Persian Style Chicken Recipe Dovvom (2)

Ingredients:

~ 3 pieces chicken thigh

~ 2 large onion, dice (I used a lot to get thick gravy and sweetness)

~ 5 cloves garlic

~ 2 tspn turmeric powder

~ 1 tspn cinnamon powder

~ 1/2 tspn blackpepper powder

~ 2 tbsp saffron liquid

~ salt to taste

~ juice of 1 lime

~ hot water

~ cooking oil

Methods:

1. Heat some oil in a pan. Place chicken thighs, fry until all sides turn brown. Set aside. This step is important to get a juicy meat.

2. In the same pan, saute onion and garlic, add turmeric powder. 

3. When the onion turn golden color, add in the seared chicken, cinnamon powder and blackpepper powder.

4. Pour hot water and saffron liquid, covering the chicken. Let it boil.

5. Lower heat to medium, cover the pot simmer for 1 hour.

6. After an hour, the water level has reduced by half. You'll get a thick gravy from the mashed onion and garlic.

7. Add in lime and taste with salt. I prefer not to put salt earlier. Somehow the sweetness from the onion and garlic need only a litlle pinch of salt.

8. Simmer for another 30 minutes or until the meat get very tender. 

9. Serve with rice or bread. 

Another version of Persian Style Recipe. Click here. 

Taa daafe baad...ghaza khoshmazeh bokhor...khodanegahdar

Chicken Schnitzel, Sauted Potatoes with Piaz Dagh & Stir Fried Vege

A satisfying dinner for me. Yums

Bibimbap

My nieces are really into Korean right now, like crazy. One day I brought them to eat bibimbap at JPO's foodcourt which was very pricey. On the way back we stopped by at AEON and I said I'm going to buy ingredients for bibimbap. They were so happy especially fifin. recently she is very good in kitchen. She cooks good, even my mom said she cooks better than me. So, I let her to cook bibimbap following the recipe from internet. It turned out really yummy, even more because I didnt have to do it myself ;).

Khoreshte Bademjan ba Morgh - Eggplant Stew with Chicken

Normally khoresht bademjan is cooked with beef or lamb but this time I used chicken. This dish is my favourite khoresht among other khoreshts. And I think nowadays I really improved my skills in making this dish as it taste so koshmazas! Approved by others ;-P I tried to make it less sour and watery. Check the recipe!

Ingredients:

~ 2 chicken breasts, cut into cubes

~ 4 small eggplants (for me the small type is more tasty than the long one)

~ 3 medium onion, diced

~ 5 cloves garlic

~ 2 tbsp tomato paste

~ 2 tspn turmeric powder

~ 1 tspn blackpepper powder

~ 1 limoo amani, prick with fork

~ Saffron

~ salt, oil

Methods:

1. Sear the chicken until all sides brown with some oil, set aside.

2. In the same pan, fry onion and garlic, add turmeric.When it turns golden brown, add the chicken pieces and tomato paste, stir for about 5 minutes until the tomato paste turn dark red.

3. Add blackpepper, stir, pour water, covering the chicken. Add limoo amani and a pinch of saffron.

4. Let it boil, simmer with low heat for about 30 minutes. 

5. While waiting for the stew, peel eggplant, cut into length that you prefer, fry until all sides soft, set aside.

6. After 30 minutes, add the fried eggplants into the stew, taste with salt and let it simmer more fpr about 15 minutes.

7. Serve with persian polow.

Ungkep Hati dan Pedal Ayam..Khoraki ya Kababi?

This is another Javanese recipe I learned from mak. The fish monger that normally come to our house didn't show up until 11 a.m. I opened freezer and saw a plastic of chicken liver and "pedal" (i don't know it's name in english). Then decided to cook ungkep. Chicken especially the kampung one is best to use in this recipe. Someone (she's an Iranian) asked me what did I cooked for nahar (lunch). I told her jigar-e-morgh (chicken liver). She said khoraki (like stew) ya kababi (kebab)?. I didnt know how to answer, but because it is not kababi, i said it khoraki :)

Ingredients:

~ Chicken liver and pedal

~ 1 medium onion*

~ 4 garlic cloves*

~ 1 inch ginger*

~ 1 inch turmeric*

~ 1 lemongrass

~ 1 tbsp coriander seeds*

~ 1 tspn cumin seeds*

~ 1 small asam keping

~ 1 tbsp curry powder

Methods:

1. Blend all the * ingredients. In a pan heat some oil and fry the blended ingredients.

2. Add in bruised lemongrass and curry powder, cook until fragrant.

3. Add the liver and pedal and asam keping. Cover the pan and simmer for 30 minutes. Taste with salt and sugar. 

Taa daafe baad....oh cheghard delam vase jigar gusfand kababi too mazandaran khast...khoda hafez...

