Persian Chicken Koobideh with Saffron Rice is a flavorful and authentic Middle Eastern dish featuring juicy, spiced ground chicken skewers grilled to perfection. Paired with fragrant saffron-infused basmati rice and warm flatbread, it offers a satisfying and aromatic meal that celebrates Persian culinary tradition.

Why You’ll Love This Recipe

This recipe brings together tender, well-seasoned chicken koobideh with the unmistakable aroma and vibrant color of saffron rice. The combination of grilled meat and buttery, saffron-scented rice creates a harmonious plate full of texture and flavor. It’s a balanced dish that is both impressive enough for entertaining and simple enough for weeknight dinners.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken koobideh:

1 lb (450 g) ground chicken
1 small onion, grated and drained
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 teaspoon salt
1 egg yolk
1 tablespoon olive oil

For the saffron rice:

1 cup basmati rice
1/4 teaspoon ground saffron
2 tablespoons boiling water
1 tablespoon butter
Salt to taste

To serve:

Flatbread (lavash or pita)
Lemon wedges
Optional: sumac for sprinkling

directions

In a mixing bowl, combine the ground chicken, grated onion (make sure to drain excess liquid), minced garlic, turmeric, cumin, black pepper, salt, egg yolk, and olive oil. Mix thoroughly until well combined. Refrigerate the mixture for 30 minutes to allow the flavors to meld.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Divide the chicken mixture into equal portions and mold each portion onto a skewer, flattening slightly to form long, even kebabs.
Preheat a grill or broiler to medium-high heat. Grill the skewers for 4–5 minutes on each side, or until fully cooked and nicely charred.
Rinse the basmati rice under cold water until the water runs clear. Cook the rice in boiling salted water until tender, then drain. Steam the rice for an additional 5 minutes to achieve fluffy grains.
Dissolve the saffron in 2 tablespoons of boiling water. Mix the saffron water with a portion of the cooked rice to create the characteristic golden saffron rice.
Stir the butter into the warm rice to add richness and gloss.
To serve, plate the chicken koobideh over the white rice, placing the saffron-infused rice at the center of the plate. Add a pat of butter on top of the rice for extra flavor.
Serve with warm flatbread, lemon wedges, and optionally sprinkle sumac over the koobideh for a tangy finish.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes (plus 30 minutes chilling)
Cooking time: 20–25 minutes
Total time: About 1 hour including chilling and resting

Variations

Beef or Lamb Koobideh: Substitute ground chicken with ground beef or lamb for a richer flavor.
Herb Addition: Incorporate finely chopped parsley or cilantro into the meat mixture for freshness.
Spice Level: Add a pinch of cayenne or red pepper flakes for subtle heat.
Oven Cooking: Bake skewers on a grill pan or broil in the oven if outdoor grilling is not possible.
Vegetarian Option: Use spiced lentil patties or grilled vegetables instead of meat skewers.

storage/reheating

Store leftover koobideh and rice in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The rice can be refreshed by sprinkling with a little water before reheating to restore moisture. Avoid freezing the koobideh skewers, as the texture may change upon thawing.

FAQs

Can I prepare the chicken mixture ahead of time?

Yes, you can prepare the mixture and refrigerate it for up to 24 hours before shaping and cooking.

What if I don’t have saffron?

You can omit saffron or substitute with turmeric for color, though the flavor will differ.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C), and the meat should no longer be pink.

Can I cook the koobideh without skewers?

Yes, form the meat into small patties and grill or pan-fry them instead.

Is basmati rice necessary?

Basmati rice is preferred for its fragrance and texture, but other long-grain rice varieties can be used.

How can I prevent the meat from sticking to the skewers?

Make sure your hands are slightly wet or oiled when shaping the meat onto the skewers.

What is sumac and how do I use it?

Sumac is a tangy, lemony spice popular in Middle Eastern cuisine. Sprinkle lightly over the cooked koobideh for added flavor.

Can I use frozen ground chicken?

Yes, but thaw completely and drain any excess liquid before mixing.

Can I use chicken breast instead of ground chicken?

Ground chicken breast is fine, though the meat may be drier. Adding a little olive oil helps retain moisture.

What kind of grill is best?

Charcoal grills impart the best smoky flavor, but gas grills or grill pans work well too.

Conclusion

Persian Chicken Koobideh with Saffron Rice is a delicious and aromatic dish that showcases the best of Middle Eastern flavors. Juicy, spiced chicken skewers paired with fragrant saffron rice and traditional accompaniments make for a satisfying meal suitable for any occasion. Easy to prepare and full of character, this recipe will quickly become a favorite in your culinary repertoire.