I'm in the mood for rice. I hold chicken and some fish in the freezer. Any planning?
Answers:
Samantha to the rescue :D :D
Chicken chicken chicken... you could make Khorak-e Morgh... which is a humane of chicken stew...
I make it for two nation... so I'm gonna give you the recipe for that...
But it take us 2 days to eat it adjectives :D
2 chicken breasts (you could use thighs and stuff... but I prefer breast)
1 medium white or ashen onion (chopped, but NOT finely)
2 tablespoons of tomato sauce
1 tablespoon of turmeric (optional, its just for color)
2-3 carrot (chopped, however you like it... lately don't shred it)
1 large potato (chopped surrounded by the same size as ur carrot, UNcooked)
1/2 stick of cinnamon
salt and pepper (you could use those big dried pepper if you want it to be hot)
2 tablespoons of lemon juice
And 1-2 tablespoons of grease
Pour water into the pot... I use a small one bcz its merely for two people... put the temp on lofty... and I pour lots of water... cz it would evaporate...
Add everything except the potato and lemon liquid... cz the potato would get mushy... and the lemon liquid would loose its taste...
When it starts boiling... turn the temp to environment... cover partially... and permit it cook for about 30-40 minutes... newly be careful... you don't want adjectives the water to evaporate... your gonna use it as a sauce for your rice...
After that... make a payment the potato... let it cook on matching temp until they are done...
The water/sauce should be about 1 cup in a minute... if you want the taste to be more powerful... later let it evaporate more...
The end 2-3 minutes... add the lemon liquid... and you are done...
Meanwhile... cook your rice like you generally do... without adding up anything to it...
Bon Appetit
EDIT:
I think the recipe Muhammad give is Fesenjoon... cz it has pomegranate liquid in it...
Anyways... I a moment ago remembered you have fish too...
So... do you want a Persian fish recipe? Or the chicken is plenty for tonight?
EDIT EDIT:
Sorry that it took me a bit... lol
ok... this is called Ghalieh Maahi... its a fishy veggie dish :D and it is supposed to be hot hot... but some can't stand the warmth and eat it mild :D
Anyways... I intuitively haven't made it but I have the recipe... but my mom used to put together it and I looooved it...
You need white fish for this... something resembling Hammor, Tilapia, Trout...
2 lbs fish
1-2 medium onions
1 lbs fresh coriander
0.250 lbs fresh fenugreek
0.200 lbs --> pronounced Tambr Hendi... its something sour and muddy colored... I guess its TAMARIA HINDI in English...
1/2 tablespoon turmeric
Fresh pepper (red would be appropriate, add as much as you want the food to be hot)
1/2 garlic
0.100 lbs grease
Wash the greens... wait until they are dried... chop them finely.
Chop the onions finely... fry them until golden...
This is the funny cog... I can't find an equivalent word for it... so I'm gonna describe the action... slaughter the hell out of the garlic... lol... and add it to the onion... after add the greens.
Wait until the dampen has evaporated and it have been fried a bit.
Separately chop the fish into pieces (size doesn't matter) and put it on atmosphere heat beside 1/2-1 cup of water and some saline until it cooks. You could also cook it first and then chop it after its cooked.
Then you run the fish out of the water and add on it to the greens. (you want your stew to have pieces of fish, and not the integral thing... and no skin...)
Put the Tamari Hindi into 1/2 cup of boiling marine for a while. then go beyond it through a thin cloth to bring the juice out... next add the liquid to the greens and fish...
Add the turmeric and some salt and stir...
Fry the entire point for a while... and then append 2-3 cups of water to it... put the temp on environment... and let it boil... Don't tolerate it get dry... you inevitability the sauce...
At the end... check if its sour and pungent enough...
Eat it next to normal white rice...
Bon Appetit
3 hours 2 hours prep
Change to: servings US Metric
4 chicken breasts (with bone and skin)
1 celery rib
2 teaspoons thyme
2 tablespoons parsley
1 inlet leaf
1 tablespoon peppercorns (cracked)
5 juniper berries, mash
3 cups walnuts (ground)
2 lemons, juice of
1 teaspoon saline
1 teaspoon cinnamon
1 cup pomegranate juice (I use a brand call P.O.M.)
5 tablespoons unsalted butter
1 1/2 large onions, finely diced
1/3 cup sugar
2 cups hose
Not the one? See other Persian Chicken Recipes
< 4 hours Main Dish
Chicken Main Dish
Iranian/Persian Main Dish
Dinner Party Main Dish
Wash 4 half chicken breasts (with bones and skin) and put them within a good-sized pot. Add celery rib, thyme, parsley sprigs, bay fern, cracked peppercorns, and juniper berries.
