Tender Persian chicken and lemon potatoes made in the dutch oven.

My baby and I love Persian food, even though neither of us are Persian or middle eastern but I did used to live in Saudi Arabia when I was a kid bc my dad had a job there as a doctor. ANYWAYS! I was craving persian food but there are no good restaurants in Austin that I know of so i took matters into my own hands and used the magical all powerful GOOGLE god to help me find or makeup a recipe.

Persian Chicken Breast
In a food processor, blend to coarse consistency:
-2 Onion
-juice of 3 lemons
-1/2c of olive oil
-good amount of tumeric
-salt and pepper to taste

-3 split chicken breast
Take the breasts and cover them with the mix and refrigerate overnight or for at least 8hrs

There'll be a lot of marinade to cover, but you also need this for the potatoes.

Preheat the oven up to 375degrees, cut up 2 large potatoes. Set the chicken in a dutch oven, put in your potatoes, cover everything with marinade. Season all of it with sea salt, cover and set in the middle rack of the oven. Cook for 1hr -1.5hrs or until chicken is completely cooked or internal of 165-170 degrees. If the skin isn't 'crispy', uncover towards the end and let the broiler crisp it up for you.

Lamb Kubideh with leftover basmati rice and roasted tomato! my bf loved it, yay

My bf loves koobideh and he gladly went to the grocery store to fetch me the ingredients. Instead of ground lamb you can easily use ground beef-sirloin.

Lamb Koobideh
In a food processor blend finely:
1 onion
1 small handful of fresh parsley
juice of one lemon
1 tsp tumeric
2 cloves garlic

and mix in 1lb - 1.25lbs of ground lamb. Mix and refrigerate overnight.

Preheat oven to Broil. On a large baking sheet lined with foil, shape the meat into long logs (they'll flatten so shape them with some height?). Set in the oven and Broil till brown on the top, FLIP over and then broil till a dark brown. You can also make these into kabobs and cook over your grill.

Oh yeah, usually Roasted Tomatoes are served with this. and they aaaaaaaare so good. I cook them in a saucepan with a bit of olive oil on medium high heat. I char each side of the tomato and make sure i watch the smoke bc this will produce a lot of smoke. BF hates it when i cook this way so i'll probably end up using the broiler next time.

Lima Bean and Dill Basmati Rice
I got the recipe from Indian style Basmati Rice

Made it accordingly but some of the changes I made was added tumeric and used ground cumin instead of the seeds. I would've added 2 more pods of cardomon and more cloves (i like a more flavorful aromatic rice) also
VERY IMPORTANT: make this ahead and set it in the fridge for couple hours. For some reason the leftover rice wasn't as "oily" or "fluffy" as when i made it and served it hot from the saucepan, the rice was also more flavorful? BF liked the leftover rice better than the hot from the saucepan. or maybe i won't soak the rice as long or use less water when cooking it? hmm...this is going to take a bit of practice to get it right

For Lima bean and dill. Take 3/4 bag of frozen lima beans (depending on how much you want) and dump it into a large bowl. Now, take your really hot rice that just finished cooking and dump it into the bowl on top of the beans, season with salt, and mix. Now take a large handful of dill, remove the stalks, chop it up finely and mix into the rice. SERVE with a thin pat of butter over the rice and half a wedge of lemon. Sprinkle with a little ground tumeric if you want more flavor.