Serves 20 at a buffet table
500 g/ 1.1 lb ground minced meat
3 1/2 cups rice in broth
1/2 cup zereshk
A bunch of fresh mint
125 g/ 4 oz salted butter
2 kg boneless chicken thigh for shawarma
For Jujeh chicken, 1 whole spatchcocked chicken marinated in the highlighted recipe.
Two red onions sliced and oven baked
Thin pita bread toasted with garlic butter for pita chips
Yogurt with cucumber and toum
The kheema—ground minced meat.
Cook the ground minced meat in a tsp each of oil, salt, Lebanese 7 Spice or garam masala, ginger, and garlic pastes. Add a cupful of fried onions and 2 tbsp of tomato paste. Cook for 45 minutes until it is done. Add a tsp of sumac powder and mix well.
Cook the rice in homemade chicken broth. Once you can see the top of the rice, steam it well. Toss it together with the cooked kheema—ground mince. This will blend the flavours. Mix in the 1/2 cup of zereshk berries.
The chicken shawarma
Rub the 2 kg/ 4.4 lb of chicken for shawarma with a dry shawarma rub. Once it's cool, thinly slice it. To really get crispy edges, stir fry in butter on high heat.
1 whole spatchcocked chicken
In a jujeh kebab marinade, cook the spatchcocked chicken.
Toss the remaining marinade over two large red onions and cook on a cookie sheet until soft.
Arrange the rice on a large platter and layer the shawarma on top. Place the entire spatchcocked chicken. Garnish with garlic pita chips, red onions, and fresh mint. On the side, serve with cucumber-infused yoghurt.
Photo courtesy Niloufer Mavalvala
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.
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