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Iranian Kebab House
Percy Bahadur shares the best recipes after a lifetime around the world
THE MENU
Saffron Prawns
Chello Kebab
Joojeh Kebab
Mahi Kebab |
Percy Bahadur has spent an entire career with the biggest sea liners in the world, a quarter century of travel across the oceans. Highlights include massive freezing facilities in Japan, spicy raw Korean preparations and the nightlife along the Brazilian coast. So while he worked the ships and offshore oil rigs, handling tons of food for months at sea, he'd sample the best food at every port along the way. Now, he's in Muscat after
taking over the Iranian Kebab House. Whether opting for his specialities, like Iranian kebabs and saffron flavoured rice, or food from the Arabian peninsula, you couldn't go wrong.
House special saffron prawns
To serve two |
| Tiger prawns, 6-8 pcs |
Cooked long grain basmati white rice, one portion |
| Garlic paste, 1 teaspoon |
| Saffron, 1.5 teaspoon |
Butter, 2 table spoons |
| Lemon juice, 2 table spoons |
Flour, 2 table spoons |
| Olive oil, 1 teaspoon |
Milk, 1 cup |
| Parsley, small bunch |
Salt, to taste |
| Tomatoes, 1 medium sliced |
Black pepper powder, 1/2 tea spoon |
Method
Clean and wash prawns. Drain excess water. Marinate the prawns with garlic paste, saffron (1/2 tea spoon), lemon juice, olive oil, salt and pepper. Keep aside for two hours. Now prepare saffron sauce. Sauté chopped garlic in butter. Add flour and cook till light brown. Now add milk and stir briskly till sauce thickens. Add a pinch of salt and pepper and 1/2 teaspoon of saffron.
Thread prawns on thin long metal skewers. Barbeque for ten minutes. Place the grilled prawns on a platter. Top it with saffron sauce and rice (rice can be flavoured with a little saffron). Pour melted
butter on top and decorate with sliced tomatoes and parsley.
Chello kebab
To serve FOUR |
| Ground lamb or beef, 500g |
Black pepper |
| Large grated onions, 2 |
Turmeric, 1 teaspoon (optional) |
| Crushed garlic clove, 1 |
Sumac (optional) |
| Large beaten egg, 1 |
Coriander powder, 2 teaspoons |
| Medium sized tomatoes, 4 |
Salt |
Method
Mix meat, onions, garlic, egg, salt, pepper, turmeric and coriander powder well and leave in refrigerator overnight or for several hours. Press the meat around long thick skewers and shape evenly. Thread whole tomatoes on another skewer. Barbeque each side for about 15 minutes, turning frequently. Serve with hot basmati rice and butter. If serving with rice, some sumac may be sprinkled on top. Kebabs can also be served with piping hot rice topped with raw egg yolk.
JOOJEH kebab
To serve THREE |
| Boneless chicken, 1kg |
Black pepper |
| Extra virgin olive oil, 1/2 cup |
Lemon juice, 4 table spoons |
| Large grated onions, 2 |
Saffron, 1/2 teaspoon |
| Medium-sized tomatoes, 4 |
Salt |
Method
Prepare marinade. Mix olive oil, grated onions, saffron, salt, black pepper and lemon juice. Cut and wash chicken into cubes (1.5 X 1.5 inch). Drain excess water. Marinate them overnight (or at least for several hours). Put in refrigerator. Thread chicken on long, thin metal skewers. Also thread whole tomatoes separately on another skewer. Brush with marinade. Barbeque for about 5-10 minutes on each side, turning frequently. Serve hot with basmati rice or with Middle Eastern bread and salad.
Mahi kebab
To serve THREE |
King fish fillet, 1.5kg
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Saffron, 1.5 teaspoon
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| Olive oil, 2 table spoons |
Salt, to taste |
| Omani masala to taste |
Black pepper, 1.5 teaspoon |
| Lemon juice, 2 table spoons |
Garlic paste, 1 teaspoon |
Method
Clean and cut fish into cubes (1.5 X 1.5 inch). Wash, pat dry and keep aside. Prepare marinade with the ingredients and marinate the fish cubes for at least two hours. Refrigerate after marinating.
Thread fish on long thin metal skewers and barbeque for ten minutes, turning frequently. Serve hot with onion rings and lemon. Can also be served with buttered basmati rice or Middle Eastern bread.
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