Andy Makes Herb Rice with Scallions and Saffron | From the Test Kitchen | Bon Appétit

get into it we're going into today today I'm going to be making a dish that I grew up eating as some people do it with potatoes some people make it with with bread it's a rice dish called the sabzi poodle sabzi means herbs pulao means rice so we're gonna making a rice dish and that has a lot of herbs and a few different other things that are little less traditional I'm gonna take you through step by step and how to kind of master making the rice and getting that burnt crust that a lot of you might know about something you might not know about do you know by the end of this video called tatin okay first we're gonna start with 3 cups of rice this is a pasta Mario rice which is a long green variety when it's aged properly and you and you see this color that's kind of indicator where you know that it's gonna have that fragrant basmati smelt this is really good basmati and I say that just because a lot of the box body you'll see is it's a lot more pale this has like a beige color to it oh it's almost golden and it's a little bit ashy you want that that means that the rice has been aged properly the ones that are a little bit more pale or almost look white that means they have them in aged properly which means it's not gonna be as long it's something that's fluffy it's not gonna be as fragrant we're gonna take the 3 cups of rice and we're going to rinse it you can place this in a colander or a sieve I just stood in a large bowl so I could really see the water and see how cloudy it gets and you see the waters are ready really cloudy so I'm gonna rinse this a few times and I'm gonna have just keep it until the water is clear I'm gonna add say about three tablespoons almost as salty as as the ocean what I'm gonna be doing here is I'm just gonna be slicing them into thin rounds I'm gonna use a mandolin you could use a knife a mandolin is just a little bit more exact and I'm gonna be kind of crisping them frying them in oil this is not traditional my mom didn't do this but I love like crispy shallots they just give a really kind of oniony a wonderful oniony flavor to the dish if you don't want to use shallots or you don't even want to fry shallots you could always just take some money and steadily slice them and then cook them down in oil until they're kind of Lacy and brown at the edges okay so I'm going to take the shallots I peel them and I'm just going to slice them into rounds using a mandolin again you can use a knife if you want but with the mandolin just if you're careful you can go really fast if you really want to make this dish but you want to skip the shower bit you could totally do that I'm not gonna like be upset if you do that I think the big part of this dish is the rice and the herbs and making the Irby rice okay I'm gonna place shouts in a small saucepan and then I'm gonna pour some neutral oil or oil sunflower oil sunflower oil you know whatever you want to use these olive oil and I'm gonna pour it covered by half an inch and then I'm gonna place this over medium heat this is gonna take some time you can want to start with cold oil by starting with cold oil the shells are gonna fry evenly the texture is gonna be more even they're all gonna be so start from cold oil a medium heat let that go it's gonna start to bubble and once it's a bubble you're gonna you're gonna need to watch it cuz it could happen relatively fast so the herbs that we're gonna use for this dish the traditional ones the ones that I grew up with and pretty much you see in a lot of the herb filled dishes in Iran are cilantro dill parsley I threw in some tarragon just because I like it you don't have to do that but you should definitely use a mix of herbs so it's just on one note I'm kind of going over and over the this parsley which is definitely bruising to earth but it's okay in this case cuz they're gonna be cooked to death okay I'm into it it's great the idea is like OMB yeah the cheese isn't sharp enough I didn't put salt in the eggs because I was like showing off to myself like just doing this like new egg cooking tick yeah I'm so little basic oh yeah where's that from health food store isn't a role though oh it is English Domino's happen but it's like so like dance and like square yeah it's kind of wild but I've been it's like it's like the best thing to do a speck of green anywhere no but there could be there could be that there was a thing to do that was green would you like be like yeah yeah like yeah be you take that degree in hot sauce and you like heard it up yeah that sounds great all right I'm sold what you're going for is about 3 cups very finely chopped no I think I've retired that knife I do I say I'm gonna give it away so we call it was the tenant or it was a phase yeah and like a lot of a lot of confusion a lot of a lot of doubt yeah don't bring a big knife to confuse a lot of couscous a lot of dollar on generic time these shallots are at a good color I'm gonna turn this heat off because they're gonna darken a little bit as as I scoop them out you can see you want to scatter them all over so they don't steam let's season them with salt while they're still hot and give them a little bit of a toss I have four scallions right now I'm using these as a substitute you'll see in the recipe that I call for green garlic it's still a little too early right now and we haven't been able to find green garlic in New York I love green garlic so if you can find it please use it it has this kind of mild fresh garlic flavor that I love I'm just going to cut these I'm bringing my mordrem pulse a lot I'm sure you guys know by now I love it he's gonna have a mortar and pestle you guys can use a spice mill just make sure it's clean so I have about a teaspoon of saffron threads I'm gonna add a pinch of kosher salt and I am just gonna break that down on the ground I'm gonna add some hot water okay so that was three tablespoons of hot water I'm going to pour the saffron water into the bowl [Music] get that really lovely so we have our herbs those three cups finely chopped herbs some scallions that's in case if you can't find good garlic and we have our soft water we're gonna check and we have our five shells next we're gonna hard boil our [Music] we're in a par boil our rice now first I would just want you guys to look at it this is our rice that has been soaking so this has been soaking for about two hours but you can definitely after 40 minutes you can that's enough of a soak but it can soak for up to six hours I'm gonna drain this this doesn't need to be rinsed the soaked rice is interference okay so we have a pot of boiling water I'm gonna add some more salt to this this is going to be kind of the last bit of seasoning of the rice we might taste and adjust at the very end so I'm gonna add a good amount of salt next we're gonna add the rice make sure you get all the