Persian Saffron Rice: In-depth Recipe! دستور کامل پخت برنج زعفرانی ایرانی 

Recipes featured in this video: PERSIAN SAFFRON RICE known to Iranians as Chelow (چلو) Serves: 10 Ingredients: 3 cups Basmati long grain rice 4 tbsp Table salt 5 + 1 + 3 Tbsp Unsalted butter, divided 3 tbsp Grapeseed oil ½ cup Saffron Solution (recipe below) 1 cup Barberries 1 Russet potato Directions: Cleaning the Rice: Inspect and clean the dry rice in a tray or cookie sheet to find and remove any rocks, bugs or other debris that may have been shipped with it. Wash the dry rice by putting the rice in a medium-sized bowl and adding cold tap water to about an inch above the rice and stir with your hand. Do not rub the rice grains between your fingers. Empty the water and repeat filling, stirring and emptying the water 2 more times until the water is almost clear. On the 4th time, fill the bowl with water up to an inch above the rice, and add 4 Tbsp of table salt. Stir the saltwater thoroughly. Let the rice sit in the salt brine for at least 1 hour. Boiling the Rice: After the rice has brined, fill a large thick-bottomed pot half full of water and bring to a boil. Add the rice and brine solution to the boiling pot. Boil the rice, stirring occasionally to prevent rice grains settling at the bottom of the pot until the rice grains are almost cooked (AKA al dente). To make sure you catch the rice at the right stage, start examining the rice grains about 5 minutes after you have started boiling it. Al Dente means the rice grains are cooked on the outer layer but still hard in the center (This will take about 7 minutes). Strain the rice using a colander -- WARNING: Be careful not to burn yourself! Run cold tap water through the rice mixture in the colander to wash away some of the starch. Repeat the cold water rinse a second time. NOTE: Running cold water through the cooked rice at this stage ensures fluffier grains and that the rice is not sticky. Once the rice has been rinsed twice, leave it in the colander to drain. Making the Saffron Solution (aka Brewed Saffron) -Grind saffron threads using a pestle & mortar -NOTE: Never use saffron threads in a cooking recipe -Dissolve 1 Tsp of ground saffron in 3/4 cup of hot water for at least 5 minutes before using. -“Brewing” saffron extracts maximum color and flavor. Steaming the Rice: While the boiled rice is draining, wash the russet potato and slice it into 1/3 to 1/4 inch slices.. Use a thick-bottomed, non-stick pot (can be the same as used for boiling the rice) and set the heat on medium high (4 or 5 out of a maximum 10 setting). Add a 3-to-1 mixture of grapeseed oil and butter (3 Tbsp of oil and 1 Tbsp of butter) Butter is used for flavor and grapeseed oil is used because it has a high smoke point and helps prevent the bottom of the pot from burning. Add 2 Tbsp of the saffron solution to the mixture of grapeseed oil and butter in the pot. Add salt and fresh black pepper to taste. Swirl the saffron flavored oil mixture around to ensure thorough coverage of the bottom and about 2 inches up the sides of the pot to prevent the rice and tahdeeg from sticking to the pot. Lay the sliced potato medallions in the bottom of the pot, making sure to get the fullest coverage. Apply salt and black pepper to the top side of potato slices at the bottom of the pot. Transfer the steamed rice from the colander into the pot, in a mound on the potato slices. Using the handle of a spoon or spatula, poke 8-10 holes in the mound of rice reaching all the way down to the tahdeeg layer. Mounding the rice and poking the holes in the mound allows the steam to rise from the bottom of the pot to make a crunchier tahdeeg and ensure the middle of the mound cooks thoroughly. Put the lid on the pot and cook on medium high setting (dial setting 5 out of 10) Cook for 5 minutes or until condensation gathers on the inside of the lid and starts to drip down to the sides of the lid. A glass lid makes this observation easy. If you don’t have a glass lid, check the inside of the lid after 5 minutes. Remove the lid and put 5-6 pieces of butter or margarine (each 1 Tbsp) on the top of the rice mound. Place a paper towel (or dishcloth) over