Ash (Persian Rice) with Coconut Chicken

Makes 2 dishes like the one in the picture

2-3 medium sized parsnips
1/2 tomato
1/2 white onion
2 tablespoons sesame oil
2 teaspoons turmeric
1/4 teaspoon chicken masala
pinch salt

Meat of 2 Thai coconuts, cut large
2 tomatoes
2 onions
4 tablespoons coconut aminos
2 tablespoons olive oil
2 tablespoons sesame oil
2 teaspoons turmeric
1/2 teaspoon paprika
1/2 teaspoon nutmeg
1/2 teaspoon za'atar (or thyme)
pinch salt

Chopped Onion
1 onion chopped thin
1 teaspoon sesame oil
pinch salt


Chopped onion (above)
Chopped dill
Chopped coriander

1. Making the Rice:
In a food processor chop parsnips to rice consistency. Then, separately, blend tomato and onion. Add to the parsnips and mix with the rest of the Rice ingredients.


2. Making the Meat:
In a food processor or high speed blender, blend all Meat ingredients except for the coconut meat. Then mix together with the coconut meat.


3. Mix Chopped Onion ingredients.


4. Dehydrate Rice, Meat and Chopped Onion, at 42 degrees Celsius (108 degrees Fahrenheit) for 3-5 hours, to soften the tomatoes.


5. Mix rice with chopped onion, dill and coriander and serve with the meat.


This is based on a secret recipe that runs in my family, and was taught to me by my dear aunt, Tzippi. The original recipe is (obviously) a bit different, and I often though it is my aunt's magic touch that gives her rice its special taste.


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