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Home Korean Shrimp Egg Roll

Persian Kabseh My Style Recipe

Ingredients

How to make it

  • 1- For the Chicken:
  • - heat your oven to 180 C, fry your onions till they are brown, mix all the spices and molasses with the garlic,
  • spread your carrots and bell pepper slices with the onion make a bed to lay your chickens on them then slowly pour above them the water. Cook for 40 minutes on lower thermostat and 5 mins on upper thermostat in the oven.
  • 2- for the Rice:
  • Dissolve your milk powder in the water and let boil with the bay leaves then add your rice and cook for 11 minutes uncovered! In a separate pan fry the onion till brown then drop garlic and fry till slightly yellow. Then Strain the rice and pour back into the pot and mix in the onion & garlic, add saffron threads in the middle and cover and cook for 20 mins.
  • 3- for the Sauce:
  • Mix the yogurt with chicken stock with salt and Saffron and cook on low fire for 3 minutes.
  • 4- Plating the dish:
  • Stir the rice gently and scoop into a large serving dish, divide the chickens into 4 equal parts and place above the rice, scatter the cashews on top and serve next to the sauce.

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