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Apple Cake

Apple Cake

1 Cup All-Purpose Flour 1 Egg 1 Medium Apple 5 1/2 Tbsp Unsalted Butter 1/4 Cup Sugar 1/3 Cup Brown Sugar 1/4 Tsp Vanilla Sugar 1 Tsp Baking Powder 1/2 Cup Milk 1 Tsp Ground Cinnamon Vegetable Oil PREPARATIONS: 1- Peel the apple, cut it in 1/8 inch slices. 2- Leave the butter in room temperature 20 minutes to soften. DIRECTIONS: 1- In a large bowl, beat the egg until stiff. 2- Add the softened unsalted butter and continue blending until well combined. 3- Combine the flour, vanilla extract and baking powder, mix well. 4- Pour the flour mixture into the egg and butter bowl. 5- Gradually add the milk to the bowl and continue stirring until well mixed. 6- Brush/grease a 2 inch nonstick bakeware with vegetable oil. 7- Add half of the batter into the bakeware evenly. 8- Arrange the sliced apples across the batter. 9- Combine the brown sugar and cinnamon in a cup. 10- Sprinkle half of the brown sugar mixture on top the apples. 11- Add the rest of the batter on top of the brown sugar mixture to cover it completely. 12- Add the rest of the brown sugar mixture on top. 13- Preheat the oven to 375 F (190 C). 14- Bake the cake for 30 minutes or until golden.

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Apple Cake Calories and Nutrition Values

Apple Cake Calories and Nutrition Values

Apple cake is sweet and can be a good side for a complete morning breakfast. It contains low amounts of sodium. 3.5 ounces (100 grams ) of apple cake has 252 calories.

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tahchin morgh
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Tahchin Morgh (CHICKEN)

  • 1.5 Cups Rice
  • 1 Small Onion
  • 1/2 lb (226g) Boneless Chicken
  • 1 Tsp Zafran (saffran)
  • Salt, Ground Chili Pepper
  • 1/4 Cup Oil
  • 4 Egg Yolks
  • 10 oz (283g) Plain Yogurt
  • 3 Tbsp Dried Barberries (Zereshk)
PREPARATIONS:

1- Soak the rice with 2 tsp salt for an hour in a pot.
2- Slice the onion.
3- Soak the zafran for 20 minutes.
4- beat the egg until fluffy.

DIRECTIONS:

1- Put the onions into a pot.
2- Lay the chicken pieces on top of the onions.
3- Add some salt and fill the pot with boiling water until it covers the chickens.
4- Put the lid on the pot and let it simmer for 20 Minutes.
5- Take the cooked chicken pieces out of the pot (keep the water in the pot, you will need it in step 19) and slice them in smaller pieces.
5- Bring the soaked rice pot to the boiling and continue simmering until the rice becomes tender.
6- Drain the rice in a colander.
7- Pour 10 oz of plain yogurt in a bowl.
8- Add half of the beaten egg yolks, ground chili pepper and 1 tbsp of the soaked zafran(saffron) to the bowl and mix them together.
9- Add the chicken pieces to the bowl and mix up with the egg yolk mixture.
10- Take another pot and add 2 tbsp vegetable oil.
11- Add the rest of the beaten egg yolks to this pot.
12- Add 2 tbsp of the egg yolk mixture (step 8) to the pot.
13- Add 2 tbsp of the drained rice to the pot.
14- Stir until well mixed.
15- Flat the mixture, take the chicken pieces out of the bowl and put them in the pot on top of the mixture.
16- Add 3 tbsp dried barberries (Zereshk).
17- Add the rest of the rice to the pot.
18- Flat and spread the rice across the pot but don't mix with the mixture.
19- Now take the egg yolks mixture bowl (step 8) add 1/4 vegetable oil, and 2 tbsp of the zafran (saffron), and pour the boiled water (left from the onion and chicken's pot) into the bowl until it covers the mixture and mix thoroughly.
20- Back to the rice pot, again put pressure on the rice and press down using a large spoon (as shown in the video 3:13) and pour the rest of the egg yolk mixture on top of the rice.
21- Cover the pot with the lid and let it simmer for 120 minutes over low heat.