NAN-E BERENJI
A staple during Nowruz (Persian New Year) festivities, these delicate cookies are flavored with rosewater and cardamom and have a texture similar to shortbread. Made with rice flour, nan berenji are also gluten-free. Traditionally, one forms balls from the dough, then presses them with a Persian cookie stamp that leaves a curved ridged design on top of the cookie, but you can achieve a similar effect using a spoon. Be sure to let the dough fully rest in the fridge so the flour has time to hydrate and the flavors can meld.
Provided by Food Network Kitchen
Categories dessert
Time 6h45m
Yield about 24 cookies
Number Of Ingredients 7
Steps:
- Beat the confectioners' sugar and butter in a large bowl with an electric mixer until creamy. Add the yolks and mix until creamy and smooth, about 1 minute. Add the rosewater and cardamom and mix until combined, about 1 minute.
- Add the rice flour and stir using a rubber spatula until you have a soft dough that's still a bit moist, about 3 minutes. If needed, add more rice flour 1 tablespoon at a time. Transfer the dough to a clean bowl, cover tightly with plastic wrap and refrigerate until firm, 4 to 6 hours.
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
- Scoop 1/2 tablespoon of the dough and roll it into a ball. Place the ball on the prepared baking sheet and gently press it into a 1/2-inch-thick disc. Repeat with the remaining dough, spacing the discs 2 inches apart. Using the edge of a small spoon, gently make a series of curved indentations on top of each disc, radiating out from the center. Sprinkle with sesame seeds (if using).
- Bake until the edges start to lightly brown, 8 to 10 minutes. Let cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack. The cookies keep, refrigerated in an airtight container, for up to 4 days.
TAHDIG-E BAAL
Tahdig is a staple of Persian cuisine and there is no end to the variety you can make. This chicken wing tahdig is basically a one pot meal - you get crispy wings at the bottom of the pot with fluffy rice on top. The wings are also marinated in a saffron and onion mixture for more flavor and cooked with a touch of turmeric to ensure they are nicely golden at the end. You only need a bit of saffron to make this outstanding tahdig.
Provided by Food Network Kitchen
Time 1h50m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Sprinkle the saffron over 3 ice cubes in a small bowl and leave it at room temperature to melt, about 15 minutes. This will be your bloomed saffron.
- Place the chicken wings in a large bowl and add the bloomed saffron with the lemon juice, onion, 1 teaspoon salt and 1/4 teaspoon pepper. Mix and make sure all the wings are coated with the saffron mixture. Marinate the chicken wings for at least 1 hour and up to 4 hours in the refrigerator.
- Fill a 2-quart nonstick saucepan with water (about 7 cups) and bring it to a boil over medium-high heat. Rinse the rice a few times to get rid of the excess starch. Add 1 tablespoon of salt and the rice to the boiling water. Return to a boil and par-cook for 6 minutes, just until the rice is tender on the outside but still firm in the middle (test by pinching a single grain). Drain the rice in a colander and rinse with cold water to get rid of the excess salt.
- Heat 2 tablespoons of the vegetable oil in a medium nonstick skillet over medium heat until shimmering. Remove the wings from the marinade, discarding the onion, and add to the skillet. Sear the wings until golden brown, about 3 minutes on each side, and set them aside.
- Dry the nonstick saucepan and place it over medium heat. Add the remaining 2 tablespoons vegetable oil and the butter to the saucepan and heat until shimmering, then add the turmeric and arrange the wings skin-side down in the saucepan in a single layer. Spoon the rice over the wings and press it down using a spoon or spatula. Using the end of a wooden spoon, poke 5 holes in the rice to allow steam to escape and promote the formation of the crust. Wrap the lid in a clean kitchen towel and place it on the saucepan. Reduce the heat to medium-low. Cook until the rice is tender and the wings are crispy and cooked through, about 25 minutes.
- Remove the lid, place a plate on the saucepan and carefully flip it over, crispy side up. You can also scoop out the rice and then place the wings on top.
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