Amazing Mini Persian Rice Cakes Fingerfood Tahchin_فینگرفود ته چین
ingredients :
2 cup of rice
2 pcs chicken
1 onion
1 tsp turmeric
2 glass of water
2 eggs
1 glass of yogurt
half a glass of brewed saffron
half a glass of olive oil
2 tbsp rose water
Black pepper , salt , cinnamon to taste
olive oil
Barberry and pistachio nuts are used to decorate it.
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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
Tahdig (Crispy Iranian Rice) Recipe
Crispy Iranian rice with saffron and currants is a show-stopping dish to serve as a main or side. Work on perfecting your flip!
Our Recipe:
Cookware & Accessories featured in this Tahdig recipe :
Minimalist Serving Platter:
Mortar & Pestle:
Round French Oven:
Toughened Nonstick Braiser:
Stackable Ramekins:
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 ❤️
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Tahchin - Saffron Rice Cake with Lamb تهچین گوشت خوشمزه
Saffron-Rice-Cake (Tahchin) with Lambgulash
Sauté 300 grams of finely chopped lamb or veal with 1 chopped onion. Add salt, pepper, paprika, cinnamon, turmeric, 1 spoon of tomato paste, 1 glass of tomato puree.
Finally, pour water and let it cook, 2 glasses of water was enough for me in the pressure cooker. You should pour more water in the pot so that the meat cooks and remains juicy at the end.
Roast barberry with sugar, sliced almonds and pistachios with butter, add rose water and saffron.
Wash 2 glasses of rice, add salt and oil and pour water as much as 2 cm water remains on the top of rice.
Tahchin ingredients: 1 large egg, 1 glass of yogurt, salt, saffron and rose water.
When the rice water is finished, I let it cool for a while and then pour it into the tahchin ingredients. Grease the pot and put half of the rice in it, put the meat and the barberry mixture, finally pour the rest of the rice and add some of the meat juice. Let it cook on low heat for 45 minutes, definitely in a pot with non-stick coating.
#تهچین
#تهچین_گوشت
#آشپزی
#آشپزی_آسان #آشپزی_ایرانی #غذای_ایرانی #غذای_سنتی #tahchin #persianfood #ricecake
UTTERLY SCRUMPTIOUS Persian Rice with Lentils, Dates, Sultanas, Saffron and Potato Crust
Totally addictive and absolutely stunning dish - super fluffy basmati rice flavoured with butter, saffron and sweet spices and cooked to perfection ! The rice is layered with brown lentils and steamed on the layer of potatoes - to create the most moorish crust which is served on the side. Exact instructions and timings how to achieve that perfect crust.
The whole thing is topped with slow cooked onions, buttery dates and golden sultanas.
It is supposed to be a complete meal - and it really is a well balanced and very filling vegetarian meal. All what it needs is some light sharp lemony salad and some yogurt ( of course ).
Big roomy saucepan - mine is 5 litres, 26 cm diameter. If you have a non stick pan so much the better.
Ingredients:
300 g Basmati Tilda, 150 g brown or green lentils, 1 large onion, 1 large potato, 60 g butter, good saffron half a tea spoon, cinnamon, cumin, sultanas, good quality dates, preferably Medjool.
Method roughly:
Prepare the saffron water - you would need about 5 table spoons. ( crush saffron and brew it as you do tea)
Cook lentils until soft. Parboil rice to al-dente. Cut potatoes and line the bottom of the pan with them, salt and 1 table spoon of the saffron water. As soon as the potatoes are in - note the time. Quickly layer the rice and lentils on top of the potatoes gently mixing them, do not press the grains, just as everything falls. Dot with butter, sprinkle with 1- 2 table spoons of saffron water. Reserve some of the saffron water.
Tightly close the lid using the towel. Cook on medium gas, ( induction 7) for 7-10 min, then reduce
heat to low gas, (induction 3) and cook for a further 30-40 minutes.
Fry the onion slowly on low to get nice golden colour, turn your chopped dates and sultanas in butter or oil for a couple of minutes.
Once the rice is done, mix a couple of spoons of rice with your reserved saffron water, this is to decorate the top of your dish - the rice turns golden instantly.
Serve your rice in a roomy flat dish - arrange potatoes around, layer onions and your fruit on top.
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SALADS AND SIDES
SOUPS
MAIN COURSE - VEGETARIAN
MAIN COURSE - MEAT
CHICKEN
FISH AND SEAFOOD
DOUGH AND PASTRY
RICE
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