Addictive Persian Combo: Joojeh Kebab & Tahdig with Saffron Paste

Introduction

Looking for an irresistible dish that’s both crispy and juicy?

This Persian combo of Joojeh Kebab (saffron chicken) and Tahdig (crispy rice) brings bold flavors and satisfying textures to your table.

Joojeh Kebab dates back to ancient Persia and is often enjoyed during celebrations for its rich aroma and tender, saffron-marinated chicken.

Tahdig is a beloved rice dish known for its golden crust—often considered the best part of any Persian meal.

In this recipe, I’ll show you how to make both dishes using Japanese short-grain rice (Akita Komachi) and saffron paste, so it’s easy and accessible no matter where you are.

You’ll learn:

• How to create the crispy bottom layer of Tahdig in a frying pan

• How to make juicy saffron chicken kebabs with simple ingredients

• Key tips to avoid dry chicken or soggy rice

Ingredients

(Serves 2–3)

For Tahdig:

• 1 cup Japanese rice (Akita Komachi or Koshihikari)

• Water (for boiling the rice)

• 1/2 tsp salt

1/2–1 tsp saffron paste (adjust to taste) ➡️
I use this saffron paste — available on Amazon

• 1 tbsp butter

• 2 tbsp vegetable or olive oil

For Joojeh Kebab:

• 500g boneless chicken thighs or breast, cut into chunks

• 1/2 onion, grated

• 2 tbsp Greek yogurt

• 2 tbsp lemon juice

• 2 tbsp olive oil

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp turmeric (optional)

• 1/2–1 tsp saffron paste (adjust to taste) ➡️
I use this saffron paste — available on Amazon

• 2 garlic cloves, grated

• Butter + saffron paste (for brushing after cooking)

Instructions

Tahdig

Step 1 – Soak the Rice:

Wash the rice thoroughly and soak in water for 30 min to 1 hour. Drain well.

Step 2 – Parboil:

Boil the rice in salted water for 7–8 min until slightly firm. Drain and rinse with water to remove starch.

Step 3 – Crispy Layer:

Heat oil, butter, and saffron paste in a non-stick pan over medium heat.

Press 1/3 of the rice into the pan to form the bottom crust.

Add the rest on top gently and cover.

Step 4 – Steam:

Cook on low heat for 30 min. Finish with 2 min on high to crisp up the bottom.

Step 5 – Flip and Serve:

Flip the pan onto a plate. Enjoy the golden crispy crust!

Joojeh Kebab

Step 1 – Marinade:

Mix yogurt, lemon juice, olive oil, onion, garlic, salt, pepper, turmeric, and saffron paste.

Add the chicken and coat well. Marinate for at least 4 hours or overnight.

Step 2 – Cook:

Soak wooden skewers for 30 min if using.

Grill or pan-fry the chicken until golden and juicy.

Step 3 – Finish:

Brush with melted butter + saffron paste.

Serve with Tahdig, grilled vegetables, or flatbread.

Tips

• The longer the marinade, the better the flavor

• Don’t overcook the rice — it should still have a bite before steaming

• Keep heat low when steaming Tahdig to avoid burning

• Add saffron butter at the end for extra aroma and color

• Use a non-stick pan for best results

Watch the Full Recipe on YouTube!

For a step-by-step video tutorial, check out my YouTube channel:

Tried this recipe? Let me know in the comments!

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