Chicken Kabobs & Baghali Polo Tuesday, March 18 2014 1 Comment


Baghali Polo is a classic Persian dish. Although its ingredients are minimal, the organic dill weed adds zest and aroma, and the tender beans tie it all together. Serve with sizzling chicken kebabs for a filling, tangy meal.

 

Baghali Polo

serves 4-6


2 cups basmati rice

2 teaspoons salt

2 tablespoons olive oil

1 compact Organic Dill Weed

1 tsp Organic Garlic Granulates

8 oz fava beans or lima beans (cooked and peeled)


1. Combine the rice, salt, olive oil and 3 cups water in a medium pot with a lid over high heat. Bring the water to a boil, and let it bubble, uncovered, until the water evaporates. (When the water is all gone, the rice should be about half-cooked.) Turn the heat to low.

2. Add the dill weed and garlic granulates, and stir with a fork. Spread the beans out over the top of the rice, cover the pot and cook until the rice is tender, about 15 minutes.

3. Turn off the heat. Fluff with a fork. Taste and adjust the seasoning, and serve.


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Chicken Kebabs
serves 4

1 lb chicken breast and thigh, cut into 1 1/2 inch pieces
2 tbsp olive oil
1.5~2 tsp kosher salt
2 tbsp Organic Chicken Kabob Seasoning
12-16 bamboo skewers
(optional) Organic Sumac


1. Soak bamboo skewers in water, fully submerged. This will prevent charring.
2. Combine chicken pieces, oil, seasoning, and salt in a bowl. Mix and massage the flavors in, and let sit marinate for 30 minutes.
3. Skewer the chicken pieces and grill until done. Garnish with parsley flakes and sumac.


Serve with yogurt sauce, if preferred.