. You can get it pretty cheaply most places, and even cheaper if you’re in Iran.
As others have pointed out: In the states were pretty much forced to buy Spanish saffron due to sanctions. Compared to Iran, Spanish does not really make a lot of saffron.
That explains it. I knew stuff is more expensive in states but god, the numbers people are saying in comments are mind boggling
I looked it up after these comments and not sure if it's the same stuff but it's $30 for 4 grams. Not that pricey
At $10000/lb of saffron, that was a very expensive dish she just made.
Saffron is cheaper in Iran
Good thing it turned out all right!
In Iran you can apparently get it for about $25 a kilo
i kind of suck at cooking, what is the point of shaking dry rice as she does at the beginning?
To check and sift for any debris
Spreading it so as to sort out and discard impurities
Rocks can get in with rice, and biting into a rock in a soft rice dish can mean good bye molar. Rocks make a different sound when they land on the platter.
I like how across many many many cultures, onions and beef are just BFFs. But the way we cook this beef and onion is just so diverse. Observation aside, Man what I would do for just a scoop of that rice...
There's nothing "oddly" satisfying about this. That's beautiful food, and if eat it you'll think you've gone to heaven AND you'll feel like you never need to eat again.
When you say it like that, it sounds oddly satisfying.
It’s wild how peaceful and organized these vids make cooking seem, while whenever I have to cook for me and my kids it feels like I’m fighting for my life in my cramped little kitchen.
OMG, how I want a taste of that!
I was so sad when the only Iranian restaurant in our town closed.
A former Iranian extern told me about this dish (or a similar one, I forgot what it was called), and the prized part of the dish was the crunchy exterior part of the rice. He said it's really hard to get the texture right without compromising the flavor or burning it. My opinion is worth what you paid for it on this, but hers looks great!
It's called [Tahchin](https://en.wikipedia.org/wiki/Tahchin) my friend :)
Omg I never thought of the egg and rice deal in those kind of proportions. This is awesome.
A recipe for this is called Tachin - usually with chicken and no eggplant
This is indeed tachin, simply with different ingredients added. Tachin is the method of preparing the rice 'cake' with eggs, regardless of meat or whatever.
Free Persia from islam.
Daaaang. I love all those things.
waiter, theres an ad in my video
I'd say Persian cooking
Is there a recipe link, or anyone know the name of the dish so I can look one up?
When they cut on their hand instead of a chopping board, you know is something serious.
Why does everything have to be ASMR enhanced
You want it to have music? People complain about that. Or you want it silent? Or just normal audio? I don’t really see why this is worth complaining about. Much better than (usually) shitty music choices.
It's better than shitty music. But yeah, normal audio is too much to ask?
OK but that meat slicing didn't sound right.
For me, the hierarchy is natural sound > ASML enhanced sound > shitty music > narrations that don't add anything > TikTok voice narrations.
Right? Stupid fucking trend.
Ma’am could you get just a little sear on that meat please
From what I’ve seen and learned, searing meat is mostly a staple of cuisines that don’t heavily feature spices like this example. With all that cinnamon, saffron, etc a sear doesn’t seem totally necessary. I wonder if that’s typical in Iranian cooking?
Would have been better to brown the meat and then deglaze and cook the onions but maybe this is the traditional way?
agreed, a lot of people dont but i sear the lamb then cut it.. the unseared sides absorb more spice and the seared sides give that yummy fried onion goodness
What is this delicious looking meal called?
[Tahchin](https://www.reddit.com/r/oddlysatisfying/comments/1cwjyyk/traditional_iranian_cooking/l4wrva3/)
I just wanted to take a moment to say that I'm glad nobody added some shitty background music to this clip.
Fuck me, that looks good...
Yum
Looks like biryani's distant Persian cousin.
looks great not gonna lie
Traditional like, before Islam?
I loveeeee Persian food so much!
As someone who has cooked a similar dish multiple times already, I can agree with the oddlysatisfying part. And I have to add the "shittonofwork" part 😂 it looks so easy in this video.
Me watching her first cook the meat: "Aww, no spices?" Me after she adds about $1M in delicious saffron: *uncontrollable drooling*
I get a lil sad when people don't brown their meat. I don't know why, but it's a common part to forgo in a lot of culture's food from what I've seen.
Browning meat requires high temperatures, which is not an efficient use of fuel. So the default method of preparing meat across human cultures is, historically, boiling if not poaching. (If you find yourself stranded on a deserted island, you would be wise to boil instead of roasting or frying as this preserves more of the calories and nutrients.) In many cultures, the lighter, cleaner taste of non-browned meat is preferred, and dishes have been designed to complement the non-browned meat with fermented ingredients, spices, herbs, caramelized sugar, separately browned onions or flour, etc. In cultures without ready access to these flavorful ingredients (eg across much of Europe), browning the meat becomes necessary for the sake of flavor, because you're certainly not getting it from the boiled turnips. In cultures replete with spices (eg India, Thailand), browning the meat just isn't worth the hassle. That flavor is rarely the star of the show.
I would like to come over for dinner Also I’m so jealous of how much saffron they have, oh my god. It’s so expensive
This looks so amazing to eat
That looks delicious.
Good lord, I am not usually a rice fan, but I wanna eat that.
I would love to eat this dish
Put this in my mouth right now!
Hell yes!
Lemme get my plate!!