|Golden Chicken Kebabs with Special Everyday Persian Rice|
The meat is trimmed of fat, cubed and marinated in a mixture of plain yogurt, garlic and saffron. It soaks for 3-24 hours so it's easy to prepare in advance.
The kebabs cook very quickly, 10 minutes on the grill or under the broiler and they're done, making them perfect for a busy weeknight. The meat is juicy and tender, and flavoured with garlic and the earthy flavour of saffron. You don't really taste the yogurt but it seems to enhance the natural flavour of the chicken. Delicious hot or cold.
|Grilled Chicken Kebabs|
Quite a few steps are required in getting this basmati rice to the table and if I knew how to cut back on the time and labour involved and still get the same results, I would. It starts with a rinse and then a long soak in some salted water. The rice is then cooked briefly in boiling water, drained, then rinsed in cool water to stop the cooking.
One thing that sets chelo apart from everyday Persian rice is the tahdig, a crispy golden layer that forms on the bottom of the pot during the next phase of cooking. To make it, some of the partly cooked rice is combined with an egg and yogurt and added to hot oil in the pot. The remaining rice is added carefully to create a mound, the pot is covered and the rice steams while the tahdig forms.
|Chelo with Tahdig|
Both recipes are from the book Seductions of Rice, by Jeffrey Alford and Naomi Duguid.
The recipe for the Golden Chicken Kebabs can be found here.
The recipe for Special Everyday Persian Rice can be found here.