recipe for cooking kuku percussion with Iranian saffron
This delicious and fragrant food called kuku percussion with Iranian saffron is a delicious Iranian food that is cooked as follows. Follow this cooking article in the cooking section of rowhanisaffron site.
ingredients :
- Chicken = 1 piece (weighing 1.5 kg)
- Eggs = 10 pieces
- Onion = 1 piece
- Baking soda = 1 tablespoon of jam
- Brewed saffron = half a teaspoon
- Turmeric, salt, pepper and cinnamon = enough
- Lemon juice = 1 or 2 tablespoons
- Tomato paste = 2 soupspons
- Chicken juice = 1 cup
- Garlic = 1 clove
Instruction :
We cook the chicken and keep its water. We shave or saute the chickens. Grate the onion with a coarse grater.
Separately beat the eggs with 1 tablespoon of cold water and add to the chicken and onion, grate a medium garlic and add a little salt (because we have already cooked the chicken with salt), Mix pepper, baking soda, cinnamon with kuku well.
When the pan is hot, pour 2 tablespoons of liquid oil in the pan and pour the kuku yeast in it and reduce the heat when pouring the yeast. When we pour the yeast, shake the pan a little so that the ingredients are uniform and cover the whole pan At the same time, put it in the pan and raise the heat for a few moments until the kuku swells, then reduce the flame.
In addition, this kuku should not be made in a pan with a large diameter. Choose a pan with a small diameter and edge to increase the diameter of the kuku. Both sides that turned red and golden.
Mix 2 tablespoons of paste in a bowl with chicken juice with a little saffron and sour lemon juice, pour it gently on kuku and put it in it. You can make several cuts to kuku as you wish.
When the water is a little low, turn it so that the other side is golden and the paste is eaten. This food should not be dry.
A little moisture makes it delicious and if it dries, it hardens. kuku is ready. This dish is served with bread or rice.
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