Dish - Sn 1/Ep 8Dish - Sn 1/Ep 8
Sara Kramer & Sarah Hymanson's Tahdig-Inspired Jeweled Crispy RiceSara Kramer & Sarah Hymanson's Tahdig-Inspired Jeweled Crispy Rice
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From its crispy golden-brown outside, topped with sweet currants and roasted pumpkin seeds, to its gooey egg yolk center, Kismet's tahdig-inspired Jeweled Crispy Rice tracks chefs Sara Kramer and Sarah Hymanson’s evolution as a chef duo from Brooklyn to Los Angeles.
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- [Sarah] The crispy rice tracks our evolution as a chef duo. - We started developing this dish together in Brooklyn. It's arrival at the point that it's at now is really so special to us, because it's been with us since we started. - [Sarah] I'm Sarah Hymanson. - [Sara] I'm Sara Kramer and we are the chefs and owners of Kismet here in Los Angeles. - [Sarah] A lot of cultures make a crispy rice. This one is most related to Tahdig, the Persian crispy rice, but it's definitely our own take on that. - Coming up with new dishes is definitely a collaborative process between the two of us. The crispy rice really is a metaphor of our relationship from Brooklyn to Kismet. - [Sarah] We wanted to bring a little bit of fun to our rice dish, so we call it jewels. What fun is rice alone? - [Sara] So the currants, we heat up verjus, which is unripe grape juice. Bring that up to a boil and then just pour it over our currants and let them sit. They rehydrate, they plump up a little bit. - [Sarah] And then we drain them thoroughly. Once the currants are ready, we set them aside and work on the pumpkin seeds. - [Sara] We just toss them in a little bit of olive oil and salt, lay them out on a tray, put them in the oven at a low setting around 300 for a long time. - It's very important that they're- - Fully toasted. - Fully toasty. - You don't want them to taste raw. You're just gonna wait until they get really nice and puffy and golden brown and once they are you can just take it out and let them cool. We have all of the elements for the jewels part of the rice and now we are going to make the rice. - First we're gonna wash the rice in a circular motion with room temperature water. - [Sara] This is important because we want to wash the starch off the rice. - We want the grains to be individual and fluffy. Our cooking liquid, it's salted water. We also add a sachet with bay leaves and annatto seed. We add the rice and par cook it. We cook it like pasta. - Because we're gonna cook it more later, par cooking it not to its fully cooked stage is important, because we don't want it to overcook in the final product. Empty it out into a colander and then spread the par cooked rice onto a sheet tray to let it cool. - [Sarah] The next step is building the crust. We take some rice and combine it with a bit of yogurt and butter and a bit of rice four slurry. - It sounds counterintuitive because we've just washed all of this starch off and we're reintroducing it, but it actually makes a big difference to make the crust cohesive- - Crispy - [Sara] Spread the whole thing evenly on the bottom of a buttered nonstick pan. We're gonna take some of our par cooked rice, layer it in there with the currants and the pumpkin seeds until we get to the top. Put a lid on it and crisp it slowly over a low medium flame. - Once you can see that the rice is really hot, you're gonna add in some more butter around the edge of the pan and as soon as the butter touches the pan and the rice, it starts to caramelize, which helps us achieve a nice golden brown on the edge of the rice and not just on the bottom. We have this nifty trick. Because the rice is small, we are able to turn it out so we can see how the crust looks before we actually serve the rice. - [Sara] Right before we plate when the rice on the inside is super tender and the crust is nice and crunchy, we make a little well in the top of the rice and we've got two egg yolks that we've separated from the whites and we just drop them in there and then cover them back up with the rice we've shoved aside. By the time it gets to the table, the egg yolks are warm through, but still runny. - [Sarah] Then we put a plate on top of the pan and flip it. - Flipping is an exciting moment. - An then we like to garnish with all of our jewels: currants, pumpkin seeds and- - Our two jewels - Our two jewels. - There you have it, it's perfect. It's perfection on a plate. It's golden brown, it's got- - It's perfection on a plate. - It's perfection on a plate. It is, it's perfect. It's a really satisfying dish. It's really crusty, crunchy, crispy, all of the E's . You've the egg yolk spilling out, which basically sauces the rice and you've got like the bright, sweet currants coming through, the toasty, crunchy pumpkin seeds coming through. It's just everything you want it to be. This dish captures the story we're trying to tell and it captures the story Kismet and our relationship and our journey. The crispy rice is the heart of our restaurant.