Iranian chicken recipes
8 Iranian chicken recipes, each written for this site and each saying what its method turns on.
- Fesenjan, sourced from Iran. The ground walnuts are cooked until their oil comes out and the sauce goes dark. Chicken, Duck.
- Gondi, sourced from Iran. Chickpea flour binds it instead of bread or rice, and cardamom is the only spice in it. Chicken, Veal, Lamb.
- Jujeh Kabab, sourced from Iran. The marinade is onion, lemon and saffron and its own article names nothing else in it. Chicken.
- Kabab Torsh, sourced from Iran. The marinade is a thick paste of crushed walnuts and pomegranate juice rather than a liquid. Chicken, Beef.
- Khoresh Karafs, sourced from Iran. It is soured with verjuice and the celery is the bulk of it rather than a flavouring. Chicken, Beef, Lamb.
- Salad Olivier, sourced from Iran. The Iranian version is built on chicken and Persian pickled cucumbers, and it is eaten in a sandwich. Chicken, Egg.
- Tahchin, sourced from Iran. The rice is bound with yogurt and egg so the base sets into a slab you can cut. Chicken, Lamb, Egg.
- Zereshk Polo, sourced from Iran. The barberries are warmed for under a minute with sugar and saffron water, because they scorch. Chicken.
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