Recipe: Click here. Instead of normal rice tahdig, place the bottom of pot with onion slices and bread. Decorate nicely and steam with very low heat for about 30 minutes. Watch closely as onion and bread will easily burn (yes I burnt it) :) Maybe because I didn't use teflon pot (excuse). I made this another another one time with teflon and it turned out beautiful and yummy. Didn't snap photo though.
Serve with this delicious Persian Style chicken
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