Chicken Koobideh - Grilled Ground Chicken Kabab

With the arrival of warm weather, it's finally time to take my cooking outdoors into the backyard, surrounded by ivy-covered trees, tall shrubs, and evergreens, and get my grill going to make some delicious کباب کوبیده مرغ - chicken koobideh for my family. 

The process of making کباب - kabab has always felt special to me. From preparing the meat mixture to shaping it on long metal skewers with evenly spaced ridges, and then standing over a hot grill on a sweltering summer day, surrounded by flames, smoke, and the smell of charcoal, it's an especially nostalgic experience for me. 

کوبیده - Koobideh is the dish that I remember the most vividly from my childhood. My mother made kabab often while we were growing up, and the sight of our portable منقل - manghal (grill) placed in the corner of the hayat (courtyard) is etched in my memory. It was never tucked away, even in winter, always ready for use. All it needed was some charcoal, a few matches, and a بادبزن - badbezan (handheld fan) to get the fire going. Rain or shine (well, mostly shine where I grew up).

There are many varieties of kabab in Persian cuisine, each with its own flavor and tradition. Among them,  Chelow Kabab Koobideh (saffron steamed plain rice with grilled kabab) is considered Iran's national dish. Traditionally, koobideh is made with ground lamb. But when I moved here, I found the lamb to have a much stronger smell and flavor than I was accustomed to in Iran. Because of that, I  usually substitute beef for lamb in my cooking. 

This recipe, however, is my lighter take on the classic: low-fat chicken koobideh. It's perfect for anyone looking to cut back on red meat, yet still craving the flavors of Persian kabab. Think of it as a cross between kabab koobideh and joojeh kabab that's absolutely worth a try!

Kabab Koobideh Morgh - Chicken Koobideh

Ingredients

Makes 6 metal flat skewers

-2 pounds ground chicken (preferably thigh meat)
-1 large onion, grated and drained of excess juice
-1/3 teaspoon turmeric
-1-2 tablespoons liquid saffron
-1 teaspoon salt
-1/2 teaspoon ground black pepper
-A pinch of red pepper
-Juice of 1-2 limes
- 2 tablespoons olive oil

Method

1. In a large mixing bowl, combine the ground chicken, grated onion, turmeric, saffron, salt, black pepper, and red pepper. Mix well using your hands until everything is well combined.. Cover the mixture with plastic wrap and let it rest in the refrigerator for 30-40 minutes before shaping it onto skewers. 
2. Keep a bowl of cool water nearby.  Take a handful of the chicken mixture, place it around the skewer, then dip your hand in the water, and shape the meat into a long kabab. 
3. In a small bowl, whisk together the olive oil and the lime juice. 
4. Prepare your charcoal or gas grill. Place the skewers over the grill. Let the kababs set on one side before flipping. Continue grilling, turning occasionally, until the kabab is fully cooked.
5. Halfway through grilling, brush the kababs on both sides with olive oil and lime juice mixture.

Transfer to a platter, squeeze a little lime juice over the kabab, and sprinkle with sumac. Serve with rice, grilled vegetables, mast o khiar, and doogh.

Khoresh-e Loobia Sabz - Persian Green Bean Stew with Chicken

 خورش لوبیا سبز - Khoresh-e loobia sabz is a delicious Persian stew, slowly cooked in layers of sautéed onion, garlic, meat, tender green beans, fragrant spices, and freshly squeezed lime juice in a rich tomato sauce, served over saffron rice. Green bean stew is one of my all-time favorite summer dishes. I had planned to share it on the blog earlier in the season, but I just didn't get around to it until now. Still, it's the perfect end-of-summer meal, light, nutritious, and full of flavor.

The traditional Persian khoresh-e loobia sabz is most often made with lamb, but you can substitute the chicken with lamb or beef cubes if you prefer. For a vegetarian version, simply skip the meat; the stew is equally delicious on its own. There are many varieties of green beans to choose from, but I love the slender, flavorful French green beans that are stringless and only require their ends to be trimmed. If you like to eat with both a spoon and a fork, as is customary in Iran, I would cut the beans into smaller bite-sized pieces to make it easier to scoop up some fluffy rice along with the tender chicken and green beans in every bite.

On a different note, in collaboration with the lovely and talented Sanam Joon, the author of My Persian Kitchen, we've decided to come together and address the ongoing issue of the unauthorized use of copyrighted materials from our blogs, a problem that has affected us both repeatedly over the years. 

It's truly disappointing and disheartening to see our recipes and photos appear without permission, whether on Facebook fan pages, on the menu of a catering chef's restaurant in California, Etsy product listings, Instagram accounts promoting Persian food using many of my photos. 

I've tried to handle these situations individually by reaching out to those involved, but it's a time-consuming process, and unfortunately, not everyone is kind or cooperative. I genuinely love sharing my recipes so others can cook, learn, and be inspired, just as I have been inspired by my mother and by so many talented food bloggers around the world. 

