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Photograph of Saffron chicken kababs with peaches.

IranianSaffron chicken kababs with peaches

Serves 4 | Prep 20 mins | Cook 20 mins

Also known as Joojeh Kabab ba Holu, an Iranian barbecue would be incomplete without the dizzying scent of saffron chicken kababs on the grill.

Source: cooking.nytimes.com

Ingredients

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Imperial

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1½ tsp saffron threads
pinch of granulated sugar
1 large lemon, zested, plus 0.333 cup fresh lemon juice
¼ cup extra-virgin olive oil
3 large cloves garlic, finely grated
4 tsp kosher salt
½ tsp black pepper
2 lbs boneless, skinless chicken thighs, cut into 2 inch pieces
1 large yellow onion, thinly sliced
12 oz cherry tomatoes
3 large ripe but firm yellow peaches, cut into 0.75 inch wedges
2 tbsp unsalted butter, melted, for basting
Lavash bread, for serving (optional)
Lime wedges, for serving
Sumac, for serving

Instructions

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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.
Bring 2 tablespoons water to a boil in a kettle, saucepan or using the microwave, then let stand for to allow the water temperature to drop slightly. Add to the ground saffron powder, gently stir, cover and steep for .
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 , turning the chicken pieces around in the marinade every once in a while.
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, 1/2-inch-wide skewers or double skewers so the chicken pieces stay put when turned.
Transfer the onion and any remaining marinade to a medium skillet and cook over medium-high heat, stirring occasionally, for . Reduce the heat to medium-low and continue cooking, stirring occasionally, until the onion has softened and the skillet is nearly dry, 15 to .
Meanwhile, grill the chicken, basting with the butter and turning every , until the chicken is cooked through, 10 to on a charcoal grill and 15 to on a gas grill.
Grill the tomatoes and peaches alongside the chicken: Grill the tomatoes, turning every 2 to , until softened and slightly blistered, 6 to on charcoal and about on a gas grill. Grill the peaches, turning every 2 to , until softened but not falling apart, about .
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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