Persian Saffron Chicken with Lemon

If you ask any Iranian what the most popular dish is, you can expect to hear Zereshk Polo va Morgh (barberry and saffron rice with saffron chicken) among their replies.

Of course, every household claims to have “the best” recipe, but however you choose to make yours, you can’t go wrong with the wonderful saffron flavors infused in tender chicken or the sweet-and-sour barberry rice. In this recipe, we will show you one of the many Persian chicken recipes using saffron and lemon juice. This tender saffron chicken recipe can be made along and served with barberry and saffron rice or other Persian rice recipes. It’s also the perfect make-ahead recipe that can be kept in the fridge for up to 2 days.

Serves: 6-8 people                  Total Time: 1 hour and 30 minutes

Ingredients:

8 chicken thighs, bone-in (approximately 2 kg), remove skin and extra fat. You can use a combination of thigh and legs. Bone-in chicken will provide the most tenderness.

2 teaspoon salt

½ teaspoon ground Zarlux Negin saffron

¼ cup extra-virgin olive oil (or any vegetable oil of choice)

1 large onion, sliced into thick rounds

4 cloves of garlic, minced

1 teaspoon ground turmeric

¼ teaspoon black pepper

3 tablespoons lemon juice

700 ml water

Cooking Instructions:

1. Prepare the chicken by sprinkling salt on each piece and let marinate for at least 1 hour, or up to 1 day (covered and placed in the refrigerator).
2. Bloom the saffron; put ground saffron in a small bowl, and add 2 tablespoons of warm water (not boiling). Set saffron aside to steep for 10 minutes.
3. Heat a large frying pan over medium heat. Add oil and onion slices; let cook for 2-3 mins to soften. Sprinkle with a pinch of salt and add garlic over onions.
4. Place chicken thighs on the onions, sprinkle with pepper, turmeric, and lemon juice.
5. Bring to a simmer and reduce heat to medium-low. Turn each piece of chicken a few times to coat in juices and cook on all sides. Add water and saffron water, partially covered lid, and let simmer on medium-low heat for 45 minutes to 1 hour. Season with more salt and lemon juice to taste if necessary. Occasionally check the pan to make sure the juice has not reduced completely. If necessary, add more water or chicken broth to allow the chicken to cook.
6. When the chicken has cooked through, place pieces on a serving platter. If the sauce is still watery, let boil until reduced to a thick consistency and spoon reduced juice from the pan onto the chicken.
7. Serve the saffron chicken with our favorite Persian barberry and saffron rice.