Barely cover the breasts with cold wet, cover the pot, and bring to a gentle simmer (the surface of the sea shakes and only a few bubbles break). Hold it in attendance for 20 minutes; turn off the roast; let the breasts rest within the hot water for 10 minutes.
Transfer chicken to a strainer. Let it rest until cool satisfactory to handle and next cut or pull the meat into bite-sized pieces. Use the skin, bones, and broth to build stock for some other dish.
Grind six or so handfuls of walnuts fine in a food processor to produce three cups. You want to close up with nearly three cups.
Heat 5T unsalted butter in a considerable, heavy saucepan, and give onions, chopped fine. Cook onions until they are golden, 8 minutes or so. Add ground walnuts and stir constantly (very important) for about five minutes. They will stick if you don't stir.
Add the lemon liquid, salt, cinnamon, sugar, pomegranate liquid, and two cups water. Cover pot and agree to mixture simmer for up to 40 minutes.
Five minutes before you're all set to serve, add the chicken. Keep the boil low so it doesn't toughen up and cook it only until everything is heated through. Turn stale the heat and tolerate it rest if you must. It will stay hot for quite a while.
Enjoy!
rice beside tomatoes baked
Persian Chicken:
3 hours 2 hours prep
6 servings
4 chicken breasts (with bone and skin)
1 celery rib
2 teaspoons thyme
2 tablespoons parsley
1 bay leaf
1 tablespoon peppercorns (cracked)
5 juniper berries, mash
3 cups walnuts (ground)
2 lemons, juice of
1 teaspoon saline
1 teaspoon cinnamon
1 cup pomegranate juice (I use a brand call P.O.M.)
5 tablespoons unsalted butter
1 1/2 large onions, finely diced
1/3 cup sugar
2 cups water
1. Wash 4 partly chicken breasts (with bones and skin) and put them in a good-sized pot. Add celery rib, thyme, parsley sprigs, firth leaf, cracked peppercorns, and juniper berries.
2. Barely cover the breasts near cold water, cover the pot, and bring to a soft simmer (the surface of the water shakes and just a few bubbles break). Hold it there for 20 minutes; turn bad the heat; consent to the breasts rest in the hot dampen for 10 minutes.
3. Transfer chicken to a strainer. Let it rest until cool enough to feel and then cut or verbs the meat into bite-sized pieces. Use the skin, bones, and broth to make stock for some other dish.
4. Grind six or so handfuls of walnuts fine surrounded by a food processor to produce three cups. You want to end up beside about three cups.
5. Heat 5T unsalted butter surrounded by a large, substantial saucepan, and add onions, chopped fine. Cook onions until they are golden, 8 minutes or so. Add ground walnuts and stir constantly (very important) for around five minutes. They will stick if you don't stir.
6. Add the lemon juice, brackish, cinnamon, sugar, pomegranate juice, and two cups marine. Cover pot and let mixture simmer for up to 40 minutes.
7. Five minutes formerly you're ready to serve, add on the chicken. Keep the heat low so it doesn't toughen up and cook it just until everything is heated through. Turn off the warmness and let it rest if you must. It will stay hot for pretty a while.
Persian Fesenjun [4 serv; ready surrounded by 45 min]
2 tablespoons olive oil
1 onion, finely chopped
4 skinless, boneless chicken breast halves
1 cup finely ground walnuts
1 (10 fluid ounce) bottle pomegranate soft mass or syrup
Heat the olive oil within a skillet over medium steam. Cook and stir the onion until tender, and quickly brown the chicken on adjectives sides. Remove from skillet, and set aside.
Place the ground walnuts in the remaining grease in the skillet. Over environment heat, cook and stir 5 to 10 minutes, until delicately browned.
Return the onion and chicken to the skillet with the walnuts, and blend contained by the pomegranate paste. Reduce grill to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
------------------------- --------------- -----------------------------
Persian Sabzi Polo (Herb Rice beside Fava Beans)
6 cups water
4 cups underdone long-grain white rice
3 tablespoons vegetable oil
1 bunch fresh dill, chopped
1 bunch fresh parsley, chopped
1 bunch fresh cilantro, chopped
2 cups fava beans
ground turmeric to aroma
ground cinnamon to taste
1 teaspoon saline
1 teaspoon pepper
In a large saucepan bring hose down to a boil. Rinse rice; stir into boiling water. Reduce steam and simmer for 5 minutes. Stir in dill, parsley, cilantro, fava beans, turmeric, cinnamon, brackish and pepper. Cover and simmer on lowest heat for 40 to 45 minutes. Note: It's average to end up near crispy rice (called Tadig) on the bottom of the pot after cooking; it's delicious.
Nice...