grains by the way of what I do is I take a wooden spoon and I give it a few swirls they're gonna boil the rice until the rice is starts to rice at the top almost dance and you're gonna cook it till it's al dente that means you should see like almost a white dot in the center it won't be fully cooked it won't be fully tender now depending on your rice this part can take as little as six minutes depending on the quality how long your rice has been aged to up to maybe 1214 minutes it's never should not really take that much longer especially if you if you're soaking rice and also the longer you so if your rice less likely the less time its gonna take for it to be al dente as soon as I see it but if the rice or Mejia rising stuff that's kind of my indicator and I already have seen some so I'm gonna taste and there we have it that's like it's been three four minutes just turn that off I'm gonna drain this you know I need to do a hot water you want to do cold water to get the Romanian grades out because you don't want the rice that you're cooking can I just pour that over and then I give us a bit of a shake to get rid of any excess water if there's too much water your rice is gonna get mushy but just from here you're in a really good place right now look how long these grains are that's a really long grain of rice would you do here is like first you rinse rice to get rid of the excess starch you soak the rice so that you can cut the cooking time but it also further prevents the rice from sticking and then you parboil it and that also gets rid of excess starch but it also allows you to do the final step which is steaming the rice and so right now the rice is almost cooked through you just want to finish it by steaming it with the other ingredients so all the flavors can meld together forgot to mention this so you guys save your shower oil you don't need too much but save it for this part also just like you save the oil for sauteing because you have that kind of wonderful shallot ii infused world I have three tablespoons here I'm just gonna throw that in the bottom of the pot and what we're doing here is we're this is the process of making the tad deep the burnt crusts on the bottom I'm gonna add two teaspoons of that saffron water this is one way to make tantek alright when I say the tatty can be made from rice bread quince tomatoes eggplant potatoes that's the crust that forms on the bottom today we're doing it with lettuce specifically romaine lettuce and we're using just the dark green parts so not this part just this part and so we have you shoudl your saffron water and I'm gonna add a little bit of salt I'm adding a little bit of salt because you have fat in the form of the shot oil in here so you want the salt in there so just everything's flavored and then next we're gonna just layer the lettuce I just place it straight down it's okay if we it comes up a little bit of on the sides and they can overlap next we're gonna start layering so this is the whole thing about Toto's which is rice that's mixed with other ingredients cello in Farsi means plain rice and that's kind of the plain rice to eat with stews or with kebabs but in this case proto is mixed rice so we're gonna take the rice and we're gonna do a layer and just scatter it on the bottom like this next we're gonna take the herbs take some the scallions more rice we're kind of building it high kind of wanted to slope like a mountain I am going to take back of the spoon I'm going to poke a few holes not at the you don't want to hit the very bottom of the pot and I'm just poking a few holes here and that's so the steam can escape and then from there this is very traditional where you take a kitchen towel you place it over and then you place the lid on top okay we're going to place this over medium heat this is just to kind of get everything going to get some steam building for the tad deep on the bottom to just start forming once you're gonna that's gonna go for about 12 to 15 minutes and then we're gonna reduce it to medium-low and let that cook for another 20 to 25 so it's been about 12 minutes of medium heat we're gonna turn it down to low I'm gonna place 6 tablespoons of butter that just been kind of cubed they'll melt in the pot so no worries is that back over this is gonna go for about 20 to 25 minutes the herbs are going to slightly darken the crust will be full form and butter Isaacson will be melted and we'll plate after that okay nice okay we have our rice here the herbs have cooked through okay so we have our remaining stuff on water I'm gonna just scoop about third of it into the bowl and what I'm doing here is just making some saffron rice we're just gonna give this a toss and color the rice next we're just gonna plate this up you see that the grains are still intact they're separated they're not sticking together the shallots that I have we're just getting all the rice to the platter and then we'll kind of break the technique apart I'm gonna scatter some of this saffron rice over more shallots this is gonna add a nice oniony flavor and crunch the dish isn't that traditional but I use a little bit of dried rose petals to finish and then we'll go back to the pot so the lettuce has caramelized it see the veins of the leaf and the rice is underneath I'm like I'm gonna try not to do this this is the finished product this is sad busy photo the Irby rice with crispy shallots you have the lettuce crust around there's typically served with fish as I mentioned earlier this I just want to showcase the rice on its own it's a great side dish or main dish and I have a little bit of yogurt sauce you will serve this with some yogurt sauce so I'm just gonna plate myself a little Bowl tape myself a little Bowl okay you guys for tuning in please make this let me know your thoughts and some one of my favorite dishes when you're serious it's funny I'm a very serious person bye guys why so serious I feel like I've been so serious this whole video but it's because like I'm like trying to cover everything and I can't joke so don't with me fellas you know who said that don't cook me fellas no no no who said it it's in a movie Faye Dunaway play fake that away and Mommy Dearest when she was portraying Joan Crawford that's fire hangers really yeah that's her really gay

Channel: Bon Appétit

Views: 1,342,427

Rating: 4.9332418 out of 5

Keywords: andy, test kitchen, from the test kitchen, andy baraghani, herb rice, andy bon appetit, andy makes, andy makes herb rice, andy makes rice, andy test kitchen, andy makes persian food, andy persian food, how to make crispy rice, crispy rice, make crispy rice, sabzi polo, sabzi polo recipe, making herb rice, make herb rice, how to crispy rice, herb rice recipe, andy baraghani 2019, how to make herb rice, sabzi, sabzi recipe, make sabzi, how to make sabzi, food, bon appetit

Id: qy0aqjbwyVI

Length: 17min 40sec (1060 seconds)

Published: Wed Mar 27 2019