recipe for cooking pasta dolma with Iranian saffron
This delicious and fragrant food called pasta dolma with Iranian saffron is a delicious Iranian dolma that is cooked as follows. Follow this cooking article in the cooking section of rowhanisaffron site.
ingredients :
- Shaped pasta = 3 cups
- Cooked cobs = 2 cups
- grated vegetables(including leeks, parsley, dill, savory, tarragon, mint and onion or green garlic) = 500 g
- Minced meat = 300 g
- Vinegar if desired = as needed
- Saffron mixed with hot water = as needed
- Sugar in the forms of desire = to the required amount
- A little salt and pepper = as needed
- A little spice = as needed
- Liquid oil = 1 cup
- Hair leaves or bell peppers or pickled eggplant or tomatoes = enough
- Chopped onion = 2 pieces
Instruction :
Roast the minced meat with onion and oil and sprinkle with salt, pepper and spices.
Cook the pasta in a bowl larger than its volume with a little salt and oil and let it cook until the kernels are completely cooked, then drain and pour lukewarm water on it so that it does not stick.
Consider a bowl to mix all the ingredients and pour the pasta, roasted meat, vegetables and cobs into the bowl and mix and sprinkle saffron on all the ingredients. (If you want it to be sweet or sour, add sugar or vinegar or both in the same amount) Or pick it up and use it with a sour or sweet taste or both.
With the difference that you cook in the hair leaves with oil sauce and the desired seasoning. But in other jams, you can cook with water sauce and tomato paste fried in oil and spices (turmeric, saffron, curry).
Cook the jam on low heat and do not cook any of the above to fill. To prepare the sweet seasoning, add twice as much sugar as vinegar and for the sour seasoning, add vinegar after half of the cooking time so that the scallops do not harden and the better cooked scallop takes on the seasoning. Pour more.
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