The New Persian Kitchen (16 page)

If using wooden or bamboo skewers, soak them in salty water for a couple of hours before grilling. Thread the fish onto skewers ¼ inch apart, leaving 2 inches of space at the end. Season the kebabs with salt and pepper, and place them on a rimmed baking sheet.

Whisk together the onion, garlic, chiles, lime juice, saffron, and yogurt, and season to taste with salt and pepper. Pour the sauce over the kebabs, and toss gently.

Prepare a hot grill.

Oil the grill, lay the skewers on the grill, and cook for 3 minutes per side, until the fish is just cooked through in the center. Serve, garnished with cilantro and sumac.

Use extra-firm tofu in place of the fish. Before cooking, drain the tofu and press it under a heavy weight for 1 hour, to press out as much water as possible. Let the kebabs marinate in the sauce for 1 hour before grilling.

Coarsely chop the parsley and place it in a large bowl with the garlic, lemon juice, and extra-virgin olive oil, and stir to combine. Season to taste by adding ½ teaspoon salt at a time, until the flavors pop. Add pepper to taste.

Prepare a hot grill.

In a large bowl, whisk together the lime powder, grapeseed oil, 1 teaspoon salt, and a few grinds of pepper. Add the shrimp and toss to coat evenly. Grill the shrimp for 5 to 6 minutes on each side, until they’re opaque in the middle.

Spoon the shrimp over the rice and season to taste with salt and pepper. Top with the parsley sauce and serve immediately.

In place of the shrimp, use tempeh cut crosswise into bars ¾ inch wide. Increase the amount of grapeseed oil to 3 tablespoons, and season the tempeh to taste with salt and pepper before grilling.

To make the meatballs, rinse the rice under cold water until the water runs clear, then shake off as much excess water as possible. In a food processor, combine the rice with the garlic, mint, and onion, and pulse until coarsely ground. Transfer to a large bowl and add the meat, egg, salt, and pepper. Mix well. The mixture should be pliable and easy to shape. You can cover the mixture and refrigerate for 24 hours, if desired.

Form the meat into balls the size of a heaping tablespoon. Heat a large skillet over medium heat and add enough oil to coat the bottom. Working in batches, cook the meatballs for 6 to 8 minutes, until browned on all sides, then transfer to a baking sheet.

To make the sauce, add a little oil to the same skillet, if needed, and the onion. Cook the onion over medium heat for about 15 minutes, until lightly browned. Stir in the tomato paste, dill, cinnamon, turmeric, and water. Bring to a boil, then lower the heat to a simmer and season to taste with salt and pepper. Delicately place the meatballs in the sauce. Cover and simmer gently for 30 minutes, until the meatballs are cooked through. Stir in the lemon juice and serve warm.

Use an equivalent amount of tempeh in place of the meat, and pulse it in a food processor until coarsely ground. Use 3 eggs instead of 2 eggs.