SAEDNEWS: “Joojeh Dighi” or “Pot-Cooked Joojeh Kebab” is one of the most popular Iranian dishes and a well-known variety of joojeh kebab. It is cooked in a pan on the stovetop, and unlike traditional kebabs, it requires no oven, grill, or skewers to prepare.
According to the SaedNews Cooking Desk, “Joojeh Diggi” or pot chicken kebab is one of the most popular Iranian dishes and a beloved variation of chicken kebab. It is cooked in a pan on the stovetop, and you won’t need an oven, grill, or skewers to make it. While preparing this delicious dish, you can marinate the chicken pieces with a variety of ingredients based on your taste. If you enjoy trying new cooking methods, stay with us in this cooking guide to learn how to prepare soft, juicy pot-style chicken kebab.
According to IRNA, to make pot chicken kebab—one of the skewer-free chicken kebabs—all you need to do is marinate chicken pieces with sliced onions, yogurt, mayonnaise, pepper, and saffron. Refrigerate the mixture for 2 hours so the chicken can rest and fully absorb the flavors.
Next, melt some butter in a suitable pan over low heat. Add the marinated chicken, cover the pan, and let it cook gently until golden. During cooking, turn the chicken pieces occasionally so they brown evenly on all sides. You can serve this tasty dish with either bread or rice.
For full details and step-by-step instructions, continue reading below.
Chicken breast or prepared kebab chicken: 1 kg
Onion: 1 large
Brewed saffron (strong): 3–4 tablespoons
Animal butter: 2 tablespoons
Yogurt: 3 tablespoons
Mayonnaise: 1 tablespoon
Red pepper, salt, black pepper: to taste
Rice or bread: for serving
Preparation time: 2 hours
Cooking time: 25–35 minutes
This saffron chicken kebab can be made in a pot without skewers, using chicken breast, thighs, or even wings—no oven or grill required.
Wash and thinly slice the onion. Wash the chicken breast, let excess water drain, then cut it into kebab-size cubes.
Place the chicken pieces in a bowl and add the saffron. Mix well so the chicken absorbs the color and aroma.
Add the sliced onion, salt, black pepper, and red pepper to the saffron chicken. Mix thoroughly so the spices coat the meat evenly.
Add the yogurt and mayonnaise to the bowl. Mix again and gently massage the chicken so all the flavors penetrate the meat.
Cover the bowl or wrap it with plastic wrap and refrigerate for 2 hours to allow the chicken to fully marinate.
Remove the marinated chicken from the fridge. Melt the butter in a pan over medium heat. Remove onion slices from the chicken to prevent burning. Arrange the chicken pieces in the pan, cover, and cook for 25–35 minutes. Turn the pieces several times and spoon the pan juices over them so they cook evenly and turn golden.
Once the chicken is fully cooked and golden, transfer it to a serving dish. Serve with bread or steamed rice (kateh or chelo). You can also sauté tomatoes and bell peppers as a side.
Animal butter adds an exceptional aroma and flavor; it’s highly recommended.
Mayonnaise helps keep the chicken juicy and enhances flavor.
Depending on taste, you can add sour orange paste, lemon juice, or fresh sour orange juice to the marinade.
Always add saffron first so it fully absorbs into the chicken before other ingredients.
You can use chicken thighs, wings, or a combination instead of breast meat.
If using thighs, remove the bones to ensure even cooking.
Cut the chicken into relatively small pieces to reduce cooking time.
Optional spices include paprika, garlic powder, ginger powder, and black cumin.
How can we prevent pot chicken kebab from drying out?
To keep it tender and juicy, be sure to include mayonnaise or olive oil in the marinade. Also, remove onion slices before cooking to prevent burning and bitterness.
Why is mayonnaise added to chicken kebab?
Mayonnaise helps make the chicken softer, juicier, and more flavorful. For a succulent pot chicken kebab, it’s an essential ingredient.
How many people does one chicken serve for kebab?
One medium chicken is enough for about 4 people.
How much chicken per person (bone-in or boneless)?
Plan for about 300–400 grams of chicken per person, whether bone-in or boneless (breast, thigh, or wing).
