Smoked tawook with saffron rice... this dish is very tasty — we recommend you try it

1 kg red tawook, pre-marinated

½ kg mixed colored sweet bell peppers

1 onion, cut into wedges

Long-grain Basmati rice

A small pinch of saffron threads

2 tablespoons rosewater

1 tablespoon butter or a small knob

2 tablespoons olive oil

First, place the tawook in the skillet. Add the onion wedges and the long-sliced colored peppers and toss together.
Cook until the tawook is done and the liquids have reduced, then turn off the heat.
Place a small piece of aluminum foil in the center of the pot or skillet. Put a piece of hot charcoal on the foil, add a drop of olive oil on the charcoal, and quickly close the pot tightly so the charcoal smoke rises and the tawook absorbs that smoky flavor.
To prepare the rice, add a small knob of butter and 2 tablespoons of olive oil, then add the washed and drained basmati rice and stir until the rice absorbs the fat.
Add water according to the type of rice — generally 1 cup of water for each cup of rice.
When the water boils and reaches about the level of the rice, cover the rice and leave it on low heat until cooked.
When the rice is cooked, add rosewater that has been pre-soaked with a few saffron threads, and sprinkle it over the white rice so you have two colors — yellow and white.
Spoon the rice onto a platter and place the smoked tawook on top or alongside it.

Smoked tawook with saffron rice recipe from a friend and cook of Sho Tabkhin Today:

Click Fatima's name to visit her page

#recipes #recipe #shish_tawook #saffron_rice #white_rice #yellow_rice #smoked_tawook #tawook_with_rice #sho_tabkhin_today

Smoked Tawook with Saffron Rice

Prep checklist