Entree: Iran – Baluchi Iran – سجی ➤ Sajji (Whole spiced and salt-roasted chicken or lamb from Baluchistan traditionally cooked over coals)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 1 whole chicken, approx. 3.5 lb (1.6 kg)
- 2 tbsp (30 g) coarse salt
- 1 tbsp (15 g) ground black pepper
- 1 tbsp (8 g) ground cumin
- 1 tsp (2 g) ground coriander
- 4 cloves garlic, minced
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) vegetable oil
- 1 small green papaya or 1/2 cup (120 g) crushed raw papaya (optional tenderizer)
- 2 whole green chilies, slit (optional)
- 1 small bunch fresh cilantro for garnish (no measurement)
- 1 lemon, cut into wedges for serving (no measurement)
- 2 cups (400 g) basmati rice, cooked plain for serving

Instructions

1. Prepare the chicken: pat the whole chicken dry with paper towels. If present, remove excess fat and reserve giblets for another use.
2. Make the spice rub: in a small bowl combine coarse salt, black pepper, ground cumin, ground coriander, minced garlic, lemon juice, and vegetable oil to form a paste. If using papaya as a tenderizer, mash the papaya and mix into the paste.
3. Rub and marinate: loosen skin over the breast and thighs with your fingers and rub some paste directly under the skin. Rub the remaining paste all over the exterior. Insert slit green chilies into the cavity if using. Refrigerate for at least 2 hours or up to overnight for deeper flavor.
4. Prepare for roasting (charcoal method): build hot coals and set up a rack above them for indirect heat. For oven method: preheat oven to 400°F (200°C) and place a rack in a roasting pan.
5. Roast the chicken: place the chicken breast-side down on the rack. On the grill, cook with lid closed, turning once after 30–40 minutes to brown evenly; on the oven rack roast breast-side down for 30 minutes then flip and roast an additional 20–30 minutes until skin is deep brown and juices run clear.
6. Check doneness: the chicken is done when the internal temperature at the thickest part of the thigh reaches 165°F (74°C). If using charcoal, move closer to coals briefly to char spots for traditional flavor.
7. Rest and carve: transfer chicken to a cutting board and rest 10–15 minutes. Carve into portions.
8. Serve: arrange carved chicken over plain basmati rice, garnish with fresh cilantro and lemon wedges. Offer additional coarse salt and lemon at the table.
9. Leftovers: cool promptly and refrigerate; reheat gently to preserve juiciness.