This recipe is from Iran. I adapted it from Middle Eastern Home Cooking by Tess
Mallos. My goal in deciding on a recipe was to post something that would be quick, delicious and realistic for those of you who have children and/or busy lives. I make this all the time and although you have to think ahead because it is marinated, it is very simple and very quick. The chicken is the main recipe. I added a couple side recipes that are just suggestions in case you want an idea. I am only holding you to the chicken, though. This chicken is great with a green salad as well.
Jooieh Kabab (Skewered Grilled Chicken)
1.5 to 2 lbs chicken (I use breasts)
1/2 cup lemon juice
1 large yellow onion, grated or finely chopped
2 tsp salt
freshly ground black pepper
1/4 cup melted butter
1 tsp paprika
skewers
1. Cut the chicken into equal size pieces (I do them in about 1.5 inch cubes).
2. Combine lemon juice, onion, salt and pepper in a glass or ceramic bowl.
3. Add chicken pieces, turning to coat. Allow to marinate for several hours (I do this the night before or in the morning).
4. Prepare grill or preheat broiler (I have only made this on the grill, but suspect it will be good under the oven grill as well).
5. Thread chicken onto skewers.
6. Combine butter and paprika and brush over chicken
.
7. Place chicken on grill rack or under broiler, basting frequently
until done
Serves 6
Blistered Cherry Tomatoes
Whatever amount you like
Cut an X on the bottom of each tomato and thread onto skewers if necessary. Brush with melted butter and cook on grill or under broiler until skin blisters and browns lightly.
Chelou (Steamed Rice)
8 cups water
2 cups
basmati rice
2 Tbsp salt
1/4 cup butter
1/4 cup water
Bring water to boil in large saucepan. Add rice and salt and bring to a boil stirring occasionally. Cook for 5 minutes, then pour immediately into a large sieve and drain.
In a small saucepan, heat butter with 1/4 cup water until bubbling. Pour half of the mixture into the saucepan which was used to boil rice and swirl the pan to coat the bottom and sides.
Spread half the rice in base of pan. Add remainder of rice on top in a
mound and make a deep hole in the center with the handle of a wooden spoon. Pour remaining butter mixture over the top.
Cover rim
of pan with a doubled kitchen
towel or two paper towels and place lid on firmly. Cook rice over medium-low heat for 10 minutes, then reduce heat to low and cook for 35 minutes longer.
Serves 6
