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Persian Chicken & Saffron Rice

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Tender Persian-style chicken thighs marinated in herbs, spices, and yogurt, served with buttery saffron-infused rice. A fragrant, flavorful dish that’s comforting and elegant yet easy enough for weeknights.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baked
  • Cuisine: Persian
  • Diet: Halal

Ingredients

  • 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
  • 3 cups cooked basmati or jasmine rice (from about 1 cup / 200 g dry rice)
  • 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: Lemon wedges, extra chopped parsley and mint for garnish

Instructions

  1. Add tomatoes, parsley, mint, onion, garlic, jalapeño, red pepper paste, yogurt, 1 tbsp olive oil, cumin, paprika, cinnamon, salt, pepper, and turmeric to a food processor. Blend until mostly smooth.
  2. Pour marinade over chicken in a large bowl. Rub to coat well, including under the skin if applicable. Cover and refrigerate for at least 30 minutes or overnight.
  3. Preheat oven to 350°F (175°C).
  4. Heat remaining 2 tbsp olive oil in an oven-safe skillet over medium-high. Shake excess marinade off chicken and sear 3–4 minutes per side until browned.
  5. Transfer skillet to oven and bake for 8–12 minutes until chicken is fully cooked (longer for bone-in pieces).
  6. Simmer leftover marinade in a small saucepan over medium-low for 10–15 minutes until thickened and safe to eat. Thin with water if needed.
  7. Steep saffron threads in 1/3 cup hot water for 10 minutes.
  8. While rice is hot, stir in butter, sea salt, and saffron water. Cover and let steam for 5–10 minutes.
  9. Serve saffron rice with chicken and cooked sauce. Garnish with fresh herbs and lemon wedges if desired.

Notes

  • Marinate the chicken up to 12 hours in advance for deeper flavor.
  • Use boneless thighs or chicken breasts for quicker cooking.
  • To make it vegetarian, serve the saffron rice with grilled vegetables and yogurt sauce.
  • For extra flair, stir toasted almonds or caramelized onions into the rice.
  • Leftovers reheat well and are great for meal prep.

Nutrition

Find it online: https://savorymomskitchen.com/persian-chicken-saffron-rice/