Tomato Rice Arab Persian Fusion style

Did I mentioned on previous entry that I want to eat tahdig? Today I made this recipe which I "fusionized" it by mixing recipe of kabsah rice and tomato rice with potato tahdig. The methods combining both arab and persian style with a kick of malay taste. That is why I named it Fusion Style.  I wanted to make salad shirazi but I remember that mak didn't like it. Instead I made acar timun and paru sambal as side dishes.

Ingredients:

~ 2 cups of rice. Soak in salt water for about 1 hour.

~ Chicken pieces

~ 1 large tomato, diced

~ 2 tbsp tomato ketchup

~ 1 tspn cumin powder*

~ 1 tspn coriander powder*

~ 1 tspn cinnamon powder*

~ 1 tspn turmeric powder*

~ 1 large onion, diced

~ 3 garlic cloves, minced

~ Water

~ Salt*

~ Cooking oil

~ Coriander leaves and spring onion for garnish

~ Potato slice for tahdig

Methods:

1. Marinate chicken with * for 30 minutes. 

2. Boil rice until al dente, the first method to make persian rice. Drain. Put aside.

3. In another pan, heat some oil, fry onion and garlic until translucent. 

4. Add in  the marinated chicken, sear until all sides brown.

5. Add in tomato and ketchup, stir for 5 minutes, pour some water, covering the chicken, simmer for 1 hour or until the meat tender and the sauce thickened. 

6. In a pot, cover the bottom with some oil, place the potato slices.

7. Layer rice and chicken mixture until finish. Simmer with low heat for 1 hour.

8. To serve, garnish with coriander leaves and spring onion. 

My mom's verdict:

Me: Sedap tak mak? (Is it delicous mom?)

Mak: Tinggal makan ye sedap. (It's delicious when others prepared)

Aiseh mak...cakap lah sedapnyeeeeeee ;-P

Ta daafe baad...farda rooze sevom roze...27 rooz mundeh..khoda negahdar

Simple Mandi Chicken

Ingredients:

For chicken
~ Half chicken
~ 1 small onion
~ 1 inch ginger
~ 1 tsp coriander powder
~ 1 tsp cumin powder
~ 1 tsp turmeric powder
~ 1 tsp blackpepper
~ Salt
~ 1 tbsp cooking oil
~ Water

For rice
~ 2 cups of rice
~ 1 medium onion
~ 3 garlic cloves
~ Diced carrot

Methods:
1. In a pot, put every ingredients for chicken in a pot, pour water until cover the chicken. Bring to boil. Simmer for 15 minutes.
2. Take out the chicken. Set aside. Brush some oil on the skin.
3. In other pot, heat some oil. Saute onion and garlic, add carrot and pour in the soaked rice and pour some chicken broth from the earlier process. The portion of broth is depends on the rice. Adjust the water amount until the rice become aldante.
4. Place the chicken on top of the rice, lower the heat and let it steaming for 40 minutes or until you get a nice tahdig.

Very easy right? This is what I had for lunch after a bad stomach ache after eating KFC-korean style (the new type) for dinner :(

Chicken in Tomato Sauce - Morgh-e-Robbi

Hehe. A funny name that I put in this recipe. I really don't know what the recipe name in Farsi. And I am not sure whether this is Persian dish or no because bff asked me to cook like this, so I consider it as Persian dish. lol. Lets check out the recipe.

Ingredients:
~ Chicken
~ 1 medium onion, finely chopped
~ 2 garlic cloves, finely chopped
~ 1 tspn turmeric
~ 2 tbsp rob (tomato paste)
~ Juice of 1lime
~Some water
~ Cooking oil

Methods:
1. Heat some all, fry chicken until brown all sides, set aside.
2. In the same pan, fry the onion and garlic, when translucent add turmeric.
3. Add the tomato paste, fry until you get the dark red color.
4. Add in the chicken, pour some water covering the chicken.
5. Let it boil, then with low heat simmer for 30 minutes until the sauce thicken.
6. 10 minutes before turning off the heat, mix the lime juice, taste with salt. Done!

