Joojeh Kabob with Saffron Rice and Lavash

A beloved Persian dish featuring juicy grilled chicken marinated in saffron, lemon, and yogurt, served over fluffy saffron and basmati rice with grilled lavash bread, lemon slices, and a pat of butter—simple yet rich in tradition and flavor. Joojeh Kabob is a classic of Persian cuisine, known for its aromatic marinade and vibrant presentation.

Why You’ll Love This Recipe

This dish offers a perfect balance of tenderness, fragrance, and tradition, making it a timeless favorite. Here’s why it stands out:

  • The saffron and yogurt marinade yields moist, flavorful grilled chicken
  • Served with buttery saffron rice for a rich, aromatic experience
  • Lavash and lemon wedges complete the authentic Persian meal
  • Ideal for grilling season or indoor grill pans
  • A beautiful and satisfying main dish for gatherings or family dinners
  • Naturally gluten-free and easily adaptable

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Joojeh Kabob:
1.5 lbs boneless chicken thighs or breast, cut into large chunks
1/2 cup plain yogurt
1/4 cup onion, grated
2 tablespoons lemon juice
1/4 teaspoon ground saffron dissolved in 2 tablespoons hot water
2 tablespoons olive oil
Salt and pepper to taste

For the Saffron Rice:
1 1/2 cups basmati rice
2 1/2 cups water
1/4 teaspoon saffron threads soaked in 2 tablespoons hot water
2 tablespoons butter
Salt to taste

To Serve:
Grilled lavash or flatbread
Lemon wedges
Sumac (optional)
Extra butter (optional)

directions

  1. In a large bowl, mix the yogurt, grated onion, lemon juice, saffron water, olive oil, salt, and pepper.
  2. Add chicken chunks to the marinade, coating well. Cover and refrigerate for at least 4 hours or overnight for best flavor.
  3. Soak the basmati rice in water for 30 minutes. Rinse thoroughly under cold water.
  4. Bring 2 1/2 cups of salted water to a boil. Add the rinsed rice and cook until al dente. Drain and steam gently for 10–15 minutes, or finish in a rice cooker.
  5. Drizzle saffron water over the steamed rice and dot with butter. Cover and let sit for a few minutes before serving.
  6. Preheat an outdoor grill or indoor grill pan over medium-high heat.
  7. Thread the marinated chicken onto skewers. Grill for 5–7 minutes per side, or until fully cooked and nicely charred.
  8. Serve the skewers over saffron rice with a pat of butter, grilled lavash, lemon wedges, and a dusting of sumac if desired.

Servings and timing

Servings: 4
Prep time: 20 minutes (plus marination)
Marination time: 4 hours to overnight
Cook time: 30 minutes
Total time: About 5 hours (with marination)

Variations

  • Grill-Free Option: Bake the chicken at 425°F (220°C) for 20–25 minutes, finishing under the broiler for char.
  • Add Vegetables: Include bell peppers or onions on the skewers for extra color and texture.
  • Saffron Yogurt Sauce: Reserve some marinade, thin with yogurt and lemon, and use as a dipping sauce.
  • Spicy Twist: Add a pinch of chili flakes or Aleppo pepper to the marinade.
  • Herb Addition: Add chopped parsley or mint to the rice for extra freshness.

storage/reheating

Storage: Store leftover chicken and rice in separate airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat chicken in a skillet or oven at 350°F (175°C) until warmed through. Rice can be microwaved with a splash of water or reheated in a steamer.
Freezing: Freeze marinated raw chicken for up to 2 months. Thaw in the fridge overnight before grilling.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, though it may cook slightly faster and benefit from careful monitoring to avoid drying out.

What is the purpose of saffron in this recipe?

Saffron adds a rich aroma, color, and distinct flavor that defines the dish. A small amount goes a long way.

Can I skip the saffron?

You can substitute turmeric for color, but the flavor will be different. Saffron is key to authentic Joojeh Kabob.

What does marinating in yogurt do?

Yogurt tenderizes the meat and adds tangy flavor while helping the spices adhere to the chicken.

Can I make this dish ahead of time?

Yes, marinate the chicken a day ahead and cook just before serving. The rice can be prepared in advance and reheated.

Do I need to grill the lavash?

Grilling adds a slight char and warmth that complements the kabobs, but it’s optional.

Is this dish spicy?

No, it’s aromatic and flavorful but not spicy. You can add chili if desired.

What’s the best way to cook the rice?

Steam gently after boiling or use a rice cooker. Avoid stirring to keep grains fluffy.

Can I use other types of rice?

Basmati is ideal for its aroma and texture, but jasmine or long grain white rice can be used as alternatives.

What sides pair well with this dish?

Cucumber yogurt salad, grilled vegetables, or a simple herb salad pair beautifully with Joojeh Kabob.

Conclusion

Joojeh Kabob with saffron rice and lavash is a classic Persian dish that brings together vibrant flavors, tender grilled chicken, and aromatic rice for a meal that’s both traditional and crowd-pleasing. Whether served for a festive gathering or a casual family dinner, this dish celebrates the rich heritage of Iranian cuisine in every bite.

Print

Joojeh Kabob with Saffron Rice and Lavash

A classic Persian dish of juicy, saffron-marinated grilled chicken served over buttery saffron rice, accompanied by grilled lavash, lemon wedges, and optional sumac—rich in flavor and heritage.

  • Author: Djihane
  • Prep Time: 20 minutes (plus marinating time)
  • Cook Time: 30 minutes
  • Total Time: 50 minutes (plus marinating time)
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Persian
  • Diet: Halal

Ingredients

Scale
  • 1.5 lbs boneless chicken thighs or breast, cut into large chunks
  • 1/2 cup plain yogurt
  • 1/4 cup onion, grated
  • 2 tablespoons lemon juice
  • 1/4 teaspoon ground saffron dissolved in 2 tablespoons hot water
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 1/2 cups basmati rice
  • 2 1/2 cups water
  • 1/4 teaspoon saffron threads soaked in 2 tablespoons hot water
  • 2 tablespoons butter
  • Salt to taste
  • Grilled lavash or flatbread
  • Lemon wedges
  • Sumac (optional)
  • Extra butter (optional)

Instructions

  1. In a large bowl, mix yogurt, grated onion, lemon juice, dissolved saffron, olive oil, salt, and pepper. Add chicken pieces and stir to coat evenly. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  2. Soak basmati rice for 30 minutes, then rinse thoroughly. Bring 2 1/2 cups of water to a boil with salt. Add rice and cook until al dente, then drain and steam, or use a rice cooker.
  3. Once rice is cooked, drizzle with saffron water and dot with butter before serving.
  4. Preheat a grill or grill pan over medium-high heat. Thread marinated chicken onto skewers and grill for 5–7 minutes per side, or until nicely charred and fully cooked.
  5. Serve the chicken over saffron rice with a pat of butter, accompanied by grilled lavash bread, lemon wedges, and a sprinkle of sumac if desired.

Notes

  • Using chicken thighs yields juicier kabobs, but breast works well for a leaner option.
  • Soaking saffron in hot water helps release its color and aroma.
  • Marinating overnight deepens flavor and tenderizes the chicken.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 560
  • Sugar: 3g
  • Sodium: 480mg
  • Fat: 22g
  • Saturated Fat: 7g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 42g
  • Cholesterol: 145mg

Keywords: Joojeh kabob, Persian chicken, saffron rice, Iranian food, grilled chicken, lavash, sumac

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