Joojeh Kabab ba Holu (Saffron Chicken Kababs With Peaches)

By Naz Deravian

Updated August 11, 2021

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
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Total Time
40 minutes, plus 2 to 24 hours’ marinating
Rating
4(813)
Comments
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An Iranian barbecue would be incomplete without the dizzying scent of saffron chicken kababs on the grill. Saffron, the primary seasoning, is ground and then steeped in water to draw out its sweet scent, flavor and rich hue. This method is also the most economical use of the precious threads. Nothing goes to waste in this preparation; even the onion from the marinade is cooked to serve as an accompaniment. In this version, grilled peaches are plated alongside the traditional blistered tomatoes for a delightful tangy bite. An overnight marinade will guarantee the juiciest kababs, but don’t worry if you’re short on time; a couple of hours is sufficient. Serve with rice with tahdig and cucumber and herb yogurt, or with bread and herb salad for a light meal.

Featured in: How to Stretch Saffron, Without Sacrificing Flavor

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Ingredients

Yield:4 servings

  • 1 ½ teaspoons saffron threads

  • Pinch of granulated sugar

  • 1 large lemon, zested, plus ⅓ cup fresh lemon juice

  • ¼ cup extra-virgin olive oil

  • 3 large garlic cloves, finely grated

  • 4 teaspoons kosher salt (Diamond Crystal)

  • ½ teaspoon black pepper

  • 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces

  • 1 large yellow onion, thinly sliced

  • 1 pint/12 ounces cherry tomatoes

  • 1 pound ripe but firm yellow peaches (about 3 large), cut into ¾-inch wedges

  • 2 tablespoons unsalted butter, melted, for basting

  • Lavash bread, for serving (optional)

  • Lime wedges, for serving

  • Sumac, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

32 grams carbs; 228 milligrams cholesterol; 581 calories; 15 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 29 grams fat; 5 grams fiber; 1283 milligrams sodium; 49 grams protein; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Using a mortar and pestle (or small bowl and the handle end of a wooden spoon), grind the saffron with the sugar to a fine powder (about ¼ teaspoon). Transfer to a large bowl.

  2. Step 2

    Bring 2 tablespoons water to a boil in a saucepan, kettle or using the microwave, then let stand for 2 minutes to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for 5 minutes.

  3. Step 3

    To the saffron water, add the lemon zest, lemon juice, olive oil, garlic, salt and pepper; carefully stir to mix. Add the chicken and onion to the marinade and combine until well coated. Cover and marinate in the refrigerator for 2 to 24 hours, turning the chicken pieces around in the marinade every once in a while.

  4. Step 4

    Prepare a charcoal grill until the coals are ashed over and still hot, or heat a gas grill to medium-high. Skewer the tomatoes and peaches separately and set aside. Remove the chicken pieces from the marinade and skewer them. It’s best to use flat, ½-inch-wide skewers or double skewers so the chicken pieces stay put when turned.

  5. Step 5

    Transfer the onion and any remaining marinade to a medium skillet and cook over medium-high heat, stirring occasionally, for 5 minutes. Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onion has softened and the skillet is nearly dry, 15 to 20 minutes.

  6. Step 6

    Meanwhile, grill the chicken, basting with the butter and turning every 2 minutes, until the chicken is cooked through, 10 to 12 minutes on a charcoal grill and 15 to 18 minutes on a gas grill.

  7. Step 7

    Grill the tomatoes and peaches alongside the chicken: Grill the tomatoes, turning every 2 to 3 minutes, until softened and slightly blistered, 6 to 8 minutes on charcoal and about 10 minutes on a gas grill. Grill the peaches, turning every 2 to 3 minutes, until softened but not falling apart, about 10 minutes.

  8. Step 8

    If using lavash bread, drape on a serving platter. Place the chicken, tomatoes and peaches on the bread. (As the kababs sit, the bread soaks up the wonderful juices and becomes a highly sought-after bite.) Serve with the cooked onions, lime wedges for squeezing and sumac for sprinkling.

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Ratings

4 out of 5
813 user ratings
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Comments

Fariba

As a traditional Persian cook, I attest to the authenticity of this recipe. That’s exactly how I would marinate and grill chicken kabob. And the preparation of saffron is spot on. Pls note that turmeric is NOT a substitute for saffron. Saffron has a unique perfume/aroma and color unlike any other and is a staple of Iranian foods. We also use turmeric often but in other recipes not in kabobs.

Michelle

Wow! I made this for my first post-pandemic dinner party. All were delighted! I served it with naan bread that I placed under the chicken kabobs on the serving platter. The bread soaked up the juices, adding another delicious component to the flavorful dish. It was a beautiful presentation. I served with a yogurt sauce made with full fat Greek yogurt, salt, chopped shallot and chopped mint and a watermelon salad (watermelon, arugula, feta cheese and balsamic). What a delight!

George Angell

There is no substitute for saffron, its flavor is absolutely unique. The closest approximation is probably turmeric, which will at least add the color, and hint at the flavor.

Ken S

I have made this dish twice and both times the chicken and onions came out great together. The idea of grilling tomatoes and peaches is terrific, but I saw no need to skewer them. Grilling peach halves works very well. Perforating tomatoes to skewer them allows juices to escape. I grilled them whole in a wire grill basket instead.

MDCA

This dish has become a standing request whenever I have friends over for dinner. I serve it with rice made in a Persian rice cooker (available at Iranian stores and on Amazon). The tahdig, the thick and crunchy rice in the bottom of the pot, is always perfect. It takes an hour, but it's worth it. In some occasions, I make just tahdig to make sure there isn't a "fight" over it. In addition to fresh lemon juice, I add a quarter teaspoon of lemon extract for every pound of chicken. It gives the chicken an extra zing. I also " blossom" saffron by adding the saffron to two small cubes of ice, and use it once the ice is melted. I grind the saffron using the small cup with flat grinders in a Magic Bullet. I also omit sugar. During winter, I make the whole thing in the same pan in the oven at 400F for 20 minutes, turning over everything. Once done I broil for two minutes on high.

Janey C

As I was working on this, I thought “this better be worth the trouble and expense (saffron…)”. Then I tried it and OH, it’s marvelous! Hadn’t cooked with saffron in awhile and the flavors just sing. Had it the next day as a salad, and it may even be better cold. Note to self, tho: wait for freestone peaches, as early, cling peaches are too hard to deal with, ended up smashed to bits as I tried to separate them from the pits. Combined the onions, tomatoes and peaches for a wonderful side.

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