Saffron & turmeric chicken thighs with saffron yoghurt, burnt lemon & za'atar (Joojeh kebab) from Berber&Q (page 127) by Josh Katz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Blackened chilli kebab sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for 4 to 6 hours, or preferably overnight.

  • brooke_3jatay on May 27, 2026

    Despite the marinade, the chicken was meh in flavor and the saffron yogurt also disappointed. All needed way more salt.

  • metacritic on June 13, 2022

    These were pretty good, especially with the saffron yogurt and blackened kebab sauce. But it needs another layer of sourness - especially for a Persian dish. Would warrant a squeeze of lemon or lime on the final product, and a final sprinkling of finishing salt. I'm not sure if I'll make these again, especially as there are more interesting chicken dishes in this very book.

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