Description
Advieh quite simply means spice in Persian but it oh so much more. Most commonly used in Iranian cuisine in rice dishes, as well as in chicken and beans it is complex and deeply flavorful. Many are worried that an overly floral taste will come from the rose but it is just a hint not a forward flavor. I simply skewered the chicken alone in this recipe but feel free to add your choice of vegetables such a zucchini, onions, tomatoes, pumpkin, squash or any other of your favorites.
Ingredients:
2 Tablespoons Advieh - Persian Rose Spice Blend
3/4 cup high quality Extra Virgin Olive Oil
1 Pound Chicken Thighs, boneless, skinless, cut into similar size pieces
Directions:
Whisk Advieh into olive in a large, non-reactive bowl or zipper bag. Stir in chicken thighs and mix to coat chicken with spice mixture. Cover and refrigerate at least 1 hour, but for best results overnight.
Preheat grill to medium-high heat.
Divide chicken among 8 skewers.
If using wooden skewers soaking in water before using will keep them from burning on the grill.
Oil grill grates with vegetable oil.
Arrange chicken over direct heat and grill until cooked through, about 15 minutes flipping chicken over every 2 minutes or so.
Remove from heat and let rest 5 minutes before serving.
Serve hot, about 2 skewers per person.
