Iran used to be known as Persia. With a population of more than 70 million, 1.6 million square kilometres, it is the 18th largest country in the world.
In fact, Persia is one of the oldest civilizations in the world with settlements dating back to 4000 BC.
The roots of Iranian culture reach back into Central Asia and the Indian sub-Continent. Iranians are not middle eastern peoples, they are more Asiatic and speak Farsi.
However, there are other cultures residing in Iran. Azeri, Kurdish and Arabic languages are also spoken.
Here are two delicious Persian-style dishes to try. Other chicken recipes include: Green Chili Chicken, Soy Sauce Chicken, Lemongrass Chicken and Quick Chicken Korma.
CHICKEN WINGS PERSIAN STYLE
Ingredients
- 1 to 2 pinches saffron threads
- 2 medium onions, finely grated
- 1/3 cup fresh lemon juice
- 1 ½ tsp salt
- 4 lbs chicken wings
Method:
- Dissolve saffron in 2 tsp warm water. Mix in onions, lemon juice and salt in a bowl.
- Cut wings at joints and discard the tips; marinate in onion and lemon juice mixture for a minimum of four hours – covered in the fridge. Reserve the marinade.
- Thread chicken into metal skewers but don't pack chicken too tightly
- Place kebabs over hot coals and grill 15 to 20 minutes. Brush with marinade for the first 10 minutes.
- The option is to also cook the chicken in an oiled grill basket.
Finger lickin' good!
PERSIAN CHICKEN BREAST (courtesy of Canadian Health Magazine)
- 1 lb (500 g) boneless, skinless chicken breast cut into 1⁄2-inch (1-cm) squares
- 1 tsp (5 mL) paprika
- 1⁄2 tsp (2 mL) cinnamon
- 1⁄4 tsp (1 mL) powdered green cardamom
- 1⁄4 tsp (1 mL) powdered allspice
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 large red onion, peeled and finely chopped
- 1⁄2 tsp (2 mL) finely chopped fresh garlic (about 1 medium clove)
- Pinch salt
- 1 cup (250 mL) couscous, rinsed several times in cold water and drained
- 1 cup (250 mL) reduced-sodium chicken broth
- 1 cup (250 mL) water
- 1⁄2 cup (125 mL) dried sour cherries
- 2 tbsp (30 mL) orange zest (preferably organic)
- 1⁄2 cup (125 mL) slivered almonds, lightly toasted
Method
- Mix chicken with paprika, cinnamon, cardamom and allspice. Refrigerate at least 4 hours.
- Place oil in a large skillet over medium heat. When hot, add onion and sauté just until translucent.
- Add chicken and sauté until all pieces are lightly browned. Add garlic and salt and cook 30 seconds.
- Add couscous, broth, water, cherries and orange zest. Bring to a boil, then cover and reduce heat to low. Simmer 20 minutes, stirring occasionally.
- Add almonds. Cook 5 minutes more, then serve.
Makes 4 servings
