cook through, remain deliciously juicy and become smokily charred in parts. In order
for this to happen, the charcoal has to be very hot and glowing but with few flames.
Iranian kebabs, in particular, are also turned frequently as they cook. Unlike other
styles of barbecuing, a basting liquid is not often used.
Boiling is common in Middle Eastern cooking, as it is used to cook rice, one of the
staple foods in the region. Rice, like pasta, should only be added to rapidly boiling
water. In Iran, where I grew up, the cooks salt the water that soaks the rice rather
than that in which the rice boils. Parboiled until half-cooked, the rice is then drained
and put into another pot to dry out over low heat until fluffy.
Slow-cooked to draw out the greatest amount of flavour from the ingredients
used, Iranian stews typically feature a type of red meat, which could be lamb or beef;
a mixture of fresh or dried herbs; vegetables such as the much-loved aubergines
(eggplants/brinjals), carrots and potatoes; and pulses such as kidney beans or split
peas. Stews should be always simmered, that means keeping the liquid at a low boil
or barely over the boiling point. The gentle movement of the liquid and its consistent
temperature ensure that the solid ingredients being stewed keep their shape and
become tender, not hard, with prolonged cooking. Cooked in this way, each stew
takes about 2 hours to prepare, but with some planning, two or more stews can be
simmering concurrently.
Pan-frying is a quick cooking method that is used to prepare certain ingredients for
their inclusion in the main dish. Shallow-frying, on the other hand, is more often
used for preparing light meals, such as Potato and Meat Cutlets (Kotlet). The key
difference between the two methods is the amount of oil used. When pan-frying,
the oil used is just enough to coat the frying surface of the pan in a thin layer,
while shallow-frying means that the oil used should immerse the fried items about
halfway or slightly less. Avoid overcrowding the pan when shallow-frying because
it causes the temperature of the oil to drop suddenly, and when that happens, the
fried items will absorb more oil and become soggy.
8