While the concept of intellectual property and copyright laws on the internet can sometimes seem unclear or difficult to enforce, the basic etiquette remains simple: ask for permission first, give proper credit, and link back to the original post.

And finally, I'd like to leave you with a timeless piece of ancient Persian wisdom, a mantra to consider and live by each day:

پندار نیک، گفتار نیک ، کردار نیک - Good thoughts, Good words, Good deeds.

Khoresh-e Loobia Sabz - Green Bean Stew

Ingredients
Serves 6

-2 pounds chicken breast or lamb, cut into cubes
-2 pounds green beans, ends removed and cut into 2-inch pieces
-1 large yellow onion, finely chopped
-3 large garlic cloves, minced
-1 can (15-ounce) tomato sauce
-1 large ripe red tomato, peeled, seeded, finely chopped
-1/2 teaspoon turmeric powder
-1/4 teaspoon cumin powder
-1/4 teaspoon cinnamon
-1/4 teaspoon red pepper 
-2 tablespoons lime juice
-Salt and pepper to taste
-Olive oil (extra virgin) or vegetable oil

Method

1. Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the chopped onion, and saute until soft and translucent.
2. Add the minced garlic and saute for another 2-3 minutes. Stir in the turmeric.
3. Add the chicken pieces, along with salt, pepper, cumin, and red pepper. Cook, stirring occasionally, until the chicken is no longer pink.
4. Add the chopped tomato and the tomato sauce. Stir well and add enough water to just cover the mixture. Bring to a boil for a few minutes, then reduce the heat to low. cover, and simmer gently on low heat for 45-50 minutes.
5. Meanwhile, in a separate large frying pan, heat 2 tablespoons of olive oil over medium heat. Lightly saute the green beans for a few minutes.
6. Add the sautéed beans to the stew, sprinkle in the cinnamon, and pour in the lime juice., If needed, add a little hot water. taste, and adjust the seasoning. Cover and cook on low heat for another 15-20 minutes until the chicken and green beans are tender, most of the water has evaporated, and the sauce has thickened.

Serve hot with polow, mast o khiar, torshi, and sabzi khordan.

Enjoy!

Soup-e Jo - Persian Chicken Barley Soup

This healthy and delicious سوپ جو soup-e jo (barley soup) is made with chicken, sweet carrots, and a generous squeeze of fresh lemon juice. It's the perfect comfort food, nourishing, flavorful, and easy to make. I especially recommend it for college students living away from home who are tired of campus meals and unhealthy takeout. All you need is a working stove, a few simple ingredients, and a good dose of enthusiasm.

It's officially spring, but the pleasant weather hasn't quite arrived yet! For my first post of the new season, I had hoped to prepare a light dish with fresh vegetables, but I'm still waiting for that exhilarating moment when I can open all the windows and let the fresh air fill the house, and truly feel spring all around me. I can't wait to put back my outdoor birdhouses and wind chimes, which I had brought inside before the Sandy Storm last fall. Spring is such a fleeting season here in New York; it arrives late and disappears before you know it.

While I was growing up in the southern region of Iran, early spring meant beautiful weather and breathtaking landscapes covered in wildflowers. One of my favorite springtime memories goes back to یک روز بهاری (one spring day) when I was a seventh-grader in our small town of Masjed Soleiman in Khouzestan province.

 I remember watching a flock of wild parrots pass over our house early one morning. I didn't know where they were coming from or where they were headed, but my father, who loved birds and at one point kept nearly two hundred of them (and would have had more if my mother hadn't objected!), suggested we try to catch a few, possibly more, had suggested catching those parrots. Excited by the idea, I eagerly joined him.

The next morning, at the crack of dawn, I watched my father bring out an old mesh-wire cage and place it by a large open window. He tied a long string to the latch on the cage door, sprinkled some seeds inside, and left a small trail leading out. We waited patiently. Before long, a couple of parrots from the flock approached our house, and one of them followed the seed trail into the cage. My father gently pulled the string, and the door clicked shut. It was a thrilling moment, and our joy continued for the next few as we eventually captured five beautiful parrots.

Several days later, I came home from school, joyfully refilled the parrot's water bowl, and gave them more seeds. Things seemed calm in our household, and my mother appeared to be tolerating our little hunting adventure.. However, it turned out she had endured it for as long as she could. 

One day, while I was still at school, she took the cage out in the back of the house over the hills, opened the door, and released the wild parrots into the open sky. To my horror, when I came home, I found the cage empty on the lonely porch. I think I went through each stage of grief except the last one, acceptance, in the span of ten minutes before heading down to the kitchen, where I knew she would be.

