Saffron Joojeh Kabab with Rice & Tomato
Tender saffron-marinated chicken skewers with fragrant saffron rice and charred tomato, ready in under 30 minutes. A TikTok-easy Persian dinner that tastes restaurant-worthy.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 1.25 lb boneless, skinless chicken thighs, cut into 2-inch chunks
- ¼ tsp saffron threads
- ¼ cup plain yogurt
- 1.5 cups basmati rice
- 2 whole plum tomatoes, halved lengthwise
- 1 whole lemon
- ¼ cup fresh parsley (chopped)
- 3 tbsp neutral oil (for cooking)
Instructions
- 1
Steep saffron threads in 2 tbsp hot water for 2 minutes until fragrant and color blooms.
- 2
Mix chicken chunks with yogurt, the saffron water, 1 tbsp lemon juice, salt, and pepper in a bowl. Let sit while you cook rice.
- 3
Boil rice in salted water until tender, about 12 minutes. Drain and return to pot; keep warm.
- 4
Heat 2 tbsp oil in a large skillet over medium-high heat. Thread chicken onto skewers or cook pieces directly in the pan.
- 5
Cook chicken 5–6 minutes per side until golden and cooked through. Transfer to a plate.
- 6
In the same skillet, add remaining oil and tomato halves cut-side down. Char 3–4 minutes until blackened at edges.
- 7
Divide rice between plates, top with chicken and charred tomato. Drizzle with lemon juice and garnish with parsley.
Tools you’ll need
- large skillet (12-inch)
- medium pot
- wooden spoon
- skewers (metal or bamboo, optional)
- cutting board
- knife
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