Yo­tam Ot­tolenghi

The Guardian - Feast - - Feast -

The im­por­tance of a story’s end is widely recog­nised. My favourite end­ings also of­fer a bit of melo­drama, and shed an ex­cit­ing new light over pro­ceed­ings. New Year’s Eve is very much an end chap­ter, round­ing up the year’s events into one big fes­tive count­down, and car­ry­ing us into the fu­ture in dra­matic fash­ion. To en­hance the the­atri­cal ef­fect, I have here the culi­nary equiv­a­lent of fire­works: an im­pres­sive Ira­nian rice cake that had an In­sta­gram mo­ment in 2018. So, wel­come 2019 with tah chin (and all its trim­mings), and a Happy New Year! Veg­e­tar­ian Ve­gan Gluten free Dairy free

tahdig.

In a large saute pan for which you have a lid, heat two ta­ble­spoons of oil on a medium-high flame. Once hot, fry the onions, stir­ring from time to time, un­til soft­ened and lightly browned – about 10 min­utes. Add the gar­lic, gin­ger, cumin, car­damom and a tea­spoon and a half of cin­na­mon, and cook for two min­utes more, un­til fra­grant.

Add the chicken, two tea­spoons of salt and a gen­er­ous grind of pep­per, and cook for about five min­utes, to sear lightly, then pour in the stock, bring to a boil and turn the heat to medium-low. Cover and leave to cook for about 30 min­utes, un­til the chicken is cooked through.

Lift out the chicken and set aside. Stir 20g bar­ber­ries into the pot and cook for 15-20 min­utes on a medium-high heat, or un­til the sauce re­duces to a thick

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