DEAR READERS! WE OFFER YOU TO PREPARE A FEW TRADITIONAL DISHES OF THE IRANIAN CUISINE ON THE RECIPES FROM THE NEW BOOK OF ARIANA BANDI "GRANETS AND ROSES: MY FAMILY PERSIAN RECIPES." LET YOUR TABLE IN RAMADAN WILL BE RICH, TASTY AND BEAUTIFUL!
TAACHIN (Taachin)
The main dish is a “cake” of rice with saffron and chicken marinated in garlic and yogurt.
Taachin means "arrange everything at the bottom." It is ideal for dinner parties, due to its stunning appearance, and picnics, as it can be easily transported. Rice should be laid out in layers, alternating with chicken and a lot of saffron. There are other versions where mutton, spinach and barberry are used. Before guests arrive, you can prepare a “cake” in advance and put in the oven at the very last moment - a great impression is guaranteed!
The ingredients
- Soak 800 g (4 cups of rice) in water for 5 hours
- 500-600 g of chicken breasts without skin and bones cut into cubes of 8 cm
- 2 tbsp. l butter
- 1 tbsp. l olive oil
- 1 chopped medium white onion
- 1 / 2-1 tsp salt
- A pinch of ground pepper
- 1/2 tsp turmeric
- 6-7 small cloves of garlic - peel and chop
- 1 kg (4 cups) Greek yogurt
- 1/2 tsp crushed saffron (dissolve in 2-3 tbsp. l. hot water)
- 75 g (1 cup) dry barberry (optional)
- 4 egg yolks
Cooking method
- Cook rice until cooked, rinse and cool.
- Place chicken, butter, onions, salt and pepper, turmeric and half garlic in a large pan. Cover and cook for about 30 minutes over low heat. Place the mixture in a bowl and let cool for 10-15 minutes. Add yogurt, remaining garlic and saffron, mix well. Marinate the bird in the refrigerator for at least 2 hours or better to leave it overnight. When using barberry, rinse thoroughly.
- Preheat oven to 190 ° C. Remove chicken from the marinade and set aside. Add egg yolks to the marinade, salt and mix. Then separate 1 cup of boiled rice - you will need it later. Put the rest of the rice in the marinade. Mix gently so as not to mash the rice grains, otherwise the cake will turn out soft.
- Put in the baking dish with non-stick coating that portion of rice that was previously laid. Then add 1/3 of the mixture of rice and eggs. This sequence will prevent the cake from sticking. The next layer is pieces of chicken, then again rice. Repeat until the form is completed. Cover the mold or wrap with foil. Bake for 1 1/2 hours until golden brown. When the dish is ready, turn it over onto the plate immediately so that the crunchy portion at the base is not wet.
PERSIAN BAKHLAVA (Persian Baghlava)
If you try this delicacy once, then you will love this taste forever. Persian baklava is two thin layers of dough stuffed with pistachios or almonds, saffron and soaked in rose petal syrup. It differs from traditional baklava recipes in the Middle East. My grandmother’s sister Ishrat was the best baklava specialist in our family. She did not have a single measuring cup, everything was strewed "by eye". But when the baklava was baked, and Ishrat watered it, still hot, with pink syrup, it became clear - this is the best dessert! Here is a recipe from Ishrat.
Ingredients:
- 1 pack of purchased frozen puff or shortbread (unsweetened) dough (filo dough is also suitable, although it is not traditional)
For syrup:
- 400 g fine sugar (caster sugar)
- 125 ml (1/2 cup) rose water
For impregnation and oiling:
- 75 ml (1/3 cup) melted butter or vegetable oil
For filling:
- 600 g (7 cups) ground almonds or raw pistachios (1: 1 mixture of nuts can be used)
- Large pieces of pistachios - for decoration
- 2 tbsp. l ground cardamom
- 400 g (2 cups) fine sugar (caster sugar)
Cooking method:
- For syrup: boil sugar with 375 ml of water for 10 minutes. Add rose water and allow to cool.
- Lubricate the bottom and walls of a shallow metal form with melted butter. Heat the oven to 150 ° C.
- For the filling: mix nuts, cardamom and sugar in a food processor. Beat until crumbs resembling fine sand.
- Sprinkle the working surface of the table with flour and roll out half of the dough with a thin layer. The size of the formation should be larger than the size of the form. Using a rolling pin, transfer the dough into a mold, leaving it to hang down at the edges. Put the filling on the dough and tamp well.
- Roll the second part of the dough into a layer, cover them with the filling, gently press. Pinch the edges of the dough. Use a sharp knife to apply diagonal patterns on the surface of the dough to make rhombuses. Lubricate surface with remaining oil. Bake for 25-30 minutes, turning the mold a couple of times.
- The color of the finished baklava should be golden. Pour syrup on still hot baklava. Use large pieces of nuts to lay out the patterns. Try not to eat the treat right away! Baklava should stand for at least 8 hours! Believe me, the wait is worth it.
Enjoy your meal!
