1 small Zucchini, sliced
1 can diced Tomato or 3 regular diced tomato
1/4 c. Grated onion
3 cloves Garlic
1.5-2 lbs Leg of lamb, large diced
2 Potato, peeled diced
6 Baby carrots
1 t.Coriander
2 teaspoons Cumin
1/4 t. Cloves
2-3 teaspoons masala
Salt and pepper to taste
Cayenne to taste (optional)
Juice of 1/2 a lemon
With 1 T. Olive oil, brown the meat. Add onion, garlic and tomato and spices. Simmer. After 1 hour, add carrots, diced potato, zucchini. Cook 30 more minutes. If liquid is low, add water. Serve with couscous.
Friday, October 17, 2014
Sunday, October 5, 2014
Tachin -Saffron Chicken with Rice
3 cups long grain rice (basmati)
1-2 lbs. Chicken shredded, cooked
Lemon juice
2-3 Tablespoons Butter
About 1 cup yogurt
Pinch of saffron, crushed between your fingers to make small pieces
1 egg
Dash cumin powder
Wash the rice until the water runs clear. Soak the rice with salt for an hour or two. Cook rice.
You can either boil the rice with salted water for about 20 minutes and drain the rice or you can boil 3 3/4 cups water with the rice, one it starts to boil, turn down to about 3 and cover the lid with a towel and cook for about 18 minutes or so until the water evaporates. In the meantime, Take the juice of a small lemon, or 1/2 of a larger lemon in a medium bowl, add saffron. Heat it up for a few seconds in the microwave. Add salt, pepper, cumin, egg, yogurt and chicken. Mix well. After the rice is done, add butter, mix gently with fork. Take some of the rice out. Layer some of the yogurt and chicken mixture and then the rice, the yogurt nd then rice. Then gently mix until it is even. Cover and letsit for a couple of minutes. Serve.
If you want tahdig, you must take all the rice out. Use a clean pot. Put butter and oil in the pot. Add a little rice and a little water and cook for a few minutes unil rice gets crispy and sticks together. Add more rice and layer with the yogurt chicken mixture and rice, yogurt mixture...
Although not traditional, I like my rice with buttered zereshk (barberry fruit). I have also tried it with cranberries. It may be a little bit too sweet though.
1-2 lbs. Chicken shredded, cooked
Lemon juice
2-3 Tablespoons Butter
About 1 cup yogurt
Pinch of saffron, crushed between your fingers to make small pieces
1 egg
Dash cumin powder
Wash the rice until the water runs clear. Soak the rice with salt for an hour or two. Cook rice.
You can either boil the rice with salted water for about 20 minutes and drain the rice or you can boil 3 3/4 cups water with the rice, one it starts to boil, turn down to about 3 and cover the lid with a towel and cook for about 18 minutes or so until the water evaporates. In the meantime, Take the juice of a small lemon, or 1/2 of a larger lemon in a medium bowl, add saffron. Heat it up for a few seconds in the microwave. Add salt, pepper, cumin, egg, yogurt and chicken. Mix well. After the rice is done, add butter, mix gently with fork. Take some of the rice out. Layer some of the yogurt and chicken mixture and then the rice, the yogurt nd then rice. Then gently mix until it is even. Cover and letsit for a couple of minutes. Serve.
If you want tahdig, you must take all the rice out. Use a clean pot. Put butter and oil in the pot. Add a little rice and a little water and cook for a few minutes unil rice gets crispy and sticks together. Add more rice and layer with the yogurt chicken mixture and rice, yogurt mixture...
Although not traditional, I like my rice with buttered zereshk (barberry fruit). I have also tried it with cranberries. It may be a little bit too sweet though.
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