Chicken pomegranate, rice pilaf, and kebabs



  • 2 cup rice (parboiled)
  • 4 cup water
  • 3/4 teaspoon salt
  • 2 tablespoon vegetable oil

Bring water to boil, add salt, oil and rice. Cover and cook on medium heat for 30 minutes until cooked and set aside.

  • 3 tablespoon vegetable oil
  • 1/4 cup sliced almonds
  • 1 cup canned garbanzo beans, drained
  • 2 tablespoon currants OR ¼ cup raisins
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon granulated garlic
  • 1 1/2 tablespoon powdered sugar OR 1 tablespoon honey

In a saucepan heat oil and add almonds. Stir till light brown. Remove from heat.

Add oil/almond mixture and all other ingredients with cooked rice and stir until well mixed.

Chicken Pomegranate:
12 drumsticks (about 3 lbs)

8 oz La Med pomegranate marinade:
Yield: 12 oz pomegranate marinade for 10-12 drumsticks

  • 4 oz pomegranate molasses
  • 4 oz lemon juice
  • 4 oz olive/canola oil
  • 1 tsp. sumac
  • Pinch oregano
  • Pinch thyme
  • Pinch basil
  • 2 garlic cloves, crushed
  • Salt and pepper to taste
  • 1 tsp. sesame seeds
  • Juice of 1 lemon
  • 1/2 cup water or white wine

Marinate the above in 1 gallon ziploc bag overnight

Arrange drumsticks in 3 inch pan

Pour remaining marinade over drumsticks and bake uncovered at 300-325 degrees for 1 hour to 1 hour 15 minutes, until tender.

Chicken Kebabs:

  • 2 lbs cleaned chicken leg meat, cut into 1 ½ inch pieces
  • Juice of 1 lemon
  • 2 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon thyme
  • 2 cloves fresh garlic, crushed

Marinate chicken overnight

Skewer with your favorite veggies (bell pepper, zucchini, onion)

Grill till tender and done, about 10 minutes.

La Mediterranee
2210 Fillmore St.
San Francisco, CA 94115

La Mediterranee also has locations in Berkeley and San Francisco's Noe Valley. They are celebrating their 30th anniversary this year!

For more information, visit

About Vanick Der Bedrossian:
Vanick Der Bedrossian is 25 years old and lives in San Francisco. He is a Bay Area native, but lived in France from the age of 9 to 18. He attended the University of California, Santa Cruz and graduated in 2006 with a degree in Cultural Anthropology, specializing in food culture. He has since joined his father at La Mediterranee, and is getting first-hand experience in what it takes to run a restaurant. He loves to travel, and balances his life between the restaurant and trips to foreign countries. His next trip? Vietnam!

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