Pieces of chicken marinated in saffron, lemon and onion, grilled over charcoal and eaten with rice and a charred tomato.
What makes it joojeh kabab
Saffron — enough to turn it golden.
Grated onion and lemon in the marinade, often yoghurt.
Grilled over charcoal and basted with butter.
Where it comes from
Joojeh means young chicken. Left overnight in grated onion, lemon juice, yoghurt and bloomed saffron, it cooks up golden and tender, and it's a fixture of kebab houses, weekend picnics and family barbecues across Iran.