Joojeh Kabab for Sizdah Bedar – Saffron and Lemon Chicken is a beloved dish in Iran and beyond, and you’ll love how easy it is to make. First, marinate the chicken in a mixture of yogurt, lemon or lime juice, olive oil, onions, saffron, salt, and pepper. Don’t skip this step is as it infuses the chicken with incredible flavor and makes it tender.
Next, grill the chicken either on a BBQ, in the oven, or in an Airfryer. The marinade not only keeps it juicy but also adds a slightly sweet and tangy taste that makes it irresistible. For this recipe, you’ll be using the oven-grilled method. Make sure to drain the chicken well before grilling and grill it without the marinade to get the perfect texture.
To complete your meal, serve the kabab with wild rice and barberries, grilled tomatoes, and a refreshing Salad Shirazi. In Iran, you’ll find two types of Joojeh Kabab—one with the bone and one without. For this version, you’ll use boneless chicken breast, which absorbs the marinade beautifully and cooks evenly. With these simple steps, you can prepare a delicious and traditional Persian meal that’s perfect for celebrating Sizdah Bedar!
WHAT IS SIZDAH BEDAR?
On the 13th day of Nowruz, it becomes clear that Nowruz is a celebration of nature, family, and renewal. This year, Sizdah Bedar falls on April 2nd. We greet the Nowruz festival with Chaharshanbeh Suri and say goodbye to it with Sizdah Bedar. On this day, we honor nature by spending time in it, relaxing, and recharging. We draw new energy and rest from the fresh, blooming nature to start the new year.
As in many other countries, the number 13 is considered unlucky. “Sizdah” means 13, and “bedar” means to get rid of. For this reason, we take a trip to nature, as it is believed to bring bad luck to stay at home on this day. The whole family comes together, and we either go on a picnic or visit a restaurant. The Haft Sin table is taken down, coins are given to the children, and the Sabzeh (wheat or lentil sprouts) is tied to the front of the car. Everyone drives around the city honking, creating a huge noise!
DARBAND ON THE WAY TO TOCHAL
We head towards the mountains to eat Kabab. In the north of Tehran, we drive up to the neighborhood of Darband, which is located 1700 meters above sea level. Darband is the starting point of a very popular hiking and climbing trail that leads to Tochal Mountain, which reaches almost 4000 meters in height. There’s also a 12 km long cable car, the longest in the world, that takes you effortlessly to the summit. From here, you have a stunning view of Mount Damavand and the huge city of Tehran, with its 12 million inhabitants.
Darband lies in a gorge, and along the roaring stream, you’ll find many tea houses and restaurants. People sit on low platforms covered with beautiful carpets, enjoying Kabab, which is prepared in various forms (like Kabab Koobideh, Tschelo Kabab and Djujeh Kabab) by the grill master. We take off our shoes and sit cross-legged on the platforms to eat. My favorite is Djujeh Kabab. To finish off the meal, my father orders a Shisha for the adults. After eating, we sing and dance. Everyone who’s there joins in with great joy. We form a circle, and one or two people are invited to the center to dance while those in the circle clap along. At the end of the day, we all relax on the carpets, exhausted but happy, and play cards or backgammon until it starts to get dark, then we drive back home.
SIZDAH BEDAR TRADITIONS
- Pranks and Jokes: Similar to April Fools’ Day, people enjoy playing pranks on friends and family. It’s common to tell funny stories or trick others on this day, creating a lighthearted and playful atmosphere.
- Tying Knots in the Sabzeh: We tie a tight knot in the grass, making wishes for the new year come true. On Sizdah Bedar, unmarried girls tie knots in the Sabzeh (sprouted wheat or lentils) as a symbol of bringing good luck in love. It is believed that this will help them find the right partner in the coming year. The saying goes: “Saale digar, khaneye shohar, bache be baghal,” which means “Next year, in the husband’s house, with a child in my arms.”
- Throwing the Sabzeh into the River: After tying knots in the Sabzeh, people throw it into a flowing river or stream. The belief is that by letting the Sabzeh float away, it takes with it all the bad luck, illnesses, worries, and pain from the old year. This symbolizes a fresh start for the new year.
- Avoiding Bad Luck: It is considered bad luck to touch someone else’s Sabzeh because it has absorbed their troubles for the past 13 days. Touching it could transfer their problems onto you.
