Joojeh Kabab

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Grind the saffron with the sugar in a mortar to a fine powder, then steep it in the hot water for 20 minutes.

   Mark done Start 20 min timer

2. Mix the grated onion with its juice, the lemon juice, olive oil, salt, pepper and two-thirds of the saffron water.

   Mark done

3. Fold the chicken through, cover, and refrigerate overnight — 8 to 24 hours.

   Mark done

4. Take the chicken out an hour before cooking so it is not fridge cold.

   Mark done

5. Thread onto flat skewers, which stop the pieces spinning, leaving small gaps.

   Mark done

6. Mix the melted butter with the remaining saffron water for basting.

   Mark done

7. Grill over hot coals for 5 minutes on the first side, then turn and baste.

   Mark done Start 5 min timer

8. Cook another 5 to 6 minutes, turning and basting twice more, until charred at the edges and just cooked through.

   Mark done Start 5 min timer

9. Grill the tomatoes alongside until blistered and collapsing.

   Mark done

10. Rest 3 minutes under foil, then serve on flatbread with the tomatoes, sumac, grilled lemon and rice.

    Mark done

Chef’s Tips

• Grate the onion, do not chop it. The juice is the point.
• Grind saffron with sugar before steeping — far more colour.
• Flat skewers. Round ones let the meat spin when you turn them.

Pairing Suggestions

• Steamed basmati with tahdig
• Grilled tomatoes and sumac onions
• Doogh

Storage & Reheating

Marinate up to 24 hours. Cooked chicken keeps 3 days and is good cold in flatbread.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.