Thanks for asking it and gratefulness to my contacts for staring it
More Questions & Answers...
Answers:
Samantha to the rescue :D :D
Chicken chicken chicken... you could make Khorak-e Morgh... which is a humane of chicken stew...
I make it for two nation... so I'm gonna give you the recipe for that...
But it take us 2 days to eat it adjectives :D
2 chicken breasts (you could use thighs and stuff... but I prefer breast)
1 medium white or ashen onion (chopped, but NOT finely)
2 tablespoons of tomato sauce
1 tablespoon of turmeric (optional, its just for color)
2-3 carrot (chopped, however you like it... lately don't shred it)
1 large potato (chopped surrounded by the same size as ur carrot, UNcooked)
1/2 stick of cinnamon
salt and pepper (you could use those big dried pepper if you want it to be hot)
2 tablespoons of lemon juice
And 1-2 tablespoons of grease
Pour water into the pot... I use a small one bcz its merely for two people... put the temp on lofty... and I pour lots of water... cz it would evaporate...
Add everything except the potato and lemon liquid... cz the potato would get mushy... and the lemon liquid would loose its taste...
When it starts boiling... turn the temp to environment... cover partially... and permit it cook for about 30-40 minutes... newly be careful... you don't want adjectives the water to evaporate... your gonna use it as a sauce for your rice...
After that... make a payment the potato... let it cook on matching temp until they are done...
The water/sauce should be about 1 cup in a minute... if you want the taste to be more powerful... later let it evaporate more...
The end 2-3 minutes... add the lemon liquid... and you are done...
Meanwhile... cook your rice like you generally do... without adding up anything to it...
Bon Appetit
EDIT:
I think the recipe Muhammad give is Fesenjoon... cz it has pomegranate liquid in it...
Anyways... I a moment ago remembered you have fish too...
So... do you want a Persian fish recipe? Or the chicken is plenty for tonight?
EDIT EDIT:
Sorry that it took me a bit... lol
ok... this is called Ghalieh Maahi... its a fishy veggie dish :D and it is supposed to be hot hot... but some can't stand the warmth and eat it mild :D
Anyways... I intuitively haven't made it but I have the recipe... but my mom used to put together it and I looooved it...
You need white fish for this... something resembling Hammor, Tilapia, Trout...
2 lbs fish
1-2 medium onions
1 lbs fresh coriander
0.250 lbs fresh fenugreek
0.200 lbs --> pronounced Tambr Hendi... its something sour and muddy colored... I guess its TAMARIA HINDI in English...
1/2 tablespoon turmeric
Fresh pepper (red would be appropriate, add as much as you want the food to be hot)
1/2 garlic
0.100 lbs grease
Wash the greens... wait until they are dried... chop them finely.
Chop the onions finely... fry them until golden...
This is the funny cog... I can't find an equivalent word for it... so I'm gonna describe the action... slaughter the hell out of the garlic... lol... and add it to the onion... after add the greens.
Wait until the dampen has evaporated and it have been fried a bit.
Separately chop the fish into pieces (size doesn't matter) and put it on atmosphere heat beside 1/2-1 cup of water and some saline until it cooks. You could also cook it first and then chop it after its cooked.
Then you run the fish out of the water and add on it to the greens. (you want your stew to have pieces of fish, and not the integral thing... and no skin...)
Put the Tamari Hindi into 1/2 cup of boiling marine for a while. then go beyond it through a thin cloth to bring the juice out... next add the liquid to the greens and fish...
Add the turmeric and some salt and stir...
Fry the entire point for a while... and then append 2-3 cups of water to it... put the temp on environment... and let it boil... Don't tolerate it get dry... you inevitability the sauce...
At the end... check if its sour and pungent enough...
Eat it next to normal white rice...
Bon Appetit
3 hours 2 hours prep
Change to: servings US Metric
4 chicken breasts (with bone and skin)
1 celery rib
2 teaspoons thyme
2 tablespoons parsley
1 inlet leaf
1 tablespoon peppercorns (cracked)
5 juniper berries, mash
3 cups walnuts (ground)
2 lemons, juice of
1 teaspoon saline
1 teaspoon cinnamon
1 cup pomegranate juice (I use a brand call P.O.M.)
5 tablespoons unsalted butter
1 1/2 large onions, finely diced
1/3 cup sugar
2 cups hose
Not the one? See other Persian Chicken Recipes
< 4 hours Main Dish
Chicken Main Dish
Iranian/Persian Main Dish
Dinner Party Main Dish
Wash 4 half chicken breasts (with bones and skin) and put them within a good-sized pot. Add celery rib, thyme, parsley sprigs, bay fern, cracked peppercorns, and juniper berries.
