Description
This Persian Saffron Chicken recipe is not only a highlight for special occasions but also offers a taste of the rich cultural heritage of Iran.
Ingredients
Scale
- 6 bone-in chicken pieces (thighs or drumsticks)
- 1 large yellow onion, chopped
- 2½ cups chicken stock (or water)
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon cardamom
- ⅛ teaspoon chili powder
- 1¾ teaspoons turmeric
- A few tablespoons vegetable oil
- ½ of the saffron water (see below)
- Salt and black pepper, to taste
- For the Saffron Water:
- ¼ teaspoon saffron threads, crushed
- 1 ice cube
- For the Rice:
- 1½ cups uncooked basmati rice
- ½ of the reserved saffron water
- ⅓ cup dried barberries
- 1 teaspoon butter
- ¼ teaspoon sugar
- For the Shirazi Salad:
- 1 cucumber, diced
- 2 tomatoes, diced
- ½ red onion, diced
- Juice of 1 lemon
- 1 tablespoon fresh mint, chopped (or 1 teaspoon dried)
- Salt and pepper, to taste
Instructions
- Prepare the Saffron Water – Start by making the saffron water to enhance the color and flavor of the dish. In a small dish, sprinkle the crushed saffron threads over an ice cube. Allow it to melt naturally, which will extract the vibrant color and essence of the saffron.
- Cook the Chicken – Heat several tablespoons of vegetable oil in a large pot over medium-high heat. Once the oil is hot, add the chicken pieces and chopped onions to the pot. Sear the chicken until it’s browned on all sides. Add the minced garlic and sauté for an additional 30 seconds until fragrant. Mix in all the spices and the tomato paste creating a rich sauce. Gradually pour in half of the saffron water and the chicken stock. Reduce heat to low, cover, and let simmer for about 4 hours.
- Prepare the Rice – Cook the basmati rice according to the package instructions. While cooking, melt butter in a small pan. Add the dried barberries, stir for about 30 seconds. Once rice is done, mix it with barberries and saffron water prepared earlier.
- Make the Shirazi Salad – Mix diced cucumber, tomatoes, and red onion. Drizzle with lemon juice, add chopped mint, season with salt and pepper. Toss and chill before serving.
Notes
Cooking time for chicken may vary based on size; ensure they are tender. Using chicken stock instead of water enhances flavor; opt for low-sodium options if needed.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner
Nutrition
- Calories: Approximately 450 per serving
- Sodium: Varies depending on stock used, but aim for under 600mg
- Protein: 30g