Amme Furooz Quince jam recipe

1. Wash peel and quarter 3 k. Quince

1. Cut each piece into 3 that makes 12 pieces .
2. In a copper pot pour water on top of the quints till covers them and put over a moderate flame and close the lid and bring to boiling point .
   
3. cook for 2 to 3 hours till quinces change color into pink.
4. Turn off the heat and pour the extra water into another pot; add sugar the exact weight of the Quinces
   
5. Bring to boil and simmer for 10 min. then pour this syrup over Quinces in your copper pot.
6. Heat the pot to boiling point and cook for an hour and half over a moderate flame then turn off the heat.
   
7. Wrap the lid in a white clean cloth and then close carefully let it cool for 2 hours.
8. For better result turn on the heat and bring the jam to boil again simmer for 5 min.
9. Repeat this process till you feel satisfied with the color.

The color of your quince jam depends mainly on the kind of quince you choose and the copper.

Joojeh Kebab; (BBQ chicken)

Daei Mansoor Chicken Kebab recipe:

• Cut and section the chicken meat into thin pieces
• Add half cup of vegetable for 1 kilo of chicken and mix well
  
• Refrigerate the meat for 24 hours in a sealed container; mixing thoroughly a few times.
  
• Now the meat is ready, you either grill or freeze it to use later on.
  
• Add 5 g. ( 1 teaspoon) salt to 500 g. chicken
• To enhance the taste and color add a desirable amount of spices like: Black pepper, Carry, Mango powder and Saffron to chicken meat.
  
• to every 500 g. chicken meat add 3 tablespoon lemon juice.

1. Mix the spices, salt and lemon juice and add them to the chicken pieces mixing till well blended
2. Put in the refrigerator for an hour to marinate.
3. grill the chicken pieces over a moderate flame using long thin metal kebab skewers.
4. Remove the chicken kebab from the heat when done and brush and grease each with canola oil.

Tenderize the meat by marinating in vegetable Oil