A Journey to Northern Iran: Ingredient List
1/2 cup olive oil, more as needed
4-6 chicken pieces,
1 onion, sliced thinly
4 cloves garlic, minced
2 teaspoon turmeric
2 tablespoons tomato paste
1 1/2 cups water, adjust as needed
2 teaspoons salt, Adjust to your taste
1 cup Aloo ,Persian golden plums
1/2 teaspoon ground pepper
1 Tsp Saffron
1/4 cup hot water
Tahdig (Persian crispy rice)
2 cups basmati rice (washed and soaked for 1 hour)
3 litres water
3 Tbsp salt
2 Tbsp olive oil
3 Tbsp butter
1 pinch saffron(optional)
Persian Salad (adjust amount as necessary)
1/2 English Cucumber
1/4 onion (optional)
Juice of 1/2 a lemon
Olive oil (approx 2 Tbsp)
What to Prep in advance
Wash (rinse in a colander) your rice and soak in a pot with water covering it for 1 hour.
Measure out and prep your ingredients so they are all ready to go.
Utensil ListLarge pot for the rice
Parchment paper the size of the bottom of your pot (if your pot is not non-stick)
Clean tea towel or paper towel, that fits the top of your rice pot
A large tray or plate that is larger in diameter than your rice pot.
Large pot for the chicken or a large sauté pan, a sauté pan has higher sides than a skillet, a lid for the pan or pot.