Category Archives: Iran

Kuku Sabzi – Iranian herb frittata

1 cup spring onions (green parts only)
1 cup parsley
1 cup coriander
1 cup dill
1/4 cup fenugreek leaves (dried) 
 
6 eggs
2 cloves garlic, crushed
1 teaspoon advieh (Persian allspice) 
1 tsp baking powder
2 tbsps fine flour
3 tablespoons dried barberries (optional, wash and drain before using)
100 grs ghee (clarified butter)
1 tsp salt
pepper

Preheat oven to 180 degrees. While it is heating up, put ghee in an oven-proof dish, about 25×15 cms, until melted, reserve 1/4 of it. Soak the dried fenugreek leaves in lukewarm water for 15 minutes, remove and drain in a sieve. Finely chop the herbs including the thinner stalks. Break eggs into a bowl, add baking powder, flour, advieh, garlic, salt and pepper, beat with a whisk until smooth, mix with the herbs and pour into the oven-proof dish. Bake for 15 minutes, pour remaining ghee over the top, spreading it evenly. Return to the oven for another 20-30 minutes. It should be set and have a slightly golden crust.

Cut into small pieces and serve with flat bread and cucumber yogurt.

source: New Food of Life – Najmieh Batmanglij 

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Jujeh Kabab – Iranian Saffron Chicken Kabab

Had this every second day in Tehran. Delicious, either made on a grill or with a cast iron grill pan.

for the marinade:
1 onion, thinly sliced
250 grs full fat yoghurt (10% Greek/Turkish style)
juice of one lime or lemon
2 tsp olive oil
1 gr. saffron (1/2 tsp)
2 tsp salt
pepper

1 kg chicken breast, cut into cubes, about 2 cms
5 tomatoes, halved, or 10 cocktail tomatoes

baste (optional):
juice of 1 lime or lemon
50 gr. butter
1/2 tsp salt
pepper

Grind saffron and salt with a pestil and mortar. Dissolve with 2 tbsp hot water. Add remaining ingredients and mix well. Add the chicken, mix, cover and marinate for at least 6 hrs to 2 days.

Thread on skewers with tomatoes and slowly grill on a charcoal grill or a grill pan. Optionally paint with the baste during the grilling and just before serving.

Serve with a cucumber yogurt and flat bread or with basmati rice topped with a knob of butter and a raw egg yolk.

source: New Food of Life – Najmieh Batmanglij

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