She Strengthens

Discover the Flavors of Persian Cuisine

Renowned culinary expert Najmieh Batmanglij shares her insights on traditional Persian cooking and provides a recipe from her book “New Food of Life”. This mouth-watering dish is a perfect representation of the rich flavors and aromas of Iranian cuisine.

The Art of Choosing Saffron

When selecting saffron, opt for threads instead of powder to ensure authenticity and quality. Powdered saffron is often adulterated with turmeric, which can affect the flavor and aroma of your dish.

Chicken Kabab Recipe

* Servings: 4 *

Marinade

• 1 teaspoon ground saffron dissolved in 2 tablespoons hot water
• 1 cup fresh lime juice
• 2 tablespoons olive oil
• 2 large onions, peeled and thinly sliced
• 2 cloves garlic, peeled, and crushed
• 2 tablespoons zest of orange
• 2 tablespoons yogurt
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 4 Cornish hens, about 4 pounds, each cut into 10 pieces, or 4 pounds of chicken drumettes, or 3 pounds boneless chicken cut into 1 1/2 inch pieces

Baste

• Juice of 1 lime
• 1/4 cup butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

To Serve

• 2 12-ounce packages of lavash bread
• 2 limes, cut in half
• Parsley sprigs

Instructions

Combine the marinade ingredients in a large bowl and mix well. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 8 hours or up to 2 days, turning the chicken twice during this period.

Grilling

Start a bed of charcoal 30 minutes before cooking and let it burn until the coals glow evenly. Alternatively, preheat the oven broiler. Skewer the tomatoes and chicken pieces onto separate skewers. Grill the chicken and tomatoes for 8 to 15 minutes, until done, turning frequently and basting occasionally.

Assembly

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.

Tips and Variations

• For quail and partridge, cut into pieces and marinate for 2 hours in milk. Rinse and substitute for chicken.
• For Goose or Duck Kabab, cook the meat for one hour with 2 onions, 1/2 tablespoon parsley, 2 tablespoons vinegar, and 4 cups water before grilling.

Beverage Pairing

A crisp rosé from the south of France, such as Bergerie de l’Hortus Coteaux du Languedoc Pic Saint-Loup Rosé de Saignée, pairs perfectly with the charred goodness of grilled chicken, sweet tomatoes, and spices.