My grandmother is 78 and last summer I realized I never actually learned how to make her Joojeh Kabab, I just showed up and ate it
So I started going back every Friday for 6 months. Took notes. Asked annoying questions. Watched her hands more than I watched the grill. She'd say stuff like you feel when the fire is ready and I'm like… grandma I need detals
Turns out there's a reason it tastes different than anything I've ever had at a restaurant. The onions have to be grated by hand because the food processor makes them bitter. She puts an ice cube in the saffron water (her mom taught her that in Isfahan) and you're supposed to hold your hand over the coals if you can keep it there for 4 heartbeats the temperature is right
This recipe goes back to the 1700s,the saffron is supposed to look like the Persian sun. Pretty sure that's just poetic but honestly? When you see that golden color on the chicken you get it
Anyway.tonight I did it start to finish. 6 hr marinade. Real saffron, Charcoal.The whole thing and for the first time it actually tasted like hers
by shihab1977
3 Comments
#THE TRADITIONAL PERSIAN JOOJEH KABAB full recipe
#INGREDIENTS
For the Marinade:
-1 kg (2.2 lbs) chicken thighs, bone-in with skin OR boneless skinless
– 2 large onions, hand-grated
– 1 cup (240ml) full-fat plain yogurt
– 0.5g (1 tsp) Persian saffron threads
– 4 tbsp (60ml) fresh lemon juice
– 3 tbsp (45ml) olive oil
– 1 tsp turmeric powder
– 1 tbsp freshly ground black pepper
– 1-2 tsp sea salt (for finishing only)
For Saffron Water:
– 0.5g saffron threads
– 1/4 tsp sugar
– 4 tbsp hot water
– 1 ice cube
For Basting Sauce:
– 2 tbsp butter
– 2 tbsp brewed saffron liquid
– 1 tbsp fresh lemon juice
#DIRECTIONS
#Prep Stage 6+ hrs before cooking:
1. Crush saffron threads with sugar in mortar and pestle
2. Add 4 tbsp hot (not boiling) water to saffron, cover and steep for 15 minutes
3. Add one ice cube to the saffron water for color intensification (grandmother’s trick the temperature shock releases more color)
4. Score chicken pieces in crosshatch pattern against the grain (1/4 inch deep cuts)
5. Hand-grate onions using box grater, keep some liquid with it
6. In large bowl, mix yogurt and lemon juice first (this prevents curdling)
7. Add brewed saffron water (with melted ice), grated onions, olive oil, turmeric, and black pepper to yogurt mixture
8. Add chicken pieces and massage marinade into meat for 2 minutes
9. Cover and refrigerate for minimum 6 hours (up to 24 hours), turning once at halfway point
10. Prepare basting sauce: melt butter with saffron liquid and lemon juice in small pan, keep warm
#Grilling Stage:
11. Remove chicken from marinade, let excess drip off (do not reuse marinade)
12. Thread chicken pieces onto flat skewers leaving small gaps between pieces
13. Place skewers on grill
14. Grill for 5-7 minutes without moving, let the crust develop
15. Turn skewers 90 degrees, brush with basting sauce
16. Continue grilling, turning every 4-5 minutes and basting each time
17. Total grill time: 20-25 minutes and juices run clear
18. In the final 2 minutes, sprinkle with sea salt and black pepper
19. Remove from grill, brush with final coat of saffron butter
20. Tent with aluminum foil and rest for 5 minutes
All that work on the chicken just to eat it with some raw onions and pickle is crazy 😂😂 nah I’m playing I’m sure it’s amazing I’d love to try the recipe sometime
Can you give us the recipe for the amazing Persian rice please? And how the yellow rice on top too. Thanks. Looks delicious.