Spiced Rice(Tabrizi Advieh Polo)

Spiced rice (advieh pilaf) is a classic Azerbaijani dish in Iran. Spice is called ‘ Advieh’ in Persian language. This is a rice dish made with mixed spices. This mixed spices is not that crazy hot and spicy but mild and full of flavour. Spiced rice is served with chicken cooked in red sauce made with fried onion, tomato paste- Persian saffron water and lime/lemon juice.

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This spiced rice with chicken dish is such a aromatic and delicious meal that would satisfied you.

If you live in Iran, you can get easily mixed spices for rice dishes from Grand bazaar or spice shops and stores but do not worry you can prepare it at home, as I did.Spiced rice is one of dishes for month of Ramadan( Ramzan).

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It is a mixture of different spices with different amount of each one as follow: 3tbsp dried rose petals, ½ nutmeg, 10 cardamom, 1tsp Persian saffron, ۲ cinnamon sticks, ۱ tsp ginger, 1tsp coriander seeds, ½ tsp pepper seeds, 1 tsp clove, 1tsp cumin.

In order to grind your spices , you can go traditional way, and use mortar and pestle or use electric spice grinder.

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After grinding the spices, you should store them and because spices do not like light, air or humidity and heat, is better store them in a jar that is airtight.

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Ingredients

  • 3 cups of Persian rice
  • 2 slices of chicken breast, boneless and skinless
  • 1 large onion, finely chopped
  • 1 large potato, peeled and sliced
  • 1 lime or lemon
  • 2 tbsp tomato paste
  • 4 tbsp Persian saffron water
  • 3 tbsp advieh ( mixed spices for polow/pilaf)
  • 4 tbsp barberry ( zereshk)
  • 3 tbsp almond flakes
  • 2 tbsp chopped pistachio
  • Salt and pepper to taste
  • Vegetable oil

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Instructions

Heat the oil in a pan and sauté onion until soft. Heat the oil in other pan, add diced chicken, season with salt and pepper. Fry until change the colour, then add tomato paste. Fry for 1-2 minutes.

Next, add fried onion, lemon juice, 2 tbsp saffron water and ½ cup water to the chicken and allow to cook until reduce the juice. Set aside.

Soak the rice in salted water for 1 hour. Bring the water to a boil. Drain the salted water and pour rice inside the boiled water and cook for 10 minutes. Then using a colander and drain it.

Pour some oil in the pot, layer sliced of potato at the bottom of pot. Layer it with some of par-cooked rice. Sprinkle some of spices . Repeat process. At the end pour remaining of saffron water top of rice. Cove the pot with a lid and allow to cook the rice.

Meanwhile, in a pan with 1 tbsp water, 1 tbsp oil, add chopped pistachio, almond flakes and barberry ( zereshk) and fry for a minute.

Serve the rice with chicken stew, fried nuts and fried potatoes from bottom of the pot.

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Omurice

Hi everyone, I am so excited about this recipe. So I cooked omelette rice yesterday. It was just lovely, gorgeous and delicious rice dish , full of colour , taste , vegetables.

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I used chicken meat but if you wish you might be use sausages. You will be surprise how much is easy and simple to make this dish and in other hand how much is tastyyyyyyyyyyyyyy.

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Ingredients

  • 2 cups cooked rice
  • 2 boneless, skinless chicken breast or thighs
  • 2 eggs
  • 2 tbsp ketchup
  • 2-3 slices of cheddar cheese
  • 1 large onion
  • 2 small carrots
  • 1 celery
  • 3 mushrooms
  • 2 cloves of garlic
  • 2 small bell peppers
  • 3 tbsp milk
  • Salt and chilli flakes to taste
  • Oil or butter

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Instruction

Cut all vegetables into small pieces. Cut chicken meat into pieces. Heat the oil in a pan, add chicken meat season with salt. Fry until cooked and changed the colour.

Heat the oil in a pan again and add all chopped vegetables and season with salt and chilli flakes. Sauté until softened.

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Once vegetables are done, add fried meat and ketchup. Mix well together. Next, add rice to the cooked vegetables and combine together.

 

Now place some of rice mixture in a bowl, add pieces of cheddar cheese and top it with more rice. Whisk eggs in a bowl with pinch of salt and 3 tbsp milk .Heat the oil in a pan, pour the egg into the pan and tilte to cover the bottom of pan. Allow to cook the omelette.

