Iran hmmm....To make the Chelow the rice is rinsed twice, salted and left for a couple of hours. It is rinsed again in warm water and then poured into a well oiled wide pan. Oil is poured over the rice, and it is cooked covered until a crust forms.This is referred to as the Ta-Dig and is the essence of a good Chelow. The result tastes almost like Rice Krispies!
The kebabs are made from ground lamb mixed with egg, onions and salt. This meat mixture is put onto skewers and grilled.The last step is to sprinkle over with Sumac (not to be confused with the poisonous sumac of North America) a spice harvested from a berry indigenous to the Middle East.
The overall effect is not of sophistication,but in fact accentuates the unique earthy quality of the region.
The kebabs are made from ground lamb mixed with egg, onions and salt. This meat mixture is put onto skewers and grilled.The last step is to sprinkle over with Sumac (not to be confused with the poisonous sumac of North America) a spice harvested from a berry indigenous to the Middle East.
The overall effect is not of sophistication,but in fact accentuates the unique earthy quality of the region.
Next port of call is Israel .Until then....
it was delicious
ReplyDelete