Barely cover the breasts with cold wet, cover the pot, and bring to a gentle simmer (the surface of the sea shakes and only a few bubbles break). Hold it in attendance for 20 minutes; turn off the roast; let the breasts rest within the hot water for 10 minutes.
Transfer chicken to a strainer. Let it rest until cool satisfactory to handle and next cut or pull the meat into bite-sized pieces. Use the skin, bones, and broth to build stock for some other dish.
Grind six or so handfuls of walnuts fine in a food processor to produce three cups. You want to close up with nearly three cups.
Heat 5T unsalted butter in a considerable, heavy saucepan, and give onions, chopped fine. Cook onions until they are golden, 8 minutes or so. Add ground walnuts and stir constantly (very important) for about five minutes. They will stick if you don't stir.
Add the lemon liquid, salt, cinnamon, sugar, pomegranate liquid, and two cups water. Cover pot and agree to mixture simmer for up to 40 minutes.
Five minutes before you're all set to serve, add the chicken. Keep the boil low so it doesn't toughen up and cook it only until everything is heated through. Turn stale the heat and tolerate it rest if you must. It will stay hot for quite a while.
Enjoy!
rice beside tomatoes baked
Persian Chicken:
3 hours 2 hours prep
6 servings
4 chicken breasts (with bone and skin)
1 celery rib
2 teaspoons thyme
2 tablespoons parsley
1 bay leaf
1 tablespoon peppercorns (cracked)
5 juniper berries, mash
3 cups walnuts (ground)
2 lemons, juice of
1 teaspoon saline
1 teaspoon cinnamon
1 cup pomegranate juice (I use a brand call P.O.M.)
5 tablespoons unsalted butter
1 1/2 large onions, finely diced
1/3 cup sugar
2 cups water
1. Wash 4 partly chicken breasts (with bones and skin) and put them in a good-sized pot. Add celery rib, thyme, parsley sprigs, firth leaf, cracked peppercorns, and juniper berries.
2. Barely cover the breasts near cold water, cover the pot, and bring to a soft simmer (the surface of the water shakes and just a few bubbles break). Hold it there for 20 minutes; turn bad the heat; consent to the breasts rest in the hot dampen for 10 minutes.
3. Transfer chicken to a strainer. Let it rest until cool enough to feel and then cut or verbs the meat into bite-sized pieces. Use the skin, bones, and broth to make stock for some other dish.
4. Grind six or so handfuls of walnuts fine surrounded by a food processor to produce three cups. You want to end up beside about three cups.
5. Heat 5T unsalted butter surrounded by a large, substantial saucepan, and add onions, chopped fine. Cook onions until they are golden, 8 minutes or so. Add ground walnuts and stir constantly (very important) for around five minutes. They will stick if you don't stir.
6. Add the lemon juice, brackish, cinnamon, sugar, pomegranate juice, and two cups marine. Cover pot and let mixture simmer for up to 40 minutes.
7. Five minutes formerly you're ready to serve, add on the chicken. Keep the heat low so it doesn't toughen up and cook it just until everything is heated through. Turn off the warmness and let it rest if you must. It will stay hot for pretty a while.
Persian Fesenjun [4 serv; ready surrounded by 45 min]
2 tablespoons olive oil
1 onion, finely chopped
4 skinless, boneless chicken breast halves
1 cup finely ground walnuts
1 (10 fluid ounce) bottle pomegranate soft mass or syrup
Heat the olive oil within a skillet over medium steam. Cook and stir the onion until tender, and quickly brown the chicken on adjectives sides. Remove from skillet, and set aside.
Place the ground walnuts in the remaining grease in the skillet. Over environment heat, cook and stir 5 to 10 minutes, until delicately browned.
Return the onion and chicken to the skillet with the walnuts, and blend contained by the pomegranate paste. Reduce grill to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
------------------------- --------------- -----------------------------
Persian Sabzi Polo (Herb Rice beside Fava Beans)
6 cups water
4 cups underdone long-grain white rice
3 tablespoons vegetable oil
1 bunch fresh dill, chopped
1 bunch fresh parsley, chopped
1 bunch fresh cilantro, chopped
2 cups fava beans
ground turmeric to aroma
ground cinnamon to taste
1 teaspoon saline
1 teaspoon pepper
In a large saucepan bring hose down to a boil. Rinse rice; stir into boiling water. Reduce steam and simmer for 5 minutes. Stir in dill, parsley, cilantro, fava beans, turmeric, cinnamon, brackish and pepper. Cover and simmer on lowest heat for 40 to 45 minutes. Note: It's average to end up near crispy rice (called Tadig) on the bottom of the pot after cooking; it's delicious.
Nice...
Thanks for asking it and gratefulness to my contacts for staring it
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