{"id":6399,"date":"2018-07-19T18:20:00","date_gmt":"2018-07-20T01:20:00","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=6399"},"modified":"2018-07-20T13:10:47","modified_gmt":"2018-07-20T20:10:47","slug":"persian-fried-chicken-sumac-peaches-sabzi-salad","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/persian-fried-chicken-sumac-peaches-sabzi-salad\/","title":{"rendered":"Persian Fried Chicken, Sumac Peaches, Sabzi Salad"},"content":{"rendered":"

We’re a Persian-American family. After many years as Chef for six Persian inspired Mediterranean restaurants, plus having a Mother-In-Law who throws lavish dinner parties with delectable traditional Iranian dishes and a husband that does\u00a0Persian-style barbecues; I’d say the way I cook at home is now an interesting mix of French, Persian and, well, Californian. My family, my work, my background all gets stirred up these days.<\/p>\n

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Neither my Husband or\u00a0my daughter, Layla, like chicken.\u00a0My husband might be tempted if it’s slowly stewed in a thick sauce of pomegranate and ground walnuts or marinated in saffron and onion juice and cooked on long skewers over a charcoal fire, but neither daughter or hubby get excited about a roasted chicken or a baked breast. I can’t really blame them actually, once you’ve tasted Fesenjoon or Jujeh kabob, it’s hard to go back. But fried chicken, on the other hand,\u00a0 disappears quickly.<\/p>\n

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I originally created this spice rub for Faz Restaurasnt for our Persian popcorn chicken appetizer. It flew out the door to say the least. The spices are a mixture of Persian sun dried lime, toasted cumin, tumeric, smoked paprika and salt. Sun dried limes (dried whole Persian Bearss limes) give an awesome sour kick.\u00a0These limes are mostly used in stews like Gormeh Sabzi (meat stew with sun dried limes and braised green fresh herbs)\u00a0where they are added whole and simmered slowly with other ingredients. But here, for this spice blend, I just toss them into the Vitamix along with the other\u00a0spices and whirr away.<\/p>\n

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Sumac is another interesting spice that adds a pleasing sour pucker. My husband likes to spoon sumac over his saffron rice and on top of meat too. I find here, that it gives ripe, sweet peaches a little extra zing. Sumac is not a spice-y spice in terms of heat. It’s quite mild and, like sundried lime, is on the tart side.<\/p>\n

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Sabzi means ‘greens’ in farsi and refers to green herbs in recipes. No Persian meal is truly complete without a sabzi platter consisting of lemon basil, tarragon (the kind with fat leaves), mint and scallions. It’s a healthy antioxidant mixture often served alongside peeled walnuts and feta. The sabzi\u00a0mixture gets rolled up in\u00a0barbari bread or lavash with feta and eaten as an appetizer or added alongside the other various dishes being served for the meal.<\/p>\n

Oh and Persians\u00a0love raw onions! My husband would eat them like apples if I let him \u2013 which I don’t \u2013 for the obvious reasons!\u00a0He shoves whole scallions in sandwiches along with all the other sabzi herbs and munches happily away. Me, not so much. My daughter, she likes onions too. Must be in the genes!<\/p>\n

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I just can’t seem to plate a protein without some sort of swoop these days. This one is an easy saffron aioli! You can cheat and add ground saffron to your mayo if you’re in a hurry. I won’t tell anyone. And, if I wasn’t mostly-gluten-free this whole meal would really be great as a sandwich on a brioche bun.<\/p>\n

Salamati!<\/p>\n

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We’re a Persian-American family. After many years as Chef for six Persian inspired Mediterranean restaurants, plus having a Mother-In-Law who throws lavish dinner parties with delectable traditional Iranian… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":6411,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1402,676,7,1],"tags":[1530,26,1330,132,136,245,265,283,1532,836,945,404,447,1529,461,467,1531,510,511,1528,533,535,1442,601,1092,1527,650],"class_list":["post-6399","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-faz","category-meat-recipes-2","category-recipes-2","category-uncategorized","tag-aioli","tag-amy","tag-amyglaze-com","tag-chef","tag-chicken","tag-featured","tag-fried","tag-glaze","tag-herb-salad","tag-image","tag-lime","tag-ms-glaze","tag-party","tag-peaches","tag-persian","tag-picnic","tag-picnic-dishes","tag-recipe","tag-recipes","tag-sabzi","tag-saffron","tag-salad","tag-sumac","tag-summer","tag-summertime","tag-sun-dried-limes","tag-vinaigrette"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2018\/07\/DSC_3007.jpg?fit=6016%2C4016","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-1Fd","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/6399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=6399"}],"version-history":[{"count":5,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/6399\/revisions"}],"predecessor-version":[{"id":6436,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/6399\/revisions\/6436"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/6411"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=6399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=6399"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=6399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}