Persian rice from Zahav: A World of Israeli Cooking (page 272) by Michael Solomonov and Steven Cook

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • karya on April 14, 2022

    Not sure if I cooked it wrong, but it seems that I had the same experience as a2cook. The bottom completely burned instead of making a nice crispy top and the rest was a bit bland. I will admit I wasn't using a heavy-bottom pan or cast iron dutch oven to make this, so that may have been where I went wrong, but given how black burnt the bottom was after only 20 minutes of the final cooking, I can't imagine a thicker bottom pan would have helped.

  • Dannausc on June 20, 2019

    Turned out fine.

  • a2cook on October 16, 2016

    Horrible! I ways skeptical of this recipe, but tried it anyway, thinking maybe the chef had come up with some new, ingenious way of making Persian rice (Tahdig). The chef uses Jasmine rice, turmeric, and canola oil instead of the more traditional Basmati rice, saffron, and ghee. His technique is just crazy - he has you coat the pot with canola oil, wipe it out, the coat it again with fresh oil. Then he has you sprinkle the bottom of the pot with turmeric before adding the rice. This caused the turmeric to burn slightly, and it produced a really unappetizing smell while the rice cooked. The result was Tahdig with zero flavor. A total waste of ingredients!

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