Kebabs

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1 ½ pounds boneless, skinless chicken thighs, finely minced

1 pound boneless, skinless chicken breast, finely minced

Salt, to taste

1 tsp black pepper

5-6 garlic cloves, finely minced

1 tbsp freshly minced parsley

1 medium onion, finely chopped (with excess water squeezed out)

2-4 green chilies, finely chopped

1 tbsp red chili flakes

1 tsp red chili powder

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp ground cumin seeds

1 tbsp ground coriander seeds

Oil, for frying

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Persian Saffron Cranberry Rice

2 cups long grain basmati rice

5 cups water for boiling

2 tbsp butter

Salt to taste

¼ cup cranberries

1 tbsp oil

8 whole black peppercorns

1 bay leaf

2 cinnamon sticks

3 cloves

1 black cardamom

10 saffron strands + ½ cup hot water

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1. In a large mixing bowl, combine the chicken mince, salt, pepper, paprika, garlic, parsley, onion, green chilies, red chili flakes, red chili powder, garlic powder, onion powder, cumin seeds, and coriander seeds. Mix well for 8-10 minutes, until the mixture is sticky

2. Note: ensuring there is no excess water in the chicken mince and onions, as this will prevent the kebabs from breaking apart.

3. Refrigerate the kabab mixture for 2 hours.

4. Once chilled, make long kebab shapes on skewers and cook them on the grill or pan fry them on medium heat for 8-10 minutes, flipping sides in between.

5. Rinse the rice with water until the water comes clear. Soak in water for 1 hour.

6. Bloom the saffron in hot water for 20 minutes.

7. In a skillet, add oil and sauté the aromatics (peppercorns, bay leaf, black cardamom, cloves) for 30 seconds or until fragrant.

8. Add water to the skillet , and let it boil. Add salt.

9. Add the rice to the boiling water and cook for 10-15 minutes or until ¾ cooked.

10. Strain the remaining water from the pot and add butter and saffron water on top of the rice.

11. Turn the heat to the lowest setting, cover, and cook for 20 minutes.

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

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