Persian Joojeh Kebab on a bed of Chelo and Fried Egg with Shirazi Salad
Today’s recipe is Persian Joojeh Kebab on a bed of Chelo, Fried egg and Shirazi Salad which essentially means delicious fragrant and succulent grilled chicken kebabs served with steamed aromatic buttered rice with a side of fried egg and shirazi salad.
In my last post we were talking about Persian Salad-e-Olivieh, a delicious salad which is enjoyed with thin, light and airy Taftoon bread and now these awesome kebabs I seem to be on a perpetual persian hangover 🙂
This is what we had in the restaurant and what got me hooked into Persian cuisine. Looking at this pic makes me feel hungry.. 😉 Its is called Koobideh Kebab. Minced lamb kebabs served on a bed of Chelo with salad on the side. The portions are pretty large btw! It is one of the juiciest and yummiest kebabs we have ever eaten. What amazing flavours!!
By now you must be wondering what is Joojeh kebab?! What is Chelo?!
Well Joojeh Kebab is a Persian Grilled Chicken Kebabs. The marinade of this kebab is really unique. Chicken pieces are marinated for at least 12-24 hours in minced onion, olive oil and saffron. Yes! Saffron.. Saffron is an aromatic spice that is used extensively in Persian cuisine. I absolutely adore the lovely deep yellow-orangy colour as well as a gorgeous delicate aroma it gives to the rice or any meat dish.
Now you can imagine how AROMATIC, flavourful and succulent this chicken kebabs are. And it is not served or eaten alone, but served on a bed of Chelo which is cooked buttered-saffron rice or lavash or taftoon bread.
Salad Shirazi is another fabulous Persian salad. It is a healthy and delicious salad and it is super easy to make.
This is a refreshing minty-lemony salad made with Diced cucumber, tomato, onions and dried mint leaves with a dressing of lemon-olive oil. YUMMM!!!
- 450 grams Chicken Breast, rinsed &n dry and cubed into 1 inch pieces
- 1 large white Onion, minced
- 1 teaspoon Chilli flakes
- 10-15 strands Saffron
- 3-4 tablespoon Extra virgin Olive oil
- 2 tablespoon warm water
- Salt and Pepper as per taste
- 2 large Tomato, Half
- 2 eggs
- 1 cucumber, try to dice as fine as 1/4″
- 1 large tomato, try to dice as fine as 1/4″
- 1 small onion, try to dice as fine as 1/4″
- 1/2 teaspoon ground Dried mint
- 2 tablespoon Lemon juice
- 1 teaspoon olive oil
- Salt & pepper
- 2 cups Basmati rice (or any other long grain rice)
- 6 cups of Water
- 1 tablespoon Salt
- 1-2 tablespoon Butter
- 5-6 tablespoon Butter
- 1 tablespoon Water
- a pinch Saffron in one tablespoon of warm water
- Soak the saffron in 2 tablespoon of warm water and let it steep for 5-10 mins
- Place the chicken in a large bowl. Marinate the chicken pieces with minced onion, chilli flakes, olive oil, salt and pepper and the saffron-water.
- Cover and marinate for at least overnight or upto 24 hours in a refrigerator.
- Preheat grill to medium high or use a health grill.
- Place chicken cubes on skewers. Cook the chicken for about 15-20 minutes on the grill turning occasionally basting with some olive oil (in my health grill it took about 10-15 minutes.)
- Grill the halved tomatoes too until you get a charred skin on top.
- In a bowl toss diced ingredients with dried ground mint, freshly squeezed lemon juice, olive oil, salt, and pepper. Mix well.
- Chill for 30 minutes to an hour in the fridge (Let the flavours blend and soak in) and serve.
- In a large nonstick saucepan pour 6 cups water, add oil and salt. Cover and bring to a boil over high heat.
- Add the rice and continue cooking over medium to high heat, stirring occasionally.
- After 3–5 minutes, scoop some grains from the water. Break one grain in half to make sure it is al dente.
- Now turn off the heat and drain the rice using a colander and set aside.
- Heat a heavy bottom pan over medium heat. Add 4 tablespoon of butter and 1 tablespoon water.
- Now add the drained rice. Add 2 tablespoon butter and the saffron water on top.
- Cover and simmer on low heat for 20-30 minutes. Until the rice is cooked.
- Fry the eggs (sunny side up) just before serving.
- Serve the aromatic buttered rice on a platter, then add the joojeh kebabs, grilled tomato and shirazi salad.
- The salad is best made shortly before serving, as the mixture of lemon and other juices will turn sour if left for too long.