Torsh-e Kabab from the culinary capital of Iran

Torsh-e Kabab from the culinary capital of Iran
ID : N-3049 Date : 2018/10/05 - 09:34

(Persia Digest) – Torsh-e Kabab, or Bijeh Kabab in the local dialect, is a dish from Iran’s northern Guilan Province. The use of fried ingredients in the recipe depends on personal taste.

Ingredients (serves 4)

1 Whole chicken

2 Potatoes

4 Tomatoes

3 Aubergines

1 tbsp tomato paste

1 cup lemon juice or verjuice or sour orange juice

Oil, turmeric, salt, and pepper to taste


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The chicken can be fried whole or divided into four quarters. In a large pan, boil a little water, verjuice, and tomato paste. Add the chicken and season with salt, pepper, and turmeric. Cover and allow to cook. Prepare the potato chips; slice the aubergines, lengthwise or widthwise (or half-length) and cut the tomatoes in half. Fry everything. Place the cooked chicken in a large, shallow bowl and pour the juices over it. Decorate the dish with the chips, tomatoes, and aubergines and serve.

The chips, tomatoes, and aubergines can be cooked with the chicken in the last few minutes before serving to allow for the mixing of flavors. The dish can be served with rice, yoghurt, and fresh herbs.

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