Sheet-Pan Saffron Chicken Kabab with Crispy Rice
Tender saffron-marinated chicken thighs seared in a skillet, then finished under the broiler with a yogurt-saffron glaze. Served over crispy tahdig rice with pomegranate and fresh herbs for a restaurant-quality Persian dinner in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 548
- Protein
- 42g
Ingredients
- 1.25 lbs boneless, skinless chicken thighs
- ¾ cup Greek yogurt
- ¼ teaspoon saffron threads
- 1 whole lemon (juiced + zested)
- 2 cups white rice, cooked
- ½ cup pomegranate seeds
- ⅓ cup fresh herbs (parsley, dill, or mint, chopped)
- 2 tablespoons butter
Instructions
- 1
Steep saffron threads in 2 tablespoons hot water for 5 minutes until deep orange.
- 2
Mix yogurt with saffron water, lemon zest, lemon juice, 1 teaspoon salt, and black pepper.
- 3
Pat chicken thighs dry and coat generously with the yogurt-saffron mixture on all sides.
- 4
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high until shimmering.
- 5
Sear chicken 3 minutes per side without moving until golden brown, then transfer to a baking sheet.
- 6
Broil chicken 6 inches from heat for 6–8 minutes until edges char slightly and internal temp reaches 165°F.
- 7
Warm cooked rice in the skillet with butter over medium heat until edges begin to crisp, 4–5 minutes.
- 8
Plate rice, top with saffron chicken, then scatter pomegranate seeds and fresh herbs.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- baking sheet
- broiler
- meat thermometer
- small bowl
- microplane (optional, for zest)
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