Jujeh kebab with red onion and pomegranate sauce

Marinate the chicken: combine yogurt, steeped saffron water, lemon juice, olive oil, minced garlic, salt and pepper. Add chicken thighs and marinate for at least 2 hours, ideally overnight in the fridge. Prepare the pickled red onions: thinly slice the red onion and toss with a pinch of salt, 2 tbsp of pomegranate molasses and a splash of lemon juice. Set aside for at least 30 minutes to macerate until softened and vibrant pink. Grill the chicken over medium-high heat (BBQ or griddle pan) for 5–7 minutes per side until charred at the edges and cooked through with an internal temp of 75°C. Rest for 5 minutes then slice or roughly chop. While chicken rests, lightly grill or toast the sesame and nigella seed flatbread directly on the grill for 1–2 minutes per side until warm, slightly charred and crisp at the edges. Slice the white onion and quickly char on the grill for 2–3 minutes until softened and lightly caramelised. Spread a generous layer of herbed yogurt or tzatziki over the warm flatbread as the base. Layer on the grilled chicken pieces and charred white onion, then pile the pomegranate-macerated red onions on top. Drizzle over any remaining pomegranate molasses. Finish with a scatter of fresh herbs and serve immediately while the bread is still warm and crisp. Tip: The secret to authentic Jujeh kebab colour and flavour is blooming the saffron properly — crush the threads, steep in 2 tbsp of hot (not boiling) water for 10 minutes, then mix into the yogurt marinade. This gives the chicken its distinctive golden hue and floral aroma.