Persian Recipe: Lamb Kababs

by Judy Schwartz Haley | Food, Tools & Skills for Living

* 1 lb lean lamb, cut into 2″ cubes
* 10 cherry tomatoes

Marinade

• 1/2 cup fresh lime juice
• 1/4 tsp ground saffron threads dissolved in 2 Tbsp hot water
• 4 cloves garlic, crushed
• 2 tsp black pepper
• 1 large onion, sliced
• 2 tsp salt

Baste

• 1/4 tsp ground saffron threads dissolved in 2 Tbsp hot water
• juice of 1 lime
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup ghee or butter

Marinate: pound the lamb pieces lightly with a heavy knife to tenderize. Place the lamb in a ziplock bag. Add the onion, garlic, salt, pepper, lime, and saffron water. Seal and marinate for at least 24 hours and up to 72 in the refridgerator. Turn at least twice.

Make baste: combine butter, lime juice, saffron water, salt and pepper in a small sauce pan. Keep warm over low heat.

Grill: start a bed of charcoal at least 30 minute before you want to grill the lamb. Meanwhile thread 5 – 6 pieces of meat onto each skewer, alternating with cherry tomatoes. Grill for 3 -4 minutes on each side, turning and basting frequently. The total cooking should be 6 – 10 minutes.

Serve: Spread a piece of lavash break on a serving platter. When the meat is done, remove from the skewer and place on the bed of lavash, surrounded by tomatoes. Baste once and cover with lavash to keep warm.

– in a hurry? there’s an enzyme in the onion that helps to break down the meat. If your marinating for 24 hours or more, slice the onions. If you don’t have that much time, liquify the onion with a grater and the enzymes with break down the meat twice as fast.

recipes from Culinary Communion

Persian Recipe: Dill & Fava Polow

by Judy Schwartz Haley | Food, Tools & Skills for Living

• 3 Cups basmati rice
• 2 lbs fresh favas, shelled and skinned
• 2 Tbsp plain yogurt
• 1 tsp saffron threads, ground and dissolved in 4 Tbsp hot water
• 5 1/2 Cups coarsly chopped fresh dill
• 5 cloves garlic, minced
• 3 tbsp kosher salt
• 1/2 tsp tumeric
• 12 Tbsp ghee
• 1/2 cup leeks, chopped
• 1/2 cup cilantro, chopped
• 2 tsp cinnamon

Toss the herbs together with the cinnamon and garlic in a bowl and reserve.

Cook rice and favas: In a large nonstick pot, bring 10 cups water, salt and turmeric to a boil. Add the rice and favas and boil hard for 6 – 10 minutes, gently stirring twice to loosen any grains on the bottom. Once the rice rises to the top of the pot, it is done. Drain the rice and rinse with warm water.

Take the tahdiq: In a bow, whisk together 4 tbsp ghee, 1/2 cup water, 2 big scoops of the rice mixture, the yogurt, and 1 Tbsp of the saffron water. Spread this mixture down on the bottom of the nonstick pot. (nonstick is VERY important)

Assemble: place 2 spatulas full of rice and beans in the pot. Add a spatula full of herbs and garlic. Repeat, alternating layers of rice and beans with the herbs and garlic, mounding ingredients into the shape of a pyramid.

First Cook: cover the pot and cook rice mixture for 10 minutes over medium heat.

Second Cook: Mix 1 cup cold water with 4 tbsp ghee and pour over rice and beans. Sprinkle on the remaining saffron water. Place a dish towel over the pot to absorg condensation and cover firmly with the lid to prevent steam from escaping. Reduce the heat to low and cook 50 minutes longer (take care that the towel doesn’t burn)

Cool: remove the pot from the heat and place it, still covered, on a damp surface for 5 minutes to cool slightly and to loosen the crust.

Serve: remove the lid, hold a serving platter tightly over the pot and invert the two together, unmolding the entire mound on the platter. It should come out as golden crusted cake. Garnish with flowers and herbs.

recipes from Culinary Communion