Tahchin Morgh
PREPARATIONS:
1- Soak the rice with 2 tsp salt for an hour in a pot.
2- Slice the onion.
3- Soak the zafran for 20 minutes.
4- beat the egg until fluffy.
DIRECTIONS:
1- Put the onions into a pot.
2- Lay the chicken pieces on top of the onions.
3- Add some salt and fill the pot with boiling water until it covers the chickens.
4- Put the lid on the pot and let it simmer for 20 Minutes.
5- Take the cooked chicken pieces out of the pot (keep the water in the pot, you will need it in step 19) and slice them in smaller pieces.
5- Bring the soaked rice pot to the boiling and continue simmering until the rice becomes tender.
6- Drain the rice in a colander.
7- Pour 10 oz of plain yogurt in a bowl.
8- Add half of the beaten egg yolks, ground chili pepper and 1 tbsp of the soaked zafran(saffron) to the bowl and mix them together.
9- Add the chicken pieces to the bowl and mix up with the egg yolk mixture.
10- Take another pot and add 2 tbsp vegetable oil.
11- Add the rest of the beaten egg yolks to this pot.
12- Add 2 tbsp of the egg yolk mixture (step 8) to the pot.
13- Add 2 tbsp of the drained rice to the pot.
14- Stir until well mixed.
15- Flat the mixture, take the chicken pieces out of the bowl and put them in the pot on top of the mixture.
16- Add 3 tbsp dried barberries (Zereshk).
17- Add the rest of the rice to the pot.
18- Flat and spread the rice across the pot but don't mix with the mixture.
19- Now take the egg yolks mixture bowl (step 8) add 1/4 vegetable oil, and 2 tbsp of the zafran (saffron), and pour the boiled water (left from the onion and chicken's pot) into the bowl until it covers the mixture and mix thoroughly.
20- Back to the rice pot, again put pressure on the rice and press down using a large spoon (as shown in the video 3:13) and pour the rest of the egg yolk mixture on top of the rice.
21- Cover the pot with the lid and let it simmer for 120 minutes over low heat.
Fesenjoon
8 chicken thigh pieces
1 onion
2 bay leaves
4 cups walnuts
1 tbsp flour*
1 cup pomegranate paste**
Nargessi
(serves 2-4)
canola or olive oil
1 large onion, thinly sliced
2 garlic cloves, minced
1/2 tsp turmeric
10 ounces baby spinach, washed and dried
4 large eggs
salt and pepper
In a large (preferably non-stick) frying pan heat 3 tbsp of canola or olive oil over medium heat. Add the onions and saute for 8 minutes. Then add the minced garlic. and saute for another 2-3 minutes or until the onions are lightly golden. Add the turmeric and saute for another minute.
Add another tbsp of olive oil and half the spinach to the pan and when it starts to wilt add the other half of the spinach. Saute for about five minutes or until the spinach is wilted but still bright green. Season with about 1/2 tsp of salt and 1/2 tsp of pepper.
Spread the spinach mixture evenly in the pan and crack four eggs on top. Cover the pan (if you do not have a lid, you can cover with foil) Turn the heat down to medium low and cook for about 5-10 minutes until the whites are just set (or to your own liking). Season with more salt and pepper to your own taste.
Ghormeh Sabzi
Yakh Dar Behest
75g (3oz) 3/4 cup rice flour
150g (5oz) 3/4 cup sugar, preferably unrefined
2 tbsp rose water
5 cardamom pods,
lightly crushed
2 tbsp slivered pistachios
rose petals and edible gold leaf, to serve (optional)
Place the milk, rice flour and sugar in a saucepan. Stir constantly with a wooden spoon, over a medium-low heat until the sugar dissolves and the mixture starts to thicken – about 10 minutes and up to 20 min depending on the thickness of the pan. Make sure it doesn’t catch at the bottom by scraping the bottom and sides of the saucepan with your spoon.
Add the rose water and the cardamom pods and continue cooking and stirring until the custard is thick and glossy – about another 2 minutes. The custard will resemble a white crème pâtissière.
Pick out the cardamom pods, then pour the custard into ramekins, silicone moulds or a serving dish. Leave to cool in the fridge for a few hours, then sprinkle with slivered pistachios, noghl (though this is not traditional), rose petals and gold leaf if using.