Joojeh kabab

Method

Steep the saffron threads in warm water for 10 minutes to release their colour and flavour. Cut the chicken thighs into 4cm cubes and grate one onion finely, then combine with the lemon juice, olive oil, saffron infusion, salt, pepper, paprika and Worcestershire sauce in a large bowl. Add the chicken pieces and mix thoroughly to coat, then cover and refrigerate for at least 4 hours or overnight for best results. Soak wooden skewers in water for 30 minutes, then thread the marinated chicken pieces onto the skewers, alternating with chunks of the remaining onion. Grill over a hot charcoal or gas flame, turning frequently for 10-12 minutes until the chicken is cooked through with light charring on the edges. Serve immediately with steamed basmati rice, grilled tomatoes and traditional Persian bread.