Put a plate on top of the rice bowl and put the omelette top of the rice. It ‘s done , ready .

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Persian style chicken omelette with fried onion

Omelette is a dish made from beaten eggs, duck, goose, quail , ostrich egg…fried in butter or oil. Sometimes omelette is plain and sometimes you can add other ingredients and give more flavour.

I love any dish made from eggs : Boiled, fried, scrambled and poached eggs all are not only fantastic and tasty also full of goodness.

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Ingredients
3 eggs
One skinless, boneless  chicken breast, cooked and shredded
One large onion, chopped
Salt, chilli powder to taste
Olive oil
Slices of Persian flat bread or tortilla bread

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Method
Peel and finely chop onion. Melt the butter or heat the oil in a pan and fry onion until get gold colour. Put it aside. Crack the eggs into a bowl, add a pinch of salt and chilli powder and beat well with a fork. Add shredded chicken and beaten eggs to the pan with fried onion and let it cook and serve it with flat bread.

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Sour Black eyed beans stew (turshi ghorma)

This is one of traditional Azerbaijani stew from Ardebil an ancient and beautiful city  in Iran on neighbouring Caspian sea. The key point in making this stew is using lots of fried onions that should be very finely sliced.

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Ardebil is known for it’s trade in honey and carpet. Twenty two sites in Iran are inscribed on the list of the Worlds Heritage sites. One of them is located in Ardebil.

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Ingredients

  • 300g chicken or red meat
  • 2 large onions, finely sliced
  • 1 cup black eyed beans
  • 10 dried prunes
  • ½ tsp turmeric
  • ½ tsp cinnamon
  • 3 tbps lemon or verjuice
  • 2 tbps Persian saffron water
  • Salt and pepper to taste
  • Vegetable oil

 

Method

Cook black eyed beans one day before. Heat the oil in a pan and fry onions until golden brown. Saute chicken meat, add turmeric, cinnamon, season with salt and pepper.

 

Then add cooked beans, prunes, fried onions, saffron water, lemon or verjuice and at the end, 2 cups of water to the chicken and leave to seamer until meat is cooked and tender.

Serve it with rice.

 

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Chicken Noodle Soup

This is a rich, hearty and spicy chicken soup that would make your cold winter evening very warm 🙂

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Ingredients

2 skinless and boneless chicken breast or thighs

1 sheet of egg noodles

1 small red bell pepper

Small piece of fresh ginger root, chopped lengthwise

2 garlic cloves, finely chopped

1 bunch scallions, sliced green part and white part separately

1 cup coconut milk powder

1 tbsp light soy sauce

50g green peas

3 cups water

Salt and pepper to taste

Oil

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Method

Heat the oil in a saucepan, add diced chicken to the pan and fry for 5 minutes and stirring until golden. Add ginger, garlic, bell pepper and white part of spring onions to the chicken and fry for 2-3 minutes.

Stir in water, coconut milk powder, soy sauce, noodles in a pot and season with salt -pepper, bring it to a boil. Then add fried ingredients, green peas and green part of spring onions and cook for 10 minutes. Stirring occasionally.

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Azari Abgoosht-e Morgh

Abgoosht is one of most traditional-popular Iranian foods. Abgoosht or Dizi ia one pot comfort meal. It’s not party dish. It is just cozy, easy and simple with satisfying taste food for a cold night in the winter.

Abgoosht means ‘ meat broth’. It might be prepared with lamb or beef and sometimes with chicken that I’m going to share my chicken abgoosht today.

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This version of abgoosht with morgh (chicken) is a recipe from my beloved mother. I hope you try it.

Abgoosht traditionally served in two courses. As you will follow the photos will see once dish is ready, first the broth tossed with flat naan bread that is called ‘ Telit’ and then second course would be solid ingredients.

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Ingredients

5 chicken slices( breast, thigh)

1 large onion, finely chopped

2 dried lemon ( limo amani)

½ cup yellow split peas

½ tsp turmeric

½ tsp dried mint

2 large potatoes, cut into half

Sea salt and chilli flakes

Butter, Ghee or Olive oil

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Method

Sauté onion in oil (butter, ghee or olive oil). Add yellow split peas and fry for 3 minutes. Remove and set aside. Sauté chicken slices in same oil. Add dried mint, turmeric and season with salt and chilli flakes.

