Nicholas Mosher
Sous Chef
The Jujeh Kabab recipe I put together and settled on tasted amazing. It's based on a staple citrus, garlic, and herb marinade I make - but with some interesting additions that lend a Persian flavor.
1/4-C Canola Oil
2-T Freshly Squeezed Lime Juice
2-T Freshly Squeezed Onion Juice
1/2-t Garlic Paste
1/2-t Marjoram
1/2-t Kosher Salt
1/2-t Freshly Ground Black Pepper
15 Saffron Pistils (Use HQ stuff - Kashmiri Mogra)
1-T Hot Water
Grind the saffron with a mortar & pestle then add 1-T of hot water to the mortar (stir with the pestle). Process a small common onion in a food processor to a paste consistency, then squeeze out the juices into a bowl through a flour sack towel. Grind some garlic into paste using some kosher salt and the side of a chef's knife. Whisk all ingredients together, then pour over butterflied chicken breasts in a ziplock bag. Marinate for 2-3 hours in the refrigerator.
Grill the chicken over hot charcoal, flip once the chicken releases itself from the grate. Cook 1 additional minute. Remove and rest the chicken for 5-10 minutes. Eat!
-----
EDIT: As a side note, the processed onion solids can be used in the above Kabab-e Kubideh recipe.
1/4-C Canola Oil
2-T Freshly Squeezed Lime Juice
2-T Freshly Squeezed Onion Juice
1/2-t Garlic Paste
1/2-t Marjoram
1/2-t Kosher Salt
1/2-t Freshly Ground Black Pepper
15 Saffron Pistils (Use HQ stuff - Kashmiri Mogra)
1-T Hot Water
Grind the saffron with a mortar & pestle then add 1-T of hot water to the mortar (stir with the pestle). Process a small common onion in a food processor to a paste consistency, then squeeze out the juices into a bowl through a flour sack towel. Grind some garlic into paste using some kosher salt and the side of a chef's knife. Whisk all ingredients together, then pour over butterflied chicken breasts in a ziplock bag. Marinate for 2-3 hours in the refrigerator.
Grill the chicken over hot charcoal, flip once the chicken releases itself from the grate. Cook 1 additional minute. Remove and rest the chicken for 5-10 minutes. Eat!
-----
EDIT: As a side note, the processed onion solids can be used in the above Kabab-e Kubideh recipe.
Last edited: