tag:blogger.com,1999:blog-7173052990851751381.post25170522253448821..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Persian Rice – Sorry, Measuring Cups Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-7173052990851751381.post-32558906260672023002019-01-09T17:55:55.922-05:002019-01-09T17:55:55.922-05:00Bon appetite has a companion recipe to go with you...Bon appetite has a companion recipe to go with your post that is amazing.<br /> Pinky Tuscaderohttps://www.blogger.com/profile/01395325350683149202noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47122231056008284342018-08-19T20:10:38.330-04:002018-08-19T20:10:38.330-04:00Thanks Chef John. I made this today and it was gr...Thanks Chef John. I made this today and it was great. My potatoes did not brown but were still cooked nicely. I followed the video/recipe as described.Andrew Dohertyhttps://www.blogger.com/profile/17736029093881802786noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90726790228862008382018-01-22T17:33:31.650-05:002018-01-22T17:33:31.650-05:00Hi!
As usual a fantastic video. We tried it today...Hi! <br />As usual a fantastic video. We tried it today and, although our uncontrollable stove top managed to burn the potatoes, were amazed by how fluffy and tasty the rice came out. As pointed out by someone above, I would like to add my foodwish maqluba, which sounds amazing and somewhat similar to this recipe. I have unfortunately not been able to find a recipe, that convinced me, so I would be thrilled to see your take on it.<br />Greetings, MatiasMatiashttps://www.blogger.com/profile/10053676458209351891noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90405429956115384052017-11-27T06:07:11.001-05:002017-11-27T06:07:11.001-05:00Yiayia said: just sprinkle som oil on top of rice ...Yiayia said: just sprinkle som oil on top of rice before steaming:)Yiayiahttps://www.blogger.com/profile/13328386438665458360noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-90819108845641295962017-04-09T12:04:03.260-04:002017-04-09T12:04:03.260-04:00Hi!
Great videos, they are very detailed and the ...Hi!<br /><br />Great videos, they are very detailed and the food looks fantastic.<br /><br />Unfortunately someone in my family has a medical condition that forces him to a low fat diet, so I wanted to know if there is some reasonable alternative to the butter that is added in the final steps.<br /><br />I have googled for "butter substitutes", but what I find is mostly for baking.<br /><br />If there is not any solution I'll try it just to do the recipe without that part, but I thought it was worth asking and trying to get as close to the original as possible.<br /><br />Thank you in advance for the answer and thanks for the videos and recipes.Sjuanhttps://www.blogger.com/profile/17771691159668070599noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20778531568304240882017-02-02T05:33:03.521-05:002017-02-02T05:33:03.521-05:00Taste the combined benefits of convenience, health...Taste the combined benefits of convenience, health and variety - only with Bhandari Foods'' Ready-To-Eat range.Our range of products cover wide range of delicious recipes, to give you a taste of food which taste just like fresh home cooked food. It is your ready help in kitchen for authentic taste, variety of choices in different cuisines and high on convenience. Each item on our Ready-To-Eat menu is natural, preservative-free and 100% vegetarian. Our technology also ensures that each item delivers that 'just-cooked' freshness straight on your plate! <br /><a href="http://www.bhandarifoods.com/best-basmati-rice/" rel="nofollow">Bhandari foods</a>ZAnonymoushttps://www.blogger.com/profile/07323649843297191164noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24056261735287463152015-08-15T23:06:07.048-04:002015-08-15T23:06:07.048-04:00Chef John,
When making a dish that calls for red w...Chef John,<br />When making a dish that calls for red wine or white wine and you don't want to use those ingredients, are there any legitimate alternatives that will provide a similar taste? For example, linguine with clam sauce I've seen made with white wine, can I use any other ingredients in its place to provide a similar taste and characteristics? Would you be able to post some recipes using the alternatives? Thank you.Anonymoushttps://www.blogger.com/profile/04396526869880564726noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81839107505242873612015-07-23T23:03:07.180-04:002015-07-23T23:03:07.180-04:00I did this in a quart saucepan with about 3/4 to 1...I did this in a quart saucepan with about 3/4 to 1 cup of regular plain old long grain white rice <br />I put garlic powder instead of cumin and half a diced onion over the taters. it was great too, especially with the bits of onion that browned... yum.<br /><br />also on a separate try I lightly pounded out a chicken breast just to cover the potato slices.. I seasoned it to taste and it was so moist and juicy. <br />I put the remainder of the potato over top with some butter, salt, pepper but they weren't completely cooked so i just finished them in a pan with the liquid the chicken produced and the butter, including the potatoes at the bottom just so they could be friends.. future attempts i just put the rest of the potato over the first layer<br /><br />I lowered the cooking time for both to 35 minutes for the smaller portion, still on low of course<br /><br />I've made the rice probably 4 times in the last week and can't stop telling people about it. These videos have changed the way I cook.<br />I wonder if putting fennel(roasted? raw?) at the bottom would make sense..or radish? turnip? Bacon? a dash of soylent green? Thanks Chef John<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8311696940786500552015-07-06T16:50:33.350-04:002015-07-06T16:50:33.350-04:00This is a brilliant recipe in its simplicity. My d...This is a brilliant recipe in its simplicity. My dinner guest loved it mostly for the potatoes flavour. So while the rice is its main ingredient, it's the potatoes that will take the prize. All that butter now simmers through the rice and gets absorbed in the soft flesh of the potato slices, and then combined with the caramelized flavour makes for a sublime experience. One thing I did, is have some space left between the potato slices, ending up with gently caramelized, crunchy layer of rice.Shy Alterhttps://www.blogger.com/profile/04734199099722865213noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87433104258024156982015-03-18T17:08:01.560-04:002015-03-18T17:08:01.560-04:00I have to take exception to the tumeric comment. W...I have to take exception to the tumeric comment. While it's true it will turn the rice yellow if you use enough, it does not provide the distinctive flavor of saffron, which I think is one of the keys to this dish!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12644532828819288262015-03-18T16:24:04.428-04:002015-03-18T16:24:04.428-04:00Chef John,
