These are the juicy chicken cutlets that Ovakim Martirosyan, one of the owners of Armenian restaurant Mini Kabob in Glendale, eats himself — for a meal served with basmati rice, sumac-laced onions and charred tomato and jalapeno.
Put the rice in a pot or large pan and add enough water so that it covers the rice by about 1 inch. As soon as the water begins to boil, drain the water with a strainer, and wash the rice in cold running water to remove the starch. Put the washed rice back into the pot and add cold water 1 inch above the rice. Add the salt and oil. Give the rice one quick mix .
Cook the rice at a simmer over medium heat until the water is depleted, about 20 minutes. Turn off the heat and let the rice stand for 5 minutes. Fluff with a rice paddle.Thinly slice the onion and finely chop the parsley. Put the onion and parsley in a bowl and mix evenly with the sumac until combined. Set aside until ready to serve.Cut the onion into chunks and put it in the work bowl of a small food processor along with the garlic cloves. Pulse until everything is minced and combined.
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