 I don't remember exactly what I said; it's all a blur, but I remember what she told me: پرنده جاش تو قفس نیست "Birds don't belong in a cage." "Birds need to be free and to be able to go wherever they wish," she said. Through our heartfelt connection, I understood what she meant, and to this day, I am still learning the depth of that poignant lesson.

Soup-e Jo - Chicken Barley Soup 

Ingredients
Serves 6-8

-1 1/2 cups pearl barley, rinsed and soaked in cool water for an hour
-4 pieces of chicken (drumsticks or wings)
-1 1/2 cups shredded carrots
-1 large onion, peeled and quartered
-2 celery stalks, cut into chunks
-2 garlic cloves
-1/4 teaspoon turmeric
-2 bay leaves
-Salt and pepper to taste (I would suggest a freshly ground black pepper for this recipe)
-2-3 tablespoons of freshly squeezed lime/lemon juice
-Chopped flat-leaf parsley, for garnish

Method

1. Arrange the quartered onions at the bottom of a large stockpot. Add the chicken, celery, garlic, bay leaves, turmeric, salt, and pepper. Add enough water to cover all of the ingredients. Bring to a boil over medium-high heat, then reduce to medium-low. Cover, and cook on medium-low for about 45-50 minutes or until the chicken is fully cooked. 
2. Remove the pot from the heat and let it cool. Strain the soup and set the broth aside. Separate the chicken from the bones and shred it into small pieces.
3. Place the soaked and drained barley in a large pot. Add the strained chicken broth and enough water to cover up to 3 inches. Bring to a boil over medium-high heat, then reduce the heat, partially cover the pot, and simmer for 45 minutes.
4. Add the shredded chicken and the shredded carrots to the pot. Stir well, adding more hot water if needed. Cover and cook for another 40- 45 minutes over medium-low heat.
5. In the last 15 minutes of cooking, stir in the lemon juice, taste, and adjust the seasoning with additional salt and pepper.

Ladle the soup into bowls, sprinkle with chopped parsley, and serve with warm bread.

Enjoy!

Soup-e Morgh o Sabzijat - Maman's Feel-Good Chicken Vegetable Soup

It has been very cold recently and I decided to make my mother's special pot of سوپ مرغ و سبزیجات soup-e morgh o sabzijat (chicken vegetable soup). My mother's chicken soup varied each time depending on the severity of how sick we were growing up and the type of ingredients she had lying around in her kitchen at the time or what was seasonally available in the market. It could be a bland chicken wing soup with lots of parsley and a bowl of cooked turnip on the side, or a joojeh (young chicken) with all kinds of vegetables and a good squirt of lemon juice. According to my mother, a bowl of chicken soup or eating a couple of cooked شلغم shalgham (turnip) was as good as a shot of penicillin.

There are countless numbers of chicken soup recipes worldwide. Every country, or rather everyone, has their own favorite version. It's believed that chicken soup has healing properties. Whether that's true or not I believe that there's something magical in that bowl of warm homemade soup that makes you feel better in addition to taking your medications and getting enough rest.

My mother made this recipe many times while I was growing up. However, she would rarely add tomatoes or noodles to the soup. I, on the other hand, like to add a couple of small tomatoes to enhance the taste and the color. Adding noodles makes the soup a bit more substantial. For a healthier soup, I don't brown the chicken pieces with chopped onion. I also don't use any canned ingredients such as tomato sauce and I don't use black pepper either. You may leave the chicken skin on but I prefer removing it for a less greasy soup.

Soup-e Morgh o Sabzijat - Chicken Vegetable Soup

Ingredients:
Serves 4

4 chicken drumsticks, rinsed, skin removed
1 medium onion, chopped
2 medium turnips, cubed
2 small carrots, chopped into small pieces
2 celery stalks, diced
2 garlic cloves, minced
2 small tomatoes, remove the skin, chopped
A bunch of fresh parsley, chopped
A bunch of fresh cilantro, chopped
A bunch of scallions or chives, chopped
A handful of vermicelli noodles
2 medium lime or lemons
Salt to taste

Method:

1. In a large pot place the chicken pieces, onion, garlic, turnip, carrots, tomatoes and celery. 
2. Add 6 cups of water and a pinch of salt, bring to a boil on medium-high heat. Reduce heat, cover, and cook for 45 minutes.
3. Add the chopped fresh vegetables (parsley, cilantro, scallions) and the noodles. Add more water if needed. Cover and cook for another 30 minutes or until the chicken is fully cooked. Add the lime juice, taste it, and adjust the seasoning.

Ladle the soup into a serving bowl and serve hot.

Ask Attar about the sadness of my pain

Ask a patient about the length of a night

Everyone asks how I am

You that are my heart and soul, ask me for once

~ Baba Taher
My humble translation

Enjoy! Wishing you all a happy and healthy 2013!

