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Persian Saffron Chicken

Persian Saffron Chicken: A Festive Flavor Journey at Home

Experience the enchanting flavors of Persian Saffron Chicken, a must-try dish filled with saffron and aromatic spices.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in chicken (drumsticks or thighs) substitute with boneless thighs for a lighter option
  • 2 tablespoons vegetable oil can substitute with olive oil
  • 1 large yellow onion use shallots for a milder flavor
  • 2 cloves garlic fresh garlic is recommended, powder can be used
For the Spice Blend
  • 1 teaspoon turmeric essential for authenticity
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cardamom
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder omit for a milder dish
For the Sauce
  • 2 tablespoons tomato paste fresh tomatoes can be an alternative
  • 2 cups chicken stock can be replaced with water
  • 1 pinch saffron use ground saffron with ice water for maximum flavor
For the Rice and Barberries
  • 2 cups basmati rice rinse thoroughly before cooking
  • 1/2 cup dried barberries substitute with dried cranberries for a similar effect
  • 1 tablespoon butter can use olive oil instead for a dairy-free option
  • 1 tablespoon sugar
For the Salad
  • 1 cup cucumber diced
  • 1 cup tomatoes diced
  • 1 small red onion diced
  • 2 tablespoons lemon juice can substitute with vinegar

Equipment

  • Large pot
  • stove
  • Bowl
  • pan
  • Meat Thermometer

Method
 

Preparation
  1. Begin by grinding a small pinch of saffron threads and placing them over an ice cube in a bowl. Let the saffron water sit while you prepare the chicken.
  2. In a large pot, heat vegetable oil over medium heat until shimmering. Add chicken pieces and diced onion, sautéing for 8-10 minutes.
  3. Incorporate minced garlic, turmeric, and selected spices, followed by tomato paste and half of the saffron water. Pour in chicken stock and simmer uncovered on low heat for about 40 minutes.
  4. While the chicken simmers, rinse basmati rice under cold water until clear, then cook according to package directions. Sauté dried barberries in butter and sugar for 2-3 minutes, then fold into rice with remaining saffron water.
  5. Prepare the Shirazi salad by dicing cucumber, tomatoes, and red onion. Toss with lemon juice, seasoning with salt and pepper. Chill in the refrigerator until serving.
  6. Once the chicken is tender and the sauce has thickened, serve the Persian Saffron Chicken over saffron rice, garnished with the Shirazi salad.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze for up to 3 months. Reheat gently, adding stock for moisture if needed.

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