Saffron chicken recipe (morq-e-zafarani)
- Cuisine: Persian
- Serves 4 to 5
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
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.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
The way the onions are prepared for the Pebre is a revelation and crucial for the right taste and texture. To finely chopped onion, mix through raw sugar and hot water then allow it to stand to mellow the acidity. Rinse and mix through salt in the same way.
A Thai word for "dipping sauce".