Quail kabab with verjuice and saffron (Kabab-e belderchin) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 190) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Meat requires 8 - 24 hours marination prior to grilling. Can use "Verjuice (Ab ghureh) [Unripe grape juice])" recipe on P537 for store-bought verjuice. See recipe for variation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.