How to cook barberry rice?
We have put together the principles of making barberry casseroles and the provision of barberry and saffron, for you loved ones and respectable users.
Principles of making barberry juice
One of the delicious Iranian dishes is barberry. However, most women often believe that it is very easy to cook, but if you have to care for the ingredients you need to cook and cook. The better the rice is, the more delicious it will be.
Barberry is a fruit which is cultivated in two parts of Iran more than anywhere else: red barberry is abundant in the south of Khorasan and black barberry in Kermanshah.
For this reason, barberry jam has been introduced in places like Khorasan and elsewhere in the country. Many people think that the method of cooking the Pelvic Barberry is very simple, while observing the delicate points in it and the sign of the chef’s professionalism:
1 – To make your plum barberry taste better, add chopped chives to red wine and then golden them onion, spices and juice.
2. The bulb that is added to the chicken should be right so choose small onions and put 2 to 3 of them in a bowl containing chicken.
3 – Spices needed to cook chicken are only turmeric and a little salt. The chicken that is used for barberry juice should be yellow, so I do not recommend adding saffron and tomato paste at all.
4 – The chicken must be juicy, of course thickened water. Chicken water should be served in a chicken without chicken.
5. The oil used to fry barberry should be fresh and, of course, the butter is better for this.
6 – Sugar should be added to the barber for heating, because it also makes the barberry stick on the rice, and the food will taste sweet and sweet.
7. Barberry should be leaned over gentle heat because it causes excessive dryness to dry and, when eating barberry, is attached to the teeth.
8 – To give the saffron a good color, grind it in a stone or wood mortar, not in an electric mill, because it will lose its odor.
9 – To give the saffron a full color, pour the butter into a bowl of strawberries, saffron, and sugar until it is thoroughly watered and add it to half a glass of water and remove it after a few minutes. . Do not let saffron stay on heat, because it will reduce the aroma of this spice.
10 – Some ladies hold the so-called soaked saffron in a container in the refrigerator. This is completely wrong, and this spice will lose its flavor and is not suitable for adding to food.
11 – The best drink with brilliants is a glass of dough, rose water syrup, or spring yarn, which I suggest to you.
12 – To make brilliant brilliance more beautiful, pour a tablespoon of pistachio sprouts after serving on the barberries. Its green color, along with the redness of barberry, will give a beautiful look to the barley.
Three ways to tune barberry
Scrape two medium-sized onions and pour in frying oil and let it be golden. After goldening, add the spinach sprouts to the bulbs and squeeze a little and turn it underneath.
Another way is to put the barberry in oil and grate the carrots one or two carrots in proportion to the barberry and tufted with barberry.
There is also a third method in which the barberry is sucked into the oil and adds a tablespoon of cold water to it, and some sugar and saffron are poured on the barberry, and left to remain a quarter, then slightly strain it. In any case, remember, barberry does not need to fry too much. Once the barberry has been prepared.
Spread some rice in the barberry and mix it and use rice to use this barberry and palm to decorate.
Brew the saffron
Saffron is a fragrant substance that, if not kept properly, will change the taste and smell of it. To keep saffron dried, place it in glass containers or sealed metal and keep it in a dry and well-kept environment. Pour and take the saffron while taking it.
To pour the saffron, pour it into a small mortar. In a broken container, add half a glass of boiling water and add a teaspoon spoon of powdered saffron and place it on boil for half an hour.
Hints:
• The more saffron the powder will be and the more water it will be, the more colorful saffron we have.
• In cases where the saffron is wet, you can pour out a small cubes of sugar or pour it into a hot dish and dry slightly to dry. Of course, the heat should not be so much that it burns.
• Dewed saffron can be kept in the refrigerator for a week, but more often than not, it will become loose and lose its properties.
• To smell the saffron, it is best to powder it when brewing.
• Depending on your use, you can also add saffron in hot milk.
• Now I’ve learned a lot from my experience. I was very interesting to see the saffron with a little ice cream. Try it.
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