In this episode of the #Yami_Gastronomy program, #Mehyar has presented a special recipe, a memento of a dear and old friendship, with a unique taste and an easy and doable method for everyone. This popular kebab is prepared in hundreds of different ways in various parts of the northern provinces. But this method, focusing on the logical reasons for using spices and ingredients, has been skillfully balanced by an artistic and tasteful lady that will be of interest to our most difficult loved ones. While doing the work, the reasons for doing all the details - and perhaps more importantly: the reasons for not making many common mistakes - are presented clearly and simply. Even the most inexperienced person in cooking and butchering and working with skewers, fire and charcoal will be amazed at their first attempt by carefully following the explained steps. Complete set of Fire School videos: • Fire School **** Ingredients for 4 people (4 250g skewers, which will be close to 200g after cooking) (All quantities are provided with standard measuring cups) Fresh chicken breast: 1 kg Salt: 1 tsp Freshly ground black pepper 1 tsp Pomegranate paste: 3/4 cup Watercress juice 4 tsp (factory-made type may need more) Pomegranate vinegar: 1 to 2 tsp Depending on your taste and the initial sourness of the pomegranate paste. Narni brand pomegranate vinegar in Iran is of good quality but is a bit immature and will reach better maturity and balance with a year or more of storage. You can also use Minab brand date vinegar. Outside of Iran, use your favorite balsamic. Fresh garlic: 6 cloves (using garlic powder is completely unacceptable!) Red pepper flakes: 3/4 tsp Walnuts: 50 grams Olive oil: 75 ml (a little more than 1/4 cup) * Use high-quality extra virgin olive oil. Monini Classico brand is recommended. Link to olive oil video below. *If you don't have reliable, high-quality olive oil, use any other pure vegetable oil you like. The herbs I used: 3 tablespoons of freshly chopped coriander + 1 tablespoon of fresh parsley. Outside of Iran, it is recommended to use the same amount of coriander and a third of fresh mint. But you can use almost any aromatic herb: eating a 90% perfect quality sour kebab is always better than not eating it at all - so don't deprive yourself because of the unavailability of some ingredients! Gherkin: I usually don't use it, but Madame Jeanne usually used 2 tablespoons. It depends on your taste! Pasteurized natural butter: 2 tablespoons of fresh parsley. Melted for use at the end of the grilling process. ------------------ Link to the video of Quick and Easy Sour Chicken (prepared in a gas pan, and formulated to be prepared anywhere in the world): • Easy and delicious sour chicken dish in the chef's way, ... Link to the video of BBQ chicken thighs (to see how to cut the thigh with the bone): • Charcoal BBQ chicken thighs in the chef's way with... Madame Jeanette's Pan Kebab Video, the first recipe she gave: • Madame Jeanette's Pan Kebab with Apple Puree... Link to the video of the important tips for choosing charcoal and the healthy way to light a fire: • Healthy kebab with healthy charcoal: a basic and a... Link to the video of the guide to choosing and buying a grill and barbecue: • The most complete guide to choosing and buying a grill and... ------------- The charcoal store I buy from: (We do not advertise on Yami Gostaronomi, I am just a regular customer) https://goo.gl/maps/g3aemmqsCATVVisZA ******* List of Frequently Asked Questions********** Q: Isn't an air fryer better and healthier for this? A: The best Belgian fries or "French fries" can be achieved simply by frying them in two stages in oil as presented. The results of cooking in hot air are incomparable. Cooking with hot air is nothing new, convection ovens (or combi ovens) have been used in restaurant and home kitchens for decades. But these Chinese plastic toys, whose inner surfaces are coated with carcinogenic Teflon and which bring hot air in contact with the plastic parts in the vicinity, cannot be a healthy means of preparing family meals. In addition, all the old and well-known manufacturers of cookware in Western countries recommend non-stick cookware for frying at mild temperatures, not at the temperature used in the air fryer. Q: Why do you use olive oil? Isn't it dangerous? What kind of olive oil is good? A: This video provides appropriate explanations for these questions: • Everything about olive oil: testing methods... Q: Why don't you use disposable gloves? A: Please see the important points of proper use as well as the advantages and disadvantages of this in this video: • Scientific review of the positive and negative points and the healthy method... Q: What should be done to use beef / mutton? A: There are several ways, it will definitely be presented in full in another video. Q: Wouldn't it be better to add lemon juice, turmeric and onion? Our simpleton always added baking soda and parsley, what do you think? Sour kebab is useless without orange paste! A: You can put anything that fits in the bowl! All types are good and what matters is your taste. There is no reference and certified recipe for this food and it lacks national standards and officially registered definitions! Q: Can we use goose, turkey, ostrich, duck, etc.? A: Yes, you can use whatever you like.