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1
In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper.
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2
Beat well with a fork.
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3
Add the pieces of Cornish hen or chicken and toss well with marinade.
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4
Cover and marinate for at least 8 hours and up to 2 days in the refrigerator.
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5
Turn the chicken twice during this period.
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6
Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly.
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7
(You can use a hair dryer to speed up the process.)
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8
Otherwise, preheat the oven broiler.
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9
Skewer the tomatoes.
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10
Spear wings, breasts, and legs onto different skewers (they require different cooking times).
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11
Add the juice of 1 lime and the remaining saffron water to the melted butter.
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12
Add 1/2 teaspoon salt and 1/2 teaspoon pepper.
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13
Mix well and set aside.
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14
Paint the tomato and chicken with the basting mixture.
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15
Grill the chicken and tomatoes 8 to 15 minutes, until done.
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16
Turn frequently and baste occasionally.
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17
The chicken is done when the juice that runs out is yellow rather than pink.
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18
Spread a whole bread on a serving platter.
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19
Paint the chicken with the baste mixture.
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20
Remove the grilled chicken from skewers and arrange the pieces on the bread.
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21
Garnish with lime juice and sprigs of parsley.
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22
Cover the platter with more bread.
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23
Serve immediately with fresh herbs, (Persian pickles), and french fries.
