Joojeh Kebabs on Saffron Rice with Grilled Vegetables and Beetroot Yoghurt

Joojeh Kebabs with Grilled Vegetables and Beetroot Yoghurt

 

 

 

 

 

 

 

 

Joojeh kebab are Iranian chicken kebabs cooked in saffron and yoghurt. They are served on a bed of rice along with some grilled vegetables, yoghurt and pickles.

our first dinner of 2014

The menu may seem elaborate but if you plan properly and do some things ahead of time, it is pretty straightforward.

You can serve these kebabs with some Persian saffron rice. To save on time, I created my own version of the fragrant rice recipe.

We had a friend over and so much was going on that I didn’t get the opportunity to take proper photographs.

A really delicious yet light on the stomach kind of dinner which I would definitely like to repeat.

The following serves four people.

Ingredients for Joojeh Kebabs

1 Kilo boneless, skinless chicken breasts cut into medium size pieces

1 Cup thick, creamy yoghurt (Greek or hung yoghurt would work well here)

2 Onions

1 Teaspoon saffron strands

2 Lemons or limes

1 Tablespoon olive oil

1 Teaspoon freshly ground black pepper

Salt to taste

Method for Joojeh Kebabs

  1. Peel, wash and grate the onions.
  2. Juice the lemons or limes.
  3. Mix together the yoghurt, grated onions, saffron, juice of lime or lemon, olive oil, black pepper and salt.
  4. Check to see whether the salt is okay and add more if needed.
  5. Now, add the chicken pieces to the yoghurt marinade.
  6. Combine well, cover and refrigerate for as long as you can (I had left it to marinade for 8 hours).
  7. When you are ready to cook, skewer the chicken pieces and grill them for 15 to 20 minutes till the chicken is cooked.
  8. Turn them frequently and baste as necessary with the marinade.
  9. When cooked, keep aside on a serving platter.

Ingredients for Grilled Vegetables

4 Green peppers

4 Large tomatoes (or 8 small ones)

4 Large onions (or 8 small ones)

1 Tablespoon olive oil

Juice of one lime or lemon

Salt tot taste

Method for Grilled Vegetables

  1. Wash and quarter the green pepper. Remove seeds and core.
  2. Wash and halve the tomatoes.
  3. Peel, wash and halve the onions.
  4. Whisk together the olive oil, lemon/lime juice and salt.
  5. Pour this mixture over the vegetables and let them sit for about 30 minutes. You can do this while the kebabs are cooking.
  6. Grill the vegetables till they are a bit charred, basting frequently as and when needed.
  7. Keep aside on a serving platter or in a dish.

Ingredients for Beetroot Yoghurt

2 Beetroots

1 Cup yoghurt

Salt to taste

Method for Beetroot Yoghurt

  1. Wash and steam the beetroot till tender but still firm.
  2. Peel and cube the vegetable.
  3. Whisk the yoghurt and add the cubed beetroot and salt.
  4. Mix well, cover and refrigerate. You can do this several hours beforehand. Take out the beetroot yoghurt from the refrigerator half hour before serving to bring it down to room temperature.

Ingredients for Saffron Rice

1 Cup long grain rice (I used Basmati)

2 Cups water

1 Tablespoon butter

1 Teaspoon saffron strands

Salt to taste

Method for Saffron Rice

  1. Wash the rice till the water runs clear.
  2. Place the washed and drained rice in a pot and add 2 cups of water.
  3. Next, add the saffron, butter and salt.
  4. Cover the pot with a large piece of foil followed by a tight fitting lid. You can do this beforehand and let the rice sit till ready to cook.
  5. Half hour before sitting down for dinner, place the rice pot on the burner on minimum heat. The rice should be cooked by the end of the 30 minutes.
  6. Open the lid and a bit of the foil to check for doneness. The end result should be long, separate, fluffy grains of yellow coloured rice.

To plate

  1. Place one serving of rice on a plate.
  2. Put the chicken kebab on the rice.
  3. Add the grilled vegetables on one side.
  4. Serve beetroot yoghurt on another side.

The grilled vegetables are good enough to eat on their own.

Grilled Vegetables

 

 

 

 

 

 

 

 

Joojeh kebabs on saffron rice.

Joojeh Kebabs

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