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Recipe:
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Tah-chin | Chicken Rice Cake Recipe - طرز تهیه ته چین مرغ مجلسی و 2 نکته خیلی مهم برای خوشمزه شدن
Tah-Chin (Persian Chicken Rice Cake Recipe)
Ingredients:
2 1/2 cups rice, rinsed and soaked in water with 2 tablespoons of salt for a couple of hours. Drain.
600g boneless chicken breasts
1 medium onion
1 1/2 cups plain or Greek yogurt
50 g butter + vegetable oil
3 eggs
Brewed saffron to your taste
1 medium carrot, grated
½ cup barberries taste
Silvered almond and pistachio for garnishing to your taste
2 cinnamon sticks
Salt, pepper and turmeric to your taste
Method:
1. In a pot place chicken breasts, onion, add turmeric, saltو, ground black pepper and a ½ cup water, cinnamon stick, cover and cook for an 40 minutes on medium-low heat. Set aside to cool. Cut the chicken into small pieces.
2. In another pot bring some of water to boil, add the rice and boil for about 8minutes or until rice grains are soft on the ends and firm in the center. Drain and pour some cool water over it to wash away the starch and to separate the rice grains. This cool water rinse helps bring about a more fluffy rice. Set aside.
3. In a large mixing bowl add eggs, some saffron then yogurt and spices. Mix well.
4. Add the rice to the yogurt mixture, blend.
5. In a 9” spring form pan, apply butter with brush. Pour one layer of rice, flatten with a spoon, layer chicken pieces evenly and cover the entire surface. Pour the rest of the rice and flatten the top. Pour
6. Cover the pot with aluminum foil and make some holes using s fork. Place the pot in the oven ( 180 degree) and cook for about 40 minutes.
7. For topping, add butter or oil into a pan, pour barberries, silvered almond and pistachio and add some saffron. You can add some granulated sugar if you do not like the tardiness of barberry. Do the same thing with grated carrots.
8. After Tah-chin is cooked, garnish and serve.
ته چین مرغ
مواد لازم:
برنج 2 2/1 پیمانه
سینه مرغ بدون استخوان 600 گرم
پیاز متوسط 1 عدد
ماست 1 2/1 پیمانه
کره 50 گرم به علاوه مقدار کمی روغن مایع
تخم مرغ 3 عدد
چوب دارچین 2 عدد
نمک, فلفل, زردچوبه به میزان لازم
زعفران دم کرده به میزان لازم
زرشک 2/1 پیمانه
خلال پسته و بادام به میزان لازم
طرز تهیه:
ابتدا برنج رو خوب بشورید و با مقداری آب و کمی نمک بزارید خیس بخوره.
سینه مرغ رو به همراه پیاز, نمک, زردچوبه و کمی فلفل داخل یه قابلمه بریزید مقدار کمی آب اضافه کنید . چوب دارچین و بزارید رو مرغ و روی حرارت ملایم برای 40 دقیقه اونهارو بپزید. بعد از اینکه مرغ پخت اونهارو ریش ریش کنید.
تو یک کاسه ی بزرگ, تخم مرغ هارو بشکنید و مقداری زعفرون اضافه کنید و با همزن بزنید. ( این مار باعث میشه بوی زخم تخم مرغ ار بین بره) بعد ماست رو اضافه کنید و دوباره با همزن بزنید.
مقداری آب داخل یک قابلمه جوش بیارین و برنج رو بهش اضافه کنین. دقت داشته باشین که برنج رو باید کمی سفت تر یا به اصطلاح کمی زنده تر آبکش کنید.
حالا برنج رو کم کم به مواد اضافه کنید و با قاشق هم بزنید. بسته به رنگی که دوست دارید میتونید زعفرون هم اضافه کنید.
ادویه و ترکیب روغن و کره رو هم اضافه کنید و خوب هم بزنید.
یک قالب انتخاب کنید. کف و دیواره ی اون رو خوب چرب کنید.
یک لایه بزنج بریزید و خوب پرس کنید. یک لایه مرغ و این کار رو تا تموم شدن مواد انجام بدید.
روی قالب رو با فویل بپوشونید و چندتا سوراخ رو سطحش ایجاد کنید و به مدت 45 دقیقه بزارید داخل فر با دمای 180 درجه.
برای تزئین :
مقدار کمی کره داخل یک ماهیتابه بریزید. زرشکی رو که از قبل شسته بودین بهش اضافه کنید و کمی تفت بدین. خلال پسته و بادام رو هم اضافه کنید. میتو نید برای خوش رنگ تر شدنش بهش مقدار کنی زعفرون هم اضافه کنید.
هویج رنده شده رو هم به همین شکل جداگانه داخل ماهیتابه سرخ کنید تا کمی نرم و سبک بشه.
تهچین که آماده شد مخلوط زرشک و هویج رو روش بریزید و سرو کنید.
نوش جان
The crispiest and most delicious TahChin ( ته چین )
Tahchin ( Persian: ته چین ), is a delicious Iranian rice cake consisting of rice, yogurt, saffron, and eggs. This dish can be prepared with a variety of fillings, and in my YouTube video I will teach you how to make the chicken variant. With the skills you learn in the video, you will be able to prepare delicious, crispy, and beautiful table topper. Stay tuned for future variations on how to make Tahchin and other Persian dishes.
