@hik_490: #tornado #dom3#reedtimmer

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Squeak squeak goes to dominator 3

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ITS IN MY TOWN AM I COOKED

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Tahchin ba morgh is a saffron rice dish filled with a layer of tender chicken and finished with a golden, crispy tahdig crust. I hope you learn a lot from this video, and as always, nooshe joon!♥️ INGREDIENTS 4 cups Basmati rice 1 tablespoon salt 1 and 1/2 cup plain yogurt, add more if necessary 3 egg yolks 1/4 cup tablespoon saffron water Chicken: 7 chicken thighs 1 large onion 1/2 teaspoon ground pepper 1 teaspoon turmeric 1 teaspoon salt, more to taste 1 tablespoon saffron water 3/4 teaspoon cinnamon (to add after it is shredded) Butter for rice: 1/4 cup unsalted butter 1 garlic clove Barberries: 1 tablespoon butter 1 cup dry barberries 1 tablespoon sugar INSTRUCTIONS Rinse your rice, then soak it in water for 1 hour. Bring a large pot of water to a boil. Add salt and the drained rice and boil uncovered for about 7 minutes. Rice test: take a grain and bite it or press between your fingers; it should be soft on the outside with a slight firmness in the center. Drain immediately and rinse lightly with water. Prepare the chicken: in a pot, add chicken thighs, onion, turmeric, salt, pepper and saffron water. Bring to a boil then gently simmer for 45 minutes or until cooked through. Leave the lid open a bit after 20 minutes to allow steam to escape. There should be some liquid that remains, which is our chicken stock for later use. In a large bowl, add saffron water, yogurt, and egg yolks. Mix until smooth. Add all your rice and fold until everything is coated nicely. Cover the bottom of your pot with a thin layer of vegetable oil. Add half of the rice and gently but firmly press it down. Now add the chicken and spread it around evenly. Add the remaining rice. Cover the pot and cook on medium-low heat for 10 minutes, then add the melted butter, and lower the heat and cook for 1 hour. In the last 20 minutes wrap the lid with a towel then put it back on. This is a rough guide for cooking time. Cooking time may vary depending on pan material and your stove. NOTES: Do not add the barberries to the chicken. When you leave barberries in rice or store leftovers in the fridge, it will change the flavour of the rice and it will not taste good. #persianfood #MiddleEasternCuisineGuide #iranianfood #crispyrice #persian

Tahchin ba morgh is a saffron rice dish filled with a layer of tender chicken and finished with a golden, crispy tahdig crust. I hope you learn a lot from this video, and as always, nooshe joon!♥️ INGREDIENTS 4 cups Basmati rice 1 tablespoon salt 1 and 1/2 cup plain yogurt, add more if necessary 3 egg yolks 1/4 cup tablespoon saffron water Chicken: 7 chicken thighs 1 large onion 1/2 teaspoon ground pepper 1 teaspoon turmeric 1 teaspoon salt, more to taste 1 tablespoon saffron water 3/4 teaspoon cinnamon (to add after it is shredded) Butter for rice: 1/4 cup unsalted butter 1 garlic clove Barberries: 1 tablespoon butter 1 cup dry barberries 1 tablespoon sugar INSTRUCTIONS Rinse your rice, then soak it in water for 1 hour. Bring a large pot of water to a boil. Add salt and the drained rice and boil uncovered for about 7 minutes. Rice test: take a grain and bite it or press between your fingers; it should be soft on the outside with a slight firmness in the center. Drain immediately and rinse lightly with water. Prepare the chicken: in a pot, add chicken thighs, onion, turmeric, salt, pepper and saffron water. Bring to a boil then gently simmer for 45 minutes or until cooked through. Leave the lid open a bit after 20 minutes to allow steam to escape. There should be some liquid that remains, which is our chicken stock for later use. In a large bowl, add saffron water, yogurt, and egg yolks. Mix until smooth. Add all your rice and fold until everything is coated nicely. Cover the bottom of your pot with a thin layer of vegetable oil. Add half of the rice and gently but firmly press it down. Now add the chicken and spread it around evenly. Add the remaining rice. Cover the pot and cook on medium-low heat for 10 minutes, then add the melted butter, and lower the heat and cook for 1 hour. In the last 20 minutes wrap the lid with a towel then put it back on. This is a rough guide for cooking time. Cooking time may vary depending on pan material and your stove. NOTES: Do not add the barberries to the chicken. When you leave barberries in rice or store leftovers in the fridge, it will change the flavour of the rice and it will not taste good. #persianfood #MiddleEasternCuisineGuide #iranianfood #crispyrice #persian

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