Featured Pinch Tips Video
- 3 c
- uncooked basmati rice
- 2 1/2 lb
- egg yolks
- 4 1/2 c
- greek yogurt
- 1/2 tsp
- medium sized chopped onion
- 2 tsp
- black pepper
- 7 tsp
- 1 stick
- 17 c
- 1 tsp
- 2 Tbsp
- vegetable oil
1First, boil the chicken, turmeric, 1 teaspoon salt, 1/2 teaspoon pepper,
chopped onion, and 1 cup water until most of the water is absorbed.
2Second, in a separate pot boil 10 cups water, 5 teaspoon salt, and basmati rice that has been soaked in 6 cups water for 8 hours and boil for 15 minutes. Before boiling strain the water the rice was soaking in. Then strain the rice after boiled.
3Third, mix the egg yokes with Greek yogurt, 1 teaspoon salt, 1/2 teaspoon pepper, and saffron in a bowl. Make sure to mix very well. Then add the rice and chicken mix you boiled. Mix well.
4Fourth, pour the mixture in an oven dish that has been greased with vegetable oil.
5Fifth, cut up the stick of butter and place some all over.
6Sixth, put aluminum foil over it.
7Seventh, bake at a 375 degree temperature for 45 minutes.
8Eighth, take the aluminum foil off and change the oven temperature to broil high and let it bake until golden.
9Ninth, enjoy this delicious Persian dish.