Recipes!

Rinsing rice has been a game changer for me.

and i'm wondering if they added acid to it or it's just the way the beets are cooked

recipe i use calls for a splash of apple cider vin to finish iirc. have never pureeed the few times i've made it, it's kinda stew-ish but so freaking delish.

xxpos

also, thx for saffron rice reminder. made it a couple times towards the beginning of the pandemic and it fell out of rotation. . .

sorry for multiple posts, am at work and slowly going through thread:
hot dog topping sounds tip top tbh. and as far as the bean quantity goes i actually halved the provided gs recipe except for the beans, thinkingt i'd hold back half of those but ended up putting them all in the final dish and i LOVED the bean quantity. sry for bean a weirdo

I ordered new pot (didn't have anything suitable for persian rice) and some saffron so I can get down with proper persian rice soon. In the meantime, my fake tadhig actually worked out well and the g.s. was even better with two days rest!

DM I see you are not in the "add yogurt" camp for persian rice--I see some folks do a portion of rice mixed with yogurt for the bottom/crispy part that goes into the pan first.

omg that post was SOOOO LONG!! sorry everyone

DM I see you are not in the "add yogurt" camp for persian rice--I see some folks do a portion of rice mixed with yogurt for the bottom/crispy part that goes into the pan first.

wow, i've never heard of anyone doing that! for some rice preparations we put a layer of thinly sliced potatoes on the bottom of the pan.

i have a great aunt whose social life revolves around cooking Persian food, i'll ask if she knows anyone who makes it this way.

i actually halved the provided gs recipe except for the beans, thinkingt i'd hold back half of those but ended up putting them all in the final dish and i LOVED the bean quantity. sry for bean a weirdo

<3

oh hai I am making ghormeh sabzi rn

gonna do proper Persian rice this time

you rule ♥️♥️♥️♥️

forgot to update that i made borscht a couple of weeks ago using the tips PBKR provided (didn't follow a recipe, used bean broth, tahini sauce , combination of roasted & boiled beets) and it was *delicious* ... but i got violently ill later that night (not because of the borscht) and threw out the leftovers, couldn't stomach the sight if it.

Glad the borscht tasted good and hope you will be able to revisit it again in time.

Labor Day ghormeh sabzi!

Gonna let it sit overnight, then do proper Persian rice to go with it tomorrow. I need to be more brave in my tahdig game; my first attempt (following deflator's instructions to the T) came out really well for a noob effort, but could have been browner on the bottom. I was really scared of scorching, this time I will take a deep breath and keep going on the higher heat.

oh wow, i haven't made any khoreshts in months, it's summer tbf but i'm overdue

i was also scared to push the heat enough as a noob :)

was just thinking about the gormeh two days ago when it was cool and rainy but had other plans at the time. def need to remember to make this again someday soon-ish

my current most valuable ingredient is coconut milk. It's transforming qualities on bodged curries, especially when I've not got the spice blend quite right is magical.

my local chinese-american spot took a nosedive, so i've started making one of my favorite dishes of theirs at home. normally i think this would be served with shrimp and char sui, but i've been using ground pork as it's easier and more economical.

singapore noodles

rice stick / vermicelli - about half a pack
meat (ground pork or ground chicken) 0.5 to 1 pound
1 med. onion
1 med. carrot
veggies
bean sprouts
green onion, sliced thin
2-3 eggs
3 tbsp mae ploy yellow curry paste
2 tbsp water
pinch sugar
soy sauce to taste

brown meat, set aside
sautee onion, carrot, other veg
remove veg or push aside, fry eggs
boil noodles in water for roughly one minute
mix curry paste with sugar and warm water, add to pan along with meat and noodles
use a spatula or metal utensil to break up noodles into 1-2 inch length
season with soy sauce to taste
fold in sprouts and green onion

You're making me hungry.

Turned the family and friends on to a meatless sabzi the other night. it stands on its own and doesn't really require a protein, i feel like. also, it's really SO simple once all the herbs are prepped (i still hand chop and forgo the food processor). side of saffron rice was also nice

awesome. i've made it a bunch of times lately, got some limoo omani from the persian grocer in my neighborhood which are much more fragrant than the ones i'd been using but the dish tastes the same.

i love this recipe from Yeung Man, making his amazing chili oil took longer than expected but once you have that prepared, the noodle dish takes 5 mins. super fast and easy, perfectly balanced flavors between the smoky chili oil and the paprika and maple syrup. https://www.youtube.com/watch?v=1uOLXNgZYqg

my current most valuable ingredient is coconut milk. It's transforming qualities on bodged curries, especially when I've not got the spice blend quite right is magical.

yep, 100% ^

I've done a couple of Yeung Man Cooking recipes, the one I keep going back to is his very simple one-pot rice and lentils one. love his minimalist AMSR style. But still haven't attempted his legendary chilli oil yet.

Those peanut butter noodles look great.

they are!

xp oh, nice. i've only done the chili oil and the peanut noodles, but i'm very impressed with him so far. i was reluctant to sacrifice an entire bottle of grapeseed oil but his chili oil was worth it and seems like it will taste amazing on basically everything.

the peanut noodles one is the kind of recipe where all the flavors are perfectly balanced and you don't need to tweak anything.