recipe for cooking pounded chicken with Iranian saffron
This delicious and fragrant food called pounded Chicken with Iranian Saffron is a delicious Iranian food that is cooked as follows. Follow the continuation of this cooking article in the cooking section of the rowhanisaffron site.
ingredients :
- Onion = 1 piece
- Saffron mixed with hot water = as needed
- Cumin (powdered) = as needed
- Salt, pepper and turmeric = as needed
- butter= 3 soupspons
- Red sumac = 1 soupspons
- Grated garlic = 1 clove
- Chicken (without bones and skin) = 500 grams
- Tomatoes = as needed
- Aromatic herbs = as neededPreparation time 15 minutes
Baking time 60 minutes
Instruction :
1- First, grind the chicken twice and knead it with salt
2- Mix the grated onion with the grated garlic, sumac, softened butter, spices and concentrated saffron solution, then add it to the above meat stock and if there is excess water, take it.
3- Knead the ingredients well and for a suitable time to make it cohesive.
4- Pour a little oil on the bottom of the desired pan and completely soak the bottom of the pan in oil, then spread the above meat mixture evenly on the bottom of the pan, put it in the pan and put it on low heat, after melting the meat Remove the pan and cut the kebab into the desired shapes
5- Then put it in the pan again and let the broth collect, then turn the kebabs until it turns golden on the other side. Put the sliced onions that you have rolled on the surface of the kebabs. Let the kebab and onion cook.
6- In the meantime, grease the desired tray and place small tomatoes on the tray and make a small addition on them, and pour a little dried fragrant vegetables such as coriander, mint, or parsley, etc. on it, and sprinkle with salt, then the tray. Place in the oven at 350 degrees Fahrenheit or 175 degrees Celsius and the first layer of the oven from above after removing from the oven.
7- Put the prepared kebabs, which have a unique color and taste, in the desired dish and garnish with the prepared tomatoes and two-colored challah (white and saffron) and a few green leaves, then serve.
Other points:
After the kebab water evaporates, you can place the tomatoes around the kebab in a pan and cook the kebab and tomatoes at the same time.
If you want, add two teaspoons of tomato paste and an egg to the meat stock to have a more colorful, nutritious and different kebab.
You can substitute butter for one-third of a cup of yogurt and then add three tablespoons of finely chopped herbs to the broth. You can also add a quarter of a cup of finely chopped onion with a quarter of a cup of finely chopped black olives (without kernels) to the meat stock. In this case, add the mentioned ingredients to the meat stock and take the juice in the last step.
You can add three tablespoons of tomato sauce with two tablespoons of finely chopped bell pepper with mustard (as needed) to the meat stock.
You can roll the meat on the board into a thin roll, divide it into equal sizes with a knife, then take each piece in the shape of a cigarette in your hand and place it on a plate, then put everything you have prepared in this way in oil. Fry hot (it is called a kebab). Serve the kebab with a mixture of chopped onion, chopped parsley, sumac and tomato.
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