 

Remove all above mentioned ingredients to a pot. Add 4 cups of water, dried lemon and potatoes . Allow to cook on medium to low heat.

Traditionally this food served with fresh herbs such as chives, radish, mint, spring onions and raw onions or pickles.

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Persian Upside Down Rice (Tahchin-e Morgh)

Upside down saffron rice is a scrumptious rice dish with a beautiful presentation. Tahchin means arranged in the bottom. This dish known as Persian baked rice cake as well.

Tahchin is one of the luxurious and ceremonial rice dishes. IF YOU TASTE TAHCHIN, IT WILL CAPTURE YOUR HEART 🙂

Tahchin includes egg yolks, marinated chicken, beef or lamb with yogurt, rice, Persian Saffron king of spices, dried rose petals…

There are different types of tahchin, for instant: Shirazi aubergin -chicken tahchin, Spinach-chicken tahchin, …..

My recipe is from my mother and she has learned from my grand mother. This recipe for my tahchin is different from the recipes that mix all rice with yogurt and saffron. As you will observe in my recipe only bottom layer is mixed with saffron and middle layer is covered with marinated chicken and final third layer would be plain white rice.

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Tahchin might be cooked either in the oven or in an pan. Result in top layer is sooooooooooooo yummy- crunchy part ( tahdig), Second layer is meat and third layer is fluffy rice.

For tahchin we need Greek yogurt. But I have made my own Greek yogurt with traditional method, as you would see in the following photos.

So let’s get started 🙂

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Tahchi-e morgh

Ingredients

400g Persian rice, rinsed and soaked in salted water (2tbsp salt) for 1 hour

6 pieces cooked chicken pieces, breast or thigh

6 egg yolk

2 ½ cups regular yogurt or Greek yogurt

1 tsp dried rose petals

2 tbsp Persian saffron water

4 tbsp curry powder

1 tsp cinnamon powder

Salt and pepper to taste

Oil

 

 

Method

In a small plate mix rose petals, cinnamon and curry powder together, set aside. You can use Greek yogurt but I prefer to make my own thick yogurt by traditional method.

 

Pour regular yogurt into a double layer of cheesecloth or kitchen cloth. Tied up the cloth.. Hang it over a bowl and leave to drain overnight. That’s all you have to do. You would see the liquid left in the bowl. Resulting is a thick yogurt.

 

 

Marinate the chicken pieces with thick yogurt. Then coat them with spices mixture. Put it in the fridge overnight.

 

 

In a bowl with egg yolks add saffron water, season with salt and pepper. Whisk well. set aside.

 

Bring water to a boil in a pot, drain salted water of rice and add rice and cook for 10 minutes. using a colander drain and pour some cold tap water over it. Now, add half of rice to the egg-saffron mixture and blend well.

 

 

Heat 5 tbsp oil in a non-stick pan. Ladle saffron rice into the pan and flatten with a spoon. Layer with marinated chicken meat and then cover it with rest of white rice . Place 3 tbsp butter or Ghee over the rice. Cover the pot with a lid.. Because at the bottom of pot is yogurt and egg, so it can easily burn, that’s why Cook the rice on medium to low heat.

 

Place a large platter over the pot and turn the pot over. Spoon fried barberries on and around the tahchin and serve it with salad and pickles.

Nosh-e jaan

 

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Azerbaijani Chicken Sandwich with Fried Garlic Yogurt Sauce

This Azerbaijani  recipe  for chicken sandwich gets ready just in few minutes. Combination of fresh  mashed garlic with fried yogurt and chicken is very delicious.

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Ingredients
2 chicken breasts, diced
4Tbsp Greek yogurt
1 clove garlic, mashed
Salt and chili flakes to taste
Turmeric
Oil
Pita or tortilla bread

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Preparation
In a sauce pan with oil add diced chicken and season with salt and flakes chilli. Fry the chicken until is brown.

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In a pan with 1 Tbsp oil, add Greek yogurt, mashed garlic and turmeric and pinch of salt. Fry the yogurt for 2 minutes. Stir frequently.

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Spread fried chicken and garlic yogurt sauce on the bread and roll it. It is ready to serve.
One of tastiest bread bites you have ever tried.

