FreeMarinadesPersian
Persian Saffron-Yogurt (Joojeh)
A showpiece marinade. Saffron turns the chicken gold and the yogurt-plus-grated-onion combo makes it fall-apart tender. Pairs with Toum and Zhoug. Best on chicken and lamb.
Ingredients
4servings
- A pinch of saffron, bloomed in 2 tbsp hot water
- 1 cup yogurt
- 1 large onion, grated with its juice
- 1/4 cup lemon juice
- 3 tbsp olive oil
- 1 tsp salt
Method
1.Mix the marinade
Bloom the saffron in hot water first, then combine everything in a bowl.
2.Marinate
Coat the chicken and marinate 8 to 24 hours. The grated onion carries its own enzymes, so this one does real tenderizing — not just flavoring.
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