Chicken Keftas with Persian Rice

This is a lot like the last post because I had some of the same ingredients on hand.  It's actually closer to what I had in mind before trying the polenta.

This brings up a lesson in restaurant menu design.  It's cheaper to reuse ingredients across a menu than to have many only used in one dish each.  The biggest example that comes to mind is Taco Bell.  They combine a very limited ingredient list in dozens of ways to make different items.  Here, we're just reusing the broiled vegetables.  You could easily have this on the same restaurant menu as the polenta.  Put the polenta on the appetizer menu and this under main courses.  The description would be something like "seasoned chicken skewers over saffron rice, served with broiled vegetables".  Actually, I think I had something very similar to this at a Persian restaurant once.  Only a food critic or restaurateur would make the connection with the polenta.

And yes, those are Bread and Butter Pickles on the plate.  Many Mediterranean and Middle Eastern dishes are often served with some kind of pickle.

1 batch of Persian Rice
1 lb ground chicken
*1/2 C finely chopped cilantro
*1/2 C minced yellow onion
1 clove garlic, minced
1/2 tsp each salt, paprika, cumin, turmeric
1/4 tsp white pepper
*1/2 red onion, frenched
*1 medium eggplant
*6 oz grape tomatoes, halved
olive oil

1.  While the rice is on its long steam, knead together the chicken, cilantro, yellow onion, garlic, and spices in a bowl until thoroughly combined.  If using bamboo skewers, start soaking eight pieces so the broiler doesn't set fire to them.

2.  Slice the eggplant crosswise into 1/4" thick slices.  Slice each round into 1/4" sticks.  In a medium bowl, toss together eggplant, red onion, tomatoes, and about 2 Tb olive oil.  Add more oil if they still look dry.  Spread out in a single layer on a sheet pan and broil until soft, about 10 minutes.

3.  That gives you time to form the meat around the skewers.  I tried to do it on a rack, but the meat was too soft and started oozing through.  I gave up and just laid them flat on a roasting pan.  When the veggies are done, swap them out with the chicken and broil until meat reaches 165º, about 10 minutes.  It depends how you formed it on the stick.  Mine were more like meatballs, but you could do longer and thin, like a satay look.

4.  The rice should be done around now.  Turn it out onto a plate and start dividing it for serving.  By the time you have rice and veggies on each plate, the skewers will be sizzling and you can place them on top.  Serve immediately.

Difficulty rating. :)