Aush Kachi recipe in Hamedan Iran
This delicious and fragrant food called aush kachi is a local food in Hamedan from Iran, which is cooked as follows. Follow the continuation of this cooking article in Koolleh magazine.
INGREDIENTS :
- Wheat flour = 1 measure
- Rice flour = 1 soupspons
- Water Rose = 1 small cup of tea
- Sugar = 2 cups
- Butter = 100 grams
- Water = 3 cups
- Levigated saffron = 1 tablespoon jam
INSTRUCTION :
Mix water and sugar together and put on heat to dissolve sugar in water.
Then pour the saffron into it and after boiling a little and thickening the nectar, add rose water to it. Then remove the juice from the heat.
The thickened juice should be thick and elastic like jam syrup. Pour the butter in a saucepan and put it on the heat to melt.
Then add wheat flour to the butter and stir constantly until the flour turns golden. After changing the color of wheat flour, it is time to add rice flour.
Stir the flour mixture until they are fried. Add the prepared juice to the fried flour and stir constantly for 15 minutes on a gentle heat.
Until the concentration of kachi becomes like porridge. Then place the pot on the flame spreader and put a kettle on it so that Kachi cooks for 30 to 40 minutes on very low heat.
To make sure your flour is fluffy enough, you need to pour a teaspoon of flour into a little water, and if the bubble comes out, it means your flour is completely fried.
Hints :
Preparation time of raw materials and supplies is about 15 minutes
And the cooking and waiting time is about 1 hour and 30 minutes.
Kachi soup can be served as an appetizer – dessert.
It can also be eaten as iftar during Ramadan.
Note that the amount of raw materials and preparation order is suitable for 4 people.