Dinner
Persian Chicken & Shirazi Salad
Chicken soaked in saffron, lemon, and garlic, seared hard on cast iron until golden. Served with a crisp Salad Shirazi of cucumber, tomato, red onion, and red cabbage. Clean flavors, bold color, and a dish that only gets better over a charcoal fire. Joojeh kabab has been a staple of Persian cuisine for centuries! The word joojeh literally means "young chicken" in Farsi, and the saffron marinade is one of the oldest flavor combinations in the Middle East. Saffron has been cultivated in Iran for over 3,000 years, making it as Persian as it gets.
Saffron Chicken
Ingredients
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2 Lbs Chicken Thighs
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1/2 Tsp Cumin
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1/4 Tsp Tumeric
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1 Tsp Saffron
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1 Tsp Salt
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1Tsp Black Pepper
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1 Tsp Lemon Zest
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1 Tbsp Lemon Juice
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2 Tbsp Olive Oil
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3 Cloves Garlic
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3 Tbsp Hot Water
Method
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1
Pour hot water onto the saffron and let it sit for 10 minutes.
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2
Mix all the spices and liquids together and adjust to preferred taste.
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3
Cube up some chicken thighs and add the marinade.
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4
Place chicken in fridge overnight or until you lose patience.
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5
Heat cast iron to just a little below medium. Take the marinated chicken out of the fridge while the pan heats up. Add some olive oil to the cast iron and place chicken on top. Let it brown for 5-8 mins and flip until fully cooked (for thighs you’ll need a temp of 155F).
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6
Feel free to add a serrano pepper before cooking the chicken so the oil can have some kick to it.
Shirazi Salad
Ingredients
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1/2 Cup Cherry Tomatoes
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1/2 Cup Cucumber
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1/4 Cup Red Onion
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1/4 Cup Red Cabbage
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1 Serrano Pepper
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1/2 Tbsp Thyme
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1 Tbsp Olive Oil
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1 Tbsp Lemon Juice
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To taste Salt
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To taste Black Pepper
Method
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1
Dice and slice all the veggies and mix in the oil, thyme, and lemon juice. Add salt & pepper and adjust to taste.
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