Joojeh Kabob ba Polo Zaaferani

Name: Joojeh Kabob ba Polo Zaaferani
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 5 servings
Cuisine: Persian
Ingredients: 2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces); 1 yellow onion (large, grated); 0.5 cup plain yogurt; 0.25 cup fresh lemon juice; 2 tablespoon olive oil; 0.5 teaspoon saffron threads (bloomed in 3 tablespoons hot water); 1 teaspoon salt; 0.5 teaspoon black pepper; 2 cup white basmati rice (rinsed until water runs clear); 0.25 cup unsalted butter; 5 Roma tomatoes (large, halved)

Succulent boneless chicken skewers marinated in yogurt, saffron, and lemon, grilled to perfection and served with aromatic saffron basmati rice and charred grilled tomatoes.

Prep: 30 min
Cook: 40 min
Total: 1 hr 10 min
Servings: 5
Cuisine: Persian
Difficulty: Easy
Cost: $4.03/serving

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

2 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
1 yellow onion (large, grated)
0.5 cup plain yogurt
0.25 cup fresh lemon juice
2 tablespoon olive oil
0.5 teaspoon saffron threads (bloomed in 3 tablespoons hot water)
1 teaspoon salt
0.5 teaspoon black pepper
2 cup white basmati rice (rinsed until water runs clear)
0.25 cup unsalted butter
5 Roma tomatoes (large, halved)

Instructions

In a large bowl, combine the chicken thigh pieces, grated yellow onion (squeeze out excess juice first), plain yogurt, 1/4 cup fresh lemon juice, 2 tablespoons olive oil, 1/4 teaspoon of the bloomed saffron, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to ensure chicken is fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
Prepare the rice: In a medium pot, bring 4 cups of water to a boil with 1 teaspoon of salt. Add the rinsed white basmati rice and boil for 7-10 minutes until par-cooked (grains are tender but still have a bite). Drain the rice using a fine-mesh colander.
Melt the unsalted butter in the empty medium pot over medium-low heat. Stir in the remaining 1/4 teaspoon bloomed saffron threads. Gently add the par-cooked rice over the butter, shaping it into a cone. Poke several holes in the rice with the handle of a wooden spoon. Cover the pot with a kitchen towel-wrapped lid to trap steam, and steam for 30-40 minutes until rice is fluffy and a crispy 'tahdig' forms at the bottom.
Preheat an outdoor grill or a grill pan over medium-high heat. Thread the marinated chicken pieces onto skewers, making sure not to overcrowd them.
Brush the Roma tomatoes with a little olive oil. Place the chicken skewers and halved Roma tomatoes on the hot grill. Grill chicken for 4-6 minutes per side, turning occasionally, until cooked through and lightly charred. Grill tomatoes for 3-5 minutes per side until softened and lightly charred.
Serve the hot Joojeh Kabob and grilled tomatoes immediately with the fluffy Saffron Basmati Rice.

Notes

If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning. Do not discard the grated onion from the marinade as it adds significant flavor and tenderness to the chicken. Tahdig (crispy rice) is an integral part of this dish.

Nutrition (per serving)

Calories: 710
Protein: 60.5 g
Carbohydrates: 68.3 g
Fat: 20.8 g
Fiber: 4.1 g
Sodium: 780 mg
Saturated Fat: 6.8 g
Sugar: 5 g
Cholesterol: 220 mg