ABOUT THE RECIPE
Persian cuisine is rich in flavors and traditions, offering a delightful experience with dishes like "Tahdig" — the crispy rice at the bottom of the pot. It's common to hear "Noosheh Joon," meaning "Bon Appétit," when enjoying a meal. And if you're feeling especially grateful for the delicious food, you might even say "Dooset Daram" to express your love! And when something tastes exceptionally good, just say "Bah Bah" — it means "Yummy!"
- Persian Menu by Chef Parisa Parnian @savage_taste
INGREDIENTS
SAFFRON TAHDIG CUPS
6-8 cups cooked basmati rice
1/2 to 3/4 cups plain yogurt
2 teaspoons liquid saffron (saffron water)
1/2 cup crumbled feta cheese
1/2 cup dried barberries
small bunch of herbs (cilantro, mint, dill)
2-3 sweet colored peppers
salt
pepper
garlic powder
SHIRAZI CHOPPED SALAD
2 persian cucumbers, diced
olive oil
1/4 large red onion, diced
salt
1 pint cherry tomatoes, cut in halves
pepper
2 limes
garlic powder
dried dill
MAAST 'O' KHIAR (CUCUMBER YOGURT SAUCE)
2 persian cucumbers, diced
salt
pepper
2 1/2 cups plain yogurt or labne
garlic powder
dried mint
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
SAFFRON TAHDIG CUPS
Preheat oven to 400°F.
In a large bowl, mix rice with liquid saffron until bright yellow.
Add yogurt to the rice mixture, one tablespoon at a time, until sticky but not too wet.
Season with salt, pepper, and garlic powder to taste.
Spray oil into the muffin tin cups.
Place 2 tablespoons of rice mixture into each muffin cup. press down to create an indent in the center.
To stuff, add a small amount of feta cheese, barberries, and herbs on top of the rice.
Place another 1-2 tablespoons of rice mixture on top of the stuffing layer.
Press down with the inside of the spoon to create a dome shape, ensuring the rice grains stick together.
Garnish the top of each rice cup with sliced peppers, chopped herbs, and barberries.
Bake in the oven for about 30 minutes until the tops are crispy and the bottoms no longer stick to the tin.
Let cool for about 5 minutes, then use a fork to gently pop each rice cup out of the muffin tin.
SHIRAZI CHOPPED SALAD
Combine cucumber, onion, and tomato in a bowl.
Add 1-2 tablespoons olive oil and juice of two limes, pinch of salt, pepper, dill, and garlic powder to taste.
Mix well and serve.
MAAST 'O' KHIAR (CUCUMBER YOGURT SAUCE)
Grate cucumber into a medium bowl.
Add yogurt and mix well.
Add pinches of salt, pepper, dried mint, and garlic powder to taste.
Mix well and serve.
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