Saffron Joojeh Chicken Tacos with Sumac Onions (Persian × Mexican)

Method

1. Crumble the saffron between your fingertips into a small cup, pour over the hot water and steep for 10 min.

   Add in this stepSaffron threads 1 pinchHot water 1 tbsp

2. Leave the thighs whole (you slice them after cooking). In a bowl mix the yogurt, finely grated garlic, cumin, the juice of half the limes, salt, oil and the saffron water, toss the chicken in it and refrigerate for 1 h (up to overnight).

   Add in this stepBoneless chicken thighs 300 gPlain yogurt 60 gGarlic cloves 1Ground cumin ½ tspLimes ½Salt ¾ tspNeutral oil 1 tbsp

3. Slice the red onion paper-thin, add the sumac and the rest of the lime juice and scrunch lightly with your hands. After 10 minutes the bite softens and the onion turns pink.

   Add in this stepRed onion ½Sumac 1 tspLimes ½

4. Grate the cucumber, squeeze it hard in your hands to remove the water, then mix with the Greek yogurt, the dried mint (rubbed between your palms) and the crema salt for a Persian cucumber-yogurt crema.

   Add in this stepSmall cucumber ½Greek yogurt 80 gDried mint ½ tspSalt (for the crema) 1 pinch

5. Heat a 24 cm frying pan or grill pan over medium-high heat, shake excess marinade off the chicken and lay it flat in the pan. Cook 4–5 minutes per side, 10 min in total, without moving it too often so it browns well. When the thickest part reaches 74 °C, rest it on a board for 3 minutes and slice 1 cm wide.

   medium-high heat

6. Heat a dry pan over medium heat and warm the tortillas one at a time, 15 seconds per side, 3 min in total, wrapping them in a clean tea towel as you go. They are ready when soft with a few brown spots.

   Add in this stepCorn tortillas (15 cm) 6

   medium heat

7. Spread the tortillas with crema, top with chicken, sumac onions, coriander and thinly sliced jalapeño and eat straight away, with any remaining lime in wedges.

   Add in this stepFresh coriander (cilantro) 10 gFresh jalapeño (optional) 1