Chicken Kabob



For the chicken:

In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of Cornish hen or chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period.

Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. (You can use a hair dryer to speed up the process.) Otherwise, preheat the oven broiler. Skewer the tomatoes.

Spear wings, breasts, and legs onto different skewers (they require different cooking times).

For the baste:

Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside.

Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.

To serve:

Spread a whole lavash bread on a serving platter. Paint the chicken with the baste mixture. Remove the grilled chicken from skewers and arrange the pieces on the bread. Garnish with lime juice and sprigs of parsley. Cover the platter with more bread. Serve immediately with fresh herbs, torshi (Persian pickles), and french fries.

Note: You may broil the chicken pieces in a broiler pan for 10 minutes on each side. During the cooking the door of the broiler should be shut. In this way the broiled chicken will be tender. There is no need to spear chicken pieces onto skewers


Tadig - Polo(Persian Rice)

INGREDIENTS: (4 servings)

  • 3 cups Basmati Rice
  • 1/2 cup cooking oil
  • Salt to the Taste

Prepration :

The preparation of polo (or chelow) is more elaborate than normal and results in a delicious non-sticky rice.

Persians consider making rice that is non-sticky an art form and a good cook should know how to do this as it is the staple of Persian Cuisine.

Polo is normally served with kababs or any of the main dishes in this collection, unless rice is already used as one of the ingredients.

Wash rice twice and soak in salted warm water for 3-4 hours, then drain the water. Pour water in a large non-stick pan until it is half-full and bring it to a boil.

Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a Drain immediately a large colander standing in the sink, wash it with slightly warm water and then pick up the colander with its contents and shake it well to remove excess water.

Pour a few spoonfuls of cooking oil into the pan and add rice. Pour a few more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour.

If cooking time is increased, a delicious crispy layer of rice (called ta-dig or tah-dig) will form at the bottom of the pan.