1.7 oz (50g) Pistachios 1/2 Cup Sugar 1/4 Cup Rose Water 1/4 Cup Glucose 1 Egg White Flour PREPARATIONS: 1- Separate egg white from york. 2- Whisk the egg white until fluffy. 3- Peel the pistachios. DIRECTIONS: 1- Combine sugar and rose water in a pot. 2- Over medium heat, Bring the mixture to a boil while stirring. 3- Stir in the glucose and continue the heat until well combined (about 5 minutes). 4- Transfer a tbsp of the mixture to the egg white bowl. Stir few minutes to combine and raise the egg white temperature, then add the egg white to the pot, stir. 5- Whisk the mixture for few minutes until well mixed. 6- Continue the heat until the mixture becomes thick (as shown in the video). 7- Turn off the heat, stir in the pistachios. 8- Allow the mixture to sit for 15 minutes to cool down. 9- Take a tbsp of the mixture and place it on a well floured surface. 10- Roll the nougat in the flour and shape as you prefer. 11- Allow the nougats to cool down thoroughly. 12- Keep in refrigerator.Read More
Gaz Calories & Nutrition Values
Gaz or Pistachio Nougat is a sweet and popular candy in Iran. Gaz is originated and well known in Isfahan or Esfahan (province of Iran) and this recipe demonstrate the Esfahan style famous Gaz or Pistachio Nougat recipe. Each Gaz can weigh from 25 to 50g. 3.5 oz (100g) of Gaz (Pistachio Nougat) has 293 calories (67 calories from fat). It contains 4.9 grams of protein, 1.8g of dietary fiber, 55g carbohydrates. As like most candies, Gaz (Pistachio Nougat) is high in sugar. 100 grams of Gaz contains 34.7 grams sugar.Read More
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)
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.
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.