Andy Makes the Crispiest Saffron Rice Cake | From the Test Kitchen | Bon Appétit

look at that American Horror Story auntie Barry Gandhi's Horror Story honor [Music] today I'm gonna be teaching guys a dish that I grew up with it's a crispy saffron rice dish called tatin that gets baked in the oven and the results are kind of incredible okay so I got nothing right now I got to get a few pantry items to make this dish so come along I can't Oh yogurt just like a putter a carton of eggs hold up you guys don't get too close i smuggled this one all right not that there's anything wrong with the rice that Brad gets but I brought my own rice first and foremost the rice we're gonna be using a bus line rice which is a long grain rice when you're buying boss mind rice look for grains that are kind of fat and long make sure it has this kind of yellowish almost golden beige hue to it that's what you know I've been aged properly I'm gonna use 2 cups of rice and you're gonna rinse it until really the water on the bottom is clear right now it's super cloudy so just we'll just take like maybe about a minute but you really do want to give it get rid of the excess starch you don't want the grain to stick together you want it to be fluffy so right now the water is pretty clear I'm gonna just let this drain on some paper towels we're gonna check our water that's up to a boil I'm gonna season the hell out of this water I'm gonna add about half a cup to this which you know seems like a lot of salt it is a lot of stuff but you want the water it should be salty like the ocean it's gonna season the rice I'm gonna add the rice you really want to stir it as soon as you put the rice in because otherwise they're what the kernels are gonna stick to the bottom of the pot and you don't want that you're not gonna completely cook the rice you just want to parboil it because it's gonna finish cooking in the oven and that's gonna take about six to eight minutes we're gonna make our yogurt mixture first we're gonna be blooming the saffron this is the good stuff we're looking for long deep red threads or stigmas and this comes from the crocus flower we're gonna add about a teaspoon traditionally you'll see people grind it with rock sugar I'll just add like a pinch of kosher salt and that'll work and pretty quickly that salt will help it break down into a fine powder and then you want to add some hot water to this and that's gonna bloom the spice I'm gonna add two tablespoons and then I'm gonna let that just cool completely for a few minutes put that aside next we're gonna make the yogurt make sure this is gonna bind the power cooked rice the saffron and everything together it's kind of like a a rice casserole cake of sorts you're making this is the batter so you're gonna use a cup of plain full fat not Greek yogurt YUM you're gonna do them half a cup of neutral oil sunflower oil is what what we're using today three yolks it'll color the rice all right let's check our rice okay so the rice is boiling heat is rising to the top the way you're gonna tell is you're gonna taste a few kernels and it shouldn't be soft or mushy it should still have a bite now we're gonna drain this you're gonna rinse this with a little bit of water not hot and I like to give it a shake to make sure that the kernels are not sticking together okay we're gonna add two teaspoons of salt we're gonna add the saffron water this is gonna look really awesome or scary depend who you are now we're gonna whisk this together to make sure it's all smooth and combined and you do not want to get this on your butt whatever you're wearing just make an H okay we're gonna add the rice and we're gonna do gently toss this together I say gently cuz you don't want the rice to break you want to keep the kernels in their original state that looks pretty good next we're gonna coat this with oil just enough oil to coat all sides you could use a pastry brush if you're that kind of person to be able to in butter all right medium low heat I'm gonna talked about something really important called barberries they're called severe edge in Farsi you'll see them in a lot of different dishes and Iranian and cuisine it's a shrub that is super tart they're dry and you want to kind of rehydrate them and which is what we're gonna do and we're gonna sweeten them up a little bit we're gonna take half a cup I'm going on a rogue I'm gonna add about 1/4 cup of raisins I'm gonna give them a little bit of a rough chop just because I feel like it will add them to the pan with the butter a little bit of a toss you'll see the barberries they'll darken slightly they've plumped up a bit I'm gonna turn off the heat and then I'm gonna add a splash of rosewater we'll put that over here and I'll add half the rice mixture Pat that down we're gonna add half of this and the other half is just gonna top the rice once it's finished and I'll crisp up the Romanian rice I mean I'm gonna be honest it's rice mixed with yogurt mixed with oil mixed with egg yolk it's a bizarre sounding dish but it is pretty goddamn incredible like what it turns into it really is this kind of savory rice cake and next we're gonna wrap it up loyal to them they don't want the rights to dry out we want it really tight and then you're gonna place in the oven that's gonna go for hour to an hour and 15 minutes if you see that it's turning really nice golden brown color within the 55 minute mark take it out it's been an hour let's check this bad boy or a bad girl so take a look look how dark I got got that gold and sunset hue of sorts it's really nice turning let this cool for about 10 minutes we're gonna remove the foil and you're gonna see how the crust is formed all around she doesn't stick at all but just in case you can take a paring knife or an offset and go around the edges I hope you guys make it seriously because it's not that complicated even without the barberries do whatever kind of dried fruit you like if you don't have the the rose water that I told you that's fine if you don't have this half line don't make it [Music] so this immediately released so that's great and you saw that we didn't put that much oil see it kind of looks like a cake but it's not we're gonna just scatter top it with a little bit of the remaining dried fruit just see the barberries over here on the bottom and at the top I'm gonna go for it there is something so indulged in Madeleine because it's like you have the crispy top and then you have these this rich rice with the yogurt and the oil the barberries are incredible think of this I love that kind of tart flavor that it gives the whole dish mmm Chris if you saffron rice one of the great dishes of Iran in cuisine and I hope you guys make it

Channel: Bon Appétit

Views: 961,001

Keywords: recipe, andy, andy bon appetit, bon appetit andy, iranian food, iranian recipe, iranian cuisine, how to make rice, rice recipe, best rice recipe, easy rice recipe, how to cook rice, test kitchen, from the test kitchen, how to make iranian rice, andy recipe, test kitchen andy, andy test kitchen, bon appetit test kitchen, test kitchen recipe, test kitchen recipes, rice cake, rice cake recipe, persian food, tahdig, tadigh, food, bon appetit

Id: Pa3ao2TVn1A

Length: 8min 40sec (520 seconds)

Published: Tue Mar 06 2018