Name: Jujeh kabab
Total time: 30 min
Yield: Serves 2
Ingredients: 2 large chicken breasts cut into large pieces; 5 tbsp cold-pressed rapeseed oil; 1/8 tsp ground turmeric; a pinch saffron crushed with a pestle and mortar and steeped in 150ml hot (not boiling) water; 80g from a tin chopped tomatoes; 80g greek yogurt; 1 lemon juiced; 120g long-grain rice; 1 onion sliced

2 large chicken breasts
cut into large pieces
5 tbsp cold-pressed rapeseed oil
1/8 tsp ground turmeric
a pinch saffron
crushed with a pestle and mortar and steeped in 150ml hot (not boiling) water
80g from a tin chopped tomatoes
80g greek yogurt
1 lemon
juiced
120g long-grain rice
1 onion
sliced

Method

step 1
Put the chicken pieces into a bowl with the oil, turmeric and lots of seasoning. Mix really well then add ¾ of the saffron and its water, mix again. Chill for 30 minutes-1 hour, then add the chopped tomatoes, yogurt and lemon juice, mix really well, and chill overnight.
step 2
Put the rice into a pan with 240ml of water and a pinch of salt. Bring to the boil, turn down to low, put on a lid and cook for 10 minutes or until all of the water has been absorbed. Remove from the heat and leave to steam until ready to serve.
step 3
Divide the chicken between 2 long metal skewers, and heat the grill to high. Spread the sliced onion in 2 lines on a non-stick baking tray, then put the kababs on top. Cook under the grill for 4-5 minutes, then turn and repeat until the chicken is charred and blistered. Turn off the grill and leave to cook for a further 2 minutes before removing.
step 4
Spoon the remaining saffron water over the rice and serve with the chicken and onions.