Easy Gourmet Persian Saffron Chicken Recipe


  • Chickensaffron chicken rice
  • Saffron
  • Tomato Paste
  • Basmatti Rice
  • Onion
  • Lemon
  • Butter








This is a very easy gourmet Persian saffron chicken recipe. The recipe is actually three easy gourmet recipes in one. You’ll need to make the chicken, the rice and the sauce but they are all easy and the taste is great.


saffron chickenUse approximately an equal amount of breast and thigh meat; about one pound of each. Cut the chicken into parts that are no bigger than about 3 inches long. Put the chicken into a container with a cover and refrigerate.

Take two teaspoons of saffron and grind it up using a mortar and pestle. If it won’t breakup add 1/2 teaspoon of Kosher salt and the grittiness of the salt will help with the grinding. Boil one cup of water and add it to the ground saffron. Let that sit, covered until the water cools down. Once it has cooled down add it to the chicken with 1/2 teaspoon of pepper and put it in the refrigerator for several hours to let the flavors mix. The chicken will become a reddish yellow color and will have a great saffron aroma.

Dice one white onion and put it in your widest frying pan with 2 tablespoons of butter. Grind up 1/2 teaspoon of saffron and add it to the pan and fry on medium high heat. Now add the chicken (not the water with saffron) to the pan with 1/2 teaspoon of Turmeric, 1/4 teaspoon of ground cinnamon, 1/4 teaspoon of cayenne red pepper and half the juice from one lemon. Keep it on high heat and turn the chicken about once a minute or two until you see a little browning on both sides. Once they are a little browned on both sides turn the heat very low and cover the frying pan and leave it about one hour.

When the chicken is done it will be served on top of saffron rice and you’ll add a little red sauce on top of the chicken.



Saffron Rice:
Cook Basmatti rice the same way you would cook any other rice and add 1 tablespoon of olive oil or butter and add 1/2 teaspoon of ground saffron.

Red Sauce:
Remove the chicken from the frying pan to a serving dish and keep the onions in the pan as the base of the sauce. Add the other half of the lemon juice, 2 tablespoons of butter, 1/4 cup of hot water, 1/2 teaspoon of Turmeric, 1/4 teaspoon of salt, 1/4 teaspoon of salt and 4 oz of tomato paste. Stir for a few minutes on medium low heat.

Put the rice on the plate add chicken and put some red sauce on the chicken and serve.