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Jujeh Kabob with Zereshk Polo
Listen, I'm a red meat kinda guy through and through. When I think of kabob, I think koobideh, barg, etc.. But, sometimes I forget how much a good jujeh kabob can hit the spot. Especially with ultra juicy and tender dark meat chicken. I usually prefer a bone-in chicken, but I think boneless works slightly better here just for the ease of eating. I paired my jujeh kabob with the fruity and tart zereshk polo, a match made in heaven–you can easily use plain white rice or even a good flat bread with your kabob. I also made an olive salsa with the grilled veggies you would normally serve on the side as an amazing sauce for some extra excitement.
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