Jujeh Kebabs and Baghali Polo
Author: 
Recipe type: Entree
Cuisine: Persian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 people
 
Delicious Persian dill rice with fava beans and juicy, chicken kebabs.
Ingredients
  • Jujeh Kebabs
  • 3 pounds/1.5kg boneless chicken breasts, medium size cubes
  • 3 small onions or 1 large, in chunks
  • juice of two lemons
  • 1 tablespoon turmeric
  • pinch of saffron threads, optional
  • ½ stick/57g butter, melted
  • 2 tablespoons oil, for brushing on
  • salt and pepper
  • wooden skewers, 10-15 bamboo ones or large metal ones
  • Baghali Polo
  • 3 cups/500g Basmati rice, soaked about 15 minutes
  • 1 stick butter, melted
  • 1 tablespoon oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 cups fresh, shelled or frozen fava beans
  • 2 cups of fresh dill, tough stems removed
  • a pinch of saffron threads
  • 2 teaspoons advieh spice (or seven spice mix), optional
  • water
  • salt
Instructions
  1. Jujeh Kebabs
  2. In the bowl of a food processor, throw in the onion chunks and whiz until pureed.
  3. In a large bowl, add the chicken cubes, the pureed onions, lemon juice, turmeric and the saffron threads, breaking them up between your fingers as you add them.
  4. Allow to marinate for about an hour, or while you prepare the rice.
  5. Once the polo is cooked, grill the chicken.
  6. Skewer about 5-7 pieces on a wooden skewer.
  7. Repeat till all the chicken is used up.
  8. Keep the same size pieces on the same skewer so they will cook at the same time.
  9. You can add bell peppers or onions to the skewer if desired but I find chicken cooks the best and most evenly when it's by itself.
  10. Fire up a grill and keep it at medium heat.
  11. You can also do these in the oven at 400F/200C
  12. Once the grill is heated and ready, grease the grates with some oil or spray.
  13. Brush the kebab skewers with some oil and sprinkle with salt.
  14. Place the prepared skewers on the hot grill.
  15. Grill 8-10 minutes on the first side and the flip and cook until done, another 6-8 minutes.
  16. Baste with the melted butter at intervals to keep the chicken moist.
  17. Some of the bigger chunks may take a little longer, about 12 minutes a side.
  18. Once the chicken is golden browned and nicely charred and is firm to the touch, remove from the heat and place under foil.
  19. Grilled tomatoes are a great and classic accompaniment to Persian kebabs.
  20. Baghali Polo
  21. Heat a large sauce pan on medium heat with a tablespoon of oil and 2 tablespoons butter.
  22. Drop in the chopped onions and sauté.
  23. While the onion is cooking, bring a small pot of water to boil.
  24. Drop the fava beans into the boiling water and cook about 5 minutes.
  25. Remove from the heat, and scoop out the fava beans into a bowl of ice water.
  26. This hot and cold trick with help loosen the thick skin around the fresh fava beans.
  27. If you are using frozen, buy the ones where they are peeled already.
  28. Remove the thick skin around the fava beans.
  29. If you squeeze gently, the tender fava bean should pop out of the skin quite easily.
  30. Place in a bowl to the side.
  31. Once the onions have caramelised and are golden, add the garlic and cook a minute.
  32. Add the shelled and peeled fava beans and toss around for a minute.
  33. Not too long since they are already blanched.
  34. Pull off the heat and place aside.
  35. Roughly chop the dill.
  36. Soak the rice for about 15 minutes.
  37. Heat a big pot of water to cook the rice.
  38. Once the water comes to a boil, add 3 teaspoon of salt and carefully add the drained and soaked rice a little at a time.
  39. Keep the water boiling and bubbling.
  40. Stir the rice carefully and at intervals.
  41. Once the rice grains have elongated and are ¾ done, they still have a bite, remove from the heat and drain with cold water running.
  42. Carefully run a little cold water over the rice to stop it from over cooking in the strainer.
  43. In the now empty pot, drizzle in 4 tablespoons of the melted butter into the bottom.
  44. Add half of the cooked rice and mix gently.
  45. Layer the onion and fava bean mixture and all of the dill.
  46. Place the remaining rice over the top in a mound.
  47. Crumble the saffron into the remaining 2 tablespoons of butter.
  48. Make vent holes in the rice using chopsticks or a wooden spoon handle.
  49. Sprinkle some water over the rice and into the vent holes.
  50. About a ¼ cup/60ml
  51. Pour the butter saffron mixture over the top of the rice.
  52. If you are using the advieh, a Persian spice mix, sprinkle it over the rice now.
  53. Place on low heat and steam for 20 minutes.
  54. After 20 minutes, remove from the heat and leave untouched for another 10 minutes.
  55. Don't open the lid, allow to steam.
  56. After 10 minutes, fluff up and mix the rice altogether.
  57. Place on a big dish, sprinkle with sumac and serve with the jujeh kebabs, and more butter if desired.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/jujeh-kebabs-and-baghali-polo/