Joojeh Kabab (Persian Saffron Chicken Kebab)

Method

1. Grind the saffron to a fine powder in a mortar (a grain of sugar helps it grind), tip it into a small cup, pour over the hot water and steep for 10 min until deep orange.

   Add in this stepSaffron threads 2 pinchHot water (just off the boil) 2 tbsp

2. Trim the chicken of fat and sinew and cut it into 4 cm chunks. Grate the onion and squeeze it through a sieve to get just the juice (the pulp burns on the skewer, so discard it). In a bowl mix the onion juice, yogurt, lemon juice, oil, salt, pepper and half the saffron water, add the chicken and toss well. Cover and marinate in the fridge for at least 4 h, ideally overnight.

   Add in this stepBoneless chicken thighs (or breast) 400 gOnion 1Plain yogurt 80 gLemon (juice) 1Neutral oil 1½ tbspSalt 1 tspGround black pepper ½ tsp

3. Soak wooden skewers in water for 30 minutes so they don't burn. Thread the chicken onto 4 skewers without packing it too tightly, and thread the whole tomatoes onto a separate skewer. Light the charcoal ahead and wait until the flames die down and the coals are covered in white ash.

   Add in this stepSmall tomatoes 2

4. Melt the butter in a small pan over low heat for 1 min and stir in the remaining saffron water to make the basting butter.

   Add in this stepButter 20 g

   low heat

5. Grill the chicken and tomato skewers over charcoal (medium heat) for 12 min in total, turning every 2–3 minutes and brushing with the saffron butter each time you turn. The chicken is done when golden with charred spots and the thickest piece shows no pink inside and runs clear (74 °C). Take the tomatoes off when the skins split and they soften.

   charcoal (medium heat)

6. Warm the bread on the grill for a few seconds per side, lay it on a platter and put the skewers and tomatoes on top. Sprinkle with sumac, rest for 3 minutes, then use the bread to pull the chicken off the skewers. Serve with buttery saffron rice (chelow) for the full Persian restaurant plate.

   Add in this stepLavash or pita bread 2Sumac 1 tsp