“Growing up, my family didn’t eat out very often,” says chef Samin Nosrat. “But when we did, it was almost always at a Persian chelo kababi, where we’d each order a humongous platter of buttery saffron rice topped with two skewers of grilled meat and a grilled tomato.
“We each had our favourites, and mine was invariably joojeh kabob – tender, tangy pieces of saffron-and-yogurt– marinated chicken. Joojeh kabob was so deeply ingrained into my food memories that years later it was a primary source of inspiration when I developed my recipe for buttermilk-brined roast chicken.
