thicker but more pliant than horsehide
Pics requiredFind out what makes people fall in love with eggplants. Khoresh Bademjan is an amazing recipe where tender pieces of beef are cooked to perfection with golden...persianmama.com
I don't have sour grapes so I'm adding the crushed limoo. Waiting for this to cook down right now.
I'm serving it family style so I don't think it looks particularly appealing.Yeah yours. Lets see what youre up to.
that looks fucking deliciousI'm serving it family style so I don't think it looks particularly appealing.
From the top left:
Maast o khiar - cucumber, yogurt, dried mint
Salad shirazi - cucumber, tomato, mint, lemon juice, red onion
Khoresh bademjan - beef, tomato, eggplant stew
I used a Persian smoked rice which is different from the usual longer basmati rice. Saffron. Potato 'tah-deeg'. Slivered almonds and pistachios.
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After parboiling the rice I use a thin layer of vegetable oil and water on the bottom of a non stick pot. Then I put the sliced potatoes on and sprinkle some powdered saffron and then the rice with blobs of butter on top. I steam it on low with a cloth around the pot's cover for an hour but in the final 15 minutes move it to medium to do a controlled burn. I find that's easier and more predictable than using yogurt to initiate the burning or to do medium high and then steam it at low.That all looks great, Fwiff.
Those potatoes look absolutely fantastic.
So you essentially cover the sliced potatoes with rice, and cook the potatoes and rice together? Or have I misunderstood the description?
Yes - parboiled. Then you dump it into a colander and put water on it to stop the cooking and wash off the salt.Ah, so the rice is already parboiled, or partially cooked, when you put it on top of the potatoes? That makes more sense, as I was wondering how there would be enough liquid to cook the rice.
None more expensive than Persian saffron.Tahdig is very popular in Persian cooking as I recall it is essentially burnt rice ( well, the rice version). And people fight over the burnt part. It is tossed with very expensive 'saffron' which I don't quite get.
Not really to my taste but I find the whole wrapped kitchen towel over the lid a relatively unique concept, localised to the ME.