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Tender Persian Saffron Chicken

Meltingly Tender Persian Saffron Chicken for Cozy Dinners

This Tender Persian Saffron Chicken recipe transforms your dinner into a warm embrace, combining chicken in fragrant saffron sauce, barberry rice, and Shirazi salad.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2-3 tablespoons Vegetable Oil or substitute with olive oil or ghee
  • 4 pieces Bone-In Chicken (drumsticks or thighs) or boneless cuts for quicker cooking
  • 1 medium Yellow Onion chopped
  • 3-4 cloves Garlic minced
  • 1 teaspoon Turmeric
  • 1 pinch Cinnamon
  • 1 pinch Nutmeg
  • 1 pinch Cardamom
  • 1 teaspoon Cumin
  • 1 teaspoon Coriander
  • 1 teaspoon Chili Powder adjust to taste
  • 2 tablespoons Tomato Paste
  • 2-3 cups Chicken Stock or water for bone-in chicken
  • 1 tablespoon Saffron Water made from steeping saffron in melted ice
  • to taste Salt
  • to taste Pepper
For the Rice
  • 1-2 cups Basmati Rice rinsed well
  • 1 handful Dried Barberries sourced online if not available locally
  • 1 tablespoon Butter for richness
  • 1 teaspoon Sugar to balance tartness
For the Salad
  • 1 medium Cucumber chopped
  • 1 medium Tomatoes chopped
  • 1 small Red Onion chopped
  • 1 tablespoon Lemon Juice freshly squeezed
  • to taste Fresh Mint adjust based on availability

Equipment

  • Large pot
  • Small Pan
  • Bowl

Method
 

Step-by-Step Instructions
  1. Prepare Saffron Water by steeping a pinch of saffron in a tablespoon of melted ice for 10 minutes.
  2. In a large pot, heat 2-3 tablespoons of vegetable oil over medium heat. Add one chopped yellow onion and cook for about 5 minutes.
  3. Add bone-in chicken pieces and brown for 7-10 minutes, turning frequently.
  4. Stir in 3-4 minced garlic cloves, a teaspoon of turmeric, a pinch of cinnamon, nutmeg, cardamom, cumin, coriander, and chili powder.
  5. Stir in a couple of tablespoons of tomato paste, saffron water, and 2-3 cups of chicken stock.
  6. Reduce heat to low and let the chicken simmer uncovered for approximately 4 hours.
  7. Rinse 1-2 cups of basmati rice and cook according to package instructions, about 15-20 minutes.
  8. In a small pan, melt a tablespoon of butter and add a handful of dried barberries with a teaspoon of sugar.
  9. Mix half of the cooked rice with sautéed barberries and a drizzle of saffron water.
  10. Chop cucumber, tomatoes, and red onion for Shirazi salad; toss with lemon juice, fresh mint, salt, and pepper.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 64gProtein: 32gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 680mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1200IUVitamin C: 15mgCalcium: 70mgIron: 3.5mg

Notes

Use high-quality saffron strands for best flavor. Be patient during simmering for optimal tenderness and flavors.

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