Iranian Platter / Chicken Koobideh / Chicken Torsh Kebab / Zereshk Polow ( Persian Barberry Rice)

Iranian cuisine has one of the most soul satisfying loaded delicacies. The rich flavoured dishes is very easy to make with very less spices.
ZERESHK POLOW ( Persian Jeweled Barberry Rice) are fragrant, beautiful coloured and lip smacking rice recipe . This is overloaded with tangy barberries, zesty orange peel, sweet carrots, and frangrant rice. And topped with pearls and emeralds (almonds and pistachios).
Rice is a staple of Iranian Kitchen, here I am using the long grain rice @laila.foods . The best rice always known by the aroma of flowers fills in the house while making.
KOOBIDEH KABAB are the the most juicy , tender and flavourful ground meat kebab. Only minimal ingredients make them exceptional.
MORGH-e-TORSH are sweet and sour kebabs. The subtle sourness of kabab comes from pomegranate molasses and the most flavoured ingredients is chopped walnuts and herbs.






Jewelled Barberry Rice INGREDIENTS;
Rice: 3 cups
Water: 4 litres for boiling
Butter: 3 tbsp

(Saffron water)
Saffron: 1/2 tsp
Water: 3 tbsp
Sugar: 1 tbsp
.
Dried barberries: 1 cup
Sugar: 1 tbsp
Saffron water: 1 tbsp
Butter: 1 tbsp
.
Orange peel:1/4 cup julienne cut
Carrot: 1/2 cup julienne cut
Butter: 1 tbsp
.
Almonds: as per taste
Pistachios: ad per taste



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Chicken Torsh Kabab recipe;
Chicken: 1 kg (boneless & cubed)
Walnut: 1/2 cup( chopped)
Parsley: 1/2 cup
Garlic: 2 tbsp
Saffron water: 2 tbsp (add 1/4 tsp of saffron in 2 tbsp of water)
Vegetable oil: 15 ml
Pomegranate molasses: 3 tbsp
Salt: 1 tsp
Pepper: 1 tsp.





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Chicken Koobideh Ingredients;
Chicken mince: 1 kg
Onion: 1 medium chopped
Salt: 2 tsp
Black pepper: 2 tsp
Sumac:1 tbsp
Lemon juice: 1 tbsp
Turmeric:1/2 tsp
Chilli powder: 1 tsp
Paprika: 1 tsp
Ginger powder: 1 tsp
Garlic powder: 1 tsp.
.





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