Joojeh Kabob with Saffron Rice and Grilled Vegetables

Name: Joojeh Kabob with Saffron Rice and Grilled Vegetables
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: Persian
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1 1/2-inch cubes); 0.5 cup plain whole milk yogurt; 2 tablespoon olive oil; 0.25 cup fresh lemon juice; 1 yellow onion (small, grated); 0.5 teaspoon saffron threads (bloomed in 2 tablespoons hot water); 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 1.5 cup basmati rice (rinsed several times); 1 green bell pepper (large, cut into 1 1/2-inch pieces); 3 Roma tomatoes (quartered); 1 tablespoon butter (melted, for basting)

Succulent chicken pieces marinated in yogurt, lemon, and saffron, then grilled to perfection, served alongside fragrant saffron basmati rice and charred bell peppers and tomatoes.

Prep: 30 min
Cook: 45 min
Total: 1 hr 15 min
Servings: 3
Cuisine: Persian
Difficulty: Medium
Cost: $5.04/serving

Dietary

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

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1 1/2-inch cubes)
0.5 cup plain whole milk yogurt
2 tablespoon olive oil
0.25 cup fresh lemon juice
1 yellow onion (small, grated)
0.5 teaspoon saffron threads (bloomed in 2 tablespoons hot water)
1 teaspoon salt
0.5 teaspoon black pepper (ground)
1.5 cup basmati rice (rinsed several times)
1 green bell pepper (large, cut into 1 1/2-inch pieces)
3 Roma tomatoes (quartered)
1 tablespoon butter (melted, for basting)

Instructions

In a large bowl, combine the cubed chicken breast or thighs with plain whole milk yogurt, 1 tablespoon olive oil, fresh lemon juice, grated yellow onion, 1/4 teaspoon bloomed saffron threads, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to coat the chicken. Cover and refrigerate for at least 2 hours, or preferably overnight.
For the saffron rice, bring 4 cups of water to a boil in a medium pot with 1/2 teaspoon salt. Add the rinsed basmati rice and boil for 7-10 minutes, until the grains are elongated and slightly soft but still firm in the center (al dente). Drain the rice.
Return the pot to low heat. Add 1 tablespoon olive oil to the bottom of the pot, then carefully transfer the par-cooked rice to the pot, forming a pyramid shape. Cover with a clean kitchen towel under a tight-fitting lid, and steam for 30 minutes.
After 20 minutes of steaming the rice, gently stir 1/4 teaspoon of the bloomed saffron threads into 1/2 cup of the cooked rice to create a yellow layer. Spoon this over the top of the white rice in the pot, then re-cover and continue steaming for the remaining 10 minutes.
Preheat a grill or broiler to medium-high heat. Thread the marinated chicken pieces onto skewers, alternating with green bell pepper pieces and Roma tomato quarters. Discard any remaining marinade.
Grill or broil the skewers for 15-20 minutes, turning occasionally, until the chicken is cooked through and lightly charred. Baste with melted butter during the last few minutes of cooking for extra flavor.
Remove kabobs from heat. Serve the Joojeh Kabob immediately with the fluffy saffron rice and grilled vegetables.

Notes

If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.

Nutrition (per serving)

Calories: 782
Protein: 64.3 g
Carbohydrates: 84 g
Fat: 20.6 g
Fiber: 2.7 g
Sodium: 932 mg
Saturated Fat: 5.5 g
Sugar: 7.7 g
Cholesterol: 177 mg