This our Teen Chefs will be making – Persian Chicken with Turmeric and Lime with Rice
The term Persian cuisine is used due to the fact that Iran is also known as Persia.
Typical Iranian main dishes are combinations of rice with meat, vegetables, and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots, and raisins.
Characteristic Iranian flavourings such as saffron, dried lime and other sources of sour flavouring, cinnamon, turmeric, and parsley are mixed and used in various dishes.
One of the traditional and most widespread Iranian spices is saffron, derived from the flower of Crocus sativus.
Stews are often flavoured with pomegranate juice and dried limes which is an important taste in Persian food and when added they release their juices and aroma whilst the sauce is simmering. Persian dried lime powder or fresh lime juice may also be added.
Our dish will be topped with fresh cucumber, herbs and nuts which brings both texture and a light vibrant but refreshing element to the dish coupled with fresh lime juice and some natural yogurt to give it a creamy but citrus tang along with some brightly coloured pomegranate seeds.
This week we will be using the following skills: Measuring, weighing, frying, sautéing, boiling/simmering, mixing stirring, combining, cutting, chopping, slicing, mincing, boiling/simmering.
See you Saturday.