Cuisine Archives - Page 9 of 35 - Taste the Diversity

Recipes
Tahdig, which means “bottom of the pan” in Persian, is a pan-fried rice. Ingredients: - 1 cup long-grain basmati rice - 1/2 cup plain Greek yogurt - 1 tsp kosher salt - 1/8 tsp crushed saffron threads - 1 1/2 tbsp unsalted butter - 2 tsp canola oil Cooking Instructions: 1. Bring to a boil 4 cups of water. 2. Add rice and cook for 10 minutes. Rinse with cold water, and drain. 3. Combine yogurt, salt and saffron in a medium bowl. Add rice to yogurt mixture and stir well. 4. Melt butter in a pan, add canola oil. 5. Add rice mixture to a pan, lightly packing rice down. 6. Cook rice covered for 40 minutes or until rice is tender on top and a golden crust forms on bottom (do not stir or uncover). 7. Place a plate over the top of pan, and invert the rice onto plate, browned side up. 8. Cut into 6 wedges and serve immediately.
Fun Facts
Tahdig, which means “bottom of the pan” in Persian, is a pan-fried rice. Ingredients: - 1 cup long-grain basmati rice - 1/2 cup plain Greek yogurt - 1 tsp kosher salt - 1/8 tsp crushed saffron threads - 1 1/2 tbsp unsalted butter - 2 tsp canola oil Cooking Instructions: 1. Bring to a boil 4 cups of water. 2. Add rice and cook for 10 minutes. Rinse with cold water, and drain. 3. Combine yogurt, salt and saffron in a medium bowl. Add rice to yogurt mixture and stir well. 4. Melt butter in a pan, add canola oil. 5. Add rice mixture to a pan, lightly packing rice down. 6. Cook rice covered for 40 minutes or until rice is tender on top and a golden crust forms on bottom (do not stir or uncover). 7. Place a plate over the top of pan, and invert the rice onto plate, browned side up. 8. Cut into 6 wedges and serve immediately.
Resources
Tahdig, which means “bottom of the pan” in Persian, is a pan-fried rice. Ingredients: - 1 cup long-grain basmati rice - 1/2 cup plain Greek yogurt - 1 tsp kosher salt - 1/8 tsp crushed saffron threads - 1 1/2 tbsp unsalted butter - 2 tsp canola oil Cooking Instructions: 1. Bring to a boil 4 cups of water. 2. Add rice and cook for 10 minutes. Rinse with cold water, and drain. 3. Combine yogurt, salt and saffron in a medium bowl. Add rice to yogurt mixture and stir well. 4. Melt butter in a pan, add canola oil. 5. Add rice mixture to a pan, lightly packing rice down. 6. Cook rice covered for 40 minutes or until rice is tender on top and a golden crust forms on bottom (do not stir or uncover). 7. Place a plate over the top of pan, and invert the rice onto plate, browned side up. 8. Cut into 6 wedges and serve immediately.

Tahdig

admin
February 22, 2021
1 min read
2240

Tahdig, which means “bottom of the pan” in Persian, is a pan-fried rice. Ingredients: - 1 cup long-grain basmati rice - 1/2 cup plain Greek... Details

Kakuni bossam

admin
February 12, 2021
1 min read
2539

Kakuni bossam is a braised pork belly, a classic Japanese dish. Ingredients: - 1/4 cup grape-seed oil - 1kg boneless pork belly, skin on -... Details

Ghormeh Sabzi

admin
February 11, 2021
1 min read
2178

Ghormeh Sabzi is a delicious Persian herb stew, served over basmati rice. Ingredients: - 4 cups parsley - 3 cups cilantro - 1 cup green... Details

Pate Chinois

admin
January 4, 2021
1 min read
2985

Pate Chinois, a popular Québécois dish, is a twice baked potato with a Shepard’s pie filling inside. Ingredients: - 4 russet potatoes - 1/2 cup... Details

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