To help us learn more about Persian (a.k.a. Iranian) food, we turned to culinary authority Najmieh Batmanglij. In addition to insight on Persian culinary traditions, she provided us with recipes from her book New Food of Life.
For the baste:
You may broil the chicken pieces in a broiler pan for 10 minutes on each side. During the cooking the door of the broiler should be shut. In this way the broiled chicken will be tender. There is no need to spear chicken pieces onto skewers.
For quail and partridge, cut into pieces and marinate for 2 hours in milk. Rinse and substitute for chicken.
Goose or Duck Kabab (Ghaz kabab)—Goose or duck meat must first be cooked for one hour with 2 onions, 1/2 tablespoon parsley, 2 tablespoons vinegar, and 4 cups water. As in the recipe for Chicken Kabab before grilling.
© 2007 From New Food of Life by Najmieh Batmanglij by permission of Mage Publishers
Beverage pairing: Bergerie de l’Hortus Coteaux du Languedoc Pic Saint-Loup Rosé de Saignée, France. There’s nothing like a bright, crisp rosé from the south of France to bring together the charred goodness of grilled chicken with the sweetness of tomatoes and spice. The wine is simple and fresh, and will let the complexities of the dish shine through.
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