Iranian /Persian Jewelled Saffron rice

December MFB Chellange - 10.12.18

Every Month we are posting MFB - Event ( Muslim food Blogger )- Hosted by Rafeeda (ThebigSweetTooth) Whenever time permit i am participate in this event.  I like to Prepare always Arabic Recipes , Iranian, Lebanese Recipes. This Month Challenge is Iranian Cusine. 

So I am Sharing Rich Rice called the Name"Persian/IranianJewelled Saffron Rice.

Ingredients

Iranian Jewelled Saffron rice

Rice – 250 gram

Saffron – 1 tspn

Nuts ( Almond and pistachio)

Pomegranate

Berries

Raisins

Method

Soak soffron with hot water and little sugar to it.

Wash and soak rice , in a wide vessel add water bring to boil add soaked rice and salt cook 7 minutes. Drain the water completely,

In a non stick pan add butter add half of cooked rice, balance half add soaked saffron with sugar water and top of rice put hole four sides top to bottom . Make a dum for 10 minutes.

Transfer rice to a bowl mix chopped almond, red berries ,raisins,pistachio,red bean and pomegranate. 

Arrange the plate plain  rice saffron rice , serve with any gravy,kabab or cutlet and some salads & dips

An InLinkz Link-up

Persian Chicken kotlet (Cutlet)

Grilled Persian/Iranian Chicken Potato Kotlet/Cutlet.

Every Month we are posting MFB - Event ( Muslim food Blogger )- Hosted by Rafeeda (ThebigSweetTooth) Whenever time permit i am participate in this event.  I like to Prepare always Arabic Recipes , Iranian, Lebanese Recipes. This Month Challenge is Iranian Cusine. So I am Sharing Juicy Iranian Chicken Potato Pattice/Kotlet/Cutlet

I remembering our family visit Iranian Restaurant "Zaitoon" Near Our Home, we ate Iranian/ Persian kabab variety and Zaffroni Broad Beans Rice.The taste was amazing.

Near My home 2015 we visit Zaitoon Restaurant, Mutheena,

We tasted this yummy food zaffron flavor kabab and rice was amazing.

September 2015

You can see the big tree in a middle around the tree variety  of salads.

Percian Chicken kotlet (Cutlet)Iranian Chicken Cutlet

Ingredients
Boneless chicken – 250 gram

Potato = 100 gram ( one big)

Black pepper – 1 ½ tspn

Turmeric – 1 tspn

Salt – 1 tspn

Egg – one or required qty for binding

Plain flour – required qty for binding

saffron – ½ tspn

cinnamon pwd – ½ tspn

dried mint – 1 tspn

Percian Jewel saffron Rice and Chicken Cutlet

Method

Boiled potato and mash,

In food processor grind together chicken, pepper, salt, saffron.

In a bowl add mashed potato, ground chicken, beated  egg , cinnamon , mint , salt , flour and  mix it well.

Divide the ground chicken mix into equal quantity

Heat a sandwich maker grill  add butter + olive oil, take each portion to a patties shape, grill both side.

Note: you can shallow fry in a pan too.

An InLinkz Link-up

47th UAE National Day - UAE Flag Recipe

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Kesari is a famous festival recipe. We can prepare various kesaris like pineapple kesari, nuts kesari, plain kesari fruit kesari, beetroot kesari Always i would like to prepare this colourful flag recipe 

this colour laddoo attracts the kids and they eat well.

47th UAE National Day - 02.12.2018

UAE Flag Recipe

Ingredients

Rava / semolina   = 100 + 100 + 100 + 100  - Total 400 gram

Sugar – 150+150+75+125 – 575 ml

Ghee – 6 tbspn

Hot water – 175+175+175+100  ml

Vimto – 75 ml

Milk – 100 ml

Pista ilachi essence – 2 drop or green food coloring

Kesar food colouring + Strawberry essence – few drops

Salt - 1/4 pinch

Method:

In a big pan, add 12 tsbspn of ghee, Roast 400 grams of rava (semolina) and Leave it to cool. Divide the 400 grams of roasted semolina into 4 parts(100 gram each).

For red colour kesari :

In a pan, heat 175ml of water and add red food colour + strawberry essence to it and add 1/2 pinch of salt to it. 

Reduce the flame to middle flame.

Sprinkle the 100 gram of roasted semolina on it and stir continuously for 5 minutes.

Add sugar and stir it well for 3 minutes.

Finally add ghee on it and stir it well and remove from heat.

Transfer it to a plate . Let it cool and make it into a small flower shape or desired shape.

For plain white colour kesari:

Boil 100 ml of milk and 75 ml of water. 

Reduce the flame to medium and sprinkle 100 grams of roasted semolina on it. Stir the mixture continuously without any lumps for 5 minutes.

Add sugar to it and stir it well for 3 minutes.

Finally add some ghee and remove from heat.

Transfer it to plate. Let it cool and make it into a small flower shape or desired shape.

For green colour kesari :

In a pan , boil 175 ml of water and add pista elachi essence and 1/2 pinch of salt to it.

Reduce the flame to medium flame and sprinkle 100 grams of roasted semolina to it and stir continuously for 5 minutes . Add the sugar and stir it well for 3 minutes.

Finally add ghee and stir it well and remove from heat.

Transfer it to plate. Let it cool and make it into small flower or desired shape.

For black colour kesari :

Boil the 100 ml of water and 75 ml of vimto.

Reduce the flame to medium and sprinkle 100 grams of roasted semolina and stir it continuously for 5 minutes without any lumps. 

Add sugar stir it well and cook it for 3 minutes.

Finally add ghee, stir it well and remove from the heat.

Transfer it to plate. Let  it cool and make it into small flower shape or desired shapes.

Now arrange all the 4 colors(red, green, white and black) like a UAE national flag .