BECON WRAPPED CHICKEN
4 oz (113 g) Goat Cheese (with Garlic & Herbs)
1/2 Bunch Spinach
1/2 lb (226 g) Chicken Breast (2 Pieces)
Salt, Black Pepper Powder, Paprika, Garlic Powder
12 oz (340 g) Bacon ...
BARLEY SOUP/SOUP E JO
Fresh herbs and vegetables in the barley soup makes it a good source of vitamin A and vitamin C
asta salad contains high amounts of vitamin C from bell pepper and Vitamin E from Olive...
1 Cup All-Purpose Flour
1 Medium Apple
5 1/2 Tbsp Unsalted Butter
1/4 Cup Sugar
1/3 Cup Brown Sugar
1/4 Tsp Vanilla Sugar...
Watch Video Did you like this recipe?
- 2 Cups Rice
- 3 Carrots
- 5 pieces Chicken Thighs
- 1 Tsp Zafran (Saffron)
- Salt, Turmeric, Bay Leaves
- 5 Tbsp vegetable Oil
1- Soak the rice with 1 Tsp salt for 1 hour in a pot.
2- Add 1 Tsp Zafran (saffron) to 1/4 cup boiling water.
3- Slice Carrots in small pieces (recommended) or grate the carrots.
4- 6 cups boiling water
1- Put the chicken thighs in a small pot, Add salt, turmeric and bay leaves and cover with boiling water and simmer for 35 minutes or until the chicken is cooked.
2- Fry the sliced carrots in a pot with 2 tbsp vegetable oil until tender.
3- Simmer the soaked rice until tender and drain the rice in a colander.
4- Mix the fried carrots and the drained rice until well mixed.
5- Pour 2 tbsp vegetable oil in a large pot.
6- Lay the cooked chicken thighs across the pot.
7- Add the rice and carrots mixture to the pot and spread across to cover the chicken thighs.
8- Add 1 tbsp vegetable oil on top of the rice.
9- Cover the pot with a large napkin and put the lid on top.
10- Cook 20 to 25 minutes.
11- Remove the napkin, add the saffron to the pot and cover it back with the lid and cook for 15 more minutes.
Read more about Havij Polow carrot rice calories and nutritional facts