Persian Chicken is a slow-simmered dish made with tender chicken cooked in a saffron tomato sauce and served with rice and sweet raisins. It's comforting, aromatic, and built on simple ingredients that come together beautifully.
Persian Chicken with Saffron Tomato Sauce for a Cozy Dinner
The first time I ordered Persian Chicken in a small restaurant, the color of the sauce and the aroma of saffron immediately stood out. The balance of savory chicken and gentle sweetness from the raisins felt unexpected but comforting, and it's a combination that stayed with me long after that meal.
Now, when I make this Persian Chicken at home, it's the way the kitchen fills with fragrance before dinner that I enjoy most. The tomatoes reduce slowly, the saffron blooms, and everything simmers into a sauce that coats the chicken perfectly. It's the kind of dish that makes an ordinary evening feel a little more special without being complicated.
Persian Chicken Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chicken Leg Quarters: I like using leg quarters because they stay juicy while cooking and take on the saffron sauce beautifully.
- Tomatoes & Tomato Paste: Fresh tomatoes give the sauce a natural base, and just a spoonful of paste adds depth and richness.
- Saffron: I always crush and bloom it in hot water first; it releases the color and that warm aroma I look forward to.
- Rice & Raisins: I enjoy how the fluffy rice soaks up the sauce, and the raisins bring a gentle sweetness that balances the spices.
How to Make Persian Chicken
You can find the complete printable Persian Chicken recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Sear the Chicken: Season with salt and pepper, sear in butter until golden, then set aside.
2. Make the Sauce: Puree tomatoes, bloom saffron, then sauté onion and garlic in butter. Add spices and tomato paste, stir in pureed tomatoes, and cook until thickened.
3. Simmer Together: Add water, saffron water, and chicken back to the pot. Simmer uncovered until the chicken is cooked through and juicy.
4. Prepare the Rice and Raisins: Cook rice until fluffy. In a small pan, warm butter with raisins and saffron water, mix with a bit of rice, then serve Persian chicken along with saffron rice.
My Tips for Recipe Success
Toast the Spices First: I always give them a quick 30 seconds in butter before adding the tomatoes; it makes their flavor pop so much more.
Let the Tomatoes Reduce: I find cooking the puree the full 8 minutes keeps the sauce thick and rich instead of watery.
Storage: Leftovers keep well in the fridge for up to 3 days. I add a small splash of water when reheating so the chicken stays juicy.
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Recipe
Persian Chicken Recipe
Ingredients
For the Chicken:
- 5 Chicken Leg Quarters
- ½ teaspoon Salt
- ¼ teaspoon Freshly Ground Black Pepper
- 2 tablespoon Unsalted Butter
For The Saffron Water:
- 1 teaspoon Saffron
- ⅛ teaspoon Sea Salt
- Boiling Water
For the Sauce:
- 1 tablespoon Butter
- 1 Onion - Chopped
- 1 teaspoon Salt
- 3 Cloves Garlic - Minced
- ½ teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- ½ teaspoon Paprika
- 1 tablespoon Tomato Paste
- 2 Large Tomatoes - Pureed
- ½ teaspoon Salt
- 500 ml Water
For the Rice:
- 1 Cup Rice
- 2 Cups Water
- ⅛ teaspoon Salt
- 1 tablespoon Butter
- 100 g Raisins
Instructions
- Season the chicken with salt and black pepper.
- In a large pot, melt 2 tablespoons of butter over medium heat. Add the chicken leg quarters and sear for 3 minutes on each side until golden brown. Remove the chicken to a plate and set aside.
- Blend the tomatoes into a smooth puree and set aside.
- Place the saffron and sea salt in a small mortar and crush until fine. Transfer the powdered saffron to a glass, pour in boiling water, and set aside.
- In the same pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion with 1 teaspoon of salt and sauté for 4 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the coriander powder, turmeric powder, paprika, and tomato paste, and cook for 30 seconds, stirring constantly. Pour in the pureed tomatoes with ½ teaspoon of salt. Cook for about 8 minutes, stirring occasionally, until the sauce thickens.
- Pour in 500 ml of water, stir well to combine, and return the chicken to the pot. Add 4 tablespoons of saffron water and simmer gently for 15 minutes, stirring occasionally, until the chicken is fully cooked and juicy.
- In a separate pot, combine the rice, water, and a pinch of salt. Cover with a lid and cook over low heat for 10 minutes until fluffy.
- In a small pan, melt 1 tablespoon of butter over medium heat. Add the raisins and 5 tablespoons of saffron water, cooking for 1 minute until the raisins plump up.
- Fluff the cooked rice with a fork, then add 4-5 spoons of rice to the raisin mixture. Mix well and cook for 1 minute.
- Serve the chicken with its saffron tomato sauce alongside the saffron rice and raisins.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Monica says
This Persian chicken looks amazing! I love the mix of spices and how flavorful and comforting it sounds, definitely a dish I want to try at home.