meals cook
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"Akbar Joojeh" is a traditional Persian dish, known for its unique blend of flavors and tender chicken. Here's a recipe to make Akbar Joojeh at home:
Ingredients:
- Chicken breasts or thighs: 1 kg
- Onions: 2 large, finely grated
- Greek yogurt: 1 cup
- Lemon juice: 3 tablespoons
- Saffron: A pinch, dissolved in 2 tablespoons of hot water
- Olive oil: 2 tablespoons
- Garlic: 3 cloves, minced
- Salt: to taste
- Black pepper: 1 teaspoon
- Turmeric: 1/2 teaspoon
- Sumac: 1 teaspoon (optional, for garnish)
Instructions:
- Marinate the Chicken: In a large bowl, combine grated onions, Greek yogurt, lemon juice, saffron water, olive oil, minced garlic, salt, pepper, and turmeric. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat Grill or Oven: If using a grill, preheat it to medium-high heat. If using an oven, preheat it to 200°C (around 400°F).
- Cook the Chicken: Remove the chicken from the marinade and thread it onto skewers. Grill the chicken skewers, turning occasionally, until they are cooked through and have nice grill marks, about 15-20 minutes. If using an oven, place the skewers on a baking sheet and bake for about 20-25 minutes, or until fully cooked.
- Garnish and Serve: Once cooked, sprinkle the chicken with sumac for added flavor and color. Serve with basmati rice, grilled tomatoes, and flatbread.
Side Dishes:
- Basmati Rice: Cook basmati rice with a bit of saffron to add color and fragrance. You can also prepare "Tahdig," a crispy rice layer at the bottom, by adding oil and thin bread or potato slices at the bottom of the pot.
- Grilled Vegetables: Accompany your chicken with grilled vegetables such as bell peppers, zucchini, and eggplants for a healthy and colorful side.
- Persian Salad: Make a refreshing salad with cucumbers, tomatoes, onions, and fresh herbs like mint and parsley, dressed with olive oil and lemon juice.
Condiments:
- Mast-o-Khiar: A yogurt and cucumber dip seasoned with garlic, salt, and mint.
- Torshi: Traditional Persian pickles made with vegetables like carrots, cauliflower, and garlic in vinegar and spices.
- Zeytoon parvardeh: olive and walnut with pomegranate concentrate
Bread:
- Sangak or Lavash: Traditional Persian flatbreads that go perfectly with grilled meats.
Beverage Pairings:
- Doogh: A savory yogurt drink mixed with water, salt, and mint, often served chilled.
- Persian Tea: Black tea brewed with cardamom, often served with sugar cubes or Persian sweets.
Dessert:
- Faloodeh: A traditional Persian dessert made of thin vermicelli noodles frozen in a syrup made from sugar and rose water.
Serving Tips:
- Present the chicken and sides on a large platter for family-style dining.
- Garnish the platter with lemon wedges, fresh herbs, and a sprinkle of sumac for color and extra flavor.
- Encourage guests to make wraps with the chicken, bread, and condiments.
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