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Podcast Tahdig | Bottom of the Pot
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  2. Tahdig | Bottom of the Pot
Tahdig | Bottom of the Pot

Episode

Tahdig | Bottom of the Pot

Bita Arabian & Beata Nazem Kelley –
2023-10-11
|
1 Followers

In Episode #11, co-hosts Bita and Beata do a deep dive into the world of tahdig - the crispy, crunchy, golden toasted bottom of the rice pot.  They talk about the ingredients used, ways of presenting and serving it, plus their personal favorite versions.   3 Main types of Tahdig Read more…In Episode #11, co-hosts Bita and Beata do a deep dive into the world of tahdig - the crispy, crunchy, golden toasted bottom of the rice pot.  They talk about the ingredients used, ways of presenting and serving it, plus their personal favorite versions.   3 Main types of Tahdig Plain rice tahdig - made by essentially cooking initially at a higher heat, or by cooking the rice longer.  Bita uses her rice cooker and simply cooks it longer.  Beata cooks rice, removes it from the pot, adds oil and saffron, then returns rice to the pot, covers with a lid bonnet, and cooks to completion Bread tahdig (Bita’s personal favorite) - can be made with lavash, pita bread, or tortilla Potato tahdig (Beata’s favorite version) - potatoes sliced and layered at the bottom of the rice put with oil, parboil rice layered on top, lid covered with cloth bonnet, and rice cooked to completion   Tips for making tahdig Use a good non-stick pot and enough oil and/or butter at the bottom of the pot Beats Cheats:  try parchment paper at the bottom of the pot to prevent sticking Try mixing about a cup of parboil rice with yogurt, saffron, and sometimes egg in a bowl, then layering the yogurt/rice mixture down over the sliced potatoes for a tahcheen type tahdig formation Ask the Beats!  Today’s question is from Carey of Atlanta.  Carey asks, “What is the difference between Persian kababs and American hamburgers? B&B’s answer:  There are several differences.  One is the shape.  Persian burgers are oval-shaped, cooked on skewers, and have grated onion kneaded into the meat mixture sometimes also with spices such as turmeric or saffron.  Kabab is served most commonly with rice but sometimes as a wrap rolled inside of lavash bread.   Recipe links from this episode:   Bita’s How to Prepare Persian Rice in a Rice Cooker Bita’s How to Parboil Rice Bita’s Persian Tahdig   Podcast production by Alvarez Audio Close
Host: Bita Arabian & Beata Nazem Kelley
Season: Modern Persian Food
Plays: 302
نیمه شب 2- آرنوفسکی؛ تا مادر
نیمه شب 2- آرنوفسکی؛ تا مادر
plays 364
duration25:05
نیمه شب 3 - فرندز و سقوط تمدن غرب
نیمه شب 3 - فرندز و سقوط تمدن غرب
plays 235
duration17:49
نیمه شب 4 - ظهور تا افول مهدویان
نیمه شب 4 - ظهور تا افول مهدویان
plays 241
duration41:51
نیمه شب 5-تارانتینو؛ از گرایندهاوس تا نخل طلا
نیمه شب 5-تارانتینو؛ از گرایندهاوس تا نخل طلا
plays 217
duration20:26
نیمه شب 6 - تارانتینو، مرد سی و پنج میلی متری
نیمه شب 6 - تارانتینو، مرد سی و پنج میلی متری
plays 253
duration27:53
نیمه شب 7 - وال · ایی؛ اینک! به سِحرِ عشق
نیمه شب 7 - وال · ایی؛ اینک! به سِحرِ عشق
plays 199
duration24:59

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Bita Arabian & Beata Nazem Kelley
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About
Podcast co-hosts and food bloggers Bita Arabian and Beata Nazem Kelley share the rich flavors and fresh ingredients of Persian Cooking and how to incorporate them into today's modern lifestyles. The duo introduces the flavors, tastes, and techniques they use, and also their cultural stories and perspective growing up in the US in Persian families.
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