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Welcome to our slow living cottage kitchen:) Today, I'll be traveling to the middle east and creating amazing dishes to share with you in our little farmhouse on the Northern Plains of Iowa. I’m so glad you could stop by for a visit today! I hope you enjoy your stay here and hope all is well:)
Xoxo, Bekah
New videos are posted every Friday! Enjoy more of the Carriage House Videos down below.
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Chicken Biryani With Dried Cherries….So DELICIOUS!
Ingredients:
⅓ cup clarified butter
3 onions, half thinly sliced and half finely chopped
1 pound of boneless, skinless chicken breasts, cut into cubes
Kosher or sea salt to season as you go
1 Tbsp of olive oil
1 cinnamon stick
2 bay leaves
8 cloves
3 black cardamom pods
10 green cardamom pods, crushed
2 tbsp fresh ginger
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
1 ¼ dried cherries
1/ ¾ cups water
Large pinch of saffron threads
2 tbsp milk
2 ¼ cups basmati rice
⅔ cup Greek style plain yogurt
Preheat the oven to 300 degrees Fahrenheit. Soak your basmati rice for about an hour and rinse really well…set aside. Heat 2 tbsp of clarified butter in a large skillet over medium heat. Add the SLICED onions and a pinch of salt and saute for about ten minutes, or until golden and crispy, stirring occasionally. Transfer the onions to a plate, using a slotted spoon. Add oil between batches if needed. Brown the chicken on both sides.
Add rice to a large pot of boiling water and cook until al dente (soft but firm). Meanwhile, heat 2 tbsp of clarified butter in a large casserole over low heat. Add the cinnamon, bay, cloves, and black and green cardamom and cook for 1-2 minutes, or until aromatic. Add the finely chopped onions and a pinch of salt, then cover and cook for ten minutes, or until softened, stirring occasionally. Stir in the ginger, cumin, coriander, and turmeric and cook for 2 minutes. Stir in the chicken and apricots ( I didn't have dried apricots so I used dried cherries instead!) then remove from heat.
Return the skillet to the heat until hot. Pour in ½ cup of water and let it simmer for a few minutes, scraping up all the flavor using a wooden spoon. Pour this into the spiced chicken.
Grind the saffron in a mortar and pestle. Warm the milk in a small saucepan. Add saffron, turn off the heat and let it steep
Stir in the yogurt into the chicken mixture. In the casserole dish, ad a layer of rice, a few teaspoons of saffron milk, a pinch of salt. Top with crispy onions and a layer of the chicken mixture. Repeat all these layers and finish with the remaining clarified butter, cover with foil, and put the lid on. Transfer to oven and bake for 40 minutes. And it’s all ready!
Pomegranate Salad with Herbs and Pistachios
Ingredients:
1 cup pomegranate seeds
1/3 cup finely chopped fresh cilantro
1/3 cup finely chopped fresh flat leaf parsley
1/4 cup unsalted pistachio nut halves
2 Tbsp extra virgin olive oil
1 tsp red wine vinegar or fresh lemon juice
Mix all the ingredients together and serve:)
Persian Rice Pudding with Pistachios and Cardamom
Ingredients:
11 green cardamom pods
1/2 cup basmati rice, rinsed well.
3 cups of milk
1/3 cup granulated sugar
1/4 cup water
1 tsp of both rose petals and pistachio nuts.
1. Crush the cardamom pods and add them to a saucepan.
2. Add the rice, 1 1/4 cups cups of milk and sugar to saucepan and stir.
3. Bring to a boil and simmer for one hour, adding an extra ladle full of milk in between.
4. Serve the rice pudding with crushed pistachios and rose petals:)
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