Joojeh Kabab (Persian Saffron Chicken Kebab)

About This Recipe

Joojeh kabab (joojeh means 'chick' in Farsi) is one of the most beloved dishes in Persian cuisine, found in kebab houses from Tehran to Toronto. The marinade is what makes this dish: a combination of bloomed saffron, lemon juice, grated onion and butter that simultaneously tenderises the chicken, perfumes it with Iran's most prized spice, and creates a burnished golden colour when grilled. Traditionally whole small chickens are used, but bone-in pieces or cubed breast and thighs work equally well. The key is a live charcoal fire that caramelises the marinade without drying the meat. Served with saffron rice (chelow) and grilled tomatoes, it is one of the great pleasure-food combinations of the Middle East.

Ingredients

Serves 4

• 1.2 kgchicken thighs and drumsticks(bone-in, scored)
• ½ tspsaffron(bloomed in 3 tbsp hot water)
• 4 tbsplemon juice
• 1 largeonion(grated)
• 3 tbspbutter(melted)
• salt and black pepper(to taste)
• 4 largetomatoes(halved, for grilling)
• 1 tbspbutter(for finishing)

Instructions

1. 1

   Marinate

   Combine saffron water, lemon juice, grated onion, melted butter, salt and pepper. Score chicken pieces to the bone in 2–3 places. Toss in marinade, cover and refrigerate minimum 4 hours, ideally overnight.

2. 2

   Bring to room temperature

   Bring chicken to room temperature 30 minutes before cooking.

3. 3

   Grill

   Grill over medium-high charcoal (or gas grill) 8–10 minutes per side, basting with reserved marinade, until cooked through and skin is golden and slightly charred.

   More saffron means deeper colour and more flavour — don't be stingy.

4. 4

   Serve

   Grill tomato halves alongside. Place a small knob of butter on the chicken immediately off the grill. Serve with saffron rice and grilled tomatoes.

Variations

• •

  Use boneless chicken breast pounded flat (joojeh barg) — cooks faster but has less flavour than bone-in.

• •

  Add 3 tbsp full-fat yoghurt to the marinade for extra tenderness and a tandoor-like charring.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Marinated uncooked chicken refrigerates 2 days. Grilled chicken keeps 3 days.

Frequently Asked Questions