Serve with your choice of salad and Persian rice. This time my tahdig come from the unfinished burger king french fries :P

Roasted Chicken for Weekend

5 days straight in a week eating lunch outside made me sick! If can I want to avoid eating outside. For me it's better to have simple home cooked meal rather than spending money on restaurants foods. But what to do, that's the convenient way when you have to go work. No choice. I am too lazy to prepare packed lunch before going out home. Sometimes I did but because I prefer not to sacrifice my sleep by wake up earlier, I have to face the reality of outside foods that most of the times not satisfying. So when weekend come, there's lots of recipe I want to cook. My nieces always wait for weekend to come so "maksu" will cook something special. One of my favorite is rasted chicken. After trying several recipes, this recipe gave the most khoshmazeh (delicious) taste. So from now on, I'll stick for this recipe.

STEP 1:

Ingredients:

~ Whole chicken

~ Ginger

~ Salt

~ Water

Methods:

1. Boil water with lots of ginger and some salt. Place the whole chicken in the pot and let it simmer for 15 minutes. 

2. Drain off the chicken. Let it cool down.

STEP 2:

Ingredients:

~ Sweet soya sauce

~ Oyster sauce

~ Pounded garlic

~ Black pepper

Methods:

1. Mix all the ingredients and rub it on the chicken.

2. Marinate for 30 minutes

STEP 3:

1. Roast the chicken in oven for 1 - 1.5 hour 180c

The result: Juicy and tender flesh. 

Nasi Minyak (Berenj-e-Roghani)

When translated to farsi, nasi minyak seems very unhealty. Imagine rice with oil. But it is just a name. It is actually really delicious. Nasi minyak normally cooked during Malay aroosi (wedding). Yesterday mak saw nasi lemak at one of woman's talk show and since that she keep on saying about that. I know she want me to cook it, so today's lunch I made it for her. Just simple one. With two side dishes; ayam merah and acar nenas.

(Rice)
Ingredients:
~ 2 cups rice
~ 2 cups water
~ 1 cinnamon stick
~ 2 star anise
~ 3 cardamom
~ 3 cloves
~ 1 large onion, slice
~ 5 garlic cloves, slice
~ 2 inch ginger, slice
~ 2 screw pine leaves
~ Oil
~ Salt and MSG

Methods:
1. In a pot, with some oil fry cinnamon stick, star anise, cardamom and cloves until fragrant, add onion, garlic, screw pine leaves and ginger. Fry everything until golden brown.
2. Pour rice, water, salt and msg and place the pot on rice cooker.
3. Done!

(Ayam Sambal - Morgh ba felfel ghermez)
Ingredients:
~ Chicken
~ Dried chillies, cut, boil for 15 minutes to soften the chillies*
~ 1 medium onion*
~ 3 garlic cloves*
~ 1 inch ginger*
~ half inch shrimp paste*
~ 1 lemon grass, bruise
~ Chilli sauce, 2 tbsp
~ Ketchup, 2 tbsp
~ Oil
~ Sugar, salt, msg

*blend

Methods:
1. Fry the chicken until crispy. Set aside.
2. Heat some oil, fry the blended ingredients and lemon grass until the chillies cooked, make sure the color turn a little bit darker. Add in chilli sauce and ketchup.
3. Taste with sugar, salt and msg.
4. Add in the chicken. Cook for another 30 minutes until the chillies coated well to the chicken.

(Acar Nenas)
~ Pineapple, dice
~ 1 medium onion, slice
~ 1 bird eye chilli, finely slice
~ 1 green clili, slice
~ Juice of 1 lime
~ 1 tbsp white vinegar
~ 1 tspn sugar
~ Pinch of salt

Methods: Mix well everything

I whassap-ed the photo to bff in Iran. He said "fekr kardam faghat baraye man ghaza ghashange doros mikoni". Javabe man, "baraye shoma ghashangtar doros mikonam" haha. poyo right? After 2 and half months, I know he misses my cook :p. Till then, bye.

Befarmaeed Sham @azreen's : Zereshk Polow ba Morgh (Barberry Rice with Chicken)

Chicken

Ingredients:

~ Half chicken cut into 2

~ 1 large onion diced

~ 1 tbsp tomato paste

~ 1 tsp turmeric powder

~ 1 cinnamon stick, 1 star anise, 2 clove, 2 cardamom

~ Juice of 1 lime

~ Salt and pepper to taste

~ Water

~ Oil

Methods:

1. Heat oil with cinnamon stick, star anise, clove and cardamom until fragrant smell arise. Saute onion until golden brown, add in chicken, sprinkle turmeric and pepper. Add in also tomato paste.

