Balal
بلال · Charcoal-grilled corn dipped in salted water, Darband style
Walk up the stepped lanes of Darband in the north of Tehran on a summer night and the air is smoky with balal: corn cobs fanned over charcoal until blistered, then dunked straight into a bucket of salty water so they hiss and steam. The quick dip seasons every kernel and softens the charred skin, so the corn is smoky, juicy and salty all at once. It is eaten standing up, between a walk and a cup of tea. The mistake people make is grilling over flames rather than glowing coals, which blackens the outside before the kernels are cooked. Chef's tip: keep the salted water warm by the grill so the corn doesn't cool down when you dip it.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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What you'll need
Spices & pantry
Fresh ingredients (1)
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Method
0/4 doneStep 1: Light a charcoal grill and wait until the coals are covered in grey ash and glowing, about 20 minutes, or heat a ridged grill pan over a high heat.
20 minStep 2: Stir the 2 tbsp salt into the 4 ¼ cups warm water in a deep jug or tall pot until it dissolves, and keep it next to the grill.
2 minStep 3: Lay the 4 fresh corn on the cob on the grill and turn it every 2 minutes for 12–15 minutes, fanning the coals, until the kernels are deep gold with plenty of charred spots and look plump.
15 minStep 4: Dip each hot cob into the salted water for 3–4 seconds, shake off the excess and serve at once.
1 min
Nutrition per serving
- Calories
- 130 kcal
- Protein
- 4 g
- Carbs
- 27 g
- Fat
- 2 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does balal take?
- About 20 minutes in total: 5 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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