2023 Fall International Cook-Off Iran recipes

Entrée: Tahchin 

Ingredients:

• 1-1/2 cups plus 2 tablespoons 5-7% thick-style yogurt such as Greek or Skyr
• 1 tablespoon plus 2 teaspoon salt, plus more for seasoning onions and chicken
• 2 tablespoons freshly squeezed lemon juice (from 2 lemons)
• 2 medium yellow onions, half of one onion grated and and set aside the rest thinly sliced (about 3 cups)
• 1-1/2 pounds boneless, skinless chicken thighs
• 1/2 cup extra-virgin olive oil, plus more as needed for the rice
• 2 cups basmati rice, rinsed
• 1 medium egg
• 1 teaspoon saffron threads, crushed and dissolved in 1/4 cup hot water
• 2 tablespoons room temperature ghee or unsalted butter (optional)

Cooking instructions: 100 g Sugar  1 unit Rosewater  1 tbsp Lime juice  1 teaspoon of Powdered cardamom  Washed Khakeshir as much as required

Recipe - Here

Joojeh Kabob

For The Chicken:

1 teaspoon saffron threads 6 tablespoons warm water 2 1/2 pounds boneless, skinless chicken thighs or breast, cut into 1 1/2 inch pieces 1 cup plain yogurt 1 medium onion, thinly sliced 1/4 cup freshly squeezed lime juice 2 tablespoons olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper

For Basting:

• 1 tablespoon unsalted butter, melted and cooled
• 2 tablespoons saffron water (reserved from soaking)
• 2 tablespoons freshly squeezed lime juice

Recipe - Here

Beverage - Khake shir 

• 3 units Water 
• 100 g Sugar 
• 1 unit Rosewater 
• 1 tbsp Lime juice 
• 1 teaspoon of Powdered cardamom 
• Washed Khakeshir as much as required

Recipe - Here