Majid

Monda jaan

I use both of them!.

Zardchoobeh for both taste,smell & health purposes.

2-Saffron for taste & color.

The latest research shows that areas(Middleeast & India) where Zardchoobeh is used regularly,the percent of poeple with Alzhimer is much lower than the other parts of the world.

cheers 

Ebi aka Haaji

anonymous fish, please blog that yummy side dish, separately

I'm talking about your masst o khiaar. You'd be surprised how many Iranians do not know how to make it, even though they have eaten it all their lives.

Did you guys forget the master plan of submitting all our individual favorite recipes so JJ decides to make us a Food Section? My tongue is growing hair already!

Majid

well I cheat too, with Spanish saffron for marinades. We use our well hidden stash of Iranian saffron (in our freezer) for special occasions. Speaking of which, the Persian deli owner told me saffron's gone up to 28000 tomans per ounce...does that sound right??!! By the time my kid gets married we'd have to sell most of our stash to afford throwing her a party.

Monda

Saffron, as you know is very expensive, so it's a little permissible cheating to use some turmeric as well.

Besides, as you said it helps to get rid of the smell of raw meat .

Hopefully Ebi agrees with me.....LOL 

Neekoo

i'll join you for a margarita and bring the maast o'khiar... we found some pita chips that are delish with the maast!!

Ebi jaan tell me if I'm wrong but..

isn't the purpose of using zardchoobeh (turmeric) either to give color or change the smell/taste of the meats? So, if I'm using saffron, you think I'd still need turmeric in joojeh kabab?? Not that I'm not a big fan of zardchoobeh (it's sooo good for our immune systems and I love its smell & taste). Are you suggesting instead of saffron in my marinade, I could use zaedchoobeh?? Please you or Majid clarify this piece.

شازده جان .....

هول نشو داداش! آخه آدم با دیدن یه عکس که اینجور دس پاچه نمیشه و آب از چک و چیلش راه نمیافته! شاید این عکس دخترشون باشه، یا شایدهم نوه شون، یا اصلاً شاید یه جور تله باشه  که چشم و گوش این شازدهء مارو......
لا اله الالله، استغفره الله العلی العظیم.............

April's fool

shazde khan neekoo khanoom shokhi kard shayad...
shoma dast sylvi khanoom ra begir o ye safar digeh berid turkiyeh......... Doner kabob baramon biyar merci.
food recipe chi darid ?

Majid joon: Neekoo dear's message has been unanswered!

Neekoo jan jaan:

Sorry, but Majid seems to be too busy with the BBQ, to answer your call. Would you like to have the margaritas here or in the den?

Yours forever,

Shazde

i will post a koobideh recipe and hints blog later tonight

i am usually pretty good with making koobideh and making it stick to the skewer. i will post my recipe and hints later tonight when i am not rushed. anyone of course is welcome to add to it or mention their own recipes or hints.

of course, i am not a master, but when it sticks and tastes good i feel like one :)

Daash majid salaam

Bebinam vaase koobideh,aabe piyaaz ro migiri yaa na?! goosht gaav o goosfand ghaati(yek jaa gaav,do jaa goofand).

Age begiri va khoob goosht o piyaaz ro bemaali o 2 saa'at too yakhchaal bezaari o ba'd sikh koni,laamassab nemirize!!

Monda Jaan,

eydet mobaarak,

Zardchoobeh yaadet nare khaahar.

Maziar Jaan

joonam vaasat bege,eydet mobaarak,tu khomaari hastam vaase 13 bedar chi dorost konam?!felan tasmim be olovieh va kotlet daaram,bebinam agh Ali.p.eftekhaar mideh 13 bedar baa maa baashe yaa na?!

btw

Merci baraay dastoore B.GH,baayad dorost konam,taa haalaa dorost nakardam.

Ebi aka Haaji

BOKHOR BOKHOR...........

agha Ebi is probably making a BAGHALA_GHATOGH without a recipe;
dill weed (2 spoons),lima beans (1 bag),6 eggs,4 cloves garlics,4 cups of water, salt & pepper cook it medium for 30-35 mnts. stir occasionally..........voila eat it with rice or pita bread.

Koubideh

Majid agha, I'm not an expert in cooking Persian meals, but just remember my late uncle who was an expert of Koubideh for the pic-nics, always said, the more the meat is fat (charb tar) the more it will stick to the sikh. Just wanted to share this. bebakhsid fozouli kardam

Baking soda/baking powder

Actually in my recipe none is needed, I mentioned it when the subject of yogurt came up, try my recipe without, if it was not tender enough to your taste then you may add half teaspoon of baking soda.

Also as regard to brushing melted butter, again I don't do that, as I mentioned a harsh fire cooks it quickly and juicy.

NOW, as for Koobideh....LOL

Don't even go there! I'm so inconsistent when it comes to koobideh that at the end the only part that stays intact is the "sikh" itself !!

Vamoondeh hamishe az sikh mirizieh.....:-)

I would love to learn how to do a good koobideh.

PS.

Not in this blog, but if anyone knows a good recipe for koobideh please share in a separate blog. I'm certain the trick to koobideh is in the mixture of the meat/onion and other secret ingredients.

PPS.  Where in the heck is the master chef "Ebi"? 

Majid jaan kabob Kubideh ro yaad bedeh!

How do you make Kabob Kubideh?

Baking soda or baking powder?

things I learn here!

Majid I didn't know about baking powder in joojeh. I'm going to try it.

sarshar45 I had no idea you need baking powder in koobideh! And your melting butter on joojeh kabob sounds awesome too. 

agha ejaazeh?

I love to let chickens sit overnight in a marinade of garlic, lime, olive oil, onion, salt & pepper, yogurt and saffron. Majid, turmeric is new to me.

I need to add that you are a wise man to use lime rather than lemon. It makes a big difference, beh khoda. My sister used meyer lemons once, and I was all over her nagging about it! She thought she was making it fancier for us :o)

Dang it !!!!!!

I forgot the main ingredient of all......GARLIC........!

(A full tea spoon of minced garlic should be added)

Actually there are two things I don't add garlic to, my morning coffee and my afternoon beer! 

Thanks sarshar for pointing this heavenly ingridient out before too late........:-)

some other ingredients...

i like to use a bit of olive oil mixed with canola oil when i am marinating the thighs. i also add some garlic powder and salt in addition to the other ingredients mentioned. i usually do not use yogurt or turmeric, but i have. i prefer to use lime juice and saffron.

while the kababs are on the grill, i do brush them with a melted butter/lime mixture to keep them moist, juicy, and flavorful.

i have never heard of adding baking powder to the chicken... i do add baking soda to the koobideh.

(thank you again majid for starting this food section!)

Thank you

I think you are right about the  olive oil, I had same experiences. For the yogurt, I don't remember the problem with the taste but it make the chicken too white I think (even with the saffron) I will try baking powder next time...and will tell you. Thanks for the advice!

Call me when it's ready!

I'd much rather make the salad and the margaritas while the guys make the BBQ!  Just let me know when it's ready!

Yogurt and olive oil

I tried them both before, here is my experience:

Olive oil makes it too greasy and causes the Kabaab to catch on fire.

Yogurt tenderizes the chicken but it adds the taste of yogurt, instead you can use a tad bit baking powder to get the same result.  

I request delivery!

Sikhi chand?

Majid agha

Daste shoma dard nakoneh, merci.

But me, I add also some olive oil, and the best is a little sour yogurt too!! Have you ever tried it?  I think the yogurt will help a lot to soften the chicken , what do you think about that? Have any idea?