2. Add in water, let it boil. When boil, slow heat, close lid and simmer for about 30minutes.

3. After 30 minutes, the amount of liquid should be decrease and thicker. Add in juuice of lime.

4. Let it simmer another 15 minutes. Taste with salt. Done

Rice

Ingredients:

~ 1 half cup of rice, soak with some salt at least 20 minutes

~ A handful of barberry (zereshk), soak in water

~ 2 tbsp saffron liquid

~ 1 tbsp sugar

~ Oil

~ Bread for tahdig

Methods:

1. Cook rice according to Persian rice recipe. Can be found here.

2. In a pan with low heat, heat some oil, add in zereshk and sugar. The sugar will balance the sourish taste of zereshk. 

3. Stir for about 1 minute or until the zereshk plump up.

To serve the rice, put the cooked rice on a plate, top with some rice combined with saffron liquid and on top of that sprinkle the zereshk. Previously I put aside the zereshk because of the sour taste. But not anymore because I learned that zereshk is full of vitamins and my way to lessened the sour is by adding extra sugar. This time to balance the food, I made shalad shirazi too! And look the tahdig, it was yummy because I used thin lavash breaf.

Khoda hafez!

Sobhaneh (Breakfast) azreen's style 1; chicken and button mushroom sandwich (sandwich -e- morgh ba gharch)

Let me share some farsi words relating to "eat":

1. Sobhaneh: breakfast . The way i remember this word at first was "sobh" = subuh which means dusk in malay
2. Nahar: lunch; i hava a friend named nahar but i dont remember him to remember this word T___T
3. Sham: dinner.

This is my favourite sobhane menu;

Ingredients:
1. One medium onion slice
2. Some button mushroom, slice
3. Chicken breast which i boil with onion,turmeric,salt an pepper for an hour. Cool it down and cut into small pieces. Normally i made this in advance and keep in freezer in small batches, so that everytime i wana use it i just take one batch and defrost.
4. Salt and pepper
5. Some mozarella cheese
6. Bread

Methods:
1. In a pan, saute onion until golden, add in mushroom salt n pepper. Once the mushroom cooked, turn off heat.
2. On bread, put on some chicken, mushroom and top with mozarella.
3. Toast until golden brown at each sides.

Yummy..

Tahchin (Saffron Layered Rice Cake) and Persian song by Malay child

I am drooling over Persian foods. Looking back at my photo folder which I titled "Ghazaha" makes me salivating. I can't wait for bff to come so that I can cook Persian meals. The reason I did not cook Persian foods when he's faraway is who's gonna eat? My family do not like it much. If I want to cook Persian foods for my family, the best choice is kebabs. Going to restaurant is not my choice because I feel awkward to walk into Iranian restaurant without bff as always. Plus everybody that knows bff will ask me questions about bff; when he will come back etc etc.

Above is tahchin which I really love and you can only find it in home as until now I never seen any in restaurants' menu. The crust (tahdig) drive me crazy!! The recipe can be found here Tahchin.

Before I end, here is my niece video mimicking mano bebaksh song from Kamran Hooman. Enjoyyy..

Persian Style Chicken

This is another bff's favourite food to eat with rice. And it is really easy to prepare.

You need:
- 4-6 Chicken drumsticks
- 1 large onion
- 1 large potato, cut into 4
- 2 tspn turmeric powder
- 1 tspn cinnamon powder
- Salt to taste
- Juice of 1 lime
- Hot water

Method:
1. Saute onion with oil until translucent, add turmeric and cinnamon.
2 .Add in chicken, saute for 5 minutes.
3. Add in hot water covering the chicken. Add in potato. Simmer with medium heat for 30 minutes. After 30 minutes, the water level must have been reduced to 1/4 makes the gravy thicker.
4. Add in lime juice and simmer for another 10 minutes. Taste with salt.

Basil & Coriander Roasted Chicken

Another easy recipe I want to share here. If you are a student like me, but hate eating outside because outside food is tasteless and you got bored, try this recipe. Easy and multi-tasking, I mean you can do other things while you are cooking. I managed to clean my budgies and took a shower + scrubs!

I took out chicken from freezer and put at the lower side of refrigerator in the morning before going out to university. At 5 when came back, the chicken already defrost and ready to be cooked.

Ingredients:

~ Chicken

~ Carrot, boil for 10 minutes

~ Potatoes, boil for 10 minutes

~ Garlic cloves

~ Onion

~ Handful of basil leaves

~ Handful of coriander leaves

~ Lemon juice

~ Olive oil

~ Black pepper

~ Salt

* No measurement because it's all up to you to balance the taste and how much you wanna cook. Thats why I called this recipe as easy! Just mix everything, and roast in oven 180 degrees for 1 1/2 hour. Done!

