Hatam Joojeh Kebob with Chef Kooroush جوجه کباب حاتم
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Hatem Restaurant was one of my favorite places with my parents and siblings! But I always had the problem of not getting what I wanted, and that was a wholly charbroiled Cornish hen. My younger sister had to share one Joojeh Kebob between us, and I always aimed for the more significant pieces. This continued until I grew up and I was in my teenage years. By the time I was 12, my sister was eight, our younger brother was fine, and the youngest of the family was only one year old. Unfortunately, all our Joys and happiness finished and ended in the early years of our lives. Hatem Grilled Chicken is located on Pahlavi Street, one of Tehran's oldest restaurants. Many Tehranians remember the refined courtyard of this restaurant and the most stunning indoor sitting area, with beautiful furniture and the friendliest staff and employees. The main building and garden were set on fire by revolutionaries on August 19, 1978. I have heard Hatem; however, it was not closed and is still active.

Joojeh kabob marination:
3 Cornish hen
1 tsp coriander seed
1 tsp black peppers or peppercorn or to taste
3 tsp coarse sea salt or to taste
¼ tsp cayenne pepper
2 yellow onions
3 fl. oz brewed saffron
½ fl. Oz white vinegar
2 fl. Oz olive oil

Rubbing Sauce:
2 oz butter
¼ tsp salt or to taste
¼ tsp black pepper or to taste
1 fl. Oz brewed saffron
1 fl. Oz lime or lemon juice or juice of one lime

Garnish:
tomatoes
jalapeño peppers
fresh limes

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