recipe for Kuku rice vegetable cooking with vegetable roulette and saffron,Kuku rice vegetables with Iranian vegetable and saffron roulette, kuku rice vegetables with vegetable roulette, kuku rice vegetables with vegetable and saffron roulette, local food with Persian saffron, how to prepare kuku rice vegetables with Iranian vegetable and saffron roulette, tips for cooking rice vegetables kuku with vegetable roulette and Iranian saffron, cooking lessons with saffron

recipe for Kuku rice vegetable cooking with vegetable roulette and saffron

This delicious and fragrant food called kuku rice vegetable with vegetable roulette and saffron is a delicious Iranian food that is cooked as follows. Follow the continuation of this cooking article in the cooking section of rowhanisaffron site.

ingredients :

  • Chopped vegetables (including: dill (dill), coriander, leeks) = 8 small bowls
  • Chopped parsley = 2 tablespoons approximately equal to 10 grams
  • Saffron = 1/4 tablespoon of jam
  • Wheat flour = 3 tablespoons equivalent to 50 grams
  • Eggs = 16 pieces
  • Tuna = 1 can of 180 g
  • Oil = 2 cups equivalent to 200 grams
  • Rice = 3 cups approximately equal to 350 grams
  • Do not clean two kilograms of rice vegetables, which will give about 800 grams of cleaned and chopped rice vegetables. Equivalent to 8 small bowls of chopped rice. Includes: Shabbat (dill), coriander, leek, parsley

Instruction :

A rectangular Teflon mold measuring 27 by 37 inches of Fardar gas

How to prepare vegetable kuku roulette:
Break two eggs, add three tablespoons of wheat flour and mix until smooth. Then add four more eggs, a little melted saffron, salt and two tablespoons of chopped parsley, stir to get an egg yolk.

Pour half a cup of oil into the bottom of a rectangular mold (dimensions 37 by 27 cm). Then pour the egg yolk into the bottom of the mold, place the top layer of the oven on medium heat (160 to 180 ° C) for 5 minutes to close the egg yolk.

Mix three bowls of chopped vegetable pilaf with six eggs and a pinch of salt, stirring until the vegetable kuku yeast is present.

Pour the vegetable kuku yeast over the closed egg yolk, flatten it and place it again on the top floor of the oven for 10 minutes to close the vegetable kuku. Then remove the oil from a tuna, set it aside and place the tuna on the vegetable kuku and pipe the vegetable kuku around the tuna and put it back in the oven for 5 minutes to prepare the vegetable roulette.

Refrigerate the vegetable roulette for an hour or two to cool and harden. Then we cut it.

Mix two bowls of chopped vegetable pilaf with four eggs and a pinch of salt, stirring again to make a vegetable kuku.

In a medium frying pan, pour a cup of oil, heat it and pour kuku yeast in it and put four roulettes on it. Then put it in the pan to close the kuku and then cut it and put it back in the dish until the kuku is completely cooked and the cutting place is roasted. (The other side of this kuku will not be returned)

Soak three cups of rice for an hour or two with three tablespoons of salt, then pour in boiling water and drain (rice should be drained a little alive for pilaf vegetables). Chop the drained rice with three bowls of chopped vegetable yogurt and mix. Pour a little oil into the bottom of a large pot, pour the pilaf vegetables in it, and then pour about half a cup of oil on the rice and brew it.

Arrange the vegetable roulette around the pilaf vegetables, pour a little saffron rice in the middle and put the kuku in a bowl until the food is ready to serve.