According to my memories and my family tables, chicken could be both a simple meal for week day lunch, or the pièce de résistance of a formal feast. It all depended on the condiment: the more saffron, dry or fresh fruit, or sometimes even stuffing, the fancier the occasion. The exception is of course Juje Kabab, the grilled chicken which is almost always a dish for a gathering of some sort. ⁣ ⁣ When I cook Persian, a proper golden chicken is always a must. With tons of saffron and juices (that’s gravy-ish) to bathe the pilaf with. Be it plain and white, or herby and perfuming, or colorfully jewelled, a good juicy chicken on rice is a comfort food everyone can relate to, even at their first attempt on Persian food.⁣ ⁣ For the Norouz cooking class on March 10th I am making a special “sour” chicken, with bitter orange juice, barberries, butter and of course, saffron. To be served on fluffy Persian pilaf. Just image that Tahdig (the crunchy crust) drizzled with the juices!⁣ ⁣ Spots are open for the Persian cooking class in #LatteriaStudio. Spread the word and sign up to celebrate the new year with me (It’ll be 1398!).⁣ ⁣ All link and info in the bio. ⁣ #PersianCookingClassRome #FlavorsAndEncounters⁣ ⁣ ⁣ ⁣ ⁣ ⁣ ⁣ #eattheworld #eatfamous #tastingtable #foodgasm #hautecuisines #onmytable⁣ #guardiantravelsnaps #bbctravel #huffposttravel #theartofslowliving #iamatraveler⁣ #feedfeed #f52grams #huffposttaste #eeeeeats #beautifulcuisines #thekitchn #foodandwine #onthetable #foodstyling #foodphotography #eater #lifeandthyme #food52 #persianfood #corsodicucina #norouz

labnoonさん(@labnoon)が投稿した動画 - 2019/03/01 01:14:20