SERVES 4
This dish pays homage to the sophisticated cuisine of Iran, where simple, subtly spiced dishes are made with ingredients that delight the senses as well as power and balance the body. Protein, vitamin C, and iron-rich, this dish is lightly aromatic with saffron and lemon and low in sodium. Note that if you use wooden skewers for the kebabs, they should be soaked in water for at least 30 minutes before using.
2 skinless, boneless chicken breasts, cut into 1-inch cubes
½ cup freshly squeezed lemon juice
2 tablespoons lemon zest
2 tablespoons thyme leaves
⅛ teaspoon saffron powder
2–3 tablespoons extra-virgin olive oil, divided
1 cup basmati rice
1 pint cherry tomatoes
1. Put the chicken in a large sealable plastic bag and add the lemon juice, zest, and thyme. Shake the bag vigorously to coat. Let the chicken sit in the refrigerator for 1 hour, shaking the bag from time to time.
2. In a small bowl, soak the saffron powder in ½ cup boiling water. Heat 1–2 tablespoons of the oil (enough to coat the bottom of the pan) in a medium saucepan over medium-high heat. Add the rice and cook for about 5 minutes, stirring well to make sure the rice is evenly coated with oil. Add 1½ cups boiling water and the saffron water to the pan, cover, and cook for 20 minutes until the rice is tender and the liquid has been absorbed.
3. Meanwhile, thread the kebabs. Drain the chicken and pat dry with paper towels. Thread alternating pieces of chicken and tomatoes on metal or wooden skewers until each skewer is full.
4. Broil or grill the kebabs for about 5 minutes on each side, or until the chicken is cooked through and the tomatoes are bursting. Pile the rice on a large platter, lay the kebabs on top, and serve immediately.