Persian Grilled Chicken With Saffron Food

PERSIAN GRILLED CHICKEN

Steps:

• Combine 1/2 teaspoon saffron and water in a large bowl. Let stand for 5 minutes. Stir in yogurt, onion, lemon juice, salt and pepper.
• If using any chicken breasts, cut into 2 equal portions. Add chicken to the marinade and turn to coat. Cover and refrigerate for at least 12 hours or up to 24 hours, turning the chicken a couple times, if possible.
• When ready to cook, build a medium-hot, multi-zone fire (see Tips) or preheat one section of a gas grill to medium.
• Remove the chicken from the marinade and drain well. (Discard the marinade.)
• Oil the grill rack. Grill the chicken, turning once or twice, until browned and an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 16 to 24 minutes total. Move the chicken to a cooler spot, as needed, to dodge any flare-ups.
• Meanwhile, melt butter in a small saucepan over medium heat. Crumble the remaining 1/4 teaspoon saffron into the pan and cook until fragrant, about 2 minutes. Remove from heat.
• Transfer the chicken to a platter and drizzle with the saffron butter. Garnish with cilantro (or dill), if desired.

GRILLED CHICKEN WITH SAFFRON

Steps:

• Place the saffron in a medium-size bowl and crush to a powder with a pestle or the end of a wooden spoon. Stir in the warm water and let stand for 5 minutes, then stir in the yogurt, onion, lemon juice, salt and pepper.
• Rinse off chicken pieces under cold running water, then drain and blot dry on paper towels. Place chicken in large nonreactive bowl or re-sealable bag and pour the marinade over them, turning the pieces to coat thoroughly. Cover and let marinate, in the refrigerator, for 24 hours, turning the pieces occasionally.
• Preheat the grill, medium in one are and high heat in another area.
• Prepare the basting mixture. Place saffron in a medium bowl and crush it again to a powder. Stir in lemon juice and let sit for 5 minutes. Melt the butter in a small saucepan on low heat, then remove from heat and stir in saffron mixture.
• Place chicken pieces on oiled grate, skin side down, on high heat and allow to brown for several minutes and then move them to med/low heat for several minutes. Now flip chicken pieces over and place on high heat til browned and again move over to the low heat to cook through. Baste pieces a couple of times during grilling. Be careful to watch for flareups and don't burn them. Season with salt and pepper.

JOOJEH KABOB (PERSIAN STYLE GRILLED CHICKEN)

Steps:

• Mix all ingredients in a bowl and let chicken sit in marinade for up to one day before grilling, preferably on a charcoal grill.
• Grill until juices from chicken run clear when chicken is pierced with knife.

GRILLED PERSIAN CHICKEN BREASTS

Steps:

• Juice lemon; combine juice with oil, cinnamon, salt, pepper and turmeric in large heavy-duty resealable plastic food storage bag.
• Gently kneed ingredients in bag to mix thoroughly; add chicken.
• Seal bag and turn to coat thoroughly.
• Refrigerate 4 hours or overnight.
• Remove chicken from marinade and gently shake to remove excess.
• Discard remaining marinade.
• Grill chicken 5 to 7 minutes per side or until chicken is no longer pink in center.

IRANIAN CHICKEN WITH TURMERIC, SAFFRON, AND LEMON JUICE

Steps:

• Rough chop the onion and place in a large pot.
• Add chicken on top.
• Season with salt and pepper.
• Add turmeric.
• Add 1/2 cup of water.
• Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions.
• If you choose to use fresh lemon juice, squeeze your lemons now.
• When the chicken is done, remove it from the pot and keep warm.
• Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
• With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes.
• Arrange your chicken in a platter and pour the sauce over the chicken.
• Serve with Iranian polo (rice).

PERSIAN GRILLED CHICKEN WITH SAFFRON

Steps:

• Wash chicken and blot dry; cut off any lumps of fat.
• For the marinade, place saffron in the bottom of a large nonreactive bowl and pulverize it with a wooden spoon.
• Add the warm water and allow it to sit 5 minutes.
• Stir in the yogurt, lemon juice, onion, salt and pepper.
• Add the chicken and refrigerate, covered, overnight or at least 6 hours.
• For the basting, warm the lemon juice over low heat in a small pot.
• Pulverize the saffron in a bowl with a wooden spoon, add it to the juice and remove it from the heat.
• After 5 minutes, add the butter and gently warm the mixture until it is melted.
• When ready to cook, start grill and when goals are white, grill the chicken until tender, about 8-10 minutes, basting with the butter mixture.
• Move the chicken around on the grill to avoid burning it.
• Season with salt and pepper.
• When cooked, the juices will run clear and an inserted skewer will come out very hot to the touch.
• Serve immediately.