Скачать с ютуб HowTo: Persian Crispy Lamb and Eggplant Tahchin "Tahchin Goosh va Bademjan تهچین گوشت و بادمجان" в хорошем качестве

HowTo: Persian Crispy Lamb and Eggplant Tahchin "Tahchin Goosh va Bademjan تهچین گوشت و بادمجان"

This week we are back with another “Tahchin”, BUT with a twist 😏 I introduce to you “Crispy Lamb and Eggplant Tahchin” 😱 It’s filled with many bold flavors that come together to give you a magical combination consisting of a little bit of everything. A bite of this bold dish will give you some of the soft and perfectly cooked lamb shank mixed in with the flavorful saffron rice..and right after, you start to taste some of the fried eggplants mixed in with more saffron rice...and YUMM!!!🤤🤤 This is the type of food that no matter how full your belly gets, your eyes will still remain hungry for more 😩 ------ Tahchin goosht va bademjan Shopping list: -2 cups rice -3-4 lamb shanks -2 medium sized eggplants -2/3 cup yogurt -1 full egg 2 egg yolks -saffron -rose water 1 tablespoon -cinnamon 1 teaspoon -salt and pepper -turmeric -onion -garlic -bay leaves -oil -olive oil -butter -barberry and sliced pistachios -garlic powder ------ Directions -wash rice multiple time till water runs clear -fry lamb shanks on both sides for 5minutes in a little oil -remove them -place sliced onion at the bottom of the pot -add pre-fried shanks -add 3 cloves of garlic -add 2 bay leaves -add 1 tablespoon of turmeric -let cook for up to 3 hours -in the meanwhile skin your eggplants and slice them -add salt and place in a basket for 10minutes -bring oil to heat -press each slice of eggplant in between a paper towel them place in oil to fry -both sides need be fried until brown but not burnt! -place aside once finished -in a large bowl mix together yogurt, egg and egg yolks, rose water, cinnamon, garlic powder, salt and pepper, and saffron -mix well and place in fridge for an hour -bring water to boil and add rice -once rice can be easily pressed in between fingers, it is ready to be drained -add drained rice to refrigerated mixture and mix well -add oil to bottom of your medium sized pan -place a layer of rice mixture and push down -place a layer of fried eggplants -place a thin layer of rice -place a layer of pulled apart lamb shanks -top off with more rice -gently and mindfully press everything down with a spatula -poke a few holes in it -cover the lid with a cloth and place on high heat for 5 minutes then on medium-low heat for 15-20 minutes -place plate on top of pan and turn around to get an upside down tahchin -garnish with barberry and pistachios sauteed with butter and 2tsp of sugar -enjoy! WELL HELLO THERE! Growing up I was always on the counter next to my grandma, mama, and aunts, watching them as they cooked the good stuff and sneaked me a bite. Due to migration, it got taken away from me pretty early in life but there was one thing that always took me back home- the food… We are the Tahdigers and this is OUR take on authentic Persian cuisine. Join us while we share with you our love for food, one Tahdig at a time.