Cafe Bagheri

Grilled tomatoes and peppers are a must with your Persian and Mediterranean kabobs. I love peppers but they are a bit too for my stomach! I slice the peppers open and remove the seeds & membrane, then boil them in hot water for 45 seconds to a minute. Boiling hot peppers reduces their heat by 80% but keeps the flavor. I blanch the peppers in an ice bath right away to stop the cooking and keep them crunchy. Then I grill the jalapenos on skewers with the tomatoes. A slice of red bell pepper inserted into the jalapeno adds to the presentation appeal! Enjoy!

Saffron Orzo with feta and spinach, served as a side for our broiled salmon and scallion.