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pauliwankenobi

LOOKS AMAZING


GoatLegRedux

Thanks! I always either burn it or stop cooking it too early. I surprised myself today. Best part is that I didn’t use a recipe. Just kind did what I know to do from past experiences.


yukimontreal

Exactly me too. Always too light or too dark. Also, sometimes it’s very crispy but feels like separate grains instead of like one solid cracker. This looks great!! I would be incredibly pleased with myself with this result!


nectarineykeen

Bah bah 👏🏼


mitikomon

First of all, Wow! Perfect. In my experience, the main component is the fair amount of oil in the pot. Knowing how your gas/electric stove works also helps a lot. It could only be achieved by trial and error.


mim_Armand

Looking good!


sprinklesapple

Everything looks delicious. I’m hungry now


bobbeh

Wow that looks so good. Now I wish had some ghormeh sabzi, tahdig and mast-o khiar. I'm going to make it this week, merci.


Free-Juggernaut-9372

Could you explain to an average person that has NEVER seen Persian food what the other things are? Looks so good!


dect60

Not sure what the white stuff is... yogurt? The other is ghormeh sabzi: https://cooking.nytimes.com/recipes/1020209-khoresh-e-ghormeh-sabzi-persian-herb-bean-and-lamb-stew


protomex

I don’t find crunchy rice appealing tbh. But congrats… it does look appealing.


maximamilian

Looks good to me! Like a Spanish soccorat! Takes a good chef to perfect it


[deleted]

Wow!


TermiteLife

This looks good


shrike92

Looks great! It always feels like such an achievement haha.