Persian Saffron Chicken
Total time1 hr 25 min
Prep time20 min
Cook time1 hr 5 min
4.8(11)
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Learn more →Ingredients
4 servings
For the saffron bloom
- ½ tsp saffron threads
- 3 tbsp hot water
For the chicken
- 3 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground turmeric
- 3 tbsp olive oil, divided
For the sauce
- 2 medium yellow onions, thinly sliced
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- 1 cup low-sodium chicken broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp salt
For the rice
- 1 ½ cups basmati rice
- 2 ¼ cups water
- 1 tbsp unsalted butter
- ½ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Grind the saffron threads to a fine powder using the back of a spoon or a mortar and pestle, then combine with 3 tbsp hot water in a small bowl. Let steep for at least 10 minutes until the liquid is a deep amber-gold.
- 2
Pat the chicken pieces completely dry with paper towels. In a small bowl, combine 1 tsp salt, 1/2 tsp black pepper, and 1 tsp ground turmeric, then rub the mixture evenly over all sides of the chicken.
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