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Lemon garlic chix + chelo ba tahdig

calikingcaliking Posts: 15,337
edited June 6 in EggHead Forum
I don’t usually crow about my cooks, but this one... I fvckin’ nailed it. 

The chix was a Serious Eats recipe, with about 3x garlic, and other minor mods. Made the basil chimichurri, too. 

https://www.seriouseats.com/grilled-lemon-garlic-chicken-tomato-kebab-skewer-basil-chimichurri-recipe



Tahdig has been a holy grail, of sorts. I’ve tried a few versions (including Samin Nosrat’s),  but didn’t quite get there. Until today...


That, my friends, is grandmother-level tahdig :) Unbroken, turned out in a single, crispy/crunchy layer. Basmati rice, infused with saffron, dill, and butter. Farkin’ heavenly. 

Plated:


The flavors are not rich, but really pop in all sorts of ways. The lemon zest in the recipe really shines, and... garlic... ‘nuf said. 

I was so damn excited about the tahdig, that it took me 10 mins to settle down and eat =)

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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Comments

  • lousubcaplousubcap Posts: 23,639
    I have never adventured down that recipe road but that looks great, especially the tahdig. You need to work on your cooking prowess branding- top shelf right there.  Congrats.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • SciAggieSciAggie Posts: 6,457
    O.M.G. That rice.... Dude, I’ve got to be honest - I haven’t really looked at the rest of the cook. I’ll be back to see and actually read your post. I would crow about that rice too. Well done my friend. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • GrateEggspectationsGrateEggspectations Posts: 5,611
    edited June 6
    I’m tahdiggin’ it. Also, you had me at “3x garlic.” The whole royal family ate well. 

    Have quite a bit of basil growing in the backyard, so I may have to give this a go. You’ve set a very high bar. 

    (edit: Do you have a recipe you can please share for the Tardif?)
  • paqmanpaqman Posts: 3,626
    😳😳😳

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • calikingcaliking Posts: 15,337
    I’m tahdiggin’ it. Also, you had me at “3x garlic.” The whole royal family ate well. 

    Have quite a bit of basil growing in the backyard, so I may have to give this a go. You’ve set a very high bar. 

    (edit: Do you have a recipe you can please share for the Tardif?)
    https://www.splendidtable.org/story/2019/03/06/chelo-ba-tahdig-steamed-persian-rice-with-tahdig

    This was my 4th or so attempt at tahdig. This recipe is a very good one, with clear instructions. Attempt #3 was the same recipe, but didn't release from the pot in one piece. 

    The dill was my addition, since many Iranian/Persian restaurants usually offer dill rice. I need to add more next time. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 15,337
    SciAggie said:
    O.M.G. That rice.... Dude, I’ve got to be honest - I haven’t really looked at the rest of the cook. I’ll be back to see and actually read your post. I would crow about that rice too. Well done my friend. 
    Thanks. The chix was a side... the rice was the star. I actually thumped my chest, and strutted about the kitchen for a bit. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Mattman3969Mattman3969 Posts: 10,342
    edited June 6
    And yet another one of your cooks that I’ll have to chase!   I can tell from your excitement that it will be well worth the effort. 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • SaltySamSaltySam Posts: 854
    “Grandmother-level”

    That needs to be added to a thesaurus.  Awesome!

    LBGE since June 2012

    Omaha, NE

  • JohnInCarolinaJohnInCarolina Posts: 20,164
    caliking said:



    That, my friends, is grandmother-level tahdig :) Unbroken, turned out in a single, crispy/crunchy layer. Basmati rice, infused with saffron, dill, and butter. Farkin’ heavenly. 



    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The most arrogant man on the internet.  

    Living large in the 919
  • calikingcaliking Posts: 15,337
    blind99 said:
    You can tell a group of cooking nerds when they lose their $hit over rice. That’s an awesome cook!
    Aint that the truth. That too on a bbq forum!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • loco_engrloco_engr Posts: 4,740
    WOW . . .  tahdig, totally new concept 
    Thanks for posting
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'

    Bob Hope:

    When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap

  • calikingcaliking Posts: 15,337
    loco_engr said:
    WOW . . .  tahdig, totally new concept 
    Thanks for posting
     Thanks.

