Minced Chicken Kebabs with Persian Saffron Cranberry Rice

Ingredients

• 1.5 lb boneless, skinless chicken thighs (Finely minced)
• 1 lb boneless, skinless chicken breast (Finely minced)
• salt (To taste; used in the kebab mixture)
• 1 tsp black pepper
• 5 cloves garlic (Use 5–6 cloves; finely minced)
• 1 tbsp fresh parsley (Freshly minced)
• 1 onion (Medium; finely chopped, with excess water squeezed out)
• 2 green chilies (Use 2–4; finely chopped)
• 1 tbsp red chili flakes
• 1 tsp red chili powder (The method refers to this as paprika)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground cumin seeds
• 1 tbsp ground coriander seeds
• oil (For frying; amount not specified)
• 2 cups long-grain basmati rice
• 5 cups water (For boiling the rice)
• 2 tbsp butter
• salt (To taste; used in the rice)
• 0.25 cup cranberries (The source lists these but does not specify when to add them)
• 1 tbsp oil (For sautéing the aromatics)
• 8 whole black peppercorns
• 1 bay leaf
• 2 cinnamon sticks
• 3 cloves (Whole cloves)
• 1 black cardamom
• 10 saffron strands (Bloom in the hot water)
• 0.5 cup hot water (For blooming the saffron)

Steps

1. 1

   In a large mixing bowl, combine the minced chicken thighs and chicken breast with the salt, black pepper, minced garlic, parsley, chopped onion, green chilies, red chili flakes, red chili powder (called paprika in the method), garlic powder, onion powder, ground cumin, and ground coriander.

2. 2

   Mix the chicken mixture for 8–10 minutes, until it becomes sticky. Ensure the chicken and onion contain no excess water, since excess moisture can cause the kebabs to break apart.

3. 3

   Refrigerate the kebab mixture for 2 hours.

4. 4

   Once chilled, shape the mixture into long kebabs on skewers.

5. 5

   Cook the kebabs on a grill or pan-fry them over medium heat for 8–10 minutes, turning them between sides so they cook through.

6. 6

   Rinse the basmati rice with water until the water runs clear, then soak the rice in water for 1 hour.

7. 7

   Place the saffron strands in 1/2 cup hot water and let them bloom for 20 minutes.

8. 8

   In a skillet, heat the oil and sauté the black peppercorns, bay leaf, black cardamom, cloves, and cinnamon sticks for about 30 seconds, or until fragrant.

9. 9

   Add the 5 cups of boiling-water quantity to the skillet and bring it to a boil. Add salt to taste.

10. 10

    Add the soaked rice to the boiling water and cook for 10–15 minutes, or until the rice is three-quarters cooked.

11. 11

    Strain the remaining water from the rice. Add the butter and saffron water over the rice.

12. 12

    Turn the heat to its lowest setting, cover the skillet, and cook the rice for 20 minutes.

13. 13

    Turn off the heat and leave the rice covered and undisturbed for 5 more minutes.

14. 14

    Remove the bay leaf, fluff the rice with a fork, and serve with the chicken kebabs.

Notes

The source lists 1/4 cup cranberries but does not state when to add them. The method names paprika, while the ingredient list names red chili powder; this extraction preserves the listed red chili powder and notes the discrepancy. The kebabs may be grilled or pan-fried, but no grill temperature or pan type is specified.

Nutrition per serving

• main
• chicken
• kebabs
• rice
• Persian-inspired
• grilled
• pan-fried
• high-protein