Persian Chicken Koobideh with Saffron Rice

Juicy ground chicken skewers, seasoned with saffron, onion, and spices, grilled to perfection and served over fragrant saffron-infused basmati rice with a pat of butter. Accompanied by flatbread and lemon wedges, this traditional Persian dish is deeply flavorful and satisfying.

Why You’ll Love This Recipe

Persian Chicken Koobideh offers a unique blend of simplicity and elegance. With its delicate seasoning and bold saffron notes, this dish highlights the beauty of Persian culinary tradition. The skewers are tender and flavorful, and the saffron rice adds aroma, richness, and a vibrant visual contrast. It’s an ideal dish for special occasions, yet simple enough to enjoy on a weekday.

Ingredients

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

For the chicken koobideh:

• 1 lb ground chicken (dark meat preferred)
• 1 small onion, grated and excess liquid squeezed out
• 1 teaspoon turmeric
• 1/4 teaspoon ground saffron dissolved in 1 tbsp hot water
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil

For the saffron rice:

• 1 1/2 cups basmati rice
• 2 tablespoons butter
• Pinch of saffron threads
• Salt to taste

To serve:

• Lavash or Persian flatbread
• Lemon wedges
• Extra butter for topping

Directions

1. In a mixing bowl, combine ground chicken, grated onion, turmeric, saffron water, salt, pepper, and olive oil.
2. Mix well by hand until the mixture is smooth and sticky.
3. Cover the bowl and refrigerate for at least 30 minutes to firm up the mixture.
4. Preheat a grill or broiler to high heat.
5. Shape the chilled chicken mixture onto skewers, forming long, flat kebab shapes.
6. Grill the skewers for 4–5 minutes per side until cooked through and lightly charred.
7. For the saffron rice, rinse basmati rice under cold water until the water runs clear.
8. Boil the rice in salted water until just tender (about 8 minutes), then drain.
9. Steam the drained rice by covering it in the pot and cooking on low for another 10 minutes.
10. Dissolve a pinch of saffron in 2 tablespoons of hot water and mix with a portion of the cooked rice to create the saffron topping.
11. To serve, layer the white rice on a plate, top with saffron-colored rice, and place the grilled chicken skewers over the rice.
12. Add a pat of butter on top and serve with flatbread and lemon wedges.

Servings and timing

This recipe serves 4 people.
Preparation time is 20 minutes, chilling time is 30 minutes, and total cooking time is approximately 20 minutes.
Total time: about 1 hour 10 minutes.

Variations

• Ground Meat Options: Substitute ground chicken with ground turkey or a mix of ground chicken and lamb for a richer flavor.
• Herb Infusion: Add chopped parsley or cilantro to the chicken mix for a fresh herbal note.
• Rice Upgrade: Mix in golden raisins or barberries with the rice for a sweet-tart contrast.
• No Grill?: Use a broiler or stovetop grill pan if an outdoor grill isn’t available.

Storage/Reheating

Store leftover koobideh and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheat the skewers in a hot skillet or under the broiler.
The rice can be reheated in the microwave or steamed with a few drops of water to maintain moisture.

FAQs

What is koobideh?

Koobideh is a traditional Persian kebab made with ground meat (often beef, lamb, or chicken) seasoned with onions and spices, shaped onto skewers, and grilled.

Can I make koobideh without skewers?

Yes, you can shape the meat into patties or logs and cook them on a grill pan or bake them in the oven.

Why does the meat mixture need to be sticky?

The sticky texture helps the meat adhere to the skewers and prevents it from falling apart during grilling.

Is saffron necessary?

Saffron adds authentic flavor and aroma, but if unavailable, you can use turmeric alone, though the depth of flavor will differ.

What kind of rice is best for saffron rice?

Long-grain basmati rice is traditional for Persian saffron rice due to its aroma and texture.

Can I use metal or wooden skewers?

Both work, but soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.

Can I prepare the koobideh mixture ahead?

Yes, the mixture can be made and refrigerated up to a day in advance.

What are good side dishes for koobideh?

Grilled vegetables, a cucumber-yogurt salad, or Shirazi salad are traditional accompaniments.

Can I freeze koobideh?

Yes, shape the skewers and freeze them raw. Thaw completely before grilling.

What does saffron rice taste like?

Saffron rice has a delicate floral aroma and a subtle earthy-sweet taste that enhances the grilled meat beautifully.

Conclusion

Persian Chicken Koobideh with Saffron Rice is a classic combination that showcases the elegance of Persian cuisine. With tender, spice-kissed skewers and fragrant saffron rice, it’s a meal that feels both celebratory and comforting. Whether prepared for a special gathering or a flavorful weeknight dinner, it promises a satisfying and aromatic dining experience.

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