Persian-Inspired Chicken Braise With Tons Of Spices And Dried Black Limes

09.28.2017 - By Cooking with Bruce and Mark

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The Iranian chicken dish we're making in this episode uses a spice called Loomi - small dried black limes. And we add tamarind concentrate for an added sour pop to balance the sweetness of the apricots and the richness of the cashews. You must marinate the chicken overnight in a spice paste and after that the hard part is over. Served this with rice, preferably tahdig - long grain rice with browned crunchy crust. We'll cover how to make that in an upcoming episode

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