Tah Chin – ته‌چین

2016/03/25

Tah Chin is one of the most popular Persian meals which can be described as a crispy rise/saffron cake. In addition to rice and saffron, it consists of chicken (fillets), eggs and yogurt. This is another recipe by mom, which is really exact and precise at everything, and if you follow the instructions carefully, you’ll make a great dish. Ingredients: One chicken breast One onion Rice 4 cups Two egg yolks Yogurt 1 cup (Greek style or any type that’s not too soft must bee used) Oil 4 tbsp Some dried barberries Saffron a generous amount Salt, pepper, cinnamon Instructions: Soak the rice in water for at least a couple of hours, adding some salt to it (don’t make it too salty). Boil the chicken breast with the diced onion and some salt and pepper to have it cooked well, and then let it cool down, and once it’s cooled down, cut the breast in smaller parts, removing...

Shol-e Zard – Saffron Rice Pudding

2015/09/23

This is a traditional Persian dessert, and it’s easy to make. Its name can be translated as “the yellow soft”! Ingredients: (Check the note below) Pudding rice: 1 full tbsp per person Sugar Saffron Water Optional Ingredients: Almond flakes Rosewater Cardamom Instructions: Soak the pudding rice in water over night. Then pour the rice and water in a pot and cook it on low (or at least not too high) heat until the rice is completely cooked and soft. Note that it shouldn’t get too solid, as it’ll get more solid after it cools down, and can make the pudding too hard. Brew some saffron by grinding it, and adding boiling water on it, keeping it in an air-tight jar for some minutes until the colors has turned orange/saffron! Add the brewed saffron, and sugar to the pot and stir well until the sugar is completely dissolved. Then add the almond flakes, rosewater,...

Quymaq

2014/12/03

This is a quick meal/dessert that’s made in Azerbaijan, Iran, Turkey, Spain, and a few other places. The name “Kuymak” is the Turkish one which is used in Spanish as well. It can be served as a dessert since it’s sweet, but containing flour, sugar and butter, it’s got a lot of calories and will give you good energy even if server as a meal. In Iran this is given to the ladies in their postpartum period, but nothing wrong to make it without this excuse! The following measures are for five portions. Ingredients: Wheat (or rice) flour 5 tbsp Sugar/caster sugar/cane sugar 1 cup Butter or veg. oil 50gr Saffron 1, 2 glasses of cold water Cardamom (optional) Rosewater (optional) Instructions: Sift the flour (twice or more) and roast the flour in a pot on low/medium stove for a few minutes until the color changes from white to gold, and you feel the smell. Keep...

Iranian Food – Tabrizi Edition

2013/11/01

My mother is a great cook. She cooks great food everyday for lunch, and dinner. When I moved to Tehran, to work and live on my own, I had to cook for myself, and it was then when I noticed what a marvelous thing my mother did with lots of motivation and energy, twice every single day, for lunch and dinner, and I remember sometimes we complained when we didn’t like the food, which was totally cruel and unfair for all that motherly effort to satisfy each of the family members. It’s mainly the love that makes a good food. I worked at this company where they tried to have a friendly atmosphere by eating all together and from each other! Yes! Everyone had to share their food. Some guys happened not to bring lunch at all, some ordered food to get delivered, some others had mothers who cooked for them, and few had to cook themselves, and everyone still had to share! It was then...