Chef Varun Inamdar – USAPEEC https://usapeec.in Mon, 15 Jan 2024 06:13:03 +0000 en-US hourly 1 https://wordpress.org/?v=7.0 https://usapeec.in/wp-content/uploads/2023/08/usapeec-logo-150x150.png Chef Varun Inamdar – USAPEEC https://usapeec.in 32 32 Iranian Turkey Roast https://usapeec.in/iranian-turkey-roast/ Sat, 04 Nov 2023 14:37:41 +0000 https://usapeec.in/?p=6223
  • Prep: 30 min
  • Cook: 2 hours
  • Yield: 4 servings

Ingredients

1 whole turkey
1/8 cup vegetable oil
Salt as required

For Advieh Spice Mix
1-inch cinnamon stick
1.5 tbsp chopped nutmeg
8 Iranian rose buds, dried
5 green cardamom
1 tsp cumin seeds
1 heavy pinch of Iranian saffron
1 tbsp coriander seeds
2 tbsp grain sugar

For Sweet Saffron Glaze
2 tbs salted butter, melted
1 tbsp vegetable oil
1.2 tsp Iranian saffron
4 tbsp warm milk

For Serving
Roasted baby potatoes
Accompanying salad

Directions

1. Give the whole turkey a few gashes. Keep aside.

2. Grind all ingredients listed under the ‘Advieh Spice Mix’ to a fine powder.

3. In a bowl, mix advieh spice mix, salt and oil and create a paste.

4. Rub the paste onto the entire turkey and keep refrigerated overnight.

5. Place the marinated turkey in a deep baking tray and bake at 200°C for 21/2 hours.

6. Mix all ingredients listed in ‘Sweet Saffron Glaze’ and create a smooth emulsion.

7. Remove from the oven and brush the glaze onto the roasted bird.

8. Rest the roasted bird for 30 minutes and serve with roasted baby potatoes and an accompanying salad.

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