Persian Chicken Kabob– Joojeh Kabob Or Kabo Eh Morgh 10 Servings Lamb Chickpea Soup/Stew- Abgoosht 4 Servings
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Persian Chicken Kabob– Joojeh Kabob or Kabo eh Morgh 10 Servings Ingredients Quantity Methods Boneless Skinless Chicken Breast 3 1/2 lb 1. Cut chicken in 2 inch cubes. Place chicken in a large Onions, thinly sliced 2 each shallow container and mix in onions, half the saffron water, yogurt, olive oil, tomato paste, apricot pre- Saffron, ground & dissolved in 2 T of 1/2 tsp serves, garlic salt and pepper. Coat all pieces of Water chicken with the marinade. Cover and marinate at Plain Yogurt 1/2 cup least 6 hours and up to 2 days in the refrigerator. Extra Virgin Olive Oil 2 T 2. Heat charcoals/grill at least 30 minutes prior to grill- Garlic Cloves, crushed 2 each ing. Slide chicken breast pieces close together onto Salt 1 1/2 tsp metal or prepared wooden skewers (soaked). Leave Ground Black Pepper 1 1/2 tsp room at each end for handling. Unsalted Butter 1/4 cup 3. In a saucepan add butter, lemon juice and the other Lemon Juice 1/4 cup half of the saffron water. Cook this over medium heat Tomato paste 2 T until melted and combined. Apricot Preserves 1 cup 4. Grill kabobs for 8-15 minutes, turning occasionally and basting with the butter-lemon mix. The chicken is done when the juice running out is no longer pink or when chicken reaches a minimum, of 165º. 5. Remove from heat and remove meat from skewers when serving. Serve with Lavash bread or basmati rice. Recipe & photo; familyspice.com Lamb Chickpea Soup/Stew- Abgoosht 4 Servings Ingredients Quantity Methods Lamb Shanks 2 each 1. Place the meat, onion, chickpeas, beans and White Beans, soaked overnight-drain 1 cup peeled tomatoes in a large pot. Chickpeas, soaked overnight-drain 1 cup 2. Place pot over medium heat. Add turmeric and 5 Onion 1 large cups of water and bring to a boil. Cover and Tomatoes, peeled 2 each cook on low heat for one to two hours. Tomato Paste 1 T Salt 1 tsp 3. When meat is almost cooked, remove the toma- toes, onion and any fat from the meat and place Ground Dried Lime or 1 tsp or in a bowl. Lemon Juice 2 T Pepper 1/2 tsp 4. Using a masher, mash the tomatoes, onion and Potato, peeled 1 large fat. Add it to the pot again. Add salt, pepper, to- Turmeric 1/2 T mato paste, potato and lemon juice. Cover and Water 5 cups continue cooking for another hour. If necessary adjust the water and keep cooking until all the ingredients are fully cooked, taste and adjust the seasoning. Serve warm with bread. Recipe & photo; persianpot.com .