Persian Nuts

The art of packing!

  

A friend brought me a gift from Iran

Quick Persian Chicken Stew (Khorak-e Morgh)

You need:

2 Lbs. skinless chicken (breast, thigh and legs) or skinless/boneless chicken breast

2 large potatoes skinned and cut in small peices

1 can of tinny cut tomatoes

1 large onion Julian cut

2 cloves of garlic tinny cut

1 tablespoon of turmeric powder

1 teaspoon of cinnomon

1 tablespoon of salt

1 teaspoon of black pepper

1 tablespoon of olive oil

1 can of sliced mushrooms (optional)

How to make it:

In a pan or a pot saute' the onions in oil until they are soft and a bit browned

Add chicken

Stir on high heat

Add salt, pepper and turmeric, cinnamon. Mix well

Add tomatoes from the can

Stir for 3 or 4 minutes

Add one cup of water then cover the pan or pot and let the chicken cook (about 10-15 minutes)

Add the potatoes and mix

Let it cook on low heat until the potatoes are done and soft but not mashed

(Option: Add the can of mushroom while adding the can of tomatoes)

Eat with bread as a stew or serve with rice

Enjoy!

Lime-Cilantro Chicken Steak-kabob (Joojeh Geshneez Kabob)

You need:

6- 8 pieces of flat chicken meat (Steak style) that can be breast or dark meat

one lime 

2 tablespoon olive oil

3-4 branches of fresh cilantro chopped

1 teaspoon of salt

Pinch of crushed black pepper

Pinch of crushed red pepper (optional)

How to make it:

Marinate the chicken meat in olive oil, lime juice and chopped cilantro

Add salt and pepper

Leave for 1 or 2 hours 

Grill on open fire or broil in oven (preheated on 400f) for 12-15 minutes

Serve with rice or veggies

 Enjoy!