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Saffron chicken recipe (morq-e-zafarani)
- Cuisine: Persian
- Serves 4 to 5
Ingredients
Ground saffron ½ teaspoon
Skinless chicken thighs 1 kg
Onion 1 large
Vegetable oil ¼ cup
Ghee 60 g
Salt 1 teaspoon or to taste
Lemon juice 2 tablespoons
Preparation
Dissolve the saffron in half a cup of hot water, cover and put aside.
Wash the chicken pieces, put in a colander and drain.
Cut the onion into very small pieces (0.5 cm by 0.5 cm).
Heat ¼ of a cup of oil in a frying pan, fry the onion until golden and put aside.
Heat the ghee in a (preferably large non-stick) frying pan. When hot, add the chicken pieces and stir-fry all sides on medium heat for about 7 minutes.
When chicken pieces are fried sprinkle the fried onions, salt and lemon juice over the chicken. Then add the dissolved saffron. Rinse any leftover saffron in the cup with half a cup of water and pour into the pot.
Put the lid on and simmer for about 15 to 20 minutes.
This dish can be served with plain rice or any mixed rice, which doesn’t have meat in it already.
If you enjoyed this Saffron chicken recipe (morq-e-zafarani) then browse more Persian recipes, meat recipes and our most popular hainanese chicken rice recipe.
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