Morgh-e Torsh - Sour Chicken Stew with Fresh Herbs and Yellow Split Peas

I've been wanting to make مرغ ترش (morgh-e torsh) for quite some time, but I've somehow never gotten around to it. Recently, I received a very kind email from a reader requesting this recipe, along with a couple of other dishes from the northern province of Gilan, which inspired me to write a post about it. 

This dish is a relatively easy dish to prepare, yet the flavor is truly exceptional; each bite is rich, vibrant, and satisfying. The cuisine of Shomal (northern Iran) has a distinctive character, shaped by its unique local herbs and vegetables that are hard to find anywhere else. 

Northern Iran is also known for its lush rice fields, scenic tea plantations, and caviar from the Caspian Sea  (Darya-ye Khazar). 

This morgh-e torsh recipe was given to me by a very dear friend. My wonderful friend Maryam is from Rasht and now lives in Toronto with her loving family. I met Maryam in college here in New York, and we instantly became friends. We spent so much time together, laughing, sharing stories, and occasionally complaining about homesickness. 

After graduation, she moved away. Although we've lost touch briefly from time to time, over the years we have remained lifelong friends. Thanks to Maryam, I'm able to share this amazing Gilani recipe with you.

I made a couple of minor adjustments to the recipe. Maryam's original recipe calls for one whole chicken, but I used about two pounds of boneless, skinless chicken breasts instead, cut into small pieces. The second change was the addition of turmeric. I simply couldn't resist adding a pinch of turmeric powder while sauteing the chicken. 

Sour Chicken Stew with Fresh Herbs and Yellow Split Peas
Morgh-e Torsh

Ingredients

Serves 4-6

-1 whole chicken, cut into pieces
-1/2 cup yellow split peas
-2 bunches of coriander, finely chopped
-1 bunch of parsley, finely chopped
-1 bunch of fresh mint, finely chopped
-1 large onion, peeled and diced
-4-5 garlic cloves, peeled and minced
-Juice of  1-2  narenj (Seville orange/bitter orange) or juice of 1-2 lemon/lime (adjust to taste)
Salt and pepper to taste
Water
Oil

Method:

1. Wash and clean all the fresh vegetables, remove the stems, and chop them finely.
2. In a skillet, heat 3 tablespoons of vegetable oil over medium heat. Sauté the chopped onion and minced garlic until fragrant. Add the chopped herbs and cook until soft and tender.
3. Cook the yellow split peas in 2 cups of water with a dash of salt for about 30 minutes or until they become soft. Discard the water.
4. Lightly fry the chicken pieces in a couple of tablespoons of oil in a frying pan on medium heat until they are no longer pink. Add salt and pepper to taste. As I mentioned, I added a pinch of turmeric at this stage.
5. In a large saucepan, combine the sauteed herb mixture, cooked chicken, and yellow split peas. Add enough water to cover the ingredients. Bring to a boil over medium-high heat. Reduce the heat, season with salt and pepper, and add the juice of Seville orange or lemon/lime juice to your taste. Cover and simmer on medium-low heat for about 1 hour until all the flavors come together, stirring occasionally. Taste and adjust seasoning if needed.

Transfer the stew to a large serving bowl. Serve with kateh or polow, zeytoon parvardeh, and pickled garlic.
For a complete Gilani lunch or dinner, consider adding Mirza Ghasemi to the menu as a side dish.
 
Enjoy!

Joojeh Kabab, Persian Grilled Saffron Chicken

جوجه کباب Joojeh kabab is a simple, easy-to-make, and very popular dish in Iran. It's especially delicious when prepared with fresh and tender young chicken. Traditionally, it's made with skinless and boneless chicken breast, but you can use a whole chicken cut into small pieces. The key is to allow plenty of marinating time, an essential step for the best flavor and texture. For optimal results, it's best to let the chicken marinate overnight. 

For a moist, juicy, and flavorful joojeh kabob, marinate the chicken in a yogurt-based sauce with olive oil, lemon juice, grated onion, saffron, and salt and pepper. Typical Persian joojeh kabab is not spicy at all; it's mild and a little tangy. In our home, we like ours more lemony and zesty. 

Grilled saffron chicken is usually served right off the grill with aromatic rice, grilled tomatoes, and onions. Grilled corn soaked in salted water also makes a wonderful side dish.

I know it's taken me a long time to finally share this most delicious and well-known joojeh kabab recipe. I tend to write more about the everyday dishes I cook for my family of four, and perhaps that's why this post is long overdue. The truth is, I'm more of a savory soup and stew (ash and khoresh) kind of person, and I don't make kababs very often,  even though I truly enjoy them. They're a taste from my childhood and always bring back fond memories.

