|2 servings||calories per servings 631||protein serving 34 g||carbs per serving 66 g||total fat per serving 25 g|
PeachDish founder Hadi Irvani is thrilled to share this dish inspired by his family’s favorite meals. Savory spiced kebabs served over rice flecked with tart barberries and garnished with sweet creamy cucumbers (mast-o khiar) is an exciting intersection of the exotic and familiar.
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||7 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||4 g|
Please read entire recipe before beginning.
Heat oven to 425 degrees. Rinse barberries under running water. Place in a mixing bowl and cover with several cups of water, so that the berries float and any sand can sink to the bottom. Let the berries stand in this water while you prepare the other ingredients.
Prepare your mise en place: Peel and mince garlic. Pick and chop dill fronds; save the stems. Quarter cucumbers lengthwise; thinly slice crosswise. Pick and chop mint leaves Peel and thinly slice shallot.
Rinse rice well in warm water. Drain barberries thoroughly.
Heat a saucepot over medium heat, and add butter. When butter is melted, stir in garlic and cook, stirring, 30 seconds. Stir in barberries and cook 2 minutes more. Add rice, almonds, dill stems, 1/2 teaspoon kosher salt, saffron and water. Bring to a simmer, then cover and reduce heat to low. Cook 8-10 minutes, or until most of the liquid is evaporated. Keep covered, and set aside.
While the rice cooks, prepare the creamy cucumbers: Combine cucumbers, yogurt, sultanas and mint in a small bowl, and season with salt and pepper to taste. Set aside at room temperature while you prepare the kebabs and finish the rice.
In a small mixing bowl, combine beef, curry spice and 1/2 teaspoon kosher salt. Divide the meat into four equal portions, and form the portions around the pointy ends of the skewers in your kit.
Lightly coat a heavy baking pan with 1 teaspoon cooking oil. Place skewers on the pan, and cook 9-11 minutes, or until lightly browned on the outside and cooked through, but still slightly pink in the center.
Remove dill stems from the rice. With a fork, fluff in chopped dill fronds. Taste and adjust seasoning as desired. Serve kebabs over rice with creamy cucumbers on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...