Preparing grilled chicken (joojeh kabab) in the Bakhtiari nomadic tribe

In the heart of the Bakhtiari nomadic tribe, the art of preparing joojeh kabab is a cherished tradition, often led by the skilled hands of women like Kefa. The process begins with Kefa selecting a fresh chicken and carefully cutting it into evenly sized pieces. Each piece is then marinated with a blend of spices, yogurt, and saffron, allowing the flavors to infuse thoroughly.
While the chicken marinates, Kefa prepares the fire. She gathers dry oak wood, known for its ability to produce a steady and intense heat, perfect for grilling. The wood is arranged meticulously, and Kefa lights the fire, tending to it until it forms a bed of glowing embers.
Once the fire is ready, Kefa skillfully threads the marinated chicken pieces onto long metal skewers. The skewers are then placed over the hot embers, and Kefa turns them regularly to ensure an even cook. The aroma of the grilling chicken, mixed with the scent of oak, fills the air, enticing the senses.
As the chicken cooks to a perfect golden brown, Kefa prepares a spread of accompaniments, including fresh herbs, flatbread, and rice. When the joojeh kabab is ready, she artfully arranges the skewers on a large platter, ready to be served.
Kefa’s hospitality shines as she welcomes guests to share in the meal. Under the open sky, with the backdrop of the majestic Zagros Mountains, the guests gather around, savoring the delicious joojeh kabab and the warm, communal atmosphere. The tradition of cooking and sharing this meal is a testament to the rich cultural heritage of the Bakhtiari tribe, lovingly preserved and passed down through generations by women like Kefa.

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