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Saffron Recipe(Saffron chicken Tahchin)

:Saffron Recipe

1. Saffron chicken Tahchin

 

Ingredients:

Rice: 3 glasses

Eggs: 3

Barberries: 1 glass

Strained yoghurt: 1 glass

Chicken breast: 2

Butter: 5 tablespoonfuls

Oil: ½ of a glass

Brewed saffron: 5 tablespoonfuls

Salt and pepper as needed

SAFFRON Recipe (CHIKEN  SAFFRON)

Recipe: Pour the rice with a few glasses of water and some salt into a pot and heat the mixture to boil. Drain the rice with lukewarm water (at the time that if you press the grains of rice between two of your fingers the outside parts are soft and the inside a little raw).

 

 

Cook the chicken with 3 glasses of water with salt and pepper on mild heat for the water to evaporate. After the chicken is cooked, slice it, soak the barberries in water for 2 hours, and then melt 2 tablespoonfuls of butter and add it to the chicken.

 

Divide the drained rice into two parts. Mix one part with the eggs, strained yoghurt, 6 tablespoonfuls of brewed saffron, and half of the oil, and the other part with three tablespoonfuls of the brewed saffron, a little salt, and the other half of the oil.

 

Grease the walls of the pot, pour the half containing the eggs into it, and press it well with a skimmer to compact the materials well, and pour in one layer of the sliced chicken together with some of the fried barberries. Put the rest of the rice containing the eggs o the previous layer and press for the materials to become consistent.

 

Pour the rest of chicken slices and the fried barberries on the next layer, add the rice containing saffron onto the chicken, press well, and melt the rest of the butter and pour it on the rice. Put the pot on mild heat. Depending on the type of heat, it will take one to two hours for the Tahchin to be ready to eat.

 

You must know the most important part of the Tahchin is the browned bottom part. After preparing the Tahchin, turn the browned part over or divide it into parts and serve them separately. Decorate the surface of the Tahchin with the fried barberries.

 
 

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