Tender chicken thighs are marinated in a fragrant Persian-style herb, tomato, yogurt, and spice blend, then seared and finished until juicy. It’s served with buttery saffron rice that turns every bite aromatic, comforting, and special—without being complicated.

Why You’ll Love This Recipe

• Big flavor from simple, fresh aromatics like herbs, garlic, onion, and tomato.
• The yogurt-based marinade keeps the chicken juicy and helps the spices cling beautifully.
• The saffron butter rice feels elegant, but it’s easy enough for a weeknight.
• Great for meal prep: the chicken, rice, and sauce reheat well.
• Customizable heat level and flexible with different cuts of chicken.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Persian chicken:

• 2 lb (907 g) chicken thighs, bone-in and skin-on (or boneless and skinless)
• 2 Roma tomatoes, roughly chopped (about 1 1/2 cups / 240 g)
• 1/2 cup (15 g) fresh parsley leaves (packed)
• 1/4 cup (7 g) fresh mint leaves (packed)
• 1/2 medium red onion, roughly chopped (about 3/4 cup / 110 g)
• 4 garlic cloves, crushed or roughly chopped
• 1 jalapeño pepper, stem removed (seeded for less heat, if desired)
• 1/3 cup (80 g) red pepper paste or tomato paste
• 1/2 cup (120 g) plain Greek yogurt
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground cinnamon
• 1 teaspoon fine salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground turmeric
• 3 tablespoons olive oil, divided

For the saffron rice:

• 3 cups cooked basmati or jasmine rice (from about 1 cup / 200 g dry rice, cooked according to package directions)
• 1 teaspoon saffron threads
• 1/3 cup (80 ml) hot water
• 3 tablespoons (42 g) unsalted butter
• 1 1/2 teaspoons sea salt (or to taste)

Optional for serving:

• Lemon wedges
• Extra chopped parsley and mint for garnish

Directions

1. Make the marinade paste.
   Add the chopped Roma tomatoes, parsley, mint, red onion, garlic, jalapeño, red pepper paste (or tomato paste), Greek yogurt, and 1 tablespoon of the olive oil to a food processor. Add cumin, smoked paprika, cinnamon, salt, black pepper, and turmeric. Pulse until mostly smooth and spreadable.
2. Marinate the chicken.
   Place the chicken thighs in a large bowl. Pour the marinade over the chicken and rub it all over. If using skin-on thighs, work some marinade under the skin for deeper flavor. Cover and refrigerate for at least 30 minutes (or up to overnight).
3. Preheat the oven.
   Heat the oven to 350°F (175°C).
4. Sear the chicken.
   Heat the remaining 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Shake excess marinade off each thigh (save the marinade) and place the chicken in the skillet. Sear 3–4 minutes per side, until nicely browned.
5. Finish cooking.
   Transfer the skillet to the oven and cook until the chicken is done, about 8–12 minutes more (boneless thighs may finish faster; bone-in can take a bit longer). The chicken should be fully cooked and the juices should run clear.
6. Simmer the sauce (from the reserved marinade).
   Pour the remaining marinade into a small saucepan. Simmer over medium-low heat for 10–15 minutes, stirring occasionally, until thickened and cooked through. If you’d like it thinner for drizzling, add a splash of water a little at a time.
7. Saffron the rice.
   In a small bowl, mix the saffron threads with the hot water and let steep for 10 minutes.
8. Finish the rice.
   While the rice is hot, stir in the butter, sea salt, and the saffron water. Cover and let it steam 5–10 minutes to absorb the flavor and turn fragrant.
9. Serve.
   Spoon saffron rice onto plates, top with the chicken, and serve the warm cooked sauce on the side for dipping or drizzling. Garnish with fresh herbs and add lemon wedges if you like.

Servings and timing

• Servings: 4
• Prep time: 15 minutes
• Cook time: 30 minutes
• Resting time: 30 minutes (marinate at least 30 minutes; overnight is great if you have time)
• Total time: 1 hour 15 minutes

Variations

• Make it milder: Use half a jalapeño (or remove seeds and membranes) and swap smoked paprika for sweet paprika.
• Make it spicier: Add an extra jalapeño or a pinch of crushed red pepper to the marinade.
• Use different chicken cuts: Drumsticks work well; chicken breast can be used but watch carefully so it doesn’t overcook.
• Add a crisp finish: After baking, broil the chicken for 1–3 minutes to crisp the skin (keep a close eye on it).
• More “special occasion” rice: Stir a handful of toasted slivered almonds into the rice, or add a spoonful of buttered caramelized onions on top.

Storage/Reheating

• Refrigerate: Store chicken, rice, and sauce in separate airtight containers if possible for best texture. Keep refrigerated up to 3–4 days.
• Freeze: Freeze cooked chicken and sauce for up to 2–3 months. Rice can be frozen too, but it’s best fresh; if freezing rice, cool completely first and store airtight.
• Reheat chicken: Warm in a covered skillet over low heat with a splash of water, or in the oven at 325°F (165°C) until heated through.
• Reheat rice: Microwave with a splash of water and cover loosely, or warm on the stovetop with a little water and butter.
• Reheat sauce: Simmer gently on the stovetop, adding a little water if it thickens too much.

FAQs

Can I use boneless, skinless chicken thighs?

Yes. They cook faster and may not need oven time after searing—keep cooking just until fully done and juicy.

Can I substitute chicken breast?

You can, but it dries out more easily than thighs. Marinate well, sear quickly, and finish gently until just cooked through.

What can I use if I don’t have saffron?

You’ll miss the signature floral aroma, but you can still make a buttery seasoned rice. A tiny pinch of turmeric can add color, and a squeeze of lemon can brighten the flavor.

Is there a substitute for Greek yogurt?

Plain full-fat yogurt works well. If using thinner yogurt, the marinade may be looser—still fine. Avoid sweetened yogurt.

Do I have to use a food processor?

No. Finely chop the herbs, onion, garlic, jalapeño, and tomatoes, then mix everything into a thick paste. The texture will be chunkier but still delicious.

Why simmer the leftover marinade?

Simmering cooks it through and thickens it into a safe, flavorful sauce you can serve alongside the chicken.

How long should I marinate the chicken?

At least 30 minutes for good flavor. For deeper flavor, marinate 6–12 hours in the refrigerator.

Can I grill the chicken instead of using the oven?

Yes. Sear and cook over medium heat on a grill until fully done, turning as needed. Simmer the reserved marinade on the stovetop the same way for sauce.

What rice is best for saffron rice?

Basmati is classic and very fragrant, but jasmine also works well. The key is finishing it hot with butter and saffron water, then letting it steam.

How do I keep the rice from getting mushy?

Cook the rice just until tender (not overcooked), then stir in butter and saffron water and let it steam covered. Avoid adding extra liquid unless it’s too dry.

Conclusion

Persian chicken with saffron rice is the kind of meal that feels both comforting and impressive: juicy, warmly spiced chicken with a bright herb-forward marinade, paired with buttery rice scented with saffron. Make it for a cozy dinner, prep it for the week, or serve it to guests—either way, it delivers big flavor with straightforward steps.

Print