Summer is here and that means one thing, long days spent in the garden. And that includes food being cooked in the garden over the barbecue. While I love my Indian kebab recipes, I was itching for a new recipe. And just like that I got my inspiration from my Olive magazine subscription. Usually I find myself drooling looking at the recipe pictures. But this time I decided to pick up the recipe and try it out. Jujeh Kebab it read, and the one ingredient that got me hooked was Saffron.
What is Jujeh Kebab?
Jujeh kebab is a popular Iranian chicken dish, where the marinade is lemony rich saffron and yogurt base. Just writing out this recipe is making me drool. The rich flavours that come out of infusing saffron and yogurt, punctuated by the sharpness of the lemon and slices onions is perfect to balance against the chicken pieces. Marinate the chicken pieces overnight for the best results. But a couple of hours should also give you a good result.
What to serve with Persian Chicken?
Grilled vegetables such as whole tomatoes, whole onions or even spring onions go really well with the Jujeh kebab skewers. But I also served some saffron rice, because more saffron is never a bad thing! I made saffron rice by steeping saffron in warm water for half an hour and added this saffrony golden water to the rice whilst cooking.
The result was a delicious rick but delicate golden saffron rice. Don’t forget to stir in some flaked almonds and ghee or unsalted butter. This step completely elevated the saffron rice to a whole new level.
Serve the Jujeh Kebab alongside the saffron rice, grilled vegetables and wedges of lemon.