{"id":1794,"date":"2026-11-05T14:28:46","date_gmt":"2026-11-05T13:28:46","guid":{"rendered":"https:\/\/recepty.theby.cz\/?p=1794"},"modified":"2026-11-05T14:29:34","modified_gmt":"2026-11-05T13:29:34","slug":"kureci-dhansak-chicken-dhansak-%e0%a4%a7%e0%a4%a8%e0%a4%b8%e0%a4%be%e0%a4%95","status":"publish","type":"post","link":"https:\/\/recepty.theby.cz\/?p=1794","title":{"rendered":"Ku\u0159ec\u00ed dhansak \u2013 Chicken Dhansak &#8211; \u0927\u0928\u0938\u093e\u0915"},"content":{"rendered":"\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"735\" data-id=\"1795\" src=\"https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/11\/IMG_6016-1024x735.jpeg\" alt=\"\" class=\"wp-image-1795\" srcset=\"https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/11\/IMG_6016-1024x735.jpeg 1024w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/11\/IMG_6016-500x359.jpeg 500w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/11\/IMG_6016-768x551.jpeg 768w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/11\/IMG_6016-1536x1102.jpeg 1536w, https:\/\/recepty.theby.cz\/wp-content\/uploads\/2026\/11\/IMG_6016-2048x1469.jpeg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><p class=\"isSelectedEnd\"><span>Dhansak je tradi\u010dn\u00ed pokrm p\u00e1rsk\u00e9 kuchyn\u011b, kter\u00e1 vznikla spojen\u00edm persk\u00fdch a indick\u00fdch kulin\u00e1\u0159sk\u00fdch tradic. P\u00e1rsov\u00e9, potomci persk\u00fdch zoroastri\u00e1n\u016f, se p\u0159ed v\u00edce ne\u017e tis\u00edci lety usadili v z\u00e1padn\u00ed Indii, p\u0159edev\u0161\u00edm v oblasti Gud\u017ear\u00e1tu. Jejich kuchyn\u011b postupn\u011b p\u0159evzala m\u00edstn\u00ed ko\u0159en\u00ed a suroviny, ale zachovala si \u0159adu persk\u00fdch vliv\u016f.<\/span><\/p><p class=\"isSelectedEnd\"><span>Z\u00e1kladem dhansaku je maso pomalu du\u0161en\u00e9 s \u010do\u010dkou, zeleninou a aromatick\u00fdm ko\u0159en\u00edm. Tradi\u010dn\u011b se p\u0159ipravuje p\u0159edev\u0161\u00edm ze skopov\u00e9ho nebo koz\u00edho masa, obl\u00edben\u00e9 jsou v\u0161ak i ku\u0159ec\u00ed varianty. Typick\u00e1 je hust\u00e1 om\u00e1\u010dka s bohatou, ko\u0159en\u011bnou a jemn\u011b sladkokyselou chut\u00ed.<\/span><\/p><p><span>Dhansak m\u00e1 v p\u00e1rsk\u00fdch rodin\u00e1ch zvl\u00e1\u0161tn\u00ed postaven\u00ed. Tradi\u010dn\u011b se p\u0159ipravuje jako ned\u011bln\u00ed ob\u011bd a pod\u00e1v\u00e1 se s karamelizovanou hn\u011bdou r\u00fd\u017e\u00ed a zeleninov\u00fdm sal\u00e1tem kachumbar. Zaj\u00edmavost\u00ed je, \u017ee se podle p\u00e1rsk\u00fdch zvyklost\u00ed nep\u0159ipravuje p\u0159i slavnostn\u00edch p\u0159\u00edle\u017eitostech, proto\u017ee je historicky spojen tak\u00e9 se smute\u010dn\u00edmi ob\u0159ady.<\/span><\/p><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Po\u010det porc\u00ed:<\/strong> 3\u20134<br><strong>P\u0159\u00edprava:<\/strong> 15 minut<br><strong>Va\u0159en\u00ed:<\/strong> 50 minut<br><strong>Celkov\u00fd \u010das:<\/strong> p\u0159ibli\u017en\u011b 65 minut<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Suroviny<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>450 g vykost\u011bn\u00fdch ku\u0159ec\u00edch stehen bez k\u016f\u017ee, nakr\u00e1jen\u00fdch na v\u011bt\u0161\u00ed kousky<\/li>\n\n\n\n<li>100 g \u010derven\u00e9 \u010do\u010dky<\/li>\n\n\n\n<li>350 g konzervovan\u00fdch raj\u010dat, kr\u00e1jen\u00fdch<\/li>\n\n\n\n<li>1 v\u011bt\u0161\u00ed