the top of the pot and replace the lid to seal the pot. Lower the temperature to medium low setting (dial setting 3 or 4 out of 10). IMPORTANT: The temperature profile is different on every cooktop, especially if you are using a gas-burning vs. electric cooktop. Experiment and find out where exactly medium low is on your cooktop to produce the crunchiest tahdeeg layer without burning it! This may mean you have to burn and ruin a couple of batches of Persian rice before you discover the right setting for this second stage of cooking rice! Steam the rice for 45 minutes. After about 40 minutes, fill the kitchen sink with cold tap water about 4 inches deep. Making the Candied Barberries: While your rice is steaming, inspect your barberries on a small plate and pick out any rocks, debris and stems. Wash the berries under cold tap water and let them soak in cold water for about 20 minutes (to re-hydrate and plump up the dry barberries). After about 20 minutes, strain the water from the berries in a small colander. Put a small saucepan on medium low and melt 3 Tbsp of butter. When the butter is melted, stir in the drained barberries. Stir continually with a spatula to ensure the berries don't overcook or burn. After a minute or so, add 1 Tbsp of the saffron solution and a Tbsp of honey (or sugar). Reduce the heat to low and keep stirring for another minute and then push off the heat. NOTE: The original Persian/Iranian recipe calls for sugar, but honey dissolves faster and gives better caramelization. Completing the Rice: After your 45 minutes of steaming the rice is complete, lift the lid, remove the towel, and admire the rice perfection you have made! Quickly carry the pot to the kitchen sink and place in the cold bath of water you made earlier (you'll hear a loud sizzle)! WARNING: Be careful not to burn your hands; the handles are hot! This cold bath helps separate the bottom crunchy layer (tahdeeg) and rice from the hot metal pot. Remove the pot from the cold-water bath and place on a towel on the kitchen counter. Serving the Rice: Remove 2 cups of white rice from the pot and put in a bowl. Add 2 Tbsp of the saffron solution and all the candied barberries to the bowl. Add more melted butter, if desired Mix thoroughly, then set aside to use in decorating the rice Remove the contents of the rice pot in one of two ways: Spoon the rice Remove the rest of the white rice from the pot using a spatula or large spoon (until you reach the crunchy bottom tahdeeg layer) and transfer it to your serving platter. Remove the crunchy tahdeeg and place with your rice on the serving platter or on a separate platter. Cut the yogurt/rice tahdeeg into serving-sized pieces. Invert the pot Place a serving platter (larger than your pot's diameter) on the open pot and invert holding both tightly together. This will cause the rice and crunchy tahdeeg layer to drop onto your serving platter Place the platter on the counter and gently remove the pot. If the crunchy tahdeeg did not separate perfectly, remove the remaining pieces from the pot using a spatula or spoon. Decorate the platter of rice with the barberry/rice mixture or serve it in a separate bowl. Other Tahdeeg Options: Watch the Café Bagheri Persian Saffron Rice video on RU-vid (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GYkOrezkKW8.html) for how to make potato tahdeeg. Other tahdeeg options include bread, tortilla, lettuce leaves, etc. Alternatives to Barberries: There are regional variations of the method to prepare the barberries, with additional aromatics such as rose water, dried & crushed rose petals, cardamom and even cinnamon in rare instances! You can prepare other items using this same technique to top the rice such as slivered pistachio nuts, slivered almonds, raisins, julienned carrots, orange rind, or dried fruits. Serving the rice decorated with the bands of listed candied foods makes for a beautiful presentation and is known as Bejeweled Rice (Jawaher Polow). Bejeweled rice can also be served as a side dish for Thanksgiving turkey, brisket, roast or ham. Enjoy! All original music in this video by: Alex Bagheri (ru-vid.com) © 2020 The Bagheri Group, LLC.

