Persian Chicken with Saffron Rice

Name: Persian Chicken with Saffron Rice
Total time: 2 h 53 min
Yield: 4 servings
Cuisine: persian
Ingredients: 1 tsp saffron threads; 3 tbsp Water; 1,200 g Chicken thigh, boneless, skinless; 1 tsp Ground turmeric; 0.5 tsp Ground cinnamon; 1 tsp Ground cumin; 0.5 tsp Ground black pepper; 1 tsp Salt; 120 ml plain full-fat yoghurt; 400 g Basmati rice; 1,000 ml Water; 2 piece Yellow onion; 4 clove Garlic; 3 piece Plum tomatoes; 2 piece Lemon; 3 tbsp Vegetable oil; 250 ml Water; 1 tsp Salt; 0.5 tsp Ground black pepper; 750 ml Water; 1 tsp Salt; 60 g Butter

2 hr 53 min · 31 min active · makes ~4.65 kg · Medium

Persian chicken braised in yogurt and tomato sauce with saffron-infused basmati rice, aromatic with lemon and caramelized onions.

See more →

Persian Chicken with Saffron Rice

Persian chicken braised in yogurt and tomato sauce with saffron-infused basmati rice, aromatic with lemon and caramelized onions.

See more →

TOTAL TIME

2 hr 53 min

ACTIVE TIME

31 min

QUANTITY

~4.65 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/16

Tools0/18

Ingredients

0/16 gathered · 4 servings

1tsp

2,045ml

boneless, skinless1,200g

1tsp

0.5tsp

1tsp

3tsp

120ml

400g

2piece

4clove

3piece

2piece

3tbsp

60g

#	Quantity	Notes	State
1	1tsp	—	—
2	2,045ml	—	—
3	1,200g	boneless, skinless	—
4	1tsp	—	—
5	0.5tsp	—	—
6	1tsp	—	—
7	1tsp	—	—
8	3tsp	—	—
9	120ml	—	—
10	400g	—	—
11	2piece	—	—
12	4clove	—	—
13	3piece	—	—
14	2piece	—	—
15	3tbsp	—	—
16	60g	—	—

Tools

22 items

Serveware

1 item

Procedure

60 steps

1 of 60

Add the saffron threads to a small bowl.

Saffron threads · 1 tsp

⏱ 10s

ResultSaffron threads

2 of 60

Pour hot water over the saffron threads and leave to steep while you prepare the rest.

Water · 3 tbsp

⏱ 10s

ResultSaffron threads and water

3 of 60

Let the saffron steep for at least 10 minutes, until the water turns a deep golden colour.

⏱ 10 min

ResultSaffron waterused in step 42

4 of 60

Put the chicken thighs in a large bowl.

Chicken thigh · 1,200 g

⏱ 15s

ResultChicken thigh

5 of 60

Add the ground turmeric.

Ground turmeric · 1 tsp

⏱ 5s

ResultChicken thigh and ground turmeric

6 of 60

Add the ground cinnamon to the bowl.

Ground cinnamon · 0.5 tsp

⏱ 5s

ResultChicken thigh and ground turmeric and ground cinnamon

7 of 60

Add the ground cumin to the bowl.

Ground cumin · 1 tsp

⏱ 5s

ResultChicken thigh mixture

8 of 60

Add the ground black pepper to the bowl.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultChicken thigh mixture

9 of 60

Add a teaspoon of salt to the bowl.

Salt · 1 tsp

⏱ 5s

ResultChicken thigh mixture

10 of 60

Add the yoghurt.

Plain full-fat yoghurt · 120 ml

⏱ 10s

ResultChicken thigh mixture

11 of 60

Stir with a spoon until every thigh is coated in the spiced yoghurt.

⏱ 20s

ResultSpiced yogurt marinade

12 of 60

Turn each thigh with your hands, pressing the marinade in so every surface is covered.

⏱ 1 min

ResultMarinated chicken thighs

13 of 60

Spread the thighs out in an even layer, smoothing any marinade left on the sides over them.

⏱ 20s

ResultMarinated chicken

14 of 60

Press a sheet of cling film directly over the bowl.

⏱ 15s

15 of 60

Transfer the bowl to the refrigerator.

⏱ 30s

ResultMarinated chicken

16 of 60

Leave the chicken to marinate for at least 2 hours, or overnight if time allows.

⏱ 2 hr

ResultYogurt-marinated chicken

17 of 60

Take the bowl of marinated chicken out of the refrigerator.

⏱ 15s

ResultYogurt-marinated chickenused in step 41

18 of 60

Tip the basmati rice into a large bowl.

Basmati rice · 400 g

⏱ 10s

ResultBasmati rice

19 of 60

Cover the rice with cold water.

