Persianpersian chicken lunch freeze-ready dairy-free saffron

Persian Joojeh Kebab (Dairy-Free)

Name: Persian Joojeh Kebab (Dairy-Free)
Prep time: 25 min
Total time: 50 min
Yield: 6 servings — eat 4, freeze 2
Cuisine: Persian
Ingredients: 1.4 kg boneless skinless chicken breast, cut into 3cm cubes; 1 tsp saffron threads, ground and steeped in 3 tbsp hot water; 240 ml oat-based "yogurt" (or 200 ml oat milk + 1.5 tbsp lemon juice, thickened 15 min); Juice of 2 lemons; Zest of 1 lemon; 2 large yellow onions, grated (with juice); 6 garlic cloves, grated; 4 tbsp olive oil; 2 tsp salt; 1 tsp black pepper; 1 tsp turmeric; Skewers (10–12); 480 g basmati rice; 960 ml water; 1 tsp salt; 3 tbsp ghee; ½ tsp saffron threads, ground and steeped in 3 tbsp hot water; 60 g fresh parsley; 30 g fresh mint; 30 g fresh cilantro; 1 small bunch tarragon (optional, ~15g); 6 radishes, thinly sliced; 1 small red onion, thinly sliced; 3 tbsp olive oil; 2 tbsp lemon juice; 2 tsp sumac; ½ tsp salt, black pepper

Rate this recipe

star star star star star

4.8 · (50 ratings)

restaurant6 servings — eat 4, freeze 2

scheduleHands-on 25 min | Total 50 min

bolt510 kcal

Yield6 servings — eat 4, freeze 2

Calories510 kcal

Total Time50 min

Cost/Serving

~$5.08 CAD per serving (estimate)

Ingredients

1.4 kgboneless skinless chicken breast, cut into 3cm cubes (chicken & saffron marinade)
1 tspsaffron threads, ground and steeped in 3 tbsp hot water (chicken & saffron marinade)
240 mloat-based "yogurt" (or 200 ml oat milk + 1.5 tbsp lemon juice, thickened 15 min) (chicken & saffron marinade)
Juice of 2 lemons (chicken & saffron marinade)
Zest of 1 lemon (chicken & saffron marinade)
2large yellow onions, grated (with juice) (chicken & saffron marinade)
6garlic cloves, grated (chicken & saffron marinade)
4 tbspolive oil (chicken & saffron marinade)
2 tspsalt (chicken & saffron marinade)
1 tspblack pepper (chicken & saffron marinade)
1 tspturmeric (chicken & saffron marinade)
Skewers (10–12) (chicken & saffron marinade — skewers (10–12))
480 gbasmati rice (saffron rice)
960 mlwater (saffron rice)
1 tspsalt (saffron rice)
3 tbspghee (saffron rice)
½ tspsaffron threads, ground and steeped in 3 tbsp hot water (saffron rice)
60 gfresh parsley (sumac herb salad (sabzi))
30 gfresh mint (sumac herb salad (sabzi))
30 gfresh cilantro (sumac herb salad (sabzi))
1 small bunchtarragon (optional, ~15g) (sumac herb salad (sabzi))
6radishes, thinly sliced (sumac herb salad (sabzi))
1small red onion, thinly sliced (sumac herb salad (sabzi))
3 tbspolive oil (sumac herb salad (sabzi))
2 tbsplemon juice (sumac herb salad (sabzi))
2 tspsumac (sumac herb salad (sabzi))
½ tspsalt, black pepper (sumac herb salad (sabzi))

Nutrition / serving

Calories510 kcal
Protein48 g
Carbs52 g
Fat12 g
Fiber4 g

Cost Estimate

~$5.08 CAD per serving (estimate)

Persian saffron-and-citrus chicken kebabs — bright, golden, and completely dairy-free thanks to an oat-yogurt marinade — over fluffy saffron basmati with a sumac herb salad.

Instructions

01 check_circle

Bloom the saffron

Bloom saffron with a pinch of sugar, steep in 3 tbsp hot water 10 min.

02 check_circle

Marinate the chicken

Combine grated onion (with juice), garlic, lemon juice and zest, oil, salt, pepper, turmeric, saffron water, and oat yogurt. Add chicken, mix well. Refrigerate 4 hr minimum, ideally overnight.

03 check_circle

Skewer

Soak wooden skewers 30 min. Thread chicken, spacing slightly.

04 check_circle

Cook the rice

Rice: rinse basmati until clear. Combine with water, salt, 1 tbsp ghee. Boil, cover, lowest heat 15 min, rest 10 min.

05 check_circle

Saffron rice finish

Mix remaining saffron water with 2 tbsp melted ghee. Drizzle over rice and fluff for the yellow-and-white effect.

06 check_circle

Grill the kebabs

Grill skewers on high 3–4 min per side (12–14 min) to 74°C (165°F). Rest 5 min. Air fryer: 200°C, 10–12 min, flipping halfway.

07 check_circle

Herb salad

Tear herbs (don't chop). Combine with radish and onion; dress with oil, lemon, sumac, salt, pepper just before serving.

08 check_circle

Thermomix method

(marinade base): Chop onions, garlic, salt 4 sec/speed 6 into a paste. Add oil, lemon, turmeric, saffron water, oat yogurt, mix 8 sec/speed 4. Marinate as above.

ac_unit

Freeze & Reheat

Portion 2 servings (chicken + rice). Freeze up to 2 months. Reheat rice with 1 tbsp water 4 min at 70%; chicken in skillet with 1 tsp oil 3–4 min or air fryer 180°C 4 min. Herb salad always fresh.

Chef's Cool Facts

Joojeh means chicken

"Joojeh" means "chicken" in Persian; the dish dates to the Safavid dynasty (1500s).

The world's costliest spice

Saffron is the world's costliest spice by weight — ~150,000 crocus flowers make 1 kg. A pinch is plenty.

Onion juice tenderizes

Grated onion juice contains proteases that tenderize the chicken — why Persian marinades don't rely on dairy alone (works perfectly with the oat-yogurt swap here).