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Persian Saffron Chicken

Irresistible Persian Saffron Chicken Recipe for Cozy Nights

Indulge in the enchanting flavors of Persian Saffron Chicken, a cozy dish perfect for gatherings.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Persian
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 tablespoons Vegetable Oil Cooking fat for sautéing; olive oil can add extra flavor.
  • 6 pieces Bone-in Chicken Offers tender meat and rich flavor; boneless will alter depth.
  • 1 large Yellow Onion Chopped; provides essential base flavor and aroma.
  • 2 cloves Garlic Minced; adds a punch of depth to the dish.
For the Spices
  • 1.75 teaspoons Turmeric Key for warmth and vibrant color.
  • 0.25 teaspoon Cinnamon Introduces a hint of sweetness and complexity.
  • 0.25 teaspoon Nutmeg Use sparingly for a touch of warmth.
  • 0.25 teaspoon Cardamom Enhances the dish with its floral notes.
  • 0.25 teaspoon Cumin Adds savory depth to the spice profile.
  • 0.25 teaspoon Coriander Brightens up the spice mixture.
  • 0.125 teaspoon Chili Powder Optional for heat; adjust according to your taste.
For the Sauce
  • 2 tablespoons Tomato Paste Adds umami and thickness to the sauce.
  • 2.5 cups Chicken Stock Or Water; provides moisture for cooking.
  • 0.25 teaspoon Saffron Water From ¼ teaspoon saffron and 1 ice cube; essential for flavor and color.
For the Rice
  • 1.5 cups Basmati Rice Dry; rinsing is crucial for fluffiness.
  • 0.33 cup Dried Barberries Offers a sweet-tart flavor; cranberries or tart cherries can substitute.
  • 1 teaspoon Butter Enhances richness when sautéing barberries.
  • 0.25 teaspoon Sugar Balances the tartness of barberries.
For the Shirazi Salad
  • 1 whole Cucumber Diced; adds freshness.
  • 2 whole Tomatoes Diced; another fresh component for the salad.
  • 0.5 whole Red Onion Diced; provides a zesty crunch.
  • 1 whole Lemon Juice From 1 lemon; brightens the overall flavors.
  • 1 tablespoon Fresh Mint Chopped; enhances aroma and freshness in the salad.

Equipment

  • Large Pot
  • Skillet
  • Bowl
  • measuring cups and spoons

Method
 

Preparation
  1. Prepare Saffron Water: Crush ¼ teaspoon of saffron in a small dish, add 1 ice cube, and set aside.
  2. Cook Chicken: Heat 2 tablespoons of vegetable oil in a large pot, sauté 6 pieces of chicken until browned, add 1 chopped onion and 2 minced garlic, and spices. Stir to release aromas.
  3. Build the Sauce: Stir in 2 tablespoons of tomato paste and saffron water. Add 2½ cups of chicken stock, bring to a simmer, cover, and simmer for 4 hours.
  4. Prepare Rice: Rinse 1½ cups of basmati rice, cook in double the amount of water until fluffy, and let sit for a few minutes.
  5. Sauté Barberries: In a skillet, melt 1 teaspoon of butter, add ⅓ cup of dried barberries with ¼ teaspoon of sugar, sauté for 30 seconds.
  6. Make Shirazi Salad: Combine 1 diced cucumber, 2 diced tomatoes, and ½ diced red onion, drizzle with lemon juice, add mint, season, and chill.
  7. Serve: Arrange the saffron rice, top with chicken and sauce, and serve with Shirazi salad.

Nutrition

Serving: 1plateCalories: 410kcalCarbohydrates: 45gProtein: 30gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 560mgFiber: 2gSugar: 4gVitamin A: 520IUVitamin C: 12mgCalcium: 60mgIron: 2mg

Notes

Allow the chicken to simmer low and slow for maximum tenderness. Rinse the rice until clear for fluffiness.

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