Monday, January 11, 2021

Jujeh kabab

 Jujeh kabab

Reflecting Tehran's hole-in-the-wall kebab house food, the friendly cuisine at Berenjak Restaurant is right for home recreation. Try these chicken kebabs as a part of a meze party


2 large chicken breasts, dig large pieces

chilled rape oil 5 tbsp

1/8 teaspoon powdered turmeric

pinch of turmeric, crushed with pestle and mortar then soaked in 150 ml predicament (not boiling)

80g chopped tomatoes from a can

Greek yogurt 80g

1 lemon, squeezed

long grain rice 120g

1 onion, sliced



Put the chicken pieces during a bowl with oil, turmeric and much of spices. Stir well then add ¾ of turmeric and water, stir again. Refrigerate for half-hour to 1 hour, then add chopped tomatoes, yogurt and juice , mix well and chill overnight.


Place the rice during a saucepan with 8 ounces of water and a pinch of salt. bring back a boil, reduce heat, cover and cook for 10 minutes or until all the water is absorbed. Remove from heat and let it steam until able to serve.


Divide the chicken between 2 long metal skewers and warmth the grill over high heat. Spread the chopped onions in 2 rows on a non-stick baking sheet, then place the skewers on top. Bake for 4 to five minutes, then turn and repeat until the chicken is cooked and blistered. close up the grill and cook for an additional 2 minutes before removing it.


Pour the remaining turmeric water over the rice and serve with the chicken and onions.