Persian Chicken Schnitzel

Unlike me, bff prefers boneless chicken meat. But, its ok for me if the meat is not too thick. So, this recipe really suit both of our liking with crispy texture.

Ingredients:

~ 4 chicken breasts, halve 

~ 2 garlic clove, mince*

~ juice of 1 lime*

~ 1 tspn turmeric powder*

~ 1/2 tspn black pepper*

~ salt*

~ 1 egg

~ bread brumbs

Methods:

~ Mix * to marinate the chicken. Leave for 10-20 minutes.

~ To fry, deep the chicken breast into egg and follow with bread crumbs.

~ Fry until golden brown.

~ Serve with berenj or noon.

Simple and yummy!

Jujeh Kabab - Chicken Kebab

I loveeeeeee my homemade jujeh kabab. I am very particular in eating jujeh kabab because outside restaurants jujeh kabab always torsh (sour) and they do not use much saffron to marinate it and sometimes substitute it with zardchubeh (turmeric). This is my recipe of juicy-delicious-jujeh kabab:

Ingredients:

~ 2 chicken breasts - cut into 3 cm cubes

~ 1 large onion - thinly slice

~ 2 cloves of garlic - mince

~ 1 tsp blackpepper

~ 1 tbsp salt

~ 3 tbsp of saffron liquid

~ 1 cup of yogurt

~ juice of 1 medium lime

Methods:

~ To marinate, mix all of the ingredients and marinate for 1 night

~ To grill: grill on small fire, rubbing with a mixture of butter, oil and the remaining marinate liquid, once in a while until the meat is cook.

~ Yummy. Oh, if you dont like boneless kabab, you can use this recipe for chicken wings or drumstick or any part of chicken you like.

Nutmeg Roast Chicken

Original recipe from mummy Asmah Laili (famous Singaporean celebrity chef). After 4 times I watched the episode of "Masak Apa" for this recipe, I couldn't  resist anymore and tried it.

Ingredients:
A
~ 1 whole chicken
~ 1 nutmeg - finely crushed
~ 1 tbs black pepper powder
~ 2 tbs light soy sauce
~ 1 tbs dark soy sauce
~ juice from 1 lemon
~ 200g butter
~ Salt
B
~ Onion
~ Potato
~ Carrot
~ Tomato


Methods:
~ Mix all of ingredients A and rub all over chicken, inside and outside.
~ Place the chicken on a baking tray, ingredients B outside chicken and stuff some inside it.
~ Bake 1 hr 180'

It really delicious! Served it with white rice for Malay style, or with mashed potato or bread or french fries for Western style!

Honey Baked Chicken Wings

Ingredients:
~ 4 chicken wings
~ 1/2 ginger*
~ 1 small onion*
~ 4 garlic cloves*
~ 1 tbsp soy sauce*
~ 1 tbsp oyster sauce*
~ 1 tbsp mayonnaise*
~ 1tsp black pepper*
~ 1 tsp honey
~ 1 tsp sugar
~ salt
~ oil

Method:
~ Blend all of * ingredients, mix with the wings salt and oil
~ Marinate overnight
~ Bake in oven 200 degree 50 minutes

Tah Chin - Layered Saffron & Chicken Rice

Today i will share one special "expensive" Persian cuisine which is called tah chin. Why i say its expensive is because it used quite much saffron which is expensive :)). "Tah" is a Farsi word for bottom and "chin" is the root word for "chidan" which means putting things in order, arranging and in this case, layering. The bottom part need to be hard crust (tah dig) which for me the signature of this dish. This is my first attempt cooking this recipe. So for me..not bad. Only the tah dig didnt turn out nice. 


Ingredients:


2 cups rice - soaked in water and salt for at least 1 hr
2 chicken breasts
2 cups of yogurt
2 egg yolks
2 tspn saffron - dissolved in warm water
2 medium onions - diced
salt
pepper


Method:
1. Boil chicken breasts with onion, salt and pepper until tender (1 hr). When cook, cut into small pieces.
2. Boil rice until half cook, drain and wash with cold water.
3. Mix yogurt, saffron, salt and egg yolks. Put some rice to the mixture.
4. Heat non-stick pan with butter and some saffron liquid and then pour the mixture to it.
5. Place chicken on top.
6. Put the remaining rice.
7. When steam come out, slow down fire and cook for 1 hour.
8. To serve, let it cool a little so that it easier to take off the tah dig. Hold the pan and flip over the rice on a bigger plate. 

Befarmaid!!