Kabāb-e Joojeh Tābeyi (کباب جوجه تابه‌ای) — Persian Pan-Seared Saffron Chicken

• 700 gChicken breast, boneless skinless (cut into 3 cm cubes)
• 200 gYellow onion (grated on the large holes, then lightly squeezed to remove excess liquid)
• 10 gGarlic (finely grated (about 2 cloves))
• 180 gPlain yogurt (full-fat preferred for tenderness)
• 45 mlLemon juice (freshly squeezed (3 tbsp))
• 30 mlOlive oil (plus 10 ml if the pan looks dry (2 tbsp total))
• 8 gSea salt (fine)
• 1.5 gBlack pepper (freshly ground (about 1/2 tsp))
• 2 gTurmeric (about 1 tsp)
• 0.2 gSaffron threads (about 1/2 tsp threads, bloomed in hot water)
• 30 mlHot water (just off the boil, for blooming saffron)

Instructions

1. 1

   Bloom the saffron: crush saffron threads in a mortar or between two spoons, then stir with 30 ml hot water. Cover and steep 10 minutes to fully release color and aroma. Meanwhile, cut chicken into even 3 cm cubes so they cook at the same rate and stay juicy.

2. 2

   Make the marinade in a bowl: mix yogurt, grated onion (lightly squeezed), grated garlic, lemon juice, olive oil, sea salt, black pepper, turmeric, and the bloomed saffron liquid. Stir 30 seconds until smooth and uniformly golden. The yogurt tenderizes while citrus brightens; avoid adding extra lemon beyond measured to prevent a chalky texture.

3. 3

   Add chicken cubes and toss thoroughly for 1 minute, coating every piece. Cover and refrigerate at least 2 hours (up to 12 hours). For faster marination, spread chicken in a single layer in a shallow container so the yogurt contacts more surface area, improving tenderness and saffron flavor.

4. 4

   Cook: set a large nonstick or cast-iron skillet over medium-high heat for 2 minutes. Add 5 ml of the measured olive oil from the marinade bowl if needed for slickness. Shake excess marinade off each piece (do not wipe clean) and place chicken in one layer with 1–2 cm spacing; cook 3 minutes without moving to build a golden crust.

5. 5

   Flip and sear the second side for 2–3 minutes, then reduce heat to medium. Continue cooking, turning every 1–2 minutes, until the thickest pieces reach 74°C/165°F, about 6–9 minutes more depending on pan and size. If the pan dries, add up to 10 ml extra olive oil; if browning too fast, lower heat.

6. 6

   Rest and serve: transfer chicken to a plate and rest 5 minutes to redistribute juices. If desired, briefly simmer any pan juices for 30–60 seconds to thicken, then spoon over chicken. Serve hot while the saffron aroma is strongest, and keep portions covered to retain moisture.