When I lived in Chiswick, my favourite Persian restaurant was Rice. Whilst I don’t think I’ve completely managed to recreate their amazing food, this is a quick and easy alternative. I’ve yet to figure out some flat bread to go with this. Perhaps I’ll experiment with a similar technique to my Garlic Naan.
Joojeh Kebab
Persian kebab with saffron rice
Ingredients
Marinated Chicken
- 400 g boneless chicken thighs
- Pinch of saffron 24 threads
- ¼ tsp kosher salt
- 2 tbsp boiling water
- 2 tbsp natural yoghurt
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp turmeric
- 1 lime zest & juice
- 2 tbsp olive oil
- 1 clove garlic minced
- 1 medium onion chopped
Saffron Rice
- 1 cup basmati rice
- 1 tbsp olive oil
- ½ tsp kosher salt
- 12 threads saffron
- ⅛ tsp kosher salt
- 1 tbsp boiling water
Garlic Sauce
- 2 tbsp natural yoghurt
- 2 tbsp mayonnaise
- 1 clove garlic minced
- ¼ tsp oregano
- 1 tbsp lemon juice
Assembly
- 1 large tomato very thick sliced
Instructions
Marinated Chicken
- Cut the chicken thighs into roughly 1½in cubes – for large thighs cut into six, for small thighs cut into four.
- Grind the saffron in a pestle and mortar with the salt. Once a powder, mix with the boiling water.
- In a bowl mix the remaining ingredients together with the saffron mixture. Add the chicken and ensure it is well coated. Cover and allow to marinade in the fridge for at least 20 minutes, up to overnight.
Saffron Rice
- Thoroughly wash the rice, then add to a rice cooker along with the oil and salt. Add water as per the directions on the rice cooker, and cook the rice.
- Meanwhile, grind the saffron in a pestle and mortar with the salt. Once a powder, mix with the boiling water.
- Once cooked, take around ¼ of the rice, mix it with the saffron mixture, then mix back in with the rest of the rice.
Assembly
- Preheat the grill on high. Skewer the marinated chicken pieces, ensuring not to bunch them up too much. Also make a skewer of the tomato slices. Suspend the loaded skewers over a deep pan, or on a wire mesh over a deep pan.
- Cook under the grill for around 10 mins on the first side, or until some charring has occurred. Turn over the skewers and grill for a further 3 mins or until the chicken is cooked.
- For the garlic sauce, microwave the garlic for 15 seconds, then mix together the rest of the ingredients.
- Serve the skewers over a bed of the saffron rice, with the tomatoes and garlic sauce on the side.