“We Iranians love to play when we cook” Azadeh told me when she saw my enthusiasm for the combination of colours and oriental fragrances that filled her tiny kitchen in Lima, where she lives since her marriage with a Peruvian man whom she met in Belgium.
Although several years have passed since we gathered in Azadeh’s presence to learn her great recipes, the memory of the warmth, creativity and delicious food is still fresh and alive.
I can instantly reconnect to Azadeh’s generosity in showing how to cook her favourite Persian recipes to friends and acquaintances, because I had the honour to watch her preparing her legendary dishes and shares them for lunch in a happy and colorful atmosphere.
Today I share two recipes with yogurt, and I will surprise you with more delicious Iranian dishes later on. Enjoy!
Ta-Chin (rice with yoghurt)
-1 kg rice
-2 chicken breasts
-100 gr. butter
-100 gr. plain yogurt
-1 tea spoon of saffron melted in warm water
-4 egg yolks
-salt and pepper to taste
In a bowl mix well the yogurt with the saffron, the yolks, salt and pepper Add the rice previously boiled, stir well and make a layer in a Pyrex dish:
On top of the rice, place pieces of chicken previously boiled in warm salted water:
You can add any kind of wild berries:
Add another layer of rice, press it well and garnish with butter:
Cover the Pyrex dish with aluminum paper and cook it over low heat for 45 minutes.
Masto Jiar (Yoghurt with cucumbers)
-1/2 liter of plain yogurt
-1 tea spoon of salt
-1/2 tea spoon of pepper
-2 tea spoons of chopped mint
-2 tea spoons of chopped nuts
-2 tea spoons of raisin
Pour the yogurt and pepper in a bowl:
Add the cut cucumber, nuts and raisins, and mix:
Garnish with dry chopped mint and some roses powder, if you have it: