Persian Cabbage Rice - BeeaaB - MyBeeaaB

Before doing anything, wash 450 grams of rice and put it in a bowl with 1 teaspoon (4 grams) of salt and water until it is soaked for about an hour. Pour water in a pot and heat it until it boils. Then add the rice to the boiling water. With high heat, we allow the rice to boil and be half cooked. When the rice is soft around and the middle is still raw, we drain the rice. Put 2 tablespoons (12 grams) of olive oil in a pot and put it on medium heat. If desired, place the bottom of the desired pot on the bottom of the pot and then pour a layer of drained rice and then add 2 teaspoons (5 grams) of cinnamon powder and other ingredients on it. We do this in layers until we run out of rice and ingredients. At the end, pour 1 tablespoon (6 grams) of olive oil, a little water and 0.2 grams of brewed saffron on the rice. Put the lid on the pot and put it on medium heat until the water between the rice evaporates and the pot turns a little steam. Then reduce the heat and let the rice cook for 40 to 50 minutes.

First, mix 200 grams of minced lamb, 60 grams of grated onion, half a teaspoon (1 gram) of black pepper, half a teaspoon (1 gram) of turmeric, and 1 teaspoon (4 grams) of salt. . Then we make small pieces of meat the size of cherries and put them together in a suitable pan. Pour a small amount of water and 1 tablespoon (6 grams) of olive oil into the pan, put the lid on it and put it on a low heat. We add 0.3 infused saffron to the boiled water. After the meat is cooked and the water is finished, we remove the lid of the pan to roast the meat. When it is ready, take it off the heat. Chop 400 grams of cabbage leaves and fry them in 2 tablespoons (12 grams) of olive oil. We add half a teaspoon (1 gram) of black pepper, half a teaspoon (1 gram) of turmeric to the cabbage. At the end, add the kalkalis to the cabbage and mix well. The ingredients are ready, we put it aside.

Before doing anything, wash 450 grams of rice and put it in a bowl with 1 teaspoon (4 grams) of salt and water until it is soaked for about an hour. Pour water in a pot and heat it until it boils. Then add the rice to the boiling water. With high heat, we allow the rice to boil and be half cooked. When the rice is soft around and the middle is still raw, we drain the rice. Put 2 tablespoons (12 grams) of olive oil in a pot and put it on medium heat. If desired, place the bottom of the desired pot on the bottom of the pot and then pour a layer of drained rice and then add 2 teaspoons (5 grams) of cinnamon powder and other ingredients on it. We do this in layers until we run out of rice and ingredients. At the end, pour 1 tablespoon (6 grams) of olive oil, a little water and 0.2 grams of brewed saffron on the rice. Put the lid on the pot and put it on medium heat until the water between the rice evaporates and the pot turns a little steam. Then reduce the heat and let the rice cook for 40 to 50 minutes.