Ingredients
- •8 boneless, skinless chicken thighs
- •For saffron marinade:
- •¼ tsp saffron threads, ground and dissolved in 2 tbsp hot water
- •½ cup plain yogurt
- •3 tbsp fresh lemon juice
- •3 tbsp olive oil
- •1 large onion, grated and squeezed dry
- •4 cloves garlic, finely grated
- •1 tsp kosher salt
- •½ tsp black pepper
- •½ tsp ground turmeric
- •For serving:
- •Saffron-steamed basmati rice (chelow)
- •Grilled tomato halves
- •Charred onion wedges
- •Fresh flat-leaf parsley and sumac
- •Warm lavash bread
- •Pats of butter for rice
Instructions
Dissolve ground saffron in hot water and let bloom for 10 min.
Whisk together saffron water, yogurt, lemon juice, olive oil, grated onion, garlic, salt, pepper, and turmeric.
Coat chicken thighs in the marinade. Cover and refrigerate overnight (minimum 4 h).
Place marinated thighs in vacuum-seal bags in a single layer, scraping in remaining marinade.
Seal and preheat sous vide bath to 162°F (72°C).
Submerge and cook for 6 h.
When done, remove chicken from bags and scrape off excess marinade. Pat dry.
Thread onto flat metal skewers if grilling, or leave as pieces for a grill pan.
Heat a grill or grill pan to high heat.
Grill 2–3 min per side until deeply charred with golden saffron-stained spots.
Meanwhile, halve tomatoes and quarter onions. Grill cut-side down 3–4 min until charred.
Arrange grilled chicken on a platter with charred tomatoes and onions.
Dust with sumac and shower with parsley.
Serve with saffron basmati rice topped with a pat of butter, and warm lavash.
Notes
- •Grind the saffron before dissolving — it releases far more color and flavor than whole threads
- •The overnight yogurt marinade is what makes joojeh kebab different from generic grilled chicken
- •In Iran this is always served with saffron rice and a pat of butter melted on top — don't skip the butter
- •Flat metal skewers keep the chicken from spinning when you flip on the grill