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Persian chicken served over basmati rice, garnished with fresh cilantro and pomegranate seeds on a grey plate.

Persian chicken

Tender, Persian chicken marinated in saffron, yogurt, and warm spices — rich, aromatic, and beautifully simple. Inspired by traditional Persian cooking, this dish delivers deep flavor, juicy meat, and that iconic golden color every time.
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Prep Time 20 minutes
Cook Time 40 minutes
Marinating Time 4 hours
Total Time 5 hours
Servings: 6 servings
Course: Main Course, Dinner
Cuisine: Persian, Middle Eastern, Mediterranean
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade Base
  • 2 lbs Chicken pieces Thighs or breasts bone-in or boneless
  • 1 cup Plain yogurt Full-fat preferred
  • ½ teaspoon Saffron threads Steeped in warm water
  • 3 tablespoon Lemon juice Freshly squeezed
  • 3 tablespoon Olive oil Adds richness
  • 1 teaspoon Turmeric For color and flavor
  • 4 cloves Garlic Minced
  • 1 medium Yellow onion Grated or finely chopped
Spice Blend
  • 1 teaspoon Ground cumin
  • ½ teaspoon Ground cardamom
  • ½ teaspoon Ground cinnamon
  • ½ teaspoon Black pepper
  • 1 teaspoon Sea salt Adjust to taste
For Serving
  • 3 cups Cooked basmati rice Fluffy long-grain preferred
  • ¼ cup Barberries Or dried cranberries
  • 2 tablespoon Toasted pistachios For garnish
  • 2 tablespoon Sliced almonds Optional
  • 2 tablespoon Fresh parsley Chopped

Equipment

  • 1 Large mixing bowl (For marinating chicken )
  • 1 Small bowl (For steeping saffron)
  • 1 9x13 baking dish (For oven baking)
  • 1 Meat thermometer (To check doneness (165°F))
  • 1 Tongs (For flipping and handling chicken)

Method
 

  1. Crush saffron threads lightly and steep in 3 tablespoon warm water for 15 minutes until deep golden.
  2. In a large bowl, mix yogurt, saffron water, lemon juice, olive oil, turmeric, cumin, cardamom, cinnamon, salt, and pepper. Add grated onion and minced garlic.
    Bowl of yogurt marinade with spices including turmeric, garlic, mustard seeds, and saffron, ready for mixing.
  3. Pat chicken dry and coat well in marinade. Cover tightly and refrigerate at least 2 hours, ideally overnight.
  4. Remove from fridge 30 minutes before cooking. For oven: bake at 375°F for 35–40 minutes. For grill: cook 6–7 minutes per side. For crockpot: low for 4–6 hours with sliced onions.
    Roasted chicken breasts coated with a spicy glaze and fresh herbs, baked until golden brown in a dish.
  5. Top with barberries, toasted nuts, and parsley. Serve hot with basmati rice or warm flatbread.

Nutrition

Serving: 250gCalories: 420kcalCarbohydrates: 25gProtein: 33gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 620mgPotassium: 580mgFiber: 1.5gSugar: 5gVitamin A: 250IUVitamin C: 6mgCalcium: 90mgIron: 1.8mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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