Persian Kuku Sabzi/Chicken Kebabs

The exquisite colours and heady aromas of Persian cuisine…

Persian cuisine has a history steeped in herbs and spices, which plays a huge role in making it one of the most celebrated cuisines in the world. This meal starts with an omelette called koko sabzi that in typically Persian style is stuffed with herbs (sabzi) and served with a beetroot yogurt (mast o laboo).

Our main features succulent marinated chicken subtly spiced with the Persian version of garam masala, advieh. On the side is fragrant saffron rice cooked with butter using a classic technique so that the base - a much fought-over delicacy called ‘tahdeeg’ - becomes crisp while the top steams. 

35 minutes

1 hour 30 minutes


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CHICKEN SPICES: Toasted coriander, toasted cumin, cardamon, Aleppo chilli, ginger, turmeric, black pepper, cinnamon
SAFFRON BLEND: Coriander, black pepper, cumin, saffron
YOGURT HERBS: Wild mint, black pepper, garlic, black lime
PICKLE SPICES: Nigella, garlic, tarragon, dill seed, dill leaf, chilli
KUKU SABZI BLEND: Black pepper, sumac, turmeric, dill, chives, fenugreek leaf, parsley
MAST O LABOO BLEND: Wild mint, dill leaf, rose, black pepper

  • 600g diced chicken (thighs are best)
  • 2 onions
  • 2 cloves of garlic
  • 1 medium carrot
  • 100g radishes
  • 20g bunch of parsley
  • 300g cooked and peeled beetroot (not in vinegar)
  • 250g full fat natural yogurt or Greek yogurt
  • 30g butter
  • 4 eggs (any size)
  • 75g dried cranberries or cherries (or use raisins)
  • 2 tbsp flour (self-raising is best)
  • 50ml vinegar (white wine or cider vinegar is best)
  • 210ml oil (sunflower oil or vegetable oil is best)
  • 300g basmati rice or standard long grain rice (not easy cook)
  • 1 tbsp sugar