Joojeh Kabab ( Grilled Saffron Chicken)

Ingredients
Serves 4

-2 pounds skinless, boneless chicken breasts, preferably fresh, never frozen, cut into cubes
-1 medium onion, grated
-1 cup plain whole-milk yogurt
-3-4 tablespoons extra virgin olive oil
-3 tablespoons freshly squeezed lime juice
-1 teaspoon powdered saffron dissolved in 2-3 tablespoons of hot water
-1 teaspoon salt
-1 teaspoon black pepper
A pinch of red pepper powder (optional)

Method:

1. In a bowl, combine the yogurt, onion, olive oil, liquid saffron, salt, and pepper. Blend well into a smooth mixture, adjust the seasoning to taste.
2. Pour the mixture over the chicken in a large bowl, making sure that all the pieces are fully coated. Cover with plastic wrap and refrigerate for 6-8 hours or overnight.
3. Add the lemon juice, and thread the marinated chicken pieces onto metal skewers and grill over medium-high heat, turning occasionally, until chicken is cooked through and lightly charred on the edges.  

Serve warm with rice, grilled tomatoes and onions, yogurt, salad, fresh herbs, and pickles. You can also make a joojeh kabab sandwich with warm bread, lettuce, tomato, and onion slices, and a dollop of yogurt and cucumber dressing.

Enjoy!

Shevid Baghali Polow with Morgh - Dill Lima Beans Rice with Chicken

This fragrant Persian rice dish, layered with aromatic saffron, fresh dill, nutty lima beans, and tender, tangy chicken, is one of the most beloved springtime meals in Iranian homes. شوید باقالی پلوبا مرغ  Shevid Baghali Polow ba Morgh (dill lima beans, rice, and chicken) is a beautiful, colorful dish perfect for serving guests, enjoying at home, or packing for an outdoor picnic. 

It's also one of the iconic foods of Sizdah Bedar, the thirteenth and final day of the Nowruz celebration, when Iranians head outdoors to spend the day in nature. Families gather in parks, gardens, and open fields to share delicious meals, play games, listen to music, and enjoy the fresh spring air.

A symbolic part of the day is discarding the Sabzeh, the green wheat sprouts grown for the Haft Seen table, by releasing it into flowing water to cast away misfortune and begin the year renewed.

Growing up in different towns across Khuzestan, in southern Iran, our Sizdah Bedar outings often meant long drives just to find a patch of trees or greenery. We'd always end up sharing those rare shaded spots with other families, which only added to the fun. More children to play with, more laughter, more memories. I still treasure those picnic days filled with Shevid baghali polow and Morgh, and sometimes lamb shanks, along with the big pot of Ash Reshteh that every family seemed to bring.

Morgh - Chicken

Ingredients

Serves 4-6

-8 chicken drumsticks (or any preferred cut)
-1 large onion, finely chopped
-4 garlic cloves, finely chopped
-1/2 teaspoon turmeric
-1/4 teaspoon powdered saffron dissolved in 4 tablespoons of hot water
-1/4 teaspoon crushed cardamom (optional)
-Juice of 1-2 lemons/limes
-Salt and pepper to taste
Vegetable oil  

Method:

1. Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Sauté the onions until translucent. Add the garlic, turmeric, and black pepper, and cook for another 5 minutes. 
2. Add the chicken pieces, along with salt, pepper, and cardamom. Brown on all sides. 
3. Pour in enough water to cover all pieces. 
4. Cook uncovered on medium-low heat for 1 hour. 
5. Halfway through cooking, add the liquid saffron. During the last fifteen minutes, sprinkle the lemon juice evenly over the chicken. 
6. Taste and adjust the seasoning, and set aside.

Polow (Dill & Lima Bean Rice) 

Ingredients

-2 1/2 cups basmati rice
-2 cups baby lima beans (fresh or thawed frozen)
-2 cups finely chopped fresh dill or 1 1/2 cups dried (I use 1 1/2 cups fresh + 1/2 cup dried)
-1/2 teaspoon turmeric
-Dash of cinnamon (optional)
-Vegetable oil

- Butter 
-1/2 teaspoon powdered saffron dissolved in 4 tablespoons hot water
-Salt

Method:

1. In a bowl, combine dill, lima beans, turmeric, a dash of salt and cinnamon, and mix well. Set aside.
2. Rinse the rice with cool water, soak it in 6 cups of water with 3 tablespoons of salt for 1-2 hours. 
3. Bring 8 cups of water to a boil in a nonstick pot. Add the drained rice. 
4. Boil for 7 minutes, until the rice is soft on the outside but firm in the center.
5. Drain and rinse with cool water. 
6. Wash the pot and return it to the stove. Add 4 tablespoons of oil to coat the bottom. 
7. Layer of rice and the dill-bean mixture, building it into a gentle pyramid. Make four holes with the handle of a spoon to help the steam escape.
8. Cover and cook on medium-high heat for 5-7 minutes until steaming. 
9. Add  2-3 tablespoons of melted butter and 1/4 cup of water over the top. Add the liquid saffron now, or wait and drizzle it over the rice when serving.
10. Lower the heat, cover tightly, and cook for 45 minutes. 