How about de-mystifying the ever chang...Chef John,<br /><br />How about de-mystifying the ever changing maqluba? <br /><br />Your Persian rice is so close to a basic maqluba process, that readers will easily see the jump to a one-dish-meal.<br /><br />BTW, after transferring the rice to a serving pot, I kept it warm on a burner. The rice on the bottom got nice and carmelized. My aunty called this "tadiq". Sadly it ha come to mean something else entirely in America.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13525848829987357372015-03-18T16:13:12.595-04:002015-03-18T16:13:12.595-04:00 Tip #25,793: Add sautéed onions and peppers for m... Tip #25,793: Add sautéed onions and peppers for more color and a little crunch.<br /><br />Just do them in a different pan and add just before serving.<br /><br />Want to add some sweetness? Toast some shredded coconut and add just before serving.<br /><br />I also add fresh lime zest if serving with tandoori chicken, curried lamb, etc.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64413029222813649172015-03-18T16:09:48.461-04:002015-03-18T16:09:48.461-04:00Tip #25,792: Make extra potatoes! The pan bottom ...Tip #25,792: Make extra potatoes! The pan bottom is never big enough to match potato slices with appetites. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77614994442225405032015-03-18T16:03:24.512-04:002015-03-18T16:03:24.512-04:00Skip the saffron which is a bit hard to find in my...Skip the saffron which is a bit hard to find in my area (and WAYYYYY too expensive when you do find it). Instead, use a 1/4 or 1/2tsp of ground tumeric. This is easier to find, less expensive, and does the exact same thing: colors the rice.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77667602402059822832015-01-15T07:46:47.461-05:002015-01-15T07:46:47.461-05:00Hi! I was wondering if I doubled the recipe to say...Hi! I was wondering if I doubled the recipe to say 4cups instead of 2cups rice, do I double the salt to 6tbsp salt as well??? Thanks!Viika28https://www.blogger.com/profile/04537132227753598026noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15143930495655480342015-01-05T15:08:05.388-05:002015-01-05T15:08:05.388-05:00Yum yum yum. This is amazing. Thank you! I replace...Yum yum yum. This is amazing. Thank you! I replaced the potaoes with aubergines & it was very good as well.Caroline Quainhttps://www.blogger.com/profile/18331050520030991078noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55868103907667582182014-12-25T17:21:42.203-05:002014-12-25T17:21:42.203-05:00Yup! I remember emailing you last year around this...Yup! I remember emailing you last year around this time suggesting you could take Persian cooking to a different level. There would be a few things I would do differently (as a Persian!) such as using a non stick pot and dumping the rice back so it would come out like a cake etc Yet, this was awesome to see you try Persian food! Keep it coming Chef John!golbonmolhttps://www.blogger.com/profile/10995892845877055030noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87384059274281301812014-12-23T01:36:17.368-05:002014-12-23T01:36:17.368-05:00Not sure! Never tried that! Not sure! Never tried that! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25508859481486511122014-12-21T22:59:56.706-05:002014-12-21T22:59:56.706-05:00hi Chef John,
can we do the last 45 min in a over...hi Chef John,<br /><br />can we do the last 45 min in a overn instead of stove top.Anand-Sharehttps://www.blogger.com/profile/01672278186268445753noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16706119021144351372014-12-12T18:15:38.355-05:002014-12-12T18:15:38.355-05:00Im a persian and a big fan of you ...
I would say ...Im a persian and a big fan of you ...<br />I would say u made it perfect as usual ! <br />Thanks chef ...Anonymoushttps://www.blogger.com/profile/05762232426674477849noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53214156006378526062014-12-11T02:15:12.976-05:002014-12-11T02:15:12.976-05:00After getting in my pantry and looking at my arbor...After getting in my pantry and looking at my arborio rice and comparing it to my bag of long grain i could see the difference. Before that it was all just rice. So, i made it with my normal california long grain and it turned out great. I need to do it again and not forget the butter next time.Ed the house chefhttps://www.blogger.com/profile/01577365205824100488noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42419961494711854562014-12-09T17:09:28.626-05:002014-12-09T17:09:28.626-05:00Sorry, but Aborio will not work. Must be a long g...Sorry, but Aborio will not work. Must be a long grain rice. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-92086054640426446552014-12-09T06:15:13.973-05:002014-12-09T06:15:13.973-05:00Chef J.
You answered this question already bu jus...Chef J.<br /><br />You answered this question already bu just doubl checking that aborio rice would work.Ed the house chefhttps://www.blogger.com/profile/01577365205824100488noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72329892690791829372014-12-08T17:34:48.100-05:002014-12-08T17:34:48.100-05:00Made the rice but had no saffron. So I used the ri...Made the rice but had no saffron. So I used the rice to make the best Chinese fried rice ever! Really light and fluffy. What a treat!!Anonymoushttps://www.blogger.com/profile/16118978347651448755noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15271386863160871132014-12-07T13:04:36.102-05:002014-12-07T13:04:36.102-05:00I tried it .. great flabout and texture of the ric...I tried it .. great flabout and texture of the rice .. I loved the potatoes as well ... <br />thanks a million .. <br />I got a photo of my version but I don't know how to attach it Anonymoushttps://www.blogger.com/profile/02682278457266478663noreply@blogger.com