We made this rice tonight and it turned out Great!!! Thanks for Posting it. 16:42

I had never seen any chef inspecting the ingredients before using them. Your way of teaching is perfect with precision and patience. Keep it up and thanks for not letting extinct the traditional authentic recipes.🙏

Chef Bagheri !!!!! I watched this and made it! Served it with a ghormeh Sabzi...tourchi peppers sliced onions with sumac....went Down a storm....many thanks....I will watch your chicken kebab recipe again...make notes mis en place ready for next week....my wife will cook for 4 days I ll cook again next week....

Making this today for the first time. It's either going to be really good or have my take-out order ready on speed dial LOL 😅

Taste of Iran and its history 🇮🇷 ❤️❤️

Mexican here trying to make this delicious style of rice! Thank you for these awesome recipes!

Wow. I've tried several recipes for Persian rice before. Yours is the first one that was actually easy to follow and amazing.

Ooooh I have found a new channel to binge watch!

Made this. Took quite a while. Worth it. It's amazing.

It looks very, very tasty, but the background music is horrible and very annoying

My Iranian friend made this for me for the first time.... No other rice I've had since even compares 👏👏👏👌👌❤️❤️❤️

چلو کره ایرانی و ته دیگ ایرانی همیشه بی نظیر و لذیذ و بی مثال هست سپاس فراوان جناب باقری واقعا سنگ تموم گذاشتی 😍😍👍👍👌👌⁦❤️⁩

... omg ... it looks so flavorful ... it's amazing how much we learn from ancient cultures with long cooking traditions ... yum-yum-yummy ... !!! ... ;)

OH How i love Persian food so good made Celery stew sure went down a treat I love Safron Basmati Rice is the best

Absolutely delicious! I just bought fresh barberries in California and I was looking for this recipe! I had it at a wedding long ago. Thank you so very much for snarling this!!! 🙏💖🥰

Amazing, thanks for the step by step videos. I'm going to make it today for Family Saturday Dinner. Bless you dear.

Thank you Sir, for all the tips and suggestions. Can't wait to try!

wow great thanx for the nice description about rice with meaning🥰 I am a persian food fan

I love this dish. My husband taught me.

My friend, thank you for this lovely recipe --- just one little negative comment: the music is too loud and too chirpy and interferes with the attention needed to appreciate your commentary/lesson. Please continue to regale us with lovely Persian recipes!

Ty for sharing, looks delicious

Delicious Rice!!!! My neighbor actually introduced me to this tasty dish. 😋

The best I have seen yet.

This is one of my favorites.. I dated Iranian for 5yrs.. .. learned so much about the culture.. just wasn't ready for marriage at that time.. I miss him.. 😢

Very good you are hell of chef very good program excellent details. Thanks

Best video ever! Thank you so much man

Excellent video. Thank you for posting. Your video has become my go-to reference video for every time that I make rice , which is not often due to my strict dietary reasons So I make it as a once in awhile treat . That's why I have to come back to it to refresh my memory :))

thank you sir for these videos. I spent my early years in Tehran and developed a love for Persian food. Can't wait to try some of your recipes!!

Love this recipe!!! Much love from Colombia 🇨🇴

Looks amazing

Love your videos I am making today full menu 😍.. I love Tandoor that you have 😁👌🙏

It was pleasure to watch this video even though had seen my mum doing this for decades . Very complete and perfectly described and well spoken and Sweet tutorial. Thank You.

I once made Javaherpolo for an Indian friend's engagement. It took me hours of preparation in the kitchen, yet the approval of the guests made it all worthwhile.

Khayli mamnoon!! Your videos are amazing and your tips are very helpful!!

Just beautiful !

Omg that first cut sounded and looked so good thank you 🙏🏼

Oh love your cooking - Reminds me of The Beautiful meals my Turkish Babba made us - Mashallah

I already have the berries and basmati, going to try this!

Great video! I'm excited to try this recipe as close as I can make it. :D

i'll try it soon.thanks

Love how you give an explanation when talking about different methods. Doubt I will remember but nice to know. Just an average white guy that loves middle eastern food and Indian food. Basically anything but what you might think I would like

Amazing!! definitely will make it!!!

Loved the authenticity. Thank you and subscribed! Please continue Persian food recipes!

Kheili Khoob! ❤️❤️

That looks so good , I'm drooling !

