White Moustache: Yogurt

What Homa Dashtaki Eats for Dinner | Eater

"Founded against long odds, this food venture and its companion cookbook center on celebrating humble, single-ingredient foods—especially yogurt and rice. The founder combines entrepreneurial storytelling with practical, nostalgic recipes that show how to make yogurt at home (while recommending a plain commercial option like Fage when needed) and how to pair it with perfectly cooked basmati rice as a comforting, restorative meal. The book lays out a detailed rice technique—rinse and soak, salt the cooking water, par-cook until grains show a small "spine," drain, return to a butter-lined tight pot, shape into a pyramid with butter pockets, seal the lid with a towel, and steam so the grains stay individual while an optional tahdig forms—and encourages using yogurt as a sauce to rescue leftovers or to dress dishes with toppings from barberries to roast chicken. Overall, the project celebrates simplicity, family rituals, and the everyday value of foods often taken for granted." - Ali Slagle