Is this burning an eternal flame? Why yes. Yes, it is. Nestled in the hills of Lycia in southwestern Turkey, the Yanartaş of Mount Chimaera is a series of methane-fueled fires that have burnt for at least 2500 years. Lycia has a fascinating history and is well worth a quick detour from our narrative, so let's take a look.
Joining us is Roxanne from Mythology Translated, to share the myths of the chimaera and other fine folks. We'll also talk Ionia, to set us up for the great conflict between Persia and Greece.
And we'll have some sweet, sticky halva! Oh, and Santa Claus shows up. Sort of.
Chicken, skewered and grilled, is a classic Persian dish, one that has been cooked for centuries. And it’s magnificent. The key is two-fold: 1) the marinade: a tangy blend of yogurt, lime juice, olive oil and saffron, which does wonderful things to the chunks of chicken breast, and 2) the charcoal grilling, which lends that lovely char that so nicely offsets the tenderness of the meat.
Chicken alone is nice; I like to pair with vegetables like onions, peppers, and tomatoes. Make sure you cook those on different skewers, as they and the chicken take different times to cook.
Above all, you need a starch to go with this, and the best without doubt is the chelo, the rice. It’s officially just a standard steamed basmati rice, but if you do it right, you get this lovely crust (or tah-dig) at the bottom of the pan that is so mind-blowing.
This recipe comes from Azita from the top-notch Persian food blog Turmeric and Saffron (http://turmericsaffron.blogspot.com/).
Start with marinating the chicken (6-8 hours before meal)
Move to rice (3.5 hours before meal)
As the rice steams, heat the grill and get the chicken ready to go.
Involved? Yes. But worth it.
East vs West? Maybe. We're off to Iran to greet the rise of the Persian Achaemenid Empire, the world's greatest by this point in history. Between Cyrus and Darius, we'll deal with two Great rulers, but we've also got medieval Iranian love poetry, unappetizing royal banquets, Croesus making bad decisions, and kebabs! Even better, Ryan Stitt from the History of Ancient Greece Podcast returns to bring his knowledge, as we climb the magnificent staircases of Persepolis.