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Persian Chicken & Saffron Rice Recipe

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4 from 31 reviews

This Persian Chicken & Saffron Rice recipe combines tender, flavorful chicken marinated in a vibrant blend of herbs, spices, and a creamy yogurt base with fragrant saffron-infused basmati rice. The chicken is seared on the stovetop and finished in the oven, while the rice is delicately buttered and seasoned with saffron for an authentic Persian experience.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Ingredients

For the Persian Chicken:

  • 2 lbs. Chicken Thighs, bone-in and skin-on (or boneless and skinless)
  • 2 Roma Tomatoes, roughly chopped
  • 1/2 cup Fresh Parsley
  • 1/4 cup Fresh Mint
  • 1/2 Red Onion
  • 4 Garlic Cloves, crushed
  • 1 Jalapeno Pepper, stem removed
  • 1/3 cup Red Pepper Paste or tomato paste
  • 1/2 cup Plain Greek Yogurt
  • 1 tsp each: Cumin, Smoked Paprika, Ground Cinnamon, Salt, Black Pepper, & Ground Turmeric
  • 3 tbsp Olive Oil, divided

For the Saffron Rice:

  • 2-3 cups Cooked Basmati or Jasmine Rice
  • 1 tsp Saffron
  • 1/3 cup Hot Water
  • 3 tbsp Unsalted Butter
  • 1 1/2 tsp Sea Salt

Instructions

  1. Prepare the marinade: In a food processor, combine tomatoes, parsley, mint, red onion, garlic, jalapeño, red pepper paste, yogurt, and 1 tablespoon olive oil. Add cumin, smoked paprika, ground cinnamon, salt, black pepper, and ground turmeric. Pulse until the mixture forms a smooth, uniform paste.
  2. Marinate the chicken: Place chicken thighs in a large bowl and pour the marinade over them. Massage the marinade into the chicken thoroughly, making sure to get under the skin if using skin-on thighs. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
  3. Preheat oven: Set your oven to 350°F (175°C) to get it ready for finishing the chicken.
  4. Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Remove excess marinade from chicken and sear each thigh for 3-4 minutes on each side until golden brown.
  5. Finish cooking in the oven: Transfer the oven-safe skillet with the seared chicken directly into the preheated oven. Cook for 8-12 minutes until the chicken is cooked through. Note: If using boneless, skinless thighs, stove-top cooking alone might suffice without finishing in the oven.
  6. Simmer remaining marinade for sauce: Pour the leftover marinade into a saucepan and simmer over medium-low heat for 10-15 minutes. Add water as needed to adjust consistency. Serve this sauce on the side for dipping.
  7. Prepare saffron water: Soak 1 teaspoon saffron in 1/3 cup hot water, allowing the flavors and color to infuse for several minutes.
  8. Season the cooked rice: In a large bowl or pot, gently mix 2-3 cups cooked basmati or jasmine rice with 3 tablespoons unsalted butter, 1 1/2 teaspoons sea salt, and the saffron water for a fragrant, buttery rice dish.
  9. Serve: Plate the saffron rice with the oven-finished Persian chicken, and offer the simmered marinade sauce as a flavorful dipping accompaniment.

Notes

  • Marinating the chicken overnight will enhance the flavors deeply.
  • If you prefer less heat, reduce or omit the jalapeño.
  • Ensure the skillet used for searing is oven-safe before transferring to the oven.
  • Saffron is potent; do not substitute with turmeric for authentic flavor and aroma.
  • To save time, prepare rice ahead of time and reheat gently before mixing with saffron and butter.
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Persian
  • Diet: Halal

Find it online: https://omgmakethis.com/persian-chicken-and-saffron-rice-recipe/