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Joojeh Kabob with Saffron Rice and Lavash

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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.

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

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

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