Persian Chicken Recipe
Persian Chicken simmered in a fragrant saffron tomato sauce and served with saffron rice and sweet raisins for a classic Persian-style dinner that’s comforting and full of flavor.
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
Bloom the Saffron: I like to crush it fine and let it steep in hot water so the color and aroma really open up.
Golden Chicken: I always give the chicken a few minutes to brown on each side; it deepens the flavor of the whole dish.
Fluff the Rice: I like to cover the pot and let it rest before fluffing; it keeps the grains light and separate.
Raisins in Rice: I find cooking them briefly in saffron butter makes them plump and slightly sweet, which balances the spices beautifully.
Nutrition
Calories: 495kcal | Carbohydrates: 25g | Protein: 25g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 166mg | Sodium: 1239mg | Potassium: 671mg | Fiber: 3g | Sugar: 3g | Vitamin A: 951IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 2mg