Serve the rice and the saffron chicken arranged on the platter and serve warm.

* Variations

- Add the cooked chicken between the layers of rice and herbs before steaming. 

-If cooking the rice and chicken together, replace the final drizzle of butter with a few tablespoons of chicken broth.

- You may also prepare this dish with lamb shanks instead of chicken. Follow the same steps, but allow extra time for the lamb to slowly simmer until very tender.

-

Enjoy and Happy Sizdah Bedar!

Tah-Chin - Persian Upside Down Layered Saffron Rice & Chicken

Tahchin is a divine Persian dish consisting of layered saffron rice and tender chicken breasts, bound together with a seasoned yogurt and egg yolk mixture. We Iranians love our rice and enjoy layering it with various types of vegetables and meats, but the most sought-after part of this dish is its golden crispy bottom layer of rice (tahdig).  ته چین Tah-chin is the tahdig lovers galore! Once cooked, it's served upside down, so you can enjoy both the fragrant saffron rice and a thick, crunchy tahdig in every bite. "Tah" means "bottom" in Persian, and chin comes from chidan, which means to arrange or layer.

Tah-Chin - Upside Down Layered Saffron Rice & Chicken

Ingredients
Serves 4-6

-2 1/2 cups long-grain basmati rice, rinsed and soaked in salted water (2-3 tablespoons of salt) for a couple of hours. Drain.
-2 boneless, skinless chicken breasts
-2 eggs, yolks only
-1 1/2 cups plain yogurt
-1 teaspoon ground saffron, dissolved in 4 tablespoons of hot water
-1 large onion, peeled and thinly sliced
-1/4 teaspoon turmeric

-2 tablespoons freshly squeezed lemon juice  
-Salt to taste
-Butter or olive oil
-Chicken stock  *optional

Garnish: barberries, slivered almonds, or pistachios 

Method

1. Place the chicken breasts in a pot along with sliced onions, add turmeric, 1/2 teaspoon salt, and 1 cup of water. Bring to a boil over medium-high heat, reduce the heat, add 1 tablespoon of saffron water, cover, and cook for 50 minutes. Remove from heat, let cool slightly, then shred or cut into small pieces. Mix in the lemon juice and set aside. 
2. Bring 6 cups of water to a boil in a large pot. Add the rice and cook for 7 minutes, until the grains are soft on the outside but still firm in the center. Then rinse briefly with cool water to remove excess starch and separate the grains. Set aside.
3. In a large mixing bowl, whisk together the yogurt, egg yolks, remaining saffron, and a pinch of salt. 
4. Add the drained rice and 2 tablespoons of olive oil to the yogurt mixture, and blend well.
5. In a nonstick pan, heat 3 tablespoons of oil, swirling to coat the bottom evenly. Spread 1/2 of the rice mixture into the pot and press down gently with the back of a spoon. Evenly layer the chicken on top, then cover with the remaining rice mixture. Smooth and press down gently. Drizzle with 2-3 tablespoons strained chicken stock, melted butter, or oil for extra flavor.
6. Cover the pot with a lid wrapped in a clean kitchen towel. Cook over medium heat until you see steam, then reduce to low and cook for 45-50 minutes. Adjust the heat as needed, because of the yogurt and egg yolks, the bottom can burn if too hot.
7. Let the tahchin cool for 5 minutes. Place a serving platter that is larger than the pot. Hold firmly with oven mitts, and carefully flip it upside down. Lift the pot away. Garnish with barberries, almonds, or pistachios

Tah-chin pairs well with plain yogurt, mast o khiar, salad Shirazi, or torshi.

Enjoy!

Fesenjoon - Pomegranate Walnut & Chicken Stew

خورش فسنجون Khoresh-e Fesenjoon is one of the most delicious Persian dishes. Biting into a tender piece of sweet-and-sour chicken covered in a rich sauce of tangy pomegranate and finely ground walnuts is to experience a piece of Persian culture and heritage. 

In exploring the history of pomegranates and their role in Persian cuisine, I discovered that this ancient fruit dates back to 3300 BC, here. Fesenjoon itself is a beautiful example of Persian ingenuity in creating a perfectly balanced and nourishing meal. The combination of ingredients in this dish is nothing short of genius.

Fresh ingredients are essential in Persian cooking. For those living outside of Iran, finding the required ingredients can sometimes be a challenge, but for fesenjoon, all the key components are thankfully easy to find in the northeast. One crucial tip is to use fresh walnuts. If you purchase pre-packaged walnuts, check that they are light in color rather than dark, as dark walnuts often taste bitter. 

