Chicken marinated in saffron, yogurt and lemon, grilled until charred and tender, one of Persian cuisine's most beloved grilled dishes.
Joojeh kabab depends on a long marinade of saffron, yogurt, onion and lemon juice, a combination that both tenderizes the chicken deeply and infuses it with the distinct golden color and floral aroma that saffron gives Persian cooking. The chicken traditionally rests in this marinade for many hours, sometimes overnight, allowing the yogurt's mild acidity to work into the meat while the grated onion adds sweetness and further tenderizes. Grilled hot over an open flame or under a broiler until deeply charred at the edges, joojeh kabab is classically served over saffron rice with grilled tomato, a simple pat of butter melting over the top completing the presentation.
Serves 4
Whisk bloomed saffron water, yogurt, grated onion, lemon juice, olive oil, salt and pepper into a smooth marinade.
Coat the chicken thoroughly in the marinade, cover, and refrigerate at least 4 hours, ideally overnight.
Marinate as long as possible β joojeh kabab's tenderness and characteristic golden color depend on real time with the saffron-yogurt marinade.
Thread the marinated chicken pieces onto skewers.
Grill over medium-high heat, turning occasionally, 20-25 minutes until deeply charred outside and cooked through.
Grill whole tomatoes alongside until softened and charred.
Serve the chicken and grilled tomato over saffron rice, with a pat of butter melting over the top.
Marinate for as long as possible, ideally overnight β this dish's signature tenderness and color come directly from a long soak in the saffron-yogurt mixture.
Bloom the saffron in hot water for several minutes before adding it to the marinade to extract maximum color and aroma.
Grill over medium-high rather than the highest heat, since yogurt-based marinades can char and burn faster than oil-only marinades.
Bone-in chicken pieces can be used instead of boneless thighs, extending the grilling time accordingly.
Some versions add a bit of garlic to the marinade for extra depth.
Whole grilled onions alongside the tomato are a traditional accompaniment in some regions.
Refrigerate cooked chicken up to 3 days; reheat gently to avoid drying it out. Raw marinated chicken keeps up to 2 days before grilling.
Joojeh kabab is one of the most widely eaten kababs in Iran, its saffron-yogurt marinade reflecting the centrality of saffron to Persian cuisine, a spice Iran has cultivated and exported for centuries.
Yes, roast at 220C/425F for about 30 minutes, though you'll lose some of the smoky char that a real grill provides.
The dish's character depends heavily on saffron, so it's worth seeking out even in small amounts; there's no good substitute for its specific flavor and color.
It was likely overcooked or grilled at too high a direct heat β check for doneness a few minutes early and consider using a thermometer.
Per serving (380g / 13.4 oz) Β· 4 servings total
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