- Picnics and Outdoor Gatherings: Families gather for picnics in nature, enjoying traditional Persian dishes like Kabab, Ashe Reshteh (herb noodle soup), and Kuku Sabzi (herb omelette). It’s a time to connect with nature, relax, and celebrate the end of the Nowruz festival.
- Shisha and Music: After the meal, adults often enjoy smoking Shisha (hookah), while everyone else sings and dances joyfully in a circle. The day is full of music, laughter, and celebration.
- Card and Backgammon Games: At the end of the day, families relax on carpets, playing cards or backgammon, while enjoying each other’s company before heading home.
These traditions help close the Nowruz festivities with joy and renewal, marking the arrival of the new year in the most celebratory way!
PICKNICK TIPS FOR SIZDAH BEDAR
For Sizdah Be Dar, it’s common to prepare dishes that include fresh herbs for an outdoor picnic. Some great options are:
- Ashe Reshteh – A hearty noodle soup with herbs
- Kuku Sabzi – A flavorful herb omelette
- Valak Kuku – A wild garlic omelette
- Ghorme Sabzi – A rich beef stew with herbs
- Loobia Polo – A yummy rice dish
- Another tradition is to prepare Sekandjebin, a sweet and tangy vinegar-based drink, and enjoy it with fresh salad leaves.
These dishes are perfect for celebrating the connection with nature while enjoying delicious, herb-filled meals with family and friends.
ZARIN IRAN
Zarin Iran, based in Isfahan, is the number one Iranian porcelain manufacturer. The factory is located about an hour away from Isfahan. For nearly 30 years, Masoud Ghasaei, along with his older brother, has run the factory that was originally founded by their grandfather and father. Today, it is the largest dishware producer in Iran.
Personally, I love treating my guests to the Shahrzad Collection Soltanieh Gold. Zarin Iran beautifully blends tradition and modernity in a particularly elegant way. You can find this and other stunning porcelain pieces at their stylish store in Tehran: 3rd Floor, No. 40, Vanak Street, Vanak Square.
INGREDIENTS FOR JOOJEH KABAB
Chicken breast (around 600–800 g)
Shashlik skewers
INGREDIENTS FOR THE SAFFRON AND LEMON MARINADE
2 – 4 Lemons
1/2 tsp Saffron threads
A pinch of sugar
1/2 tsp Turmeric
1 Onion
500 g Yogurt
3 tbsp Olive oil
Salt and pepper
PREPARATION OF JOOJEH KABAB
Cut the chicken breast into cubes.
Grind the saffron with sugar in a mortar, then add 20 ml of hot water and let it steep for 10 minutes.
Slice the onion into strips. Squeeze the lemons.
In a large bowl, mix all the ingredients well.
Marinate the chicken breast cubes in the mixture for at least 3 hours, or ideally overnight, covered in the fridge.
Preheat the oven to 200°C.
Thread the chicken cubes onto the skewers and place them on a baking sheet. Grill in the oven for about 45 minutes.
Turn the skewers occasionally to ensure even cooking.
BEFARMAYID!
Susan
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Joojeh Kabab for Sizdah Bedar – Saffron and Lemon Chicken
Ingredients
- INGREDIENTS FOR JOOJEH KABAB
- Chicken breast around 600–800 g
- Shashlik skewers
- INGREDIENTS FOR THE MARINADE
- 2 – 4 Lemons
- 1/2 tsp Saffron threads
- A pinch of sugar
- 1/2 tsp Turmeric
- 1 Onion
- 500 g Yogurt
- 3 tbsp Olive oil
- Salt and pepper
Instructions
-
PREPARATION OF JOOJEH KABAB
-
Cut the chicken breast into cubes.
-
Grind the saffron with sugar in a mortar, then add 20 ml of hot water and let it steep for 10 minutes.
-
Slice the onion into strips. Squeeze the lemons.
-
In a large bowl, mix all the ingredients well.
-
Marinate the chicken breast cubes in the mixture for at least 3 hours, or ideally overnight, covered in the fridge.
-
Preheat the oven to 200°C.
-
Thread the chicken cubes onto the skewers and place them on a baking sheet. Grill in the oven for about 45 minutes.
-
Turn the skewers occasionally to ensure even cooking.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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