1. Thanks for sharing your lovely photos, yes spring sort of starts a renewed cycle in all of us. What a gorgeous recipe, I’ve been to Iran and ate the most delicious kababs like this there, so utterly perfectly spiced. I’ll be taking a peek here when I want to make it myself 🙂

    • How amazing that must have been. I can only imagine what they would taste like over the charcoal that the original recipe called for. Yes, the spice on these is very difficult to describe. I think the most fun part of cooking for me is sitting down and being absolutely shocked at how amazing something tastes. I don’t taste while cooking so i put my blind trust in the recipe and the region. And this dish was one of those “wow!” moments.

    • Thanks, Shanna. Good Pesach to you too. It’s a tough one. I hope you’ve got some good recipes coming up. I”m a huge fan of matzoh brie. Saffron to me is like liquid gold. And figs are like symbols of life to me. This dish really took a lot of effort, but it gave so much back. Thanks for stopping by.

  2. Amanda, I was about to fall off the chair when I saw this. What a stunning dish! Your photos are absolutely gorgeous. Can’t say enough, hon! Thank you for bringing this to the fiesta. But you didn’t link your photo? If you go to FF6 post, there’s a “Click to join” button right above all the entries, and when you click it, it’ll bring you to a page where you can link your thumbnail photo. So happy and excited you decided to come! XOXO

    • Aww thanks so much. I really appreciate it coming from you! Thanks for the invite to the fiesta. I linked in and so me and my sundress and cowboy boots will be there with rice and kebabs. I hope your grill is warm. See you there!

  3. What a romantic account of winter turns spring; so enchanting that I too wish for snow (some snow). As the sun trickles in the window, basking my pups in warmth, I feel the cool breeze and breath in the crisp air that reminds me we were lucky enough to miss the storm. Your photography is beautiful and the recipe will be duplicated here in the Pacific Northwest soon.

    • Thanks so much for reading, Stacy and for your lovely comment. I’m amazed that you missed out on the snow. There is something special about it, but I’m ready to let spring in now I think. Oh the Pacific Northwest sounds lovely. Pet your cute pups for me!

  4. What a great looking ( and I am sure tasting) meal you put together. Your photos are outstanding and make the dish look even more appetizing. I will have to make this recipe. I especially like the spices on the chicken and I can do mine on the grill. Looking forward to it.

  5. Your kebabs do sound truly delicious. As yet I’ve never attempted to cook anything Persian. Living instead through Fig & Quince! One of these days – especially if I can find a cookery book in the local library. As I do have those spices, excepting sumac. Which, if I remember, I’ll look out for when at the International store next week. There’s always a list of spices I need.

    • Thanks so much, Johnny. This is a new recipe for me as well. I totally was inspired by Fig & Quince and Fae! They’re outrageous. I actually consulted both of them before I attempted the rice, but I gave up because they couldn’t give me a shortcut for true polou. I’ll have to work on it when I can. I hear you about the spices. I need nigella seeds, and fenugreek, kafir lime leaves and a whole bunch of other stuff. Going to check out what you’ve been up to right now!

    • Thanks for your comment, Cornelia. I love that you know her cookbooks. I actually sprung for this one because it looked like such a resource. Most of the recipes are not a weeknight meal, but they’re so thorough and delicious. I have so much I want to try from it! I actually just made the Yemenite Pan Barley Bread from Silk Road Cooking. I had no idea how easy it was! So good! Yes, this woman does not mess around. Oh how I’d love to peek into your kitchen. Your photography is stunning.

  6. That looks delicious – I’ve been getting some amazing Fizzy Kale from the farmer recently – it tastes quite savoury and has no bitterness 🙂

    • Thanks, MD. That kale sounds lovely. This is my first time using non-curly kale and I really liked it. It is a little less bitter and more like a spinach almost. It’s a lot more user-friendly 🙂

  7. Hello Amanda–what a delicious dish! I am a big fan of kebabs and think yours looks especially tasty. That rice has such a gorgeous color, too. Stay warm!

    • Thanks so much for your comment! These are tasty. You should try them! What I love about the rice so much was that the color is all from turmeric and saffron.

  8. Amanda, The word ‘Persian’ got my attention. 😀 ))) – First, your chicken kababs look excellent and plated beautifully with kale. – I thought your gorgeous looking risotto was what we call ‘sholeh zard’, which is a Persian saffron pudding dessert, made with saffron and rosewater, topped with almonds, exactly how you have plated (without the savory tomatoes on the side). If you ever make Persian style rice, make sure you use only basmati, for success. You only need to make Persian rice one time, and you will pick-up the know-how. 😀

    • Thanks so much, dear Fae. I was a little scared for you and Azita to stop by, but now I’m relieved. I reached out to both of you about the rice, but I got intimidated and didn’t devote the time. I may have to make that lovely dessert. I kind of want to link to you guys because you inspire me so. I’m going to pick something manageable and do just that. I’m really on a kick now. Thank you so much for your advice and your compliments. I’m wondering if I got the cookbook from reading your post on favorite cookbooks. I definitely fell for your site that day and have been inspired ever since.

  9. What a beautiful meal. I love the brightness of the colors and flavors you have going on. As I’m reading this post, it is snowing outside once again and your stunning photos of the dishes make me think of summer colors and warmth…even if it is only for a short while.

    • Thanks so much, Karen. Hang tight for spring. It’s 20f here with high winds. Crazy. Need warm dishes! On Mar 13, 2014 9:23 AM, “What's Cooking” wrote:


  10. Wow, this is my kind of feast! Love ALL the spices and citrus you’ve used for the kebabs, and the saffron rice looks so moist and delicious too. I need to try this. I love your writing here and your photos continue to take my breath away, Amanda! You have such a unique eye for color and light and angle, I love to see each beautiful shot you take. xo -Laura

  11. Boy do I regret reading this post – I am so ravenous now, and it’s too late to go shopping for the ingredients for this dish. Looks divine and I bet it tastes every bit as good!!

    • Thanks so much. I know the feeling! I’m so behind on cooking so many wonderful recipes because I don’t have time to stock up on the ingredients! It’s gotta be a well-timed process!

  12. I really wish we would have had a winter, any winter, this year in my part of the world. I’d love to be hunkered down in it.

    The dish looks delicious.

  13. Amanda, my mouth is watering – your photos are lovely! I’m such a fan of Najmieh Batmanglij. What a delicious dish! The cusp of spring holds so much promise and excitement. This is a beautiful post. Happy almost-spring to you!

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