Persian Chicken
Chicken thighs braised for 45 minutes in a saffron, onion and tomato sauce with turmeric and a squeeze of lime.
Saffron and chicken is a classic Persian pairing: the golden colour, the floral aroma and the faint bitterness lift a plain piece of meat. This version is a braise, where the chicken cooks slowly in its sauce.
Grind a pinch of saffron with a little sugar and soak it in 3 tablespoons of hot water for 10 minutes. This brings out the colour and the scent, which would otherwise stay locked in the threads.
Brown the chicken in oil, then set it aside. Cook the onions in the same pot for 10 minutes until deep gold, since they are the base of the sauce. Stir in turmeric, then the tomato puree and a little water.
Return the chicken, add the saffron liquid and simmer, covered, for 45 minutes. If your hob runs hot, check at 35 minutes. The sauce should be thick and the meat tender. Finish with lime juice and serve over rice.
Quick Answers
How long does Persian Chicken take to make?
About 1 hour 5 minutes in total — 15 minutes of preparation and 50 minutes of cooking. The recipe serves 4.
What are the key tips for making Persian Chicken?
Soak the saffron first. Cook the onions until deep gold. If your hob runs hot, check at 35 minutes. Add lime at the end.
What should I serve with Persian Chicken?
Basmati rice; Yoghurt with cucumber; Grilled tomatoes; Flatbread.
How should Persian Chicken be stored?
Keeps in the fridge for 3 days. Reheat gently.
Is Persian Chicken suitable for a special diet?
This recipe is dairy-free, gluten-free and high-protein. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Persian Chicken?
About 702 kcal per serving, with 56 g protein, 70 g carbohydrate and 22 g fat. The figures are calculated from the ingredient list and are an estimate.
The Method for Persian Chicken
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Grind the saffron with the sugar and soak in 3 tbsp hot water for 10 minutes. Season the chicken with the salt.
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Brown the chicken in the oil in a heavy pot for 8 minutes. Set aside.
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Cook the onions in the pot for 10 minutes until deep gold. Stir in the turmeric and tomato puree, then add the water.
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Return the chicken, add the saffron liquid and simmer covered for 45 minutes. Add the lime juice and serve with boiled basmati rice.
Tips That Matter
- Soak the saffron first.
- Cook the onions until deep gold.
- If your hob runs hot, check at 35 minutes.
- Add lime at the end.
If You're Missing Something
- Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
Serve It With
Basmati rice · Yoghurt with cucumber · Grilled tomatoes · Flatbread
Keeping and Reheating
Keeps in the fridge for 3 days. Reheat gently.
Nutrition per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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