Joojeh Kabob is a Persian Chicken kabob that is usually grilled in a charcoal grill and served over a bed of Steamed saffron rice . The Chicken is marinated in a yoghurt based sauce . Overnight marination results in more juicy and flavorful kabobs. Since i don't own a charcoal grill, i grilled the kabobs in oven. They turned out perfect and very moist.
Joojeh Kabob
serves 2
2 chicken breasts, cut into cubes
1/2 C thick yoghurt
1/2 C grated onion
1/4 C olive oil
juice 1 lemon
salt, to taste
pepper
pinch saffron, powdered
wooden skewers, soaked in water
Marinate the chicken with all the ingredients given above. Refrigerate overnight.
Preheat oven to 350F. Line a baking tray with aluminium foil.
Skewer the chicken and place the skewers on the baking tray.
Bake for 25 to 30 minutes, turning once in between.
Steamed Saffron Rice
Serves 2
1 C basmati rice
3 C water
salt, to taste
2 T butter
pinch saffron, dissolved in warm water
Wash rice in running tap water until the water is no longer cloudy.Soak rice in 2cups of salted water for 15 minutes.
Heat 1 cup of water in a saucepan and bring to a boil, add rice along with the salted water and
cook until rice is soft.
Drain immediately and rinse the rice with cold water to wash of the extra salt.
Heat butter in a saucepan, add rice and mix well. Close the lid and let the rice steam on the lowest heat for 5 minutes.
Add the saffron water, fluff with fork and serve.
Serve the kabobs over a bed of saffron rice along with grilled tomatoes and cucumber-mint raita!