cibule, nakr\u00e1jen\u00e1 nadrobno<\/li>\n\n\n\n<li>3 strou\u017eky \u010desneku, nasekan\u00e9<\/li>\n\n\n\n<li>2,5 cm \u010derstv\u00e9ho z\u00e1zvoru, nastrouhan\u00e9ho<\/li>\n\n\n\n<li>2 l\u017e\u00edce rostlinn\u00e9ho oleje<\/li>\n\n\n\n<li>1 l\u017ei\u010dka mlet\u00e9 kurkumy<\/li>\n\n\n\n<li>1 l\u017ei\u010dka mlet\u00e9ho \u0159\u00edmsk\u00e9ho km\u00ednu<\/li>\n\n\n\n<li>1 l\u017ei\u010dka mlet\u00e9ho koriandru<\/li>\n\n\n\n<li>1\u00bd l\u017ei\u010dky ka\u0161m\u00edrsk\u00e9ho chilli<\/li>\n\n\n\n<li>1 l\u017ei\u010dka garam masaly<\/li>\n\n\n\n<li>1 l\u017e\u00edce tamarindov\u00e9 pasty<\/li>\n\n\n\n<li>500 ml nesolen\u00e9ho ku\u0159ec\u00edho v\u00fdvaru<\/li>\n\n\n\n<li>s\u016fl podle chuti<\/li>\n\n\n\n<li>\u010derstv\u00fd koriandr na dokon\u010den\u00ed<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Postup<\/h2>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>P\u0159\u00edprava \u010do\u010dky:<\/strong> \u010cervenou \u010do\u010dku d\u016fkladn\u011b propl\u00e1chn\u011bte studenou vodou a nechte okapat.<\/li>\n\n\n\n<li><strong>Restov\u00e1n\u00ed cibule:<\/strong> V hlub\u0161\u00ed p\u00e1nvi nebo hrnci rozeh\u0159ejte olej na st\u0159edn\u00edm plameni. P\u0159idejte cibuli a restujte ji p\u0159ibli\u017en\u011b 6\u20138 minut dozlatova.<\/li>\n\n\n\n<li><strong>\u010cesnek a z\u00e1zvor:<\/strong> P\u0159idejte nasekan\u00fd \u010desnek a nastrouhan\u00fd z\u00e1zvor. Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed restujte p\u0159ibli\u017en\u011b 30 sekund, dokud se nerozvon\u00ed.<\/li>\n\n\n\n<li><strong>Ko\u0159en\u00ed:<\/strong> St\u00e1hn\u011bte plamen, p\u0159idejte kurkumu, \u0159\u00edmsk\u00fd km\u00edn, mlet\u00fd koriandr a ka\u0161m\u00edrsk\u00e9 chilli. Za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed restujte p\u0159ibli\u017en\u011b 15\u201320 sekund, aby se ko\u0159en\u00ed rozvon\u011blo a chilli uvolnilo barvu do oleje. D\u00e1vejte pozor, aby se ko\u0159en\u00ed nep\u0159ip\u00e1lilo.<\/li>\n\n\n\n<li><strong>Raj\u010datov\u00fd z\u00e1klad:<\/strong> Ihned p\u0159idejte raj\u010data, prom\u00edchejte a na st\u0159edn\u00edm plameni va\u0159te p\u0159ibli\u017en\u011b 8\u201310 minut, dokud se \u010d\u00e1st tekutiny neodpa\u0159\u00ed a nevznikne hust\u0161\u00ed, v\u00fdrazn\u011b \u010derven\u00fd z\u00e1klad.<\/li>\n\n\n\n<li><strong>Ku\u0159ec\u00ed maso:<\/strong> P\u0159idejte ku\u0159ec\u00ed maso, osolte a d\u016fkladn\u011b prom\u00edchejte, aby se v\u0161echny kousky obalily raj\u010datovou sm\u011bs\u00ed a ko\u0159en\u00edm. Za ob\u010dasn\u00e9ho m\u00edch\u00e1n\u00ed restujte p\u0159ibli\u017en\u011b 3\u20135 minut.<\/li>\n\n\n\n<li><strong>Du\u0161en\u00ed:<\/strong> P\u0159idejte propl\u00e1chnutou \u010do\u010dku, zalijte 500 ml nesolen\u00e9ho ku\u0159ec\u00edho v\u00fdvaru a prom\u00edchejte. P\u0159ive\u010fte k m\u00edrn\u00e9mu varu, p\u0159iklopte pokli\u010dkou a na m\u00edrn\u00e9m plameni duste 30\u201340 minut, dokud ku\u0159ec\u00ed maso nezm\u011bkne a \u010do\u010dka se t\u00e9m\u011b\u0159 nerozpadne. B\u011bhem va\u0159en\u00ed ob\u010das prom\u00edchejte a podle pot\u0159eby p\u0159ilijte trochu v\u00fdvaru nebo vody.<\/li>\n\n\n\n<li><strong>Dokon\u010den\u00ed om\u00e1\u010dky:<\/strong> P\u0159idejte garam masalu a nejprve polovinu tamarindov\u00e9 pasty. Prom\u00edchejte a bez pokli\u010dky va\u0159te dal\u0161\u00edch 5 minut. Ochutnejte a podle pot\u0159eby p\u0159idejte zb\u00fdvaj\u00edc\u00ed tamarindovou pastu a s\u016fl. Om\u00e1\u010dka by m\u011bla b\u00fdt hust\u00e1, v\u00fdrazn\u011b ko\u0159en\u011bn\u00e1 a p\u0159\u00edjemn\u011b nakysl\u00e1.