Water · 1,000 ml

⏱ 10s

ResultBasmati rice and water

20 of 60

Leave the rice to soak for 30 minutes so the grains absorb water and will cook evenly.

⏱ 30 min

ResultSoaked basmati rice

21 of 60

Pour the soaked rice into a colander and let it drain thoroughly.

Soaked basmati rice · step 20

⏱ 30s

ResultDrained soaked riceused in step 52

22 of 60

Peel the onions and discard the skins.

Yellow onion · 2 piece

⏱ 40s

ResultPeeled onion

23 of 60

Halve each peeled onion through the root and slice thinly into half-moons.

Peeled onion · step 22

⏱ 1 min

ResultThinly sliced onionused in step 35

24 of 60

Crush each garlic clove with the flat of the knife to loosen the skin, then peel and discard the skins.

Garlic · 4 clove

⏱ 30s

ResultPeeled garlic cloves

25 of 60

Chop the peeled garlic cloves as finely as you can.

Peeled garlic cloves · step 24

⏱ 40s

ResultFinely chopped garlic

26 of 60

Scrape the finely chopped garlic into a small bowl and set aside.

Finely chopped garlic · step 25

⏱ 10s

ResultFinely chopped garlic

27 of 60

Place the tomatoes on the chopping board.

Plum tomatoes · 3 piece

⏱ 10s

ResultPlum tomatoes

28 of 60

Roughly chop the tomatoes into 1 cm chunks.

Plum tomatoes · step 27

⏱ 45s

ResultChopped plum tomatoesused in step 39

29 of 60

Place the lemons on the chopping board.

Lemon · 2 piece

⏱ 10s

ResultLemon

30 of 60

Cut each lemon in half across its equator.

Lemon · step 29

⏱ 20s

ResultHalved lemon

31 of 60

Set the halved lemons beside the small bowl of garlic, ready to juice.

Halved lemon · step 30

⏱ 10s

ResultHalved lemon and finely chopped garlic

32 of 60

Squeeze the juice of both halved lemons through a citrus juicer into the small bowl with the garlic, removing any pips.

⏱ 30s

ResultLemon juiceused in step 37

33 of 60

Pour the vegetable oil into a large heavy-based saucepan.

Vegetable oil · 3 tbsp

⏱ 10s

ResultVegetable oil

34 of 60

Set the pan over a medium-high heat and warm the oil until it shimmers.

⏱ 1 min 30s

ResultHot oil

35 of 60

Slide the sliced onions into the hot oil.

Thinly sliced onion · step 23

⏱ 15s

ResultHot oil and thinly sliced onion

36 of 60

Cook the onions, stirring frequently, until they are deeply golden and soft, about 10 minutes.

⏱ 10 min

ResultGolden softened onions

37 of 60

Pour the garlic and lemon juice into the pan with the onions.

Lemon juice · step 32

⏱ 10s

ResultGolden softened onions and lemon juice

38 of 60

Stir the garlic and lemon juice through the onions and cook for another minute until the garlic smells fragrant.

⏱ 1 min

ResultFragrant spiced onions

39 of 60

Tip the roughly chopped tomatoes into the pan.

Chopped plum tomatoes · step 28

⏱ 15s

ResultFragrant spiced onions and roughly chopped plum tomatoes

40 of 60

Stir the tomatoes through the onion base and cook until they begin to break down and the sauce thickens slightly.

⏱ 3 min

ResultReduced tomato and onion sauce

41 of 60

Nestle the marinated chicken thighs into the sauce, shaking any excess marinade back into the bowl.

Yogurt-marinated chicken · step 17

⏱ 20s

ResultYogurt-marinated chicken and reduced tomato and onion sauce

42 of 60

Pour the saffron water over the chicken.

Saffron water · step 3

⏱ 10s

ResultYogurt-marinated chicken and reduced tomato mixture

43 of 60

Add the water to the pan to loosen the sauce.

Water · 250 ml

⏱ 10s

ResultYogurt-marinated chicken and reduced tomato mixture

44 of 60

Season the pan with salt.

Salt · 1 tsp

⏱ 10s

ResultYogurt-marinated chicken and reduced tomato mixture

45 of 60

Add the ground black pepper.

Ground black pepper · 0.5 tsp

⏱ 10s

ResultYogurt-marinated chicken and reduced tomato mixture

46 of 60

Give everything a gentle stir to distribute the seasoning.

⏱ 20s

ResultSeasoned sauced chicken

47 of 60

Set the lid on the pan.

⏱ 15s

48 of 60

Reduce the heat to low and simmer gently, covered, for 40 minutes until the chicken is cooked through and the sauce is rich. Check the thickest piece reads 74 °C on a thermometer.

