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Flavorful Persian Joojeh Saffron Chicken Recipe with Grilled Tomatoes and Rice Made Easy

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A juicy and aromatic Persian chicken marinated in saffron and yogurt, grilled to perfection and served with smoky grilled tomatoes and fluffy basmati rice.

Ingredients

Scale
  • 2 pounds boneless skinless chicken thighs or breasts
  • 1 cup plain full-fat yogurt
  • 1/2 teaspoon saffron threads, steeped in 2 tablespoons hot water
  • Juice of 1 large lemon (about 3 tablespoons)
  • 3 cloves garlic, minced
  • 1 small onion, finely grated or pureed
  • 2 tablespoons olive oil
  • Salt to taste (about 1 teaspoon)
  • Freshly ground black pepper to taste (about 1/2 teaspoon)
  • 4–6 medium plum tomatoes, whole or halved
  • 2 cups basmati rice (soaked for 30 minutes before cooking)
  • 2 tablespoons butter or oil for the rice (optional)

Instructions

  1. Steep the saffron threads in 2 tablespoons hot (not boiling) water for at least 10 minutes until the water turns deep golden.
  2. In a large mixing bowl, combine yogurt, saffron water (including threads), lemon juice, minced garlic, grated onion, olive oil, salt, and pepper. Whisk well.
  3. Add chicken pieces to the marinade, toss to coat thoroughly, cover and refrigerate for at least 2 hours or overnight.
  4. Rinse basmati rice under cold water until clear, soak for 30 minutes, then drain.
  5. Bring 4 cups water and a pinch of salt to boil in a large pot. Add rice and cook uncovered for 6-7 minutes until slightly tender but firm. Drain using a fine sieve.
  6. Return rice to pot, add butter or oil, create a mound in the center for steam circulation, cover with lid and kitchen towel, and cook on low heat for 20 minutes to steam fully.
  7. Heat grill or grill pan to medium-high, brush with olive oil. Grill chicken for 6-8 minutes per side until golden with grill marks and internal temperature reaches 165°F (74°C).
  8. Grill tomatoes alongside chicken, turning occasionally until charred and softened, about 5-7 minutes.
  9. Serve grilled chicken and tomatoes with fluffy steamed rice. Optionally garnish with fresh herbs like parsley or mint.

Notes

Marinate chicken at least 2 hours or overnight for best flavor and tenderness. Steep saffron threads in warm water to release color and aroma. Use medium-high heat for grilling to get perfect char marks without drying out the chicken. Soak and rinse basmati rice for fluffy texture. Grill tomatoes carefully to avoid burning but keep juicy inside. Let chicken rest a few minutes after grilling to redistribute juices.

Nutrition

Keywords: Persian chicken, joojeh, saffron chicken, grilled chicken, basmati rice, grilled tomatoes, yogurt marinade, easy Persian recipe

Find it online: https://eliplate.com/flavorful-persian-joojeh-saffron-chicken-recipe-with-grilled-tomatoes-and-rice-made-easy/