Most people don't know how to use Saffron or how it tastes. We have all heard that it is worth its weight in gold and this makes it more intimidating. This recipe takes away the intimidation of Saffron. Try and enjoy! This recipe will help you change up your dinner from same old same old to New and exotic!!
I learned this recipe from a co-worker. She married an Iranian immigrant. When I receive some Saffron from someone as a gift to try I told her I was perplexed by Saffron. I had no experience with it. She taught me how to grind and bloom it along with this recipe. It was a family recipe she learned to make because like me she received Saffron as a gift. They preferred dark meat but I love to make it into Kebabs.
I don’t know its name so my family calls it Iranian Chicken for lack of a proper name. I thought about calling it Persian Chicken but all the recipes with that name have a yogurt base which this one does not.
1 teaspoon Saffron, ground and bloomed in hot water
1 cup fresh Lime juice, approximately 4 – 5 limes
2 Tablespoons Olive Oil
2 medium Onions, peeled, sliced thinly, and diced finely
2 cloves of Garlic minced (1 teaspoon)
2 teaspoons Salt
2 teaspoons fresh ground Pepper
3 Pounds Chicken (chunked for kebabs or legs, thighs, and wings
Prepare the chicken and place in a large plastic bag or bowl. In a mortar and pestle place Saffron and a pinch sugar. Grind the Saffron into a fine powder. Add the saffron into a bowl and use the mortar to add a little bit on hot water to bloom the Saffron. Let the Saffron sit while you complete the following:
Juice the Limes into a bowl, add Olive Oil, Garlic, Salt, Pepper, and Onions. Mix together and place over the chicken to coat. Add bloomed Saffron to Chicken mixture. Stir to mix evenly.
Marinate for 48 hours. Skewer chucks of chicken for kebabs. Grill meat until cooked.
Serve with grilled vegetables and rice to make a complete meal.
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