بسیار خوب

I first had Persian rice at the Moby Dick’s Persian food chain and ever since then I keep thinking about it over and over lol. By far the best tutorial I’ve found!!

So I just made this using your recipe. It turned out perfect, although I may have used a little too much black pepper and I substituted the barberry with dried apricot since I didn't have any Barberry.

I always had tadeek made with Flatbread. Now I wanna try potatoes

Yaa Ali !!

Persian/Iranian rice is a meal on its own.

Oy yeah it is!!!

I am an Afghan living in California even though I lived all my life here everyone is surprised that I can cook such good rice lol 😂 I know chelow and polow but didn’t know Katteh lol 😂 thank you so much for this video I love Persian food and you are very good at teaching it 👍🙏

به به دست درد نكنه

Thank you this was amazing

Explained so well 😃

I will certainly check out Cafe Bagheri when in Dallas

Delicious and luks so beautiful thank you

Wonderful job

Nice tattoo and wonderful Persian cuisine! Greetings from eastern Arabia

Thank you, sir. Beautifully narrated. I will try for sure. Barberries?

Sticky rice is GOAT.

Incredible !

Looking good!

Looks good.

😊خیلی الی

0:38 - yes! 👏😁

Hi Ben and thank you! Jane

Thank you 🙏

Good job

Basmati rice from India and Pakistan is best

Hey Mr. Bagheri, do you have a cafe? I would like to pay a visit.

This must be why boston rob likes the crunchy rice at the bottom of the pot.

amazing

I like how you cook. I see by your wedding ring you are married. What a lucky wife & family to eat your food. Yummy!

I am your new fan.

The music is too loud 😅 hard to hear directions when you're in the kitchen cooking 😊

Thanks 🙂

Yumie 👍

Yummy 😋

This is a side to prepare every 2255 years. Jesus that is a long process. I know how delighted it is but damn.

Thank you very much. I will try this. One quick question. Where do you buy your saffron? Any particular brand you recommend? I have read about "faked saffron" or "saffron not dry enough" so they go bad pretty quick. Thanks, bro.

I made a similar dish, but I used cranberries and chopped candied pecans, but I forgot the most important part though... the tahdeeg layer! It makes the dish ten times more tasty. Next time, I will remember. Thank you!

Thank you!!!!!

Always love your recipes! Is is possible to change your music to traditional Persian music in the far background. With the music you have on this video makes it hard to hear you😮

What type of butter have you used? Ghee or unsalted butter?

I loooooove it !!!!!!!!!!!!!!!! Yummmmy thank you what state is your cafe ???

Do you have any recommendations on where to purchase good saffron?

At cooking rice step: In your video, how much water in your pot when you turn the burner on to boil, before you add your rice & brine water?

Great watching a Persian guy cook Indian rice to an Italian al dente texture with a Mexican tortilla to make his tahdig. Ain’t America great?

I followed this recipe and it came out good but it did not give me a crispy crispy bottom like he said, I have to try it again. I don’t know what I did wrong but it was tasty and delicious but I would’ve liked more crunch and the potatoes were really good.

We tried this today, it was super delicious, thank you. Do you have recipe /video for Mahiche on you to go along with the rice?

Thanks for wonderful recipes 🙏🏻 but background music is very loud and annoying

@cafebagheri can you please recommend some brands of saffron you use for this? I know it’s not too reasonably priced locally to me for Persian Saffron and I don’t recall the brand I bought before but it was a very tiny container with very little inside for about $25 and was a lot less quantity in the little container than what you used to make your saffron solution in this video. I love Persian food and I don’t know how to cook so I definitely appreciate your videos and any replies. Thank you.

In my house we used to crush the saffron in mortar then add water. The saffron went on top then. What do you do with yours?

Its really hard to listen to you with that loud music

Sir please give the recepie in the description box. Please

was hoping for more of a saffron throughout but RIP to my next 2 hours

Hi I appreciate your channel I’ve cooked a few of your recipes the chicken kebab, chelo Was wondering if they’re such a thing as the buttery flavored white rice, no saffron