Barbecuing

Barbecuing really is the oldest form of cooking. It predates pots and pans and is the most elementary yet incredibly satisfying of techniques.

We cook these skewers over hot coals because the smokiness contributes an unmistakable flavour.

At Rumi, we use a reconstituted coconut shell charcoal, and the quail, in its various incarnations, has become a bit of a signature. At the moment we have pickled eggplant.

We use onion juice to tenderise and sweeten the meat - this is an Iranian marinating technique.