Corn is called zorrat ذرت / Balaalبلال in Farsi. Grilled corn on charcoal fire or burner is very popular and favourite in Iran, it is the way Persians grill balaal ( corn) and make it crunchy and very enjoyable. Usually in Summer time, if you go for walking around in the night , there are food vendors on the side of the streets who sell grilled corns or balaal kababi بلال کبابی and it is one of all Iranians Summer time memories.. Grilled balaal is absolutely delish. Once corns done, you should dip them in a buket of salted warm water and allow to set for 10 minutes and then voila, it is ready. This is very super easy recipe for grilling balaal, so easy and so good .
All you need are: corns
2 tbsp salt,
2 cups hot water
Method
Well I have prepared my grilled balaal over gas ring as you see in the photos and still it was very tasty but originally it’s prepared as following direction:
First place salt in a bowl, add hot water,dissolve salt and set aside. Then, heat the fire until charcoal turns white, and place corns over burning charcoals. Cook until corns are slightly blackened. Then, put them in salted water for 2-3 minutes and then dadaaaaaaaa it is ready , so so so tasty.
Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine.
I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, ....
I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother.
Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them.
All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them.
So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :)
Thank you for visiting my website.
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