Description
A classic Persian dish featuring tender saffron-infused chicken served with golden basmati rice studded with tart-sweet barberries, creating a flavorful and visually stunning meal.
Ingredients
- 1.5 lbs (700 g) chicken pieces (thighs or drumsticks)
- 2 tablespoons vegetable oil (for chicken)
- 1 large onion, thinly sliced
- 1 teaspoon turmeric
- 2 tablespoons tomato paste
- 1 teaspoon salt (chicken)
- ½ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon sugar
- 1 cup water
- 1 teaspoon saffron threads, bloomed in 2 tablespoons hot water
- 2 cups basmati rice
- 1 teaspoon salt (for soaking rice)
- 2 tablespoons vegetable oil (for rice)
- 1 teaspoon saffron threads, bloomed in 2 tablespoons hot water (for rice)
- ½ cup dried barberries, rinsed
- 2 tablespoons unsalted butter
- 1 tablespoon sugar (for barberries)
- 1 teaspoon saffron water (from above)
Instructions
- Heat 2 tablespoons vegetable oil in a heavy-bottomed pan over medium heat. Sauté onions until golden, then add turmeric and stir 30 seconds.
- Add chicken pieces and sear until lightly browned on all sides.
- Stir in tomato paste, salt, black pepper, cinnamon, lemon juice, sugar, and water. Simmer covered on low heat 45–50 minutes until chicken is tender and sauce thickened. Finish with bloomed saffron.
- Wash rice 3–4 times until water runs clear. Soak in salted water 30 minutes. Boil large pot of water, cook rice until al dente (6–7 minutes). Drain and rinse with cold water.
- In the same pot, add 2 tablespoons oil and some saffron. Spoon in portion of rice to form golden tahdig (crispy bottom). Layer remaining rice on top, cover with towel-wrapped lid, and steam over low heat 30–40 minutes.
- Melt butter in small pan over low heat. Add barberries and sugar, stir gently 2–3 minutes. Add a splash of saffron water and remove from heat.
- Fluff rice and mix a portion with saffron for garnish. Place rice on serving dish, top with saffron rice and sautéed barberries.
- Serve saffron chicken alongside or on top of rice. Spoon some tomato sauce over chicken before serving.
Notes
- Substitute chicken with boneless breasts or thighs for quicker cooking.
- Add slivered almonds or pistachios for extra crunch.
- Use dried cranberries if barberries are unavailable.
- Add a pinch of cardamom to rice for extra aroma.
- Serve with yogurt or cucumber salad for balance.
- Store chicken and rice separately in airtight containers up to 3 days; reheat gently.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Sautéing, Simmering, Steaming
- Cuisine: Persian / Iranian
Nutrition
- Serving Size: 1/4–1/6 recipe
- Calories: 510 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
