Tahdig baal
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 1125, total fat 57 G., saturated fats 14 G., proteins 33 G., carbohydrates 119 G., fiber 3 G., cholesterol 167 mg, sodium 1085 mg, sugar 3 G.
Calories 1125, total fat 57 G., saturated fats 14 G., proteins 33 G., carbohydrates 119 G., fiber 3 G., cholesterol 167 mg, sodium 1085 mg, sugar 3 G.
Tahdig is a staple of Iranian cuisine, with countless variations. This chicken wing tahdig is cooked in one pot, creating crispy wings on the bottom and a layer of fluffy rice on top. The wings are marinated in a saffron and onion mixture for added flavor, then cooked with turmeric, which imparts a delicious golden hue. A pinch of saffron is all it takes to achieve the perfect flavor and aroma.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 teaspoon ground saffron
- 8 chicken wings (about 400g), halved, tips removed
- 3 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 1 onion, thinly sliced
- 1.5 tbsp. basmati rice
- 1/4 cup vegetable oil
- 2 tablespoons butter
- 1/8 tsp ground turmeric
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Recipes with similar ingredients: basmati rice, saffron, chicken wings, lemon juice, turmeric
Cooking the dish according to the recipe:
- Sprinkle saffron over 3 ice cubes in a small bowl and let it melt at room temperature for about 15 minutes to allow it to bloom.
- Place the chicken wings in a large bowl and add the saffron and lemon juice, onion, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat all the wings. Marinate the chicken wings in the refrigerator for 1-4 hours.
- Fill a 2-quart nonstick saucepan with water (about 7 cups) and bring to a boil over medium-high heat. Rinse the rice several times until the water runs clear. Add 1 tablespoon of salt and the rice to the boiling water. Bring back to a boil and cook for 6 minutes, until the rice is tender on the outside but still firm in the center (test by biting into a grain). Drain the rice in a colander and rinse with cold water to remove excess salt.
- Heat 2 tablespoons of vegetable oil in a medium nonstick skillet over medium heat. Remove the wings from the marinade, discarding the onions, and add them to the skillet. Fry the wings until golden brown, about 3 minutes per side, and set them aside. Fry the chicken wings on both sides before adding them to the tahdig to prevent excess liquid from releasing when stir-frying with the rice.
- Wipe out a nonstick pan and place it over medium heat. Add the remaining 2 tablespoons of vegetable oil and butter and heat until shimmering. Then add the turmeric and arrange the wings, skin side down, in a single layer.
- Place the rice on the wings and press it down with a spoon or spatula. Using the handle of a wooden spoon, poke 5 holes in the rice to allow steam to escape and promote crisping. Wrap the lid in a clean kitchen towel and place it on the pan.
- Reduce heat to medium-low. Cook until rice is tender and wings are crispy and cooked through, about 25 minutes.
- Remove the lid, place a plate over the pan, and carefully flip the contents over so the crispy side is facing up. Alternatively, you can spoon in the rice and then add the wings.
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