Nowruz, the Iranian or Persian New Year, is upon us and it marks a celebration dotted with a special festive culinary spread. Many celebrators still prepare a few signature dishes to retain the authentic flavours of this auspicious beginning. Chef Subimon Subhagan, Jr. Sous Chef at Persian Terrace, Sheraton Grand Bangalore Hotel at Brigade Gateway, has curated a unique menu showcasing the culinary heritage of the Iranian community.
According to Chef Subimon, "Nowruz is a celebration of spring and a brand-new year. Many people perceive it as the win of spring over the darkness of winter. These recipes are top-rated and favourites in most family gatherings." Chef shares three iconic recipes and says these culinary fares are always in demand. When Iranians gather for barbecue parties or picnics, they include these grubs. Let's make 3 simple yet incredibly delish festive foods for Nowruz.
Chello Kebab Koobideh
This decadent kebab has been a favourite of many. Once one perfects the recipe, this traditional grub is easy to prepare. The richness comes from lamb meat, fat and saffron. This dish can be served along with Arabian bread, Zereshk (rice) and Toum (garlic mayo). Zereshk is a rice preparation. You just need to toss cooked basmati rice in a pan with saffron, turmeric, salt and caramelized barberries.
Prep Time: 20 mins
Cooking time: 20 mins
Serves: 2
Delicious chello kebab on the bed of Zereshk rice, Image By: Persian Terrace, Sheraton Grand Bangalore Hotel
Ingredients
- Lamb leg (boneless)—150 g
- Lamb fat– 50g
- Onion - 100g
- Salt - As per Taste
- White pepper – 10g
- Saffron - a pinch
- Parsley - 20g
Method
- Firstly, clean the lamb in cold water and set it aside to dry. Once dried, mince the meat using a mincer.
- Take the lamb fat in a bowl. Add onion paste (remove excess water), parsley, saffron and white pepper to the mixture
- Then add the minced meat to it. Combine well.
- Take a Persian flat skewer and spread the mixture to the skewer evenly
- Once the mixture is flattened to the skewer
- Cook it over the charcoal until it becomes well cooked
It is ready to devour!
Joojeh Kebab
Enjoy this traditional Iranian or Persian flavourful kebab made with succulent chicken meat and seasoned with simple yet fragrant spices and herbs. It can be devoured as is. At the same time, this kebab pairs well with fragrant rice preparations.
Prep Time – 15 mins
Cooking Time – 15 to 20 mins
Serves: 2
Juicy joohjeh kebab, Image By:Persian Terrace, Sheraton Grand Bangalore Hotel
Ingredients
- Tender chicken leg (boneless)-150g
- Onion– 50g
- Saffron - a pinch
- White pepper - 10g
- Lemon juice - 5 ml
- Salt - As per taste
- Labneh - 20g
- Oil - 20ml
- Butter– 5g
Method
- Take the boneless chicken and cut it into kebab chunks
- To the meat, add salt, white pepper, saffron, lemon juice, labneh, onion and vegetable Oil. Give them a thorough mix and let them marinate well.
- Once marinated, pierce the marinated meat into a flat skewer.
- Cook it over the charcoal until it becomes well-cooked. Brush with butter occasionally to have it tender
Burani Espanaaj
Prep Time: 10 mins
Cooking time: It's a salad, so no cooking involved
Total time: 15 mins
Serves: 2
Creamy salad, Image By: Persian Terrace, Sheraton Grand Bangalore Hotel
Ingredients
- Blanched spinach - 150g
- Garlic - 5g
- Keshk - 10g
- Salt - as per taste
- White pepper - 5g
- Saffron yoghurt - 10g
- Fried onion - 10g
Method
- Thoroughly wash the spinach in cold water. Once rinsed, blanch the spinach and cool off in Ice water.
- Keep it in a strainer to drain.
- Chop the spinach roughly and transfer it into a bowl.
- Add salt, white pepper, Keshk and fried onion to the chopped spinach. Blend all the ingredients well. It is ready to serve.
It goes well with warm pita bread.
Notes:
Once the spinach is blanched, shock in ice water to retain colour.
Zeshk – It is a mixture of hung curd, sugar and salt.
Chef Subimon also informs that the epicureans in Bangalore can sample these dishes in a lavish Nowruz spread at Persian Terrace. The menu features live Persian grills, cold and hot mezze, tabbouleh, vegetarian Fattet Laban, saffron phirni and falooda kulfi.