Saffron Joojeh Kabab with Rice & Pickles
Marinated saffron chicken skewers with fluffy saffron rice, grilled tomato, and a spread of pickled vegetables. Persian street food that feels fancy but tastes weeknight-easy.
- Total time
- 28 min
- Servings
- 2
- Calories
- 486
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken breasts
- ¼ tsp saffron threads
- ⅓ cup plain yogurt
- 1 whole lemon
- 1 cup basmati rice
- 2 tbsp barberries or dried cranberries
- 2 medium tomatoes
- ½ medium red onion
Instructions
- 1
Steep saffron threads in 3 tbsp hot water for 2 minutes until the water turns deep gold.
- 2
Cut chicken into 2-inch chunks. Mix with yogurt, half the saffron water, and lemon juice in a bowl.
- 3
Cook rice in 2 cups salted water until tender, about 15 minutes. Drain, return to pot, fold in barberries and remaining saffron water.
- 4
Thread chicken onto skewers, leaving small gaps. Heat a grill pan or cast iron skillet over medium-high until smoking.
- 5
Sear skewers 3 minutes per side without moving—chicken should look caramelized and feel firm when pressed.
- 6
Grill tomato halves and onion slices 2 minutes per side until charred. Serve kabab alongside saffron rice, grilled vegetables, and lemon wedges.
Tools you’ll need
- medium bowl
- pot (3-quart)
- grill pan or 12-inch cast iron skillet
- metal skewers (4–6)
- knife and cutting board
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