Directions
- 1Combine ground saffron, sugar, and hot water to make saffron water.
- 2Slice up the chicken thighs into strips.
- 3Marinate the chicken in saffron water for about 15 minutes.
- 4Add lemon juice, yogurt, olive oil, black pepper, salt, turmeric, sliced onions, minced garlic, and a little bit of saffron powder to the marinated chicken.
- 5Pop this in the fridge for at least three to four hours.
- 6Cook the chicken on the grill for added smokiness.
- 7Brush with saffron lemon butter sauce.
- 8Make a simple sumac aioli.
- 9Prepare crispy tadigh and a shirazi style salad.
- 10Grill veggies on the side.
- 11Top with more sumac and saffron lemon butter.
Ingredients
- 1 pinch ground saffron
- 1 pinch sugar
- 2 tbsp hot water
- 6 chicken thighs
- 2 tbsp saffron water
- 1 tbsp lemon juice
- 1 cup yogurt
- 1 tbsp olive oil
- 1 pinch black pepper
- 1 pinch salt
- 1 pinch turmeric
- 1 medium sliced onions
- 2 cloves minced garlic
- 1 pinch saffron powder
- 1 cup saffron lemon butter sauce
- 1 tbsp sumaq
- 1 cup mayonnaise
- 1 tbsp dried herbs
- 1 tbsp sumac
- 1 lemon
- 1 serving crispy tadigh
- 1 serving shirazi style salad
- 6 grilled veggies
Equipment
mortar and pestleknifegrillhand blender
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