Persian Pistachio Kebabs + Beetroot Tahini Dip

Persian Pistachio Kebabs + Beetroot Tahini Dip
May 24, 2017 megsri8
persian pistachio kebabs

Hello! Today I am sharing with you a delicious dinner recipe which is simple to make for a weekday dinner! These delicious Persian pistachio kebabs are made from protein dense chicken mince and chickpea flour and mildly flavoured with spices like cardamom. Rolled in pistachios for a crunchy texture, they are cutest and healthiest kebabs ever!

persian pistachio kebabs

I was inspired to make these delicious pistachio kebabs when I was trying my hand at a recipe for a Persian Matzo ball soup where an authentic recipe by Louisa Shafia was shared. I loved the mild flavour of cardamom, the addition of the chickpea flour and the adorable ‘matzoh’ balls. I realised they would make perfect baked kebabs with a few additions and subtractions to the recipe.

persian pistachio kebabs

When I think of Persian food I always think of rose and pistachios. There is something magical and Arabian nights-esque with the thought of Persia and hence I decided to roll and coat these kebabs in pistachio nuts. I also wanted to use as little additional fat as possible as well as spend the least amount of  time in the kitchen. Hence I made these in the oven. It is the least fussy way I think!

persian pistachio kebabs

Alongside these delicious green tinged Pistachio kebabs I wanted to add a vibrant and delicious dip. I made a variation to my Beetroot hummus with this simple Beetroot tahini dip. I used raw beetroot as I wanted to ensure all the antioxidant benefits of the beetroot. I also added a good dose of tahini and olive oil for creaminess and flavour. My favourite bit is the lemon zest. It really brings so much flavour into these dips. Please use organic lemons to ensure the healthiest source of zest!

persian pistachio kebabs

I served these delicious Persian pistachio kebabs with this yummy beetroot tahini dip and a delicious green salad of massaged kale, carrots, cucumbers and tomato wedges to make it a satisfying dinner. Leftovers can be made into a scrumptious sandwich for lunch the next day. This would also work great as an appetiser when you have guests coming around!

Do let me know what you think of this recipe in the comments below. Have you had Persian food before? If yes, what is your favourite dish? Keep me posted! Also use the hashtag #meghnas and tag me @meghnas_ if you share your recreation of this recipe on Instagram!

persian pistachio kebabs

Print Recipe
Persian Pistachio Kebabs + Beetroot Tahini Dip
persian pistachio kebabs
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
kebabs
Ingredients
For the Beetroot Tahini Dip
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
kebabs
Ingredients
For the Beetroot Tahini Dip
persian pistachio kebabs
Instructions
  1. Make a thick puree with the onion and garlic. Add it to the chicken mince along with the chickpea flour, egg, cumin, cardamom, turmeric, pepper and salt. Mix well till combined and leave it to chill covered in the fridge for 30 minutes or overnight to thicken and harden a bit.
  2. Roughly crush the pistachio nuts into a powder. It shouldn't be too fine. Spread it on a plate Pre heat the oven to 200C and line a baking sheet with grease proof paper. Spread a Tbsp of coconut oil or ghee on the paper and set aside.
  3. Make small balls with the chicken mince mix. Roll each ball in the plate of crushed pistachios. Once completely covered place on the greased and lined baking tray. Pour the remaining oil or ghee over the pistachio kebabs and place in the pre heated oven for 30 minutes. Remove from the the oven after 15 minutes and turn over each kebab using tongs. Return to the oven and bake another 15 minutes. This ensures even baking and colour. Serve hot with the beetroot tahini dip and a fresh green salad.
For the Beetroot tahini dip
  1. Peel the beetroot and chop into big chunks. Place in the blender along with all the other ingredients. Blend till smooth and creamy. Taste for seasoning. Serve with Persian pistachio kebabs.
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