Saj Ichi (Saj İçI) — Azerbaijani Mixed Grill on a Sajj Plate

• 500 glamb shoulder, trimmed and cut into 3 cm cubes (Use well-marbled lamb for best tenderness on high heat.)
• 300 gbeef sirloin, cut into 3 cm cubes
• 300 gchicken thigh, boneless skinless, cut into 3 cm pieces
• 150 gonion, grated (Grating releases juices that tenderize the meat.)
• 10 ggarlic, finely grated
• 120 gplain yogurt (Traditional for tenderizing; do not marinate longer than 6 hours.)
• 30 mlolive oil
• 15 mlpomegranate molasses (Adds the signature sweet-tart Azerbaijani note.)
• 2 tspground sumac
• 1 tspground black pepper
• 2 tspfine salt (This equals about 12 g salt.)
• 500 grusset potatoes, peeled and cut into 2.5 cm cubes
• 45 mlsunflower oil (High-heat neutral oil for crisp potatoes on the saj.)
• 240 gbell peppers, mixed colors, cut into 3 cm chunks
• 250 geggplant, cut into 3 cm cubes (Salt eggplant briefly only if it is very bitter; otherwise cook directly.)
• 300 gtomatoes, cut into wedges
• 200 gmushrooms, halved (Optional but common in restaurant-style saj.)
• 30 gbutter (Adds sheen and a rich, sizzling aroma at the end.)
• 20 gfresh cilantro, roughly chopped
• 10 gfresh dill, roughly chopped
• 40 ggreen onions, sliced
• 4 wedgelemon wedges
• 4lavash or thin flatbread (For scooping from the saj and soaking up juices.)

Instructions

1. 1

   Make the marinade by mixing grated onion, garlic, yogurt, olive oil, pomegranate molasses, sumac, black pepper, and salt in a large bowl until smooth. Add the lamb, beef, and chicken, toss thoroughly, then cover and refrigerate for 2 to 6 hours so the proteins season evenly without turning mushy.

2. 2

   Prepare the vegetables while the meat marinates: cube the potatoes, peppers, eggplant, and tomatoes, and halve the mushrooms. Keep tomatoes separate because they release liquid quickly, and keeping them back helps you maintain the high-heat sear that defines saj cooking.

3. 3

   Heat a saj iron plate over high heat for 4 to 5 minutes until a drop of water skitters and evaporates immediately. If you do not have a saj, preheat a large cast-iron griddle or wok until it is very hot, because the dish depends on fast browning rather than slow stewing.

4. 4

   Add 30 ml sunflower oil to the hot saj and spread it quickly, then add the potatoes in a single layer. Cook for 10 to 12 minutes, turning every 2 minutes, until they are golden with crisp edges and nearly tender, then push them to the rim where heat is slightly gentler.

5. 5

   Add the remaining 15 ml sunflower oil to the center and lay in the lamb and beef first, leaving space between pieces for proper browning. Sear for 6 to 8 minutes total, flipping every 2 minutes, until well-browned outside and just cooked through, then move them toward the rim with the potatoes.

6. 6

   Add the chicken to the center and cook for 6 to 7 minutes, turning frequently, until the thickest pieces reach a fully cooked, opaque interior. Keep the heat high and avoid crowding, because steaming will prevent the signature smoky, charred saj flavor.

7. 7

   Add the eggplant, bell peppers, and mushrooms to the center and cook for 5 to 7 minutes, stirring and scraping up browned bits as they form. Once the vegetables soften and pick up color, fold the meats and potatoes back into the center so everything mingles with the fond.

8. 8

   Add the tomato wedges and cook for 2 to 3 minutes, just until they blister and release a little juice without collapsing completely. Turn off the heat, add the butter, and toss for 30 seconds so it melts and coats the entire saj with a glossy finish.

9. 9

   Scatter cilantro, dill, and green onions over the top and give one final gentle toss to distribute the herbs without crushing the tomatoes. Serve immediately on the sizzling saj with lavash and lemon wedges, letting diners squeeze lemon over their portion for brightness.