 Another essential element is good-quality pomegranate concentrate or syrup. It should be thick and free from added sweeteners or water. Avoid using pomegranate juice as a substitute, as it won't deliver the depth of flavor.

Fesenjoon doesn't require a long list of ingredients or hours of preparation. It's a simple dish that comes together quickly, yet achieving slow-cooked flavor requires patience. Khoresh-e fesenjoon should be cooked low and slow, allowing the flavors to come together and the natural oils from the walnuts to gradually enrich the stew.

I sometimes get carried away with food styling and decoration, but this dish truly needs no embellishments. Served alongside fragrant white rice, its aroma and rich flavor speak for themselves. Here's a recipe link for Fesenjoon with Meatballs.

Fesenjoon - Pomegranate Walnut and Chicken Stew

Ingredients

Serves 4-6

-4 boneless, skinless chicken breasts, cut into small chunks
-1 large onion, peeled, minced
-2 cups shelled walnuts, finely ground

-1 cup pomegranate molasses, plus more if needed
-1/4 cup sugar, plus more if needed
-Dash of cinnamon 
-Vegetable oil
-Salt and pepper to taste

Method

1. Pulse the walnuts a few times in a food processor until finely ground. 
2. In a small pan, heat 2 tablespoons of oil over medium heat. Add the walnuts and sauté them lightly for 2-3 minutes, stirring often.
3. Add the pomegranate molasses and 2 cups of water to the pan. Mix well, cover with the lid slightly ajar, and simmer over low heat for 30-40 minutes. 
4. In a large heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Sauté the onions until golden brown.
5. Add the chicken pieces to the pot and cook until golden on all sides. Add salt, pepper, and a small dash of cinnamon. Start with 1/2 teaspoon of salt; you can adjust later.)
6. Pour the pomegranate-walnut mixture into the pot with the chicken. Stir well, adding water if needed, so the chicken is fully covered, and brought back to a boil. Then reduce the heat to low, cover, and simmer for 2 hours. The slow cooking allows the chicken, walnuts, and pomegranate sauce to become rich and creamy.
7. Add sugar 1 tablespoon at a time, mixing gently without breaking up the chicken. Taste and adjust to your preference. Fesenjoon is traditionally a balanced, sweet-and-sour (malas) dish. I personally prefer it more sour. But many enjoy it sweeter.
8. If the fesenjoon is too thin, leave the lid slightly ajar and simmer until it reaches a thick consistency. Fesenjoon should never be watery.  

Serve hot with aromatic basmati rice. 

Enjoy!

Chicken Soup & Other Persian Home Remedies

With flu season upon us, I thought this would be the perfect time to share a few of the home remedies we grew up with for treating the common cold. In our culture, traditional herbal solutions have been passed down for centuries, each one offering a little comfort for sniffing, coughing, sore throats, and overall winter fatigue. I'm sure every culture has its own time-tested approaches, but today I'll share the ones we rely on most often in our home, always in addition to visiting the doctor and taking any prescribed medication.

 سوپ مرغ Chicken soup is perhaps the most universal cold remedy of all. Whether or not it's medically proven, there's no question that a bowl of steaming soup, made with love, warms the chest, soothes the throat, and nourishes the soul. 

 

 

Here are a few simple things we turn to when cold symptoms settle in:

1- Drink چای (chai, tea) or hot water with fresh squeezed lime/lemon, and sweetened with nabat or a spoonful of honey. 

2- Eat cooked (شلغم shalgham, turnip). Simmer 4-5 small turnips in 2 cups of water for about 20 minutes on medium-low heat. Don't overcook. Serve warm, add a pinch of salt if you find the flavor too mild.

3- Eat plenty of fruits and vegetables. Citrus fruits, grapefruits, oranges, and tangerines are a great source of vitamin C. In Iran, we have لیموشیرین (limoo shirin, sweet lemon), commonly eaten during a cold. You can sometimes find it in Persian grocery stores when in season.

4- Gargle with salted water to help soothe a sore throat. 

5- Drink lots of fluids. 

6-Make a simple chicken soup.

7- Rest well and sleep.

Soup-e Morgh - Simple Chicken Soup

A soothing, classic home remedy

Ingredients

4-6 servings

- 4-6 pieces of chicken (drumsticks, thighs, or wings)
-1 large onion, thinly sliced
-2 medium-sized tomatoes, peeled and diced
-4 medium carrots, diced

-4 celery stalks, diced
-1 handful parsley, chopped
-2 garlic cloves, diced
-1 teaspoon salt
-1/4 teaspoon pepper
-1/2 teaspoon turmeric
-Juice of 2 limes/lemons

-2 tablespoons olive oil

-Water to cover

Method:

1. In a large pot, heat up olive oil on medium-high heat and add onions. Sauté until translucent. Add turmeric, carrots, tomatoes, garlic, and celery, stir well. Place the chicken and season it with salt and pepper. Add enough water to cover by 2 inches.
2. Bring to a boil, over medium heat, then reduce to low and simmer for 1 hour. 
3. Adjust the seasoning as needed, and add more water if necessary. 
4. Add the lime juice and parsley and stir. Cook for another 10 minutes, and serve warm. There's a special kind of magic when a mother ladles steaming soup into a bowl and says, "Eat this. It'll make you feel better." I think that comfort alone has healing power. 

