Persian Iranian Maahi Kabab Fish Recipes

MAHI SORKH SHODEH (PERSIAN FRIED FISH)

Steps:

• Crush saffron threads to a powder in a small mortar and pestle. Transfer to a small bowl with 1 tablespoon boiling water. Stir, cover, and set saffron water aside.
• Combine flour, 1 1/2 teaspoons salt, turmeric, pepper, onion powder, and garlic powder on a large plate.
• Dry fish well with paper towels. Cut into 3-inch long pieces and season with salt. Dredge fish in the flour mixture on all sides.
• Heat oil in a large pan over medium to medium-high heat. Add fish and fry on one side until nice and golden, about 7 minutes. Flip fish, drizzle saffron water over top, and fry the other side until golden and fish flakes easily with a fork, about 5 more minutes.
• Transfer fish to a serving platter. Squeeze orange juice over top and serve with orange and lime wedges.

JUJEH KABOB (PERSIAN CHICKEN KABOBS)

Steps:

• Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
• Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

KABOB KOOBIDEH (PERSIAN GROUND MEAT KABOBS)

Steps:

• Shave onions with a grater into a fine mesh strainer. Gently press pulp into the strainer to remove juices. Place pulp into the center of the cheesecloth and gently press until no further juice drips out.
• Place lamb and beef in a pot. Add green onion and onion pulp; mix until thoroughly combined. Mix in baking powder, salt, pepper, sumac, and turmeric. Add eggs and mix thoroughly. Cover the pot and place in the refrigerator until flavors have melded, at least 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mold meat mixture onto the skewers.
• Cook on the preheated grill, rotating every minute, until nicely browned on all sides, and meat is no longer pink in the center, about 25 minutes.

ZABAAN (PERSIAN/IRANIAN BEEF & SHEEP TONGUE STEW)

Steps:

• Tongue is very tasty but takes a long time to cook.
• Wash the tongue(s) carefully.
• Add hot water and bring to a boil.
• Remove the foam that accumulates on top.
• Peel garlic cloves and onions, then slice them thinly.
• Wash herbs and chop them finely.
• Add garlic, onions, and herbs to tongue and cook over low heat for 4-5 hours, adding more hot water during cooking if necessary.
• Salt and black pepper should be added near the end of cooking.
• When tongue is cooked, there should be about one cup of water left.
• Remove tongue and peel the skin while still warm.
• Allow to cool, then cut into thin slices using a sharp knife.
• Wash and slice mushrooms, then fry in butter for a few minutes.
• Add tomato paste and tongue-juice and bring to a boil, then cook over medium heat for a few minutes.
• Serve tongue with mushrooms and some fresh parsley.
• If desired, pooreh-yeh Seeb-Zamini or Polow can also be served with tongue.