Hello, I’m Sam. Since retiring, I’ve grown to appreciate recipes that fill the kitchen with warm, inviting aromas and taste like they’ve simmered all day, even when they haven’t. This Persian Chicken is one of those recipes: aromatic, tender, and beautifully balanced. It’s built around gentle spices, saffron, and citrus, an elegant combination that captures the soul of Persian cooking without any fuss.
The Beauty of Persian Flavors
Persian Chicken, often called Zereshk Polo ba Morgh when served with rice and barberries, is the essence of Iranian home cooking, fragrant, colorful, and layered with flavor. The secret lies in saffron, turmeric, and lemon or orange zest, giving the dish a bright yet delicate warmth.
This version is simplified for weeknight cooking while keeping those aromatic and exquisite Persian flavors intact. If you’ve enjoyed flavorful yet comforting dishes like French Apple Cider Chicken (Chicken Normandy) or Peri Peri Chicken (Portuguese Style), this recipe will bring a new kind of warmth to your table.
Ingredients
For the chicken:
- 4 bone-in chicken thighs or breasts
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Persian sauce:
- ½ cup chicken broth
- ½ teaspoon saffron threads, steeped in 2 tablespoons hot water
- 2 tablespoons lemon juice
- 1 tablespoon honey or pomegranate molasses
- Zest of 1 orange
- 2 tablespoons sliced almonds or pistachios (optional for garnish)
- 2 tablespoons dried barberries or cranberries (optional)
- Fresh parsley for garnish
Instructions
- Sear the chicken.
Pat chicken dry and season with salt and pepper. Heat olive oil in a skillet over medium heat. Sear chicken on both sides until golden, about 5–6 minutes per side. Remove and set aside. - Sauté aromatics.
In the same pan, add onion and cook until soft and golden. Add garlic, turmeric, cinnamon, and cumin, stirring for 30 seconds until fragrant. - Simmer the sauce.
Add chicken broth, saffron water, lemon juice, honey (or pomegranate molasses), and orange zest. Stir well and return the chicken to the pan. - Cook gently.
Cover and simmer for 20–25 minutes, occasionally spooning sauce over the chicken until tender and coated in a golden glaze. - Serve beautifully.
Top with almonds, barberries, and parsley. Serve with basmati rice or flatbread.
Why You’ll Love This Recipe
- Aromatic and exquisite: Saffron and citrus create a perfume-like warmth.
- Balanced and light: A perfect harmony of sweet, sour, and savory.
- Simple luxury: Easy enough for weeknights, elegant enough for guests.
If you enjoy nuanced flavors, you might also love my One Pan Balsamic Chicken or Cowboy Butter Chicken.
Tips from Sam
- Use real saffron threads steeped in warm water for authentic color and aroma.
- If you can’t find barberries, cranberries make a great substitute.
- For a creamier version, stir in a tablespoon of Greek yogurt before serving.
Nutrition (per serving, 4 servings)
- Calories: 410
- Protein: 34g
- Carbs: 10g
- Fat: 26g
- Sugar: 6g
Persian Chicken: Aromatic and Exquisite Persian Flavors in Every Bite
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Persian Chicken, aromatic and exquisite Persian flavors of saffron, citrus, and warm spices for a golden, fragrant dish.
Ingredients
4 chicken thighs or breasts
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
½ tsp turmeric
¼ tsp cinnamon
¼ tsp ground cumin
½ tsp salt
¼ tsp black pepper
½ cup chicken broth
½ tsp saffron threads steeped in 2 tbsp hot water
2 tbsp lemon juice
1 tbsp honey or pomegranate molasses
Zest of 1 orange
2 tbsp sliced almonds or pistachios
2 tbsp barberries or cranberries
Fresh parsley for garnish
Instructions
1. Season chicken with salt and pepper. Sear in olive oil until golden, 5–6 minutes per side.
2. Add onion to pan; sauté until soft and golden. Stir in garlic, turmeric, cinnamon, and cumin.
3. Pour in broth, saffron water, lemon juice, honey, and orange zest. Mix and return chicken to pan.
4. Cover and simmer 20–25 minutes, spooning sauce over chicken until tender.
5. Garnish with almonds, barberries, and parsley. Serve with rice or flatbread.
Notes
Steep saffron in warm water before adding to release full color and aroma.
Replace barberries with cranberries if unavailable.
Add a tablespoon of yogurt for a creamier sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Persian