Moby dick recipe for cucumber yogurt and rice?.

[Anonymous]

I'd love to find this, too! The rice and yogurt are great! I miss eating at Moby's.

[Anonymous]

When I try to make it – I never can get it to taste quite right – or how it tastes in a Persian restaurant. I don’t have any Persian markets near where I live – do you think Greek yogurt would work out well?

[Anonymous]

Anonymous wrote:Hehe, dick & cucumber recipe

Such relief that I'm not the only one who saw that.

And to add that there are a lot of Persians and Persian restaurants in the cities of CA, if your hunt for recipes doesn't work out, OP.

[Anonymous]

Yaz in Vienna for Persian stuff. There is one in Falls Church also.

[Anonymous]

Anyone have an updated recipe for Moby Dick style rice?

[Anonymous]

You're looking for mast-o-khiar.
Naz Deravian's cookbook, Bottom of the Pot, has great recipes for both this and the rice.

[Anonymous]

My suspicion is that part of the reason why that rice is so delicious is that there’s a LOT of butter in it, more than a lot of people would be comfortable with adding at home. Otherwise it’s just basmati rice and saffron.

[Anonymous]

My Persian cookbook says to use a seedless (English) cucumber, whole milk plain yogurt, mint, dill, oregano, thyme, garlic, salt and pepper. As for the rice, use basmati. I don’t think it’s cooked in chicken broth - rather, it’s mixed into a mixture of plain yogurt and saffron and cooked with a lot of butter.

[Anonymous]

I gotchu.

Maast-o-kiar (yogurt with cucumber):
1 tub full fat Greek yogurt
Grated cucumber (I use 2/3 a large English cuke)
Dried mint to taste (usually a bit less than 1/4 cup)
Salt to taste

Combine and refrigerate. It tastes best when it has a few hours of time to sit in the fridge. Don’t add anything else to it, that’s blasphemy.

Persian rice:
Wash basmati rice until the water runs clear. Cover with lukewarm water, generously salt, and let it soak on the counter top. I usually do 2c rice for 3-4 people, more for more people.
Bring a large pot of water to a boil. Add rice and boil for 6 min. Make sure to sit so the rice does not stick. Drain rice.
Place the empty pan on the burner and completely dry the bottom. Take 1/4 stick melted better and coat the bottom of the pan. Pile rice back in. Make 3-4 steam vent holes in the rice. I usually use the spoon handle to do this. Pour 3/4 stick melted butter over the rice. Cover the pot with a dry hand towel, then put the lid in top of that. Cook on medium low for 20 min. Flip the pot over onto your serving dish.

You will have a buttery hard crust on the rice (called tadeeq). The rice below that is regular Persian rice. If you want to reserve some rice and add saffron, you can do that. The key is to our a few tbsp of hot water onto saffron and sugar and dissolve before adding to the rice.

[Anonymous]

Above is a fine Western recipe for Persian rice. I've lived in Iran and watched friends prepare rice. There's a ton of butter and oil involved.

[Anonymous]

Anonymous wrote:Above is a fine Western recipe for Persian rice. I've lived in Iran and watched friends prepare rice. There's a ton of butter and oil involved.

I’m the pp from the long recipe above. I was taught by a 93 year old Persian grandmother and an aunt who started her own kabob restaurant. It’s as authentic as you can get.

[Anonymous]

https://cooking.nytimes.com/recipes/1020213-mast-o-khiar-persian-cucumber-and-herb-yogurt

I use Samin’s recipe, her family is from Iran.

[Anonymous]

Ha, I have never heard of this restaurant and I was shocked that the Melville book had a Middle Eastern recipe!

[Anonymous]

Anonymous wrote:I gotchu.

Maast-o-kiar (yogurt with cucumber):
1 tub full fat Greek yogurt
Grated cucumber (I use 2/3 a large English cuke)
Dried mint to taste (usually a bit less than 1/4 cup)
Salt to taste

Combine and refrigerate. It tastes best when it has a few hours of time to sit in the fridge. Don’t add anything else to it, that’s blasphemy.

Persian rice:
Wash basmati rice until the water runs clear. Cover with lukewarm water, generously salt, and let it soak on the counter top. I usually do 2c rice for 3-4 people, more for more people.
Bring a large pot of water to a boil. Add rice and boil for 6 min. Make sure to sit so the rice does not stick. Drain rice.
Place the empty pan on the burner and completely dry the bottom. Take 1/4 stick melted better and coat the bottom of the pan. Pile rice back in. Make 3-4 steam vent holes in the rice. I usually use the spoon handle to do this. Pour 3/4 stick melted butter over the rice. Cover the pot with a dry hand towel, then put the lid in top of that. Cook on medium low for 20 min. Flip the pot over onto your serving dish.

You will have a buttery hard crust on the rice (called tadeeq). The rice below that is regular Persian rice. If you want to reserve some rice and add saffron, you can do that. The key is to our a few tbsp of hot water onto saffron and sugar and dissolve before adding to the rice.

Another Persian here. The recipes from the poster above at 23:10 are accurate. The only different thing I do for the rice recipe is use canola oil instead of butter and steam for about 40 minutes.

[Anonymous]

Anonymous wrote:I gotchu.

Maast-o-kiar (yogurt with cucumber):
1 tub full fat Greek yogurt
Grated cucumber (I use 2/3 a large English cuke)
Dried mint to taste (usually a bit less than 1/4 cup)
Salt to taste

Combine and refrigerate. It tastes best when it has a few hours of time to sit in the fridge. Don’t add anything else to it, that’s blasphemy.

Persian rice:
Wash basmati rice until the water runs clear. Cover with lukewarm water, generously salt, and let it soak on the counter top. I usually do 2c rice for 3-4 people, more for more people.
Bring a large pot of water to a boil. Add rice and boil for 6 min. Make sure to sit so the rice does not stick. Drain rice.
Place the empty pan on the burner and completely dry the bottom. Take 1/4 stick melted better and coat the bottom of the pan. Pile rice back in. Make 3-4 steam vent holes in the rice. I usually use the spoon handle to do this. Pour 3/4 stick melted butter over the rice. Cover the pot with a dry hand towel, then put the lid in top of that. Cook on medium low for 20 min. Flip the pot over onto your serving dish.

You will have a buttery hard crust on the rice (called tadeeq). The rice below that is regular Persian rice. If you want to reserve some rice and add saffron, you can do that. The key is to our a few tbsp of hot water onto saffron and sugar and dissolve before adding to the rice.

OP here. Thanks. I came back to this post 2 years later and this recipe was pretty good!!