Rice is one of the most versatile grains on the planet.
Yet most people end up eating this grain as a flavorless, gluey, starch canvas to bulk up plates and put other food over.
Today I’m sharing with you one of the tastiest, fragrant, delicious rice flavor bombs that you can add to your cooking toolbox.
Best of all this is the first Substack where I’m dropping a video to show you step-by-step how I made this at home just the other day. 🙌
It’s been a busy week so a few exciting updates before we get to cooking.
Guest Collab
Yesterday a collab dropped that I coordinated with BowtiedApollo on his Substack. If you aren’t already, follow Apollo for all things Art, Aesthetics & Graphic Design. As a huge art fan I love seeing his aesthetics and commentary on my Twitter feed.
Even better, he drops weekly alfa on his Substack that is more in-depth. Supporting his content is a no-brainer… we need to appreciate more real beauty in the world 🌎 🖼 🙌
Apollo invited me to talk about one of my favorite art forms… Opera. I dive into why Opera is relevant, what makes it special, how I got into Opera… and finally how you can easily start your own Opera journey; whether long or short.
I hope you enjoy this and become a weekly Apollo reader 🙏
November Coffee ☕️
For November I lined up something really cool for the coffee ☕️ lovers.
I’ve got (2) Ethiopia 🇪🇹 coffees from different regions… with completely different flavor profiles. Check it out ⬇️
This is the first month ever where I’m taking (2) distinct coffees from the same country for you to appreciate, compare and enjoy.
Pre-orders are live now… you get enough coffee for 40+ cups (20+ of each coffee) to last the month and share with good friends.
Rice is Life 🍚
We’ve talked previously about my love for rice and the different types. Further, you’ve already got a risotto at home recipe with hacks to put you ahead of most restaurants even using a home kitchen!
Despite this most people end up boiling or steaming plain white rice serving it as a side, or under, the main component of their meal.
Why relegate rice to such boredom?
There are many other opportunities to amp up the flavor and turn rice into a legit center-of-the-table star.
That’s what we are doing today.
We are taking basmati rice and doing a mindblowing rice preparation that would be delightful with the Rogan Josh curry, I recently dropped, or the Lamb Kofta glazed in pomegranate molasses… but to be honest, this rice is so freaking good you may just eat it plain! 😂
Sabzi Polo with Tahdig
Saba-poley-huuuuh? 🤔
Yup, we are going to the Persian table to make an herb-perfumed rice that has a delicious crispy, bottom crust. (Think like Paella “socarrat”, but slightly different).
Sabzi Polo is a steamed, herb infused rice that is popular all over the Persian region. This is perfect to make anytime you have a bunch of fresh herbs about to expire in your fridge; which, let’s be honest, happens when you get those big bunches shopping at the Middle Eastern market.
Tahdig refers to the bottom crust that is crispy, crunchy, caramelized rice.
There are other types of Tahdig, some using fish or chicken which are delightful. Further, tahdig can be made with rice, or flatbread, with many variations… but I like this version taught to me by a wonderful food writer that spent a lot of time in the Persian region.
The crust is always the tricky part to nail… too light and you miss a ton of flavor and crunch… too dark, you’re gonna get bitter notes 😑
So here’s my favorite way to prepare… with a video to help you follow along, and the full recipe. Lets cook 👨🍳 🙌
