Joojeh Kabab: Saffron-Yogurt Chicken Skewers with Buttered Basmati

Steps

1. Step 1

   Crush the saffron threads between your fingers into a small bowl or cup, add the hot water, and let it steep until the liquid is deep orange, about 10 minutes.

   10 min, hands-off

   • 1/2 tsp saffron threads
   • 3 tbsp hot water
2. Step 2

   Grate the onion on a box grater, then squeeze the pulp in your hands or in a sieve and keep the juice — discard the dry pulp. In a large bowl, stir together the onion juice, yogurt, lemon juice, olive oil, salt, pepper and two-thirds of the saffron water (save the rest for basting).

   10 min

   • 1 large yellow onion
   • 1/2 cup plain whole-milk yogurt
   • 3 tbsp lemon juice
   • 3 tbsp olive oil
   • 2 tsp kosher salt
   • 1/2 tsp black pepper
3. Step 3

   Add the chicken pieces and turn to coat. Cover and refrigerate at least 4 hours and up to overnight; overnight gives the best color and flavor.

   4 hr, hands-off

   • 2 lb boneless skinless chicken thighs
4. Step 4

   Rinse the rice in a bowl of cool water, swishing and pouring off the cloudy water, 3 or 4 times until it runs nearly clear. Drain well.

   5 min

   • 2 cups basmati rice
5. Step 5

   Put the rice, water, salt and 1 tablespoon of the butter in a medium saucepan. Bring to a boil, then cover and cook over low heat for 15 minutes. Take it off the heat and let it sit, covered, for 10 minutes.

   25 min, hands-off

   • 2 cups basmati rice
   • 3 cups water
   • 1 1/2 tsp kosher salt
   • 1 tbsp unsalted butter
6. Step 6

   While the rice cooks, toss the sliced red onion with the sumac, lemon juice and a pinch of salt in a small bowl. Set aside to soften.

   5 min

   • 1 red onion
   • 2 tsp ground sumac
   • 1 tbsp lemon juice
   • salt
7. Step 7

   Set an oven rack about 6 inches below the broiler and turn the broiler to high. Thread the chicken onto 8 metal skewers, pushing the pieces snugly together, and lay them on a foil-lined rimmed baking sheet. Toss the tomatoes with the olive oil and scatter them around the skewers. Stir the melted butter into the reserved saffron water.

   10 min

   • 2 lb boneless skinless chicken thighs
   • 3 tbsp unsalted butter
   • 1 pint cherry tomatoes
   • 1 tbsp olive oil
8. Step 8

   Broil 6 minutes, then brush the chicken with the saffron butter, turn the skewers, brush again, and broil 6 to 8 minutes more until the edges are charred and the chicken reads 175°F at its thickest. The tomatoes should be blistered and split. On a grill instead: cook over hot coals or high heat 10 to 12 minutes total, turning and basting every few minutes.

   14 min · 500°F

9. Step 9

   Fluff the rice with a fork and stir in the remaining 2 tablespoons butter. Pile the rice on a platter, lay the skewers on top, and add the blistered tomatoes, sumac onions and lemon wedges. Let the skewers rest 5 minutes before sliding the chicken off.

   5 min

   • 2 tbsp unsalted butter
   • 1 lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026