Stay warm, stay nourished, and keep healthy!

Khorak-e Morgh - Chicken with Green Beans and Carrots

I sometimes fall into the trap of making the same kind of food one time too many. Don’t you think most of us have a set rotation of favorite dishes we return to? If you give me chicken, the first thing I want to make is salad olivieh! But this time, I resisted the temptation of cooking the same thing over and over. Instead, I made this wonderful chicken dish with green beans, carrots, and tomatoes. خوراک مرغ Khorak-e Morgh is an easy, comforting, and delicious one-skillet meal.

Khorak-e Morgh 

Ingredients

Serves 4

-2 pounds skinless chicken, cut into pieces
-2 cups of fresh green beans, trimmed and cut into 1-2 inch pieces
-2 large carrots, sliced
-2 medium tomatoes, sliced
-2 large potatoes, sliced
-1 large onion, sliced
-A handful of dried plums

-2-3 limoo amani (dried limes)
-4 cloves of garlic, chopped
-1 (8-ounce) can tomato sauce
-1/2 teaspoon turmeric
-A dash of  cinnamon

-A pinch of red pepper
-Juice of 1 lime
-Salt and pepper to taste

-Olive oil

Method:

1. In a large saucepan, sauté the onions in 2-3 tablespoons of oil over medium heat until translucent. Add the garlic and saute for another 2-3 minutes. Add turmeric and a pinch of salt, and stir well. 
2. Add the chicken pieces to the pan and fry on both sides. Season with salt and pepper. 
3. Add the tomato sauce and 1 cup of water. Lower the heat, cover, and cook for about 20 minutes. 
4. Add the green beans, carrots, tomatoes, potatoes, cinnamon, and dried lime or lemon juice. 
5. Cover and cook for another 40 minutes over medium to low heat. 
6. This dish could also be made in the oven. After browning the chicken in the pan, transfer everything to an ovenproof dish. Add all vegetables, spices, and tomato sauce, cover with foil, and bake at 350 degrees Fahrenheit for about 1 hour or until the chicken is fully cooked.
7. Add the prunes near the end of cooking. Taste and adjust the seasoning

Serve with warm bread or rice, fresh herbs, and torshi.

Enjoy!

Salad Olivieh

There have been many culinary contributions from other cultures that were warmly embraced when they made their way into Iranian cuisine, such as macaroni, salad olivieh, and, in more recent years, pizza. As I understand it, salad olivieh was first introduced to Iranian cooking sometime between the late 1960s and the early 1970s, and it quickly became one of the most popular dishes. It's said that "Salad Olivier" was originally created by a French chef, M. Olivier, who owned a restaurant in Moscow in the 19th century, and this was his signature recipe. If you are interested, you can read more about it here. 

The first time I had salad olivieh was at my sister's wedding reception many years ago, where it was prepared by a caterer.

سالاد الیویه Salad Olivieh is now a popular picnic or party dish in Iran. There are many different versions of this salad, but essentially a combination of chicken, potato, and egg salad all in one!
I like to add a little lemon juice, along with traditional pickles, for a brighter, tangier flavor.

You can either chop the chicken, potatoes, eggs, and pickles for a chunkier texture, or shred the chicken and grate the potatoes, eggs, and pickles for a smoother, creamier olivieh.  

Salad Olivieh

Ingredients

Serves 4-6

-5 medium potatoes, boiled, peeled, and diced
-2 skinless, boneless chicken breasts, cooked and cubed
-3 large eggs boiled, peeled, and chopped
-1 cup frozen peas, cook according to package directions
-3 pickled cucumbers (khiar shoor), chopped
-1 cup olives (green or black)
-1 cup mayonnaise
-1 tablespoon freshly squeezed lemon or lime juice
-1 tablespoon olive oil
-1 teaspoon salt
-1/4 teaspoon pepper

Method:

1. Place potatoes in a pot, and add enough water to cover them. Bring to a boil over medium-high heat and cook until tender. Drain, let cool, then peel and dice.
2. In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, salt, and pepper until well combined.
3. In a large bowl, combine the chicken, potatoes, eggs, peas, and chopped pickles. Add the mayonnaise dressing and mix well to coat evenly. Taste and adjust the seasoning as needed.
4. Spread salad olivieh in a serving dish and garnish with olives, pickles, and peas. Cover and refrigerate until ready to serve.

Enjoy!