Isn’t it Iranian... Joojeh Kabab

caliking

Felt like cooking something different today. 

Started by pureeing garlic, onion, salt, saffron, lemon juice, and EVOO to marinate some chix boobs in. 


Fired up up an egg, and added some onions and maters to the mix. 


Plated with dill rice (though I need to add way more dill next time).


 Great, light flavors that came together very nicely. The natives voted it a win

Hope y’all had a great weekend too.  

Mattman3969

I’d crush that.  The marinade sounds like flavors I’d enjoy.  

StillH2OEgger

What a great-lookin' plate! Nice work.

shtgunal3

Great looking boobs!

keener75

That looks amazing!!!

lkapigian

Bombdiggity right there @caliking

Canugghead

Love the marinade and the second photo's colour/arrangement. Have a great short week my friend.

blind99

Damn man. I had a really nice plate of food from an Afghan place the other day. Yours looks even better. Killing it!!

smokingal

That a beautiful plate of food.  Nice work!

johnmitchell

Looks fantastic.

GrateEggspectations

Great looking plate. Bet it tasted even better. 

thetrim

Wow just wow!  I'd kill that for sure.

caliking

Mattman3969 said:

I’d crush that.  The marinade sounds like flavors I’d enjoy.  

Thanks. I think I'll add more garlic and some lemon zest next time. 

caliking

blind99 said:

Damn man. I had a really nice plate of food from an Afghan place the other day. Yours looks even better. Killing it!!

Thanks. 

I stumbled upon a couple of Afghan joints here last year and have enjoyed them. One place makes awesome lamb mantu. 

johnnyp

Very nice Ashish

northGAcock

Ashish, gawjus as usual. I recently needed some dill for a dish and ended up purchasing a fresh plant. I had not had success with it in the past, but put it out of the direct sun and it has done beautifully. Love it fresh dill and have added to many thing lately. I agree, with more dill is a great move.

20stone

caliking said:

Mattman3969 said:

I’d crush that.  The marinade sounds like flavors I’d enjoy.  

Thanks. I think I'll add more garlic and some lemon zest next time. 

That's a great looking cook.

Re garlic, I recall you saying that if you share a recipe without garlic, you either forgot or are lying, because you use garlic in everything.  MOAR GARLIC would seem to fit this thought pattern.

blind99

https://www.kabulhouse.com/
this is the place.  a friend and i went, sat down for lunch and ordered about half the menu. the guy looked at us kind of sheepishly and said "the portions aren't that small... you won't need that much food."  my needs aren't about simple calories... i *need* to taste all of this!

it's like laaaamb, on your veggie plate, it's like free shishkabob, when you've already paid.

The Cen-Tex Smoker

another awesome cook. We will have to add this to the already freakishly large menu next time we get together.

Foghorn

blind99 said:

https://www.kabulhouse.com/
this is the place.  a friend and i went, sat down for lunch and ordered about half the menu. the guy looked at us kind of sheepishly and said "the portions aren't that small... you won't need that much food."  my needs aren't about simple calories... i *need* to taste all of this!

it's like laaaamb, on your veggie plate, it's like free shishkabob, when you've already paid.

That must be on Alanis Morissette's extended play version.

Well played @blind99

caliking

blind99 said:

https://www.kabulhouse.com/
this is the place.  a friend and i went, sat down for lunch and ordered about half the menu. the guy looked at us kind of sheepishly and said "the portions aren't that small... you won't need that much food."  my needs aren't about simple calories... i *need* to taste all of this!

it's like laaaamb, on your veggie plate, it's like free shishkabob, when you've already paid.

That's the spirit! Your talents are wasted on your day job, sir

blind99

sorry, i just couldn't leave that post title hanging unanswered any longer

caliking

20stone said:

caliking said:

Mattman3969 said:

I’d crush that.  The marinade sounds like flavors I’d enjoy.  

Thanks. I think I'll add more garlic and some lemon zest next time. 

That's a great looking cook.

Re garlic, I recall you saying that if you share a recipe without garlic, you either forgot or are lying, because you use garlic in everything.  MOAR GARLIC would seem to fit this thought pattern.

Indeed. I usually find myself thinking " Is there any reason I shouldn't triple the amount of garlic?" and the answer is usually "no, there isn't!".

But this time, I was actually trying to show some garlic restraint and only went 1.5x. The flavors were more balanced, which was not a bad thing, but I am staunchly in the MOAR GARLIC camp.  

caliking

The Cen-Tex Smoker said:

another awesome cook. We will have to add this to the already freakishly large menu next time we get together.

I toyed with the idea of SV'ing the chix first and reducing the marinade for more oomph, but... lazy. So it'll be better for the next shindig. 

Foghorn

caliking said:

The Cen-Tex Smoker said:

another awesome cook. We will have to add this to the already freakishly large menu next time we get together.

I toyed with the idea of SV'ing the chix first and reducing the marinade for more oomph, but... lazy. So it'll be better for the next shindig. 

Good.  Because this batch looks barely edible.