Sir Afshin's Crown Tables - Barida of Ibrahim ibn al-Mahdi
I have had the honor of cooking for my good friend Sir Afshin Darius for his hospitality tables at crown for the past few years. Sir Afshin enjoys foods that are in keeping with his persona. The following is a favorite that I have served a number of times.
Barida of Ibrahim ibn al-Mahdi
Original - translated by David Waines in In a Caliph's Kitchen, pp. 82-83
Two parts almonds and sugar and two parts vinegar and mustard mixed together in a vessel with partially dried safflower adding colour around the edges. Cucumber peeled - qutha and faqqas - and pomegranate, chopped up small and sprinkled around the vessel. Add a little oil. Take a fine young chicken, cooked in vinegar, jointed and cut up in pieces and placed over the other ingredients in one vessel. Decorate the dish with pomegranate (seeds) and with almonds and olives chopped up fine.
My redaction (partially based off of a redaction by Anahita al-Qurtubiyya bint 'abd al-Karim al-hakim al-Fassi)
4 lbs chicken, I like to use boneless skinlesss breast and or thighs
1 1/4 Tb. ground coriander seed
1/2 tsp. pepper
1 1/2 tsp. cumin
1 tsp. cinnamon
1/4 - 1/2 cup verjus, I did not have access to verjus so I substituted red wine vinegar
1/2 cup fresh mint
1 1/2 Tb. fresh tarragon
1 Tb. fresh thyme
1/4 cup olive oil
1/4 cup sesame oil
fresh herbs, minced - 1/2 cup cilantro greens, 1/2 cup flat-leaf parsley
1 chopped English cucumber, or 1 1/2 chopped american cucumbers with seeds and skin removed.
Roast a chicken. Let it cool somewhat. chop into small pieces or shred
add to the chicken - coriander, pepper, cumin, and cinnamon.
Pour in oil & verjus. Toss lightly.
Sprinkle with fresh mint, tarragon, thyme, cilantro and parsley.
Add chopped cucumber.
Serve as a cold chicken salad type dish. Good with flat bread.
Barida of Ibrahim ibn al-Mahdi
Original - translated by David Waines in In a Caliph's Kitchen, pp. 82-83
Two parts almonds and sugar and two parts vinegar and mustard mixed together in a vessel with partially dried safflower adding colour around the edges. Cucumber peeled - qutha and faqqas - and pomegranate, chopped up small and sprinkled around the vessel. Add a little oil. Take a fine young chicken, cooked in vinegar, jointed and cut up in pieces and placed over the other ingredients in one vessel. Decorate the dish with pomegranate (seeds) and with almonds and olives chopped up fine.
My redaction (partially based off of a redaction by Anahita al-Qurtubiyya bint 'abd al-Karim al-hakim al-Fassi)
4 lbs chicken, I like to use boneless skinlesss breast and or thighs
1 1/4 Tb. ground coriander seed
1/2 tsp. pepper
1 1/2 tsp. cumin
1 tsp. cinnamon
1/4 - 1/2 cup verjus, I did not have access to verjus so I substituted red wine vinegar
1/2 cup fresh mint
1 1/2 Tb. fresh tarragon
1 Tb. fresh thyme
1/4 cup olive oil
1/4 cup sesame oil
fresh herbs, minced - 1/2 cup cilantro greens, 1/2 cup flat-leaf parsley
1 chopped English cucumber, or 1 1/2 chopped american cucumbers with seeds and skin removed.
Roast a chicken. Let it cool somewhat. chop into small pieces or shred
add to the chicken - coriander, pepper, cumin, and cinnamon.
Pour in oil & verjus. Toss lightly.
Sprinkle with fresh mint, tarragon, thyme, cilantro and parsley.
Add chopped cucumber.
Serve as a cold chicken salad type dish. Good with flat bread.