Lemon garlic chix + chelo ba tahdig

caliking

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

lousubcap

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.  

SciAggie

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. 

GrateEggspectations

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?)

paqman

😳😳😳

caliking

GrateEggspectations said:

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. 

caliking

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. 

Mattman3969

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. 

SaltySam

“Grandmother-level”

That needs to be added to a thesaurus.  Awesome!

JohnInCarolina

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. 

blind99

You can tell a group of cooking nerds when they lose their $hit over rice. That’s an awesome cook!

caliking

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!

loco_engr

WOW . . .  tahdig, totally new concept 
Thanks for posting

caliking

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. 

JohnInCarolina

Chelo ba tahdig?  More like chelo ba dabing, amirite?!?!?

Langner91

Perfect timing!  I just impulse bought a jar of saffron at Costco yesterday.

That is very cool, thanks for sharing!

nolaegghead

Looks fantastic!  (for a .... nevermind)

Rice recipe from Naz Deravian....meow!

Florida Grillin Girl

Well, that is fantastic. And I am stealing it.

Foghorn

Florida Grillin Girl said:

Well, that is fantastic. And I am stealing it.

That's the best compliment there is.

lkapigian

Nailed it All, Love the Tahdig 

Botch

Ooh that looks good!  

caliking

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!

caliking

Florida Grillin Girl said:

Well, that is fantastic. And I am stealing it.

Thanks!

dbCooper

Just fantastic, all the way.  Nice!

YukonRon

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.

Langner91

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. 

caliking

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. 

caliking

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

Griffin

That looks amazing!!

Canugghead

Sounds cliche...I'm not worthy.

NDG

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.