#Recipe for #saffron rice cake (#TahChin) (6-8 person serving size when using a 9x13 nonstick baking pan):
For chicken preparation:
2 chicken breasts
1/4 tsp turmeric
salt to the taste
1 carrot chopped
1/4 of one large onion for cooking the chicken with
3/4 of one onion sliced
1 tbsp. curry powder
1/2 tbsp. cardamom
1 tbsp. turmeric
1 tbsp. cinnamon
(you can skip any of above spices if you don't like it)
let the chicken cook
After cooking the chicken shred it, and then set it aside. then slice the remaining onion and sauté it until it becomes golden brown. Add the shredded chicken with spices and mix them well along with 1 cup of chicken broth that we got from cooking the chicken earlier. let the juice evaporate and then set aside.
#Rice cake:
4 cups of half-cooked rice (long grain, basmati)
4 eggs
1 cup yogurt
1 cup melted butter
1 tbsp. rose water
1/2 tsp cardamom
#Saffron water use 1 tsp saffron thread and bloom your saffron (follow the saffron water video)
whisk the wet ingredients together, add the spices and then add the rice. I added one cup of the remaining chicken broth to the rice batter as well.
#Sour and crunchy part (interlayer):
1 cup dried barberries washed and cleaned
1 cup of slivered almonds
follow the instruction on the video to get the best results.
#Rule of thumb: for each cup of rice you need 1/4 cup melted butter,1/4 cup yogurt, and one egg if you want to size the recipe down.
Nooshe jaan!
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Tahdig Recipe - Crispy Persian Rice
INGREDIENTS
2 cups long-grain basmati rice
2 tbsp. salt
3 tbsp. canola oil
pinch of saffron threads
parsley for garnish
PREPARATION
Making the perfect crispy tahdig is both an art and a science. There are just a couple ingredients, but they are magically transformed into something a thousand times better than a regular bowl of rice.
1. Add rice to a bowl and fill with water. Mix well to remove the starch. Strain and repeat until the water runs clear. This helps the grains of rice stay separated after cooking.
2. Add strained rice to a bowl with 2 tbsp. salt. Cover with 2 cups of water. Soak for 30 mins. Meanwhile, bring 6 cups of water to a boil. Add the rice mixture to the boiling water. Boil for 5-8 minutes until rice is al-dente. If a lot of foam rises to the top, skim it off with a spoon. Strain rice.
3. In a wide-bottomed pot, add the canola oil and saffron threads. Stir. Scoop a layer of rice into the pot and press is down with a spatula. This will be the crispy top layer (the tahdig, which translates to ‘bottom of the pot’). Scoop the rest of the rice on top of the packed layer in a pyramid shape. With the handle of a spoon, make holes in the pyramid to allow the steam to escape. Be careful not to press down to the bottom of the pan. Cover and cook on med-high heat for 10 minutes. This part can vary depending on your stove, so be careful not to burn it.
4. Turn heat to low. Wrap the lid with a towel, cover and cook on low heat for 45 minutes.
5. When you remove the lid, the rice should be making a crackling sound. If you can, carefully check the bottom of the pot to check it the bottom is crispy. The rice on top should be fluffy. If not, cover and cook for 15 more mins.
6. Cover the pot with a flat plate and flip it over. Garnish with mint and parsley and serve as-is or broken in pieces. Great served with saucy meat dishes.
Sholeh Zard - How to make persian Saffron Rice Pudding
Hello everyone,
today my Persian friend Marzieh is showing us how to make a traditional Iranian Dessert called Sholeh Zard.
For this recipe you will need:
2 cups of iranian rice or jasmin rice
4 cups sugar
1 tbsp sliced almonds
1 tbsp rosewater
1 tbsp saffron
1 tsp green cardamom
50 g butter
And for decoration:
1tsp cinammon
1tsp pistachio
I hope you like this video and this recipe. If so, leave us a like and a comment, and suggest my channel to your friends and family.
I wish you a sweet day,
Leonor ❤️
Please subscribe my channel and leave a comment!
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How To Make Persian Javaher Polo (Jewelled Rice)
WELCOME TO HENRYS HOWTOS
I am a full time, self trained executive chef dedicating my time in my 2 family restaurants in Sydney, Australia. I also carry alot of experience and
knowledge in DIY, electronics, most trades and basic mechanic and auto electrical. I share my tips, tricks, techniques and methods with my followers.
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How To Make Persian Javaher Polo
3 cups basmati rice, washed and soaked in cold water (30 minutes(
1/2 cup barberries (zereshk), soaked in cold water
2 oranges, peeled skin, boiled for 3-5 minutes
1/2 brown onion, thinly sliced
2 tbsp oil
1/2 cup shredded carrot
1/2 cup raisins
1/2 chopped apricots
1/2 cup slivered almons
1/2 cup chopped pistachios
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground cumin
1 tsp salt
2-3 tbsp sugar
1 tbsp butter
2 tbsp saffron water
2 tbsp salt (for boiling rice)
2 tbsp oil
2 tbsp butter
1 tbsp saffron water