طرز تهیه ته چین مرغ خانگی، ساده و خوشمزه. Persian home-made Chicken Tah-Chin
422 بار بازدید -
3 سال پیش
-
سیرترشی اصیل شمالی Persian Garlic
سیرترشی اصیل شمالی Persian Garlic Pickles
سیرترشی اصیل شمالی Persian Pickled Ga...
1 kg Boneless Chicken
3 cups of Rice
1 medium-size Onion
3 Larg Eggs
1-1/2 cup of Yogurt
2 Tsp of Salt
¼ Tsp of Black Pepper
½ tsp of Turmeric
1 Tsp of Saffron
½ cup of Vegetable Oil
2 Tbsp of Ghee or Butter
1 Tbsp of Sugar
1 cup of Barberries
½ cup of sliced pistachios
½ cup of sliced almonds
2 Tbsp of Ghee
3 Tsp of Saffron Solution
I normally make a saffron solution by mixing saffron with a couple ice cubes and waiting for them to melt. This will give it a great colour as well as smell.
First, mix one egg and 2 egg yolks (3 yolks in total) with some salt and pepper and mix thoroughly. Add in 2 tsp of the saffron solution and keep mixing.
Add in the yogurt and another 2 tsp of saffron. Mix until it becomes completely homogenous. Cover the bowl and put the mixture in the fridge.
Dice your onions and sauté them in oil with turmeric.
Add your chicken to the pan. It's better if you have boneless chicken but if you don’t, do the same thing I’m doing right now, but remember to debone the chicken before mixing it with the rice later on.
Sprinkle the chicken with salt and pepper. Add 3-4 tsp of the saffron solution.
Cover the pan and let the chicken cook on medium heat until ***
Once ***, remove the lid and add about one cup of water to the pan. Put the lid back on and let the chicken fully cook on medium heat while we cook our rice.
To make the rice, boil water in a pot. Add some salt and oil. Wash your rice, add it to the pot, and let it cook.
Squish a little bit of rice in your hand. If it’s soft on the outside and softer on the inside, it’s time to drain the rice.
Make sure to rinse the cooked rice with cold water. If it’s too hot, when you add the egg/yogurt mixture to it, the eggs will cook and you’ll end up with scrambled eggs.
Once the chicken is fully cooked, carefully shred it. Make sure not to throw out the chicken broth, you’ll need it later on.
Mix the yogurt mixture into the rice.
You can also add an extra teaspoon of the saffron solution to the rice. This will give it a more yellow-ish colour. (You don’t have to do this, it’s completely optional)
Pour some oil at the bottom of a pot and then pour in half of your rice mixture. Pat it down flat, making sure to cover the entire width of the pot. Add in all of the shredded chicken and then cover it with the remaining half of the rice.
Add in another 2 tsp of the saffron solution and 2-3 tbsp on the chicken broth.
Put on the pot lid and let it cook on medium heat.
To make the garnish, cook some dried barberries in ghee oil. After sautéing them for a little bit, add in the sugar and 3 tsp of saffron solution. Mix well.
Mix in your sliced pistachios and almonds.
I hope you make and enjoy this dish! Don’t forget to subscribe. Press the like and comment.
See you soon with another Persian food recipe.
Bon Appétit
Instagram: persian.food.with.khosrow
Facebook: cooking.with.uncle.K
سیرترشی اصیل شمالی Persian Pickled Ga...
1 kg Boneless Chicken
3 cups of Rice
1 medium-size Onion
3 Larg Eggs
1-1/2 cup of Yogurt
2 Tsp of Salt
¼ Tsp of Black Pepper
½ tsp of Turmeric
1 Tsp of Saffron
½ cup of Vegetable Oil
2 Tbsp of Ghee or Butter
1 Tbsp of Sugar
1 cup of Barberries
½ cup of sliced pistachios
½ cup of sliced almonds
2 Tbsp of Ghee
3 Tsp of Saffron Solution
I normally make a saffron solution by mixing saffron with a couple ice cubes and waiting for them to melt. This will give it a great colour as well as smell.
First, mix one egg and 2 egg yolks (3 yolks in total) with some salt and pepper and mix thoroughly. Add in 2 tsp of the saffron solution and keep mixing.
Add in the yogurt and another 2 tsp of saffron. Mix until it becomes completely homogenous. Cover the bowl and put the mixture in the fridge.
Dice your onions and sauté them in oil with turmeric.
Add your chicken to the pan. It's better if you have boneless chicken but if you don’t, do the same thing I’m doing right now, but remember to debone the chicken before mixing it with the rice later on.
Sprinkle the chicken with salt and pepper. Add 3-4 tsp of the saffron solution.
Cover the pan and let the chicken cook on medium heat until ***
Once ***, remove the lid and add about one cup of water to the pan. Put the lid back on and let the chicken fully cook on medium heat while we cook our rice.
To make the rice, boil water in a pot. Add some salt and oil. Wash your rice, add it to the pot, and let it cook.
Squish a little bit of rice in your hand. If it’s soft on the outside and softer on the inside, it’s time to drain the rice.
Make sure to rinse the cooked rice with cold water. If it’s too hot, when you add the egg/yogurt mixture to it, the eggs will cook and you’ll end up with scrambled eggs.
Once the chicken is fully cooked, carefully shred it. Make sure not to throw out the chicken broth, you’ll need it later on.
Mix the yogurt mixture into the rice.
You can also add an extra teaspoon of the saffron solution to the rice. This will give it a more yellow-ish colour. (You don’t have to do this, it’s completely optional)
Pour some oil at the bottom of a pot and then pour in half of your rice mixture. Pat it down flat, making sure to cover the entire width of the pot. Add in all of the shredded chicken and then cover it with the remaining half of the rice.
Add in another 2 tsp of the saffron solution and 2-3 tbsp on the chicken broth.
Put on the pot lid and let it cook on medium heat.
To make the garnish, cook some dried barberries in ghee oil. After sautéing them for a little bit, add in the sugar and 3 tsp of saffron solution. Mix well.
Mix in your sliced pistachios and almonds.
I hope you make and enjoy this dish! Don’t forget to subscribe. Press the like and comment.
See you soon with another Persian food recipe.
Bon Appétit
Instagram: persian.food.with.khosrow
Facebook: cooking.with.uncle.K
3 سال پیش
در تاریخ 1400/04/11 منتشر شده
است.
422
بـار بازدید شده