By Chef Abed Motasemi

“This chicken kebab recipe is very different, it is called pomegranate chicken kebab or JOOJEH NARDOON. The chickens are marinated in pomegranate molasses, walnuts and a bunch of fragrant veggies; a very unique and incredible way to make chicken kebab. This recipe is from north of Iran which is very well-known for delicious foods. Enjoy!”

Servings: 4 servings

Prep time: 10minutes

Cooking time: 10minutes


For The Kebab:

  • 2 pounds or 1 Kg. chicken breast or fillet
  • 1 medium size or 200 grams onion
  • 50 gram or one jalapeño
  • 10 to 12 cloves of garlic or 2 tbsp. garlic puree
  • 3 tbsp. crushed walnut
  • 3 tbsp. chopped parsley
  • 3 tbsp. chopped cilantro
  • 2 tbsp. chopped basil
  • 1 tbsp. chopped green onion
  • 1 tbsp. chopped mint
  • 3 tbsp. sour pomegranate molasses
  • 1 tbsp. or twelve grams kosher salt
  • half tsp. or two grams cayenne pepper
  • 3 tbsp. neutral flavor oil
  • Butter for the rub

For The Eggplant Dip:

  • 3 eggplants
  • 3 tomatoes garlic
  • 2 knobs or heads of garlic
  • 1 tbsp. tomato paste
  • half tsp. turmeric
  • half tsp. smoked paprika
  • half tsp. garlic powder
  • a quarter tsp. pepper preferably white pepper
  • salt to taste
  • 2 eggs


  1. Slice the chickens the way I showed in the video
  2. Slice the onion and jalapeño thinly, add them to a bowl, then add 2 tablespoons of the crushed walnut (keep the rest for garnish after grilling), pomegranate molasses, and the spices
  3. Mix and squeeze all ingredients
  4. Add the chickens to the marination stuff, add the oil and mix very well
  5. Cover the chicken and in the fridge for 6 hours or overnight
  6. Skew the kebabs the way I showed in the video, grill them over charcoal for 4 minutes each side, watch the video for detail
  7. For eggplant dip, smoke all the veggies for 1 hour, then crush them all in a pan and add the rest of the ingredients, watch the video for detail.


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