     Its a bit of a process, but worth the effort, if you like rice. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • JohnInCarolinaJohnInCarolina Posts: 20,164
    Chelo ba tahdig?  More like chelo ba dabing, amirite?!?!?
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The most arrogant man on the internet.  

    Living large in the 919
  • Langner91Langner91 Posts: 406
    Perfect timing!  I just impulse bought a jar of saffron at Costco yesterday.

    That is very cool, thanks for sharing!
    Clinton, Iowa
  • nolaeggheadnolaegghead Posts: 36,926
    Looks fantastic!  (for a .... nevermind)

    Rice recipe from Naz Deravian....meow!
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  • Florida Grillin GirlFlorida Grillin Girl Posts: 4,803
    edited June 7
    Well, that is fantastic. And I am stealing it.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • FoghornFoghorn Posts: 8,690
    Well, that is fantastic. And I am stealing it.
    That's the best compliment there is.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • lkapigianlkapigian Posts: 7,793
    Nailed it All, Love the Tahdig 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker coming soon- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • BotchBotch Posts: 11,362
    Ooh that looks good!  
    ____________________________________________
    "Had I known I would've lived this long, I would've taken better care of myself."  
       -**** Van Dyke, 24 May 2021  
            
  • calikingcaliking Posts: 15,337
    Langner91 said:
    Perfect timing!  I just impulse bought a jar of saffron at Costco yesterday.

    That is very cool, thanks for sharing!
    Glad I could help :)

    How big is the jar? Its used sparingly, so may take you a while to finish!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 15,337
    Well, that is fantastic. And I am stealing it.
    Thanks!


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • dbCooperdbCooper Posts: 856
    Just fantastic, all the way.  Nice!
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • YukonRonYukonRon Posts: 16,313
    This man is one of the select few in this forum, which I fear opening his posts. Not because everything he does, is always over the top delicious, it is because his cooks makes my abilities seem worse than amateur.

    I truly admire these cooks he provides and shares. My family loves this food. Each time I try, nothing comes close. 

    Bow to the master, again. Beautiful presentation, delicious food, and a very fun post to enjoy as always.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Langner91Langner91 Posts: 406
    caliking said:
    Langner91 said:
    Perfect timing!  I just impulse bought a jar of saffron at Costco yesterday.

    That is very cool, thanks for sharing!
    Glad I could help :)

    How big is the jar? Its used sparingly, so may take you a while to finish!
    Costco sells one gram of threads for $11 and change.  It is a tiny jar.  It is packaged on a HUGE card to prevent them from walking out of the store.

    I see their website lists a 14gram jar for $75. 
    Clinton, Iowa
  • calikingcaliking Posts: 15,337
    Langner91 said:
    caliking said:
    Langner91 said:
    Perfect timing!  I just impulse bought a jar of saffron at Costco yesterday.

    That is very cool, thanks for sharing!
    Glad I could help :)

    How big is the jar? Its used sparingly, so may take you a while to finish!
    Costco sells one gram of threads for $11 and change.  It is a tiny jar.  It is packaged on a HUGE card to prevent them from walking out of the store.

    I see their website lists a 14gram jar for $75. 
    That'll last a good while. Indian recipes call for a few strands.   Consider vac sealing it between uses, and storing in the fridge. 

    Saffron gives a vivid color, fragrance, and unique, mild flavor to dishes. Especially rice. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 15,337
    YukonRon said:
    This man is one of the select few in this forum, which I fear opening his posts. Not because everything he does, is always over the top delicious, it is because his cooks makes my abilities seem worse than amateur.

    I truly admire these cooks he provides and shares. My family loves this food. Each time I try, nothing comes close. 

    Bow to the master, again. Beautiful presentation, delicious food, and a very fun post to enjoy as always.
    Aw shucks, Ron. You embarrass me :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • GriffinGriffin Posts: 8,114
    That looks amazing!!

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • CanuggheadCanugghead Posts: 8,242
    Sounds cliche...I'm not worthy.
    canuckland
  • NDGNDG Posts: 2,153
    oh baby !!! meal looks so good - and interesting - i want some !! 

    I made a persian rice like that years ago (saffron/yogurt/dried cherries/basmati rice) i think it was called Tachin??  Anyway I just remember how fun it was to flip out of the pan and crack open !!  Yours looks to die for.
    Columbus, Ohio
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