Persian Saffron Chicken with Rice

Persian Saffron Chicken with Rice—also known as “Zereshk Polow ba Morgh”—is a beautifully fragrant, vibrant, and soul-warming Persian dish. Known for its saffron-infused chicken paired with fluffy rice often studded with barberries (zereshk), this recipe captures the essence of Persian cuisine: delicate flavors, exquisite aromas, and culinary artistry.

The golden chicken simmered in onions, saffron, and citrus brings a harmony of sweet, savory, and tangy notes. Paired with tender basmati rice and optionally a crispy Persian rice crust (tahdig), this dish feels elegant enough for celebrations yet comforting enough for everyday meals.

Why I Love This Recipe

I love this recipe because it’s not just a meal—it’s an experience. The intoxicating aroma of saffron blooming in warm water, the slow simmer of tender chicken, and the fluffiness of rice all come together to create a dish that feels luxurious yet deeply comforting. Every bite tells a story of centuries-old culinary tradition and love for refined simplicity.

Why This Dish is a Must-Try

• Unique aroma and flavor from saffron—the world’s most precious spice
• Perfect balance of sweet, savory, and tangy
• Visually stunning—golden tones and ruby red accents
• Naturally gluten-free and wholesome
• A great introduction to Persian cooking without complicated techniques

Recipe Overview

Detail	Information
Cuisine	Persian / Middle Eastern
Course	Main Dish
Servings	4
Prep Time	15 minutes
Cook Time	45–55 minutes
Calories	~520 calories per serving

Ingredients

For the Chicken:

• 4 chicken thighs or breasts
• 1 large onion, thinly sliced
• 3 tbsp butter or oil
• 1 tsp turmeric
• ½ tsp cinnamon (optional but traditional)
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 cup chicken broth or water
• 2 tbsp lemon juice
• ¼ cup soaked saffron water (see notes below)

For the Saffron Rice:

• 2 cups basmati rice, soaked and rinsed
• 3 tbsp butter or ghee
• ¼ cup saffron water
• Salt to taste

Optional Garnish (Highly Recommended):

• ¼ cup barberries (zereshk), rinsed
• 1 tbsp sugar
• 1 tbsp butter
• Sliced pistachios or almonds (optional)

Making Saffron Water (Important Step)

Mix:

• ½ teaspoon saffron threads, crushed
• ¼ cup hot (not boiling) water

Let it sit for 10–15 minutes to bloom.

Step-by-Step Cooking Method

Step 1: Prepare the Chicken

1. Heat butter or oil in a large pan.
2. Add sliced onions and cook until soft and lightly golden.
3. Add chicken pieces and sear both sides until lightly browned.
4. Sprinkle turmeric, salt, pepper, and cinnamon over chicken.
5. Add lemon juice, broth, and half the saffron water.
6. Cover and simmer for 30–40 minutes until chicken is tender.

Step 2: Cook the Rice

1. Bring water to a boil in a large pot. Add rice and salt.
2. Parboil rice for 6–7 minutes, then drain.
3. In the pot, melt butter. Add a thin layer of rice.
4. Add remaining rice in a mound shape.
5. Drizzle saffron water over the top.
6. Cover with towel-wrapped lid and steam on low heat for 20–25 minutes.

Step 3: Prepare Garnish (Optional but Recommended)

1. Heat butter in a pan.
2. Add barberries and sugar and sauté for 30–60 seconds (don’t burn).

How to Serve

Serve the fluffy saffron rice on a large platter.
Top or place alongside golden saffron chicken.
Scatter barberries and nuts on top for color and brightness.

Pair with:

• Shirazi salad
• Yogurt with mint or cucumber
• Fresh herbs and flatbread

Recipe Tips

• Don’t overcook barberries—they burn quickly.
• For extra flavor, marinate chicken in saffron and lemon for 30 minutes before cooking.
• Bloom saffron in warm—not boiling—water for best color and aroma.
• Use high-quality basmati rice for perfect texture.

Variations

Style	Variation
Sweet Version	Add a bit more sugar to barberries or use dried cranberries
Spicy Version	Add cayenne or chili flakes to chicken
Herbed Version	Add fresh dill, parsley, or cilantro to rice
Low-Carb Version	Serve chicken with cauliflower rice

Freezing & Storage

Method	Duration	Notes
Refrigerator	3–4 days	Store rice and chicken separately
Freeze Chicken	2–3 months	Defrost and reheat gently
Freeze Rice	Up to 1 month	Add 1 tbsp water when reheating

Special Equipment Needed

• Large deep skillet
• Rice pot with lid
• Optional rice steamer cloth/towel for steaming

FAQ

Q: Can I make this with boneless chicken?
Yes, but bone-in chicken gives richer flavor.

Q: What can I use if I don’t have barberries?
Cranberries or dried cherries are great substitutes.

Q: Can I skip saffron?
You can, but it changes the dish completely. Even a small pinch enhances flavor.

Conclusion

Persian Saffron Chicken with Rice is a beautiful celebration of traditional flavors, delicate spices, and timeless cooking. From the tender saffron-infused chicken to the aromatic rice and jewel-like barberries, this dish embodies elegance and comforting warmth. Whether cooking for family, a special occasion, or simply treating yourself, this recipe promises unforgettable flavor and satisfaction in every bite.