Kabab-e Ghaz (کباب غاز) — Persian Saffron-Infused Roasted Goose

• 2000 gGoose, bone-in pieces (legs, thighs, breast), skin on (cut into 8–10 large pieces; remove excess loose fat but keep skin)
• 300 gYellow onions (1 onion thinly sliced for marinade; 1 onion quartered for par-boil)
• 120 gCelery stalks (cut into 5 cm pieces)
• 20 gParsley sprigs (whole sprigs, tied with kitchen twine if possible)
• 2500 mlWater (for par-boiling; add more only if needed to keep meat mostly submerged)
• 0.5 gSaffron threads (crushed finely)
• 45 mlHot water (to bloom saffron)
• 90 mlFresh lemon juice (about 2–3 lemons)
• 60 mlOlive oil (plus extra for oiling grill grates)
• 6 gPaprika (about 2 teaspoons; sweet or smoked)
• 18 gFine sea salt (about 3 teaspoons, divided)
• 3 gBlack pepper (about 1 1/2 teaspoons, freshly ground)

Instructions

1. 1

   Bloom the saffron: crush saffron threads to a fine powder, then stir with 45 ml hot water (not boiling, about 80–90°C). Cover and steep 15 minutes until deeply colored. Meanwhile, pat the goose pieces very dry with paper towels to help browning later.

2. 2

   Par-boil to tame gaminess and render excess fat: place goose in a large pot with 2,500 ml water, quartered onion (about 150 g), celery, parsley sprigs, and 6 g salt. Bring to a gentle boil, then reduce to a steady simmer (small bubbles) for 45 minutes, skimming foam and fat 2–3 times.

3. 3

   Drain and cool for better marination: transfer goose to a rack set over a tray. Let stand 20 minutes until warm, not steaming. Discard aromatics. Reserve 250 ml of the par-boil broth only if you want to baste later; otherwise discard. Pat the meat dry again so the marinade clings.

4. 4

   Make the saffron-lemon marinade: in a bowl, combine bloomed saffron (all liquid), lemon juice, olive oil, paprika, black pepper, remaining 12 g salt, and the thinly sliced onion (about 150 g). Mix well, rubbing onion slices to release juices for a stronger, brighter marinade.

5. 5

   Marinate: coat goose thoroughly with the marinade, pressing onion slices onto the skin and meat. Cover and refrigerate 60 minutes, turning once halfway. Keep the meat in a single layer if possible so the saffron and lemon contact all surfaces evenly without pooling.

6. 6

   Preheat for controlled grilling: remove goose from the refrigerator 20 minutes before cooking. Heat a charcoal grill for two-zone cooking (medium-high on one side, medium-low on the other), or preheat a gas grill to 230°C with one burner lower for indirect heat. Oil the grates lightly.

7. 7

   Sear and color: shake off excess onion slices (reserve them) and place goose skin-side down over direct heat. Grill 4–6 minutes per side, moving pieces as needed to prevent flare-ups from rendered fat. You want deep golden color and light charring without blackening the paprika.

8. 8

   Finish gently to tenderness: move goose to indirect heat, cover the grill, and cook 35–50 minutes, turning every 10–12 minutes. Target internal temperature: 74°C in the thickest part. If edges dry, brush once or twice with a spoonful of reserved broth mixed with a little marinade.

9. 9

   Grill the onions and rest: place reserved onion slices in a grill basket or on foil over medium heat for 6–8 minutes until softened and lightly charred. Transfer goose to a platter and rest 10–12 minutes, loosely tented, so juices redistribute and the skin stays crisp.