barberry

Zereshk Polo

onion, (diced)

turmeric, (ground)

pepper, (ground)

chicken pieces, (with bones and skin)

water

tomato paste

salt

white basmati rice, (soaked and rinsed)

water, (divided)

salt, (for parboiling the rice; will be rinsed out)

butter

saffron

barberries, (rinsed)

sugar, (adjust

saffron water

pistachios

In a large frying pan, saute the onions over medium heat for 10 minutes until translucent.  Add turmeric and pepper and continue to saute for 2 additional minutes.

Remove the onions from the pan and set aside.

In the same pan, add the remaining 1 tablespoon of oil and saute the chicken on medium high heat for 5 minutes on each side.

Return the onions and add water to the chicken.  Cover and cook over low heat for 60 minutes.

Add the tomato paste and salt and mix well.  Cover and cook on low heat for 30 minutes or until the chicken is fork tender.

Chicken

Wash the rice thoroughly and set aside to soak for at least one hour.  Rinse.

In a large covered pot, bring 8 cups water and salt to a boil. Add the rinsed rice and boil on high heat uncovered for about 6-8 minutes, or until the rice has slightly softened.

Drain the rice in a colander and set aside while you prepare the pan.

Melt 2 tablespoons ghee  in a non-stick pot over low heat.

In a small bowl, mix 1 cup of the lightly cooked rice with 1 tablespoon of saffron-water mixture, gently mix and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tah-dig.

Pour the remainder of the rinsed rice to the pot and lightly fluff with a fork.

Cut up the remaining 2 tablespoons ghee into pieces and evenly spread over the top of the rice.

Pour the additional 1/4 cup water evenly over the top of the rice. Wrap the lid with a clean towel and place on top of the pot. This will allow the rice to steam.

Allow the rice to steam over a medium-low to medium heat for 45 minutes.

Pour the remaining 1 tablespoon saffron water over the top of the rice. Turn off the heat and allow to sit for 5 minutes before serving.

Rice

In a small sauce pan, gently melt the butter  and add the rinsed barberries, sugar and saffron water.

Stir over low heat until the sugar has dissolved and barberries have come to life and brightened.

This step is done over low heat and no more than 2-4 minutes.  Take care to not burn the berries.

Barberries

Once the rice is cooked, cautiously and swiftly invert the rice out of the pot and place on a large serving platter.

Decorate the barberries around the edges and on top of the rice and garnish with pistachios or almonds.

Arrange the chicken pieces around the rice and serve.

Assembly

I have no doubt, you will quickly become a fan of this juicy and tender Lula Kebab. The recipe is easy to make and uses just 6 ingredients not counting salt and pepper. Great for summer grilling and picky eaters approved.

Lula Kebabs

lb ground chicken thighs

garlic (pushed through a garlic press)

tsp cumin

coriander

onion (very finely minced)

barberries (optional)

tsp salt

tsp pepper

olive oil (for brushing the grill)

In a large bowl combine ground chicken thighs, garlic, onion, cumin, coriander, dried Barberries, salt and pepper.

Now comes the most important part - mixing the Kebab mixture. You need to mix it for no less then 10 - 15 minutes. This will help the meat to stick better to a skewer and not fall apart. After you&#x27;ve done with the mixing, the meat should be sticky like a dough. 

Take about a fistful of the meat mixture into one hand and drop it back into the bowl. You need to apply a little force here. Repeat this step for the remaining of the meat mixture for about 20 times. Don&#x27;t worry, it&#x27;s not difficult! Cover the bowl with a plastic film and place it in a fridge for 2 hours or overnight.

Fire up the grill or preheat the oven to 400F. If you&#x27;re going to grill kebabs, brush grill grates with a bit of oil.

30 to 60 minutes before you arrange Lula Kebab on skewers, I recommend soaking the skewers in water. This will keep them from burning up on the grill.

Combine and mix the ingredients

Remove a bowl with Lula Kebab mixture from the fridge. Take about 1/2  cup portion of meat mixture and wrap it around a skewer. You can either have 1 long kebab (in this case I recommend using about 3/4 -1 cup portions of meat per 1 skewer). Or you can do what I did and have 2 little 1/2 cup pieces of kebab on a skewer.

Arrange Kebabs on skewers

If you&#x27;re using an outdoor grill, you need to grill Lula Kebab for 4-5 on each side until it&#x27;s nice and charred.If you&#x27;re cooking in the oven, place skewers on a parchment lined baking sheet and bake for about 30 minutes turning once. Serve immediately!

Cook

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The most viewed barberry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Zereshk Polo

Lula Kebabs

The most viewed barberry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine