An easy, interesting and delicious recipe from a new cookbook this year -

SPICE - Flavors of The Eastern Mediterranean
By Ana Sortun (Harper Collins Publishers, $34.95)

PERSIAN FRIED CHICKEN (Serves 4)

2 cups plain, whole milk yogurt
- teaspoon saffron
1 tablespoon chopped garlic (about 3 cloves)
1 - pounds boneless, skinless chicken thighs (about 8 pieces)
1 cup walnut pieces (or almonds)
2 cups flour
1 teaspoon paprika
1 tablespoon dried spearmint
Salt and pepper to taste
4 cups canola or vegetable oil
4 lemon wedges


1. In a blender, puree the yogurt with a teaspoon of water and the saffron and the garlic, until the mixture is smooth and bright yellow. Pour the marinade over the chicken thighs and mix well in a glass or stainless steel mixing bowl. Cover the chicken and let it sit in the refrigerator for at least 3 hours or overnight.

2. Preheat the oven to 350 F.

3. Spread the walnuts on a small baking sheet and toast them very lightly in the oven for about 6 minutes. The walnuts should be fragrant and oily but not dark brown, or they will taste bitter. Cool the walnuts and chop them finely by hand. Set aside.

4. In a small mixing bowl, combine the flour, paprika, mint, and a little salt and black pepper and set aside.

5- In a medium skillet (10 to 11 inches) with deep sides (that can hold 4 cups of oil so that it's 3/8 inch deep), heat the oil over medium heat to 350F. Use a thermometer to check the temperature. Drain off the chicken marinade and discard, and then dredge the chicken thighs in the flour mixture and shake dry. Fry 4 pieces at a time, until they are golden brown on both sides, about 7 minutes, seasoning with a little more salt and pepper to taste. Remove the chicken using a slotted spoon or tongs and drain them on paper towels. You can keep them warm by lowering the oven to 200F and leaving them there uncovered while the last four fry.

6. Serve the chicken immediately with lemon wedges to squeeze over the chicken and sprinkle with the walnuts.