Joojeh Dum Kardeh

In Persian, Joojeh means small chicken. This is a straightforward, easy-to-make recipe for a simple but superbly delicious dish.

Nosh-e-Jan | Enjoy!

Ingredients

• 4 Whole Chicken Legs and Thighs
• Few Strands of Saffron in a Tablespoon of Boiling Water
• 3 – 4 Tablespoons of Olive Oil
• 3 – 4 Garlic Cloves
• ¼ Teaspoon of Cracked Black Pepper
• Juice of 1 Lime
• A Few Chilli Flakes (Optional)
• ½ Teaspoon of Salt, to Taste

Joojeh Dum Kardeh Procedure

• If chicken is not already off the bone, remove it while leaving the meat whole.
• In a large mixing bowl, put two tablespoons of olive oil, saffron, crushed garlic, lime juice, cracked black pepper, chilli flakes and salt.
• Mix well and add the chicken pieces into it. Make sure that the marinade has worked itself into every bit of the chicken.
• Cover with a cling film and refrigerate overnight, or preferably for 24 hours.
• Spread the chicken into a steamer as a single layer.
• Sprinkle more black pepper and few more chilli flakes, if desired. Steam for 45 – 60 minutes.
• Take the steamer off the heat, smear a bit of olive spread or any margarine onto the cooked chicken, and let it rest in the steamer for another 10 minutes.
• Cut them to bite-sized pieces and serve with any type of bread, potato, etc, and a fresh seasonal salad. A dollop of mayonnaise makes it even tastier!