<\/li>\n\n\n\n<li><strong>Pod\u00e1v\u00e1n\u00ed:<\/strong> Hotov\u00fd dhansak posypte \u010derstv\u00fdm koriandrem a pod\u00e1vejte s r\u00fd\u017e\u00ed basmati.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Pozn\u00e1mky<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>D\u016eLE\u017dIT\u00c9:<\/strong> Ka\u0161m\u00edrsk\u00e9 chilli restujte pouze kr\u00e1tce na m\u00edrn\u00e9m plameni. Jeho \u010derven\u00e1 barviva se dob\u0159e uvol\u0148uj\u00ed do tuku, ale p\u0159i p\u0159\u00edli\u0161 vysok\u00e9 teplot\u011b m\u016f\u017ee chilli zho\u0159knout.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u010cerven\u00e1 \u010do\u010dka se b\u011bhem du\u0161en\u00ed postupn\u011b rozpadne a om\u00e1\u010dku p\u0159irozen\u011b zahust\u00ed. V\u00fdsledn\u00e1 konzistence by m\u011bla p\u0159ipom\u00ednat hust\u0161\u00ed kari, nikoliv pol\u00e9vku.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Mno\u017estv\u00ed tamarindov\u00e9 pasty upravte podle kyselosti pou\u017eit\u00fdch raj\u010dat. Tamarind dod\u00e1v\u00e1 pokrmu charakteristickou nakyslou chu\u0165, ale nem\u011bl by p\u0159eb\u00edt ostatn\u00ed ko\u0159en\u00ed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">O pokrmu<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Dhansak je tradi\u010dn\u00ed pokrm p\u00e1rsk\u00e9 kuchyn\u011b, kter\u00e1 spojuje persk\u00e9 a indick\u00e9 kulin\u00e1\u0159sk\u00e9 vlivy. Jeho z\u00e1kladem je kombinace masa, \u010do\u010dky a aromatick\u00e9ho ko\u0159en\u00ed. Charakteristick\u00e1 je hust\u00e1 om\u00e1\u010dka s v\u00fdraznou ko\u0159en\u011bnou a lehce nakyslou chut\u00ed, kterou dod\u00e1v\u00e1 tamarind. Ku\u0159ec\u00ed varianta pat\u0159\u00ed mezi obl\u00edben\u00e9 podoby tohoto pokrmu.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dhansak je tradi\u010dn\u00ed pokrm p\u00e1rsk\u00e9 kuchyn\u011b, kter\u00e1 vznikla spojen\u00edm persk\u00fdch a indick\u00fdch kulin\u00e1\u0159sk\u00fdch tradic. P\u00e1rsov\u00e9, potomci persk\u00fdch zoroastri\u00e1n\u016f, se p\u0159ed v\u00edce ne\u017e tis\u00edci lety usadili v z\u00e1padn\u00ed Indii, p\u0159edev\u0161\u00edm v oblasti Gud\u017ear\u00e1tu. Jejich kuchyn\u011b postupn\u011b p\u0159evzala m\u00edstn\u00ed ko\u0159en\u00ed a suroviny, ale zachovala si \u0159adu persk\u00fdch vliv\u016f. Z\u00e1kladem dhansaku je maso pomalu du\u0161en\u00e9 s \u010do\u010dkou, zeleninou [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1795,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"yes","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[22,24],"tags":[],"class_list":["bg-responsive"],"_links":{"self":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1794","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1794"}],"version-history":[{"count":2,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1794\/revisions"}],"predecessor-version":[{"id":1797,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/posts\/1794\/revisions\/1797"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=\/wp\/v2\/media\/1795"}],"wp:attachment":[{"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recepty.theby.cz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}