Comments on: Baked Crispy Yogurty Rice

By: Merry

Merry — Wed, 04 Feb 2009 07:11:51 +0000

I also have lots of rice left over all the time, I also usually stir fry it… but this will make a nice change – plus – added bonus quick and easy, can be done with a toddler in one arm with another hanging onto the opposite leg – a necessity for things made in my kitchen

By: Paul Kastner

Paul Kastner — Wed, 28 Jan 2009 10:27:08 +0000

Karena,

Share it with us if she tells you.

Paul

By: Karena

Karena — Tue, 27 Jan 2009 17:57:26 +0000

Must. Make. This. Tonight.

It’s uncanny how your posts reflect some of my current food obsessions. For the past few days, I’ve been thinking about tahdig, the Persian dish of crispy/crusty rice (e.g., crack). I’ve been hounding my college roommate (who is Persian) to share her recipe.

By: Paul Kastner

Paul Kastner — Tue, 27 Jan 2009 15:23:18 +0000

It looks like you can’t buy these Turk pans in the US as I don’t see them anywhere. Here is the manufaturer’s website. Maybe they can help you. Otherwise I can bring one over next time I visit…
http://www.turk-metall.de/cms/

By: kari

kari — Tue, 27 Jan 2009 13:53:30 +0000

hey Eric – I love those clay dishes – i use them quite a bit.. thanks for the link (so i can order more) I also work as a private chef and am from SF (now living & working in Brooklyn) I love your updates and cookbook(s) – keep it coming!

By: Eric

Eric — Mon, 26 Jan 2009 23:02:56 +0000

Cool! For those who don’t know Paul, he’s the master of cast iron cooking:

http://firesidestove.com/company/event/2008/12/post.php

Too bad it’s only in Japanese! Paul, send us over a 55-gallon drum of sardines.

And: where can we buy some of those very cool “turk” pans?

http://www.firesidestove.com/item/detail.php?im=105204&tm=1

By: Paul Kastner

Paul Kastner — Mon, 26 Jan 2009 22:56:14 +0000

Great. I made this this morning! I had some leftover soybeans and added it to the mix. I also put a little cheddar cheese in the topping.

By: Eric

Eric — Mon, 26 Jan 2009 22:12:49 +0000

Stuart is being coy because he sells the gorgeous Chamba pots, which is where I got mine! They’re really wonderful cooking vessels.

http://www.mytoque.com/index.html

By: Stuart

Stuart — Mon, 26 Jan 2009 22:10:19 +0000

Looks delicious! Growing up in a big family, we would make something like this in lots of small, square dishes so there would be no fighting over the crispy corners. The dish you made it in looks wonderful, though…really makes the food POP. (Wink, wink, nudge, nudge. Say no more, squire!)