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Duck Liver Pate

Pate is one of luxurious and sensational foods. It’s very tasty and rich. It is made with duck, goose and chicken livers. Pate serves cold but it’s taste develops few days later, would be better to keep it in the fridge for 1-2 days and serve it cold.

تکی 1

Duck liver pate

Ingredients:

225 gr duck liver

1 small onion

1 clove of garlic

225 gr butter

2 tsp mustard

1/4 tsp nutmeg

1 tsp dried thyme

20 ml cream

Orange or raspberry jam

Salt- pepper to taste

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Preparation

Peel off onion and garlic. Chop them.

Heat the pan, add some butter. Let it melted. Add chopped liver and satue until change colour. Then add chopped onion and garlic, nutmeg, thyme and season with salt and pepper.

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Cook ingredients over the high heat, Stirring for 3 minutes. Then, let it cool.

Pour cream into a blender or food processor. Transfer fried liver mixture into the blender. Add mustard and puree it. Season with more salt and pepper if needs.

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Melt remains of butter. Place liver puree into the plate. Cover with layer of melted butter and refrigerate for 1-2 days.

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Garnish pate with fried onion, and serve it with salad, jam and bread.

Enjoy

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Chicken noodle soup

This  is a rich, hearty and spicy chicken soup that would make your cold winter evening very warm 🙂

 

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Ingredients

2 skinless and boneless chicken breast or thighs

1 sheet of egg noodles

1 small red bell pepper

Small piece of fresh ginger root, chopped lengthwise

2 garlic cloves, finely chopped

1 bunch scallions, sliced green part and white part separately

1 cup coconut milk powder

1 tbsp light soy sauce

50g green peas

3 cups water

Salt and pepper to taste

Oil

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Method

Heat the oil in a saucepan, add diced chicken to the pan and fry for 5 minutes and stirring until golden. Add ginger, garlic, bell pepper and white part of spring onions to the chicken and fry for 2-3 minutes.

Stir in water, coconut milk powder, soy sauce, noodles in a pot and season with salt -pepper, bring it to a boil. Then add fried ingredients, green peas and green part of spring onions and cook for 10 minutes. Stirring occasionally.

 

PS: If you like this recipe, do not forget to like it and let me know what is your idea about it and subscribe to my page to receive more recipes 🙂 🙂

 

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سوپ مرغ با رشته فرنگی

این سوپ خیلی لذیذ – تند ( ولی نه اونقدر که اشکتون دربیاد) و دلچسبه و جون میده برای یک غروب سرد زمستونی 🙂

مواد لازم

یک دسته رشته فرنگی

دو تکه ران یا سینه ی مرغ خرد شده بدون پوست و استخوان باشه

یک عدد فلفل دلمه کوچک قرمز رنگ

یک تکه ی کوچک زنجبیل تازه ی که به صورت طولی خرد شده

دو حبه سیر خرد شده

یک دسته پیازچه که قسمت سفید و سبز رنگش جداگانه خرد شده باشن

یک پیمانه پودر نارگیل

یک ق غ سس سویا

پنجاه گرم نخود سبز

سه پیمانه آب

نمک و فلفل به میزان لازم

روغن

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طرز پخت

روغن رو در تابه گرم می‌کنیم و گوشت مرغ رو برای 5 دقیقه سرخ می‌کنیم تا طلایی رنگ بشه و در ضمن سرخ کردن هم میزنیم تا نسوزه. وقتی گوشت مرغ سرخ شد – زنجبیلسیر – فلفل دلمه و قسمت سفید رنگ پیازچه رو به مرغ اضافه می‌کنیم و برای دو سه دقیقه همه ی مواد رو با هم تفت می دیم.

در یک قابلمه آب می‌ریزیم وپودر نارگیلسویا سس و رشته فرنگی و نمک و فلفل اضافه می کنیم. می‌گذاریم آب بجوش بیاد . وقتی شروع به جوشیدن کرد موادسرخ شده ی بالا – نخود سبز و قسمت سبز پیازچه رو هم به مواد داخل قابلمه اضافه می‌کنیم و می‌گذاریم برای 10 دقیقه و روی شعله ی کم بپزه.

گاه گاهی هم سوپ رو هم می زنیم. همین سوپ حاضره خیلی سریع پخته میشه و واقعن لذیذه .

نوش جان

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