Joojeh Dum Kardeh (Steamed Chicken Leg and Thigh)

Joojeh, in Persian, means small chicken. A very simple. straightforward  and easy to make but superbly delicious dish:


  • Off the bone chicken legs and thighs – whole – 4
  • Few strands of saffron in a tablespoon of boiling water
  • Olive oil 3-4 tablespoons
  • Garlic 3-4 cloves
  • Cracked black pepper 1/4 tsp
  • Juice of one lime
  • A few chili flakes (optional)
  • Salt to taste 1/2 teaspoon


  1. Remove the bone out of chicken legs and thighs (or even buy ’em already off-the-bone); leave them whole.
  2. In a large mixing bowl put two tablespoons of olive oil, saffron, crushed  garlic, lime juice, cracked black pepper, chili flakes and salt.
  3. Mix well and add the chicken pieces into it.  Make sure that the marinade has worked itself into every bit of the chicken.
  4. Cover with a cling film and refrigerate overnight (preferably for 24 hours).
  5. Spread the chicken into any odd steamer (I prefer the bamboo one) as a single layer.
  6. Sprinkle a bit more black pepper and few more chili flakes, if desired.  Steam for 45 min to and an hour.
  7. Take the steamer off the heat, smear a bit of olive spread or any margarine onto the cooked chicken and let it rest in the steamer for another 10 minutes.
  8. Cut them to bite sized pieces and serve with any type of bread, potato, etc, and a fresh seasonal salad.  A dollop of mayonnaise makes it even tastier!


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