⏱ 40 min

ResultBraised saffron chickenused in step 62

49 of 60

Pour the water into a large saucepan.

Water · 750 ml

⏱ 10s

ResultWater

50 of 60

Add a generous pinch of salt to the water.

Salt · 1 tsp

⏱ 5s

ResultWater and salt

51 of 60

Bring the water to a rolling boil over high heat.

⏱ 5 min

ResultSalt water

52 of 60

Tip the drained soaked rice into the boiling salted water.

Drained soaked rice · step 21

⏱ 15s

ResultDrained soaked rice and salt water

53 of 60

Boil the rice uncovered, stirring once, for 6 minutes until the grains are just tender on the outside but still firm at the core.

⏱ 6 min

ResultParboiled rice

54 of 60

Pour the rice into the colander and let all the water drain away.

Parboiled rice · step 53

⏱ 30s

ResultDrained parboiled riceused in step 57

55 of 60

Add the butter to a medium saucepan.

Butter · 60 g

⏱ 10s

ResultButter

56 of 60

Set the pan over a low heat and melt the butter until it foams, then subsides.

⏱ 1 min

ResultMelted butter

57 of 60

Spoon the drained parboiled rice into the melted butter, mounding it into a gentle pyramid shape.

Drained parboiled rice · step 54

⏱ 20s

ResultMelted butter and drained parboiled rice

58 of 60

Use the handle of the wooden spoon to poke 5 or 6 holes through the rice down to the base of the pan to let the steam escape.

⏱ 30s

ResultSteam-hole-poked rice

59 of 60

Place the lid firmly on the saucepan.

⏱ 15s

60 of 60

Cook over the lowest possible heat for 30 minutes, without lifting the lid, until the rice is perfectly fluffy and a golden tahdig crust has formed on the bottom.

⏱ 30 min

ResultSaffron-steamed rice with golden crust

Total Time2 hr 53 min

#	Product	Action
1	1 tsp	Add the saffron threads to a small bowl.⏱ 10sResultSaffron threads
2	3 tbsp	Pour hot water over the saffron threads and leave to steep while you prepare the rest.⏱ 10sResultSaffron threads and water
3	—	Let the saffron steep for at least 10 minutes, until the water turns a deep golden colour.⏱ 10 minResultSaffron waterused in step 42
4	1,200 g	Put the chicken thighs in a large bowl.⏱ 15sResultChicken thigh
5	1 tsp	Add the ground turmeric.⏱ 5sResultChicken thigh and ground turmeric
6	0.5 tsp	Add the ground cinnamon to the bowl.⏱ 5sResultChicken thigh and ground turmeric and ground cinnamon
7	1 tsp	Add the ground cumin to the bowl.⏱ 5sResultChicken thigh mixture
8	0.5 tsp	Add the ground black pepper to the bowl.⏱ 5sResultChicken thigh mixture
9	1 tsp	Add a teaspoon of salt to the bowl.⏱ 5sResultChicken thigh mixture
10	120 ml	Add the yoghurt.⏱ 10sResultChicken thigh mixture
11	—	Stir with a spoon until every thigh is coated in the spiced yoghurt.⏱ 20sResultSpiced yogurt marinade
12	—	Turn each thigh with your hands, pressing the marinade in so every surface is covered.⏱ 1 minResultMarinated chicken thighs
13	—	Spread the thighs out in an even layer, smoothing any marinade left on the sides over them.⏱ 20sResultMarinated chicken
14	—	Press a sheet of cling film directly over the bowl.⏱ 15s
15	—	Transfer the bowl to the refrigerator.⏱ 30sResultMarinated chicken
16	—	Leave the chicken to marinate for at least 2 hours, or overnight if time allows.⏱ 2 hrResultYogurt-marinated chicken
17	—	Take the bowl of marinated chicken out of the refrigerator.⏱ 15sResultYogurt-marinated chickenused in step 41
18	400 g	Tip the basmati rice into a large bowl.⏱ 10sResultBasmati rice
19	1,000 ml	Cover the rice with cold water.⏱ 10sResultBasmati rice and water
20	—	Leave the rice to soak for 30 minutes so the grains absorb water and will cook evenly.⏱ 30 minResultSoaked basmati rice
21	Soaked basmati ricestep 20	Pour the soaked rice into a colander and let it drain thoroughly.⏱ 30sResultDrained soaked riceused in step 52
22	2 piece	Peel the onions and discard the skins.⏱ 40sResultPeeled onion
23	Peeled onionstep 22	Halve each peeled onion through the root and slice thinly into half-moons.⏱ 1 minResultThinly sliced onionused in step 35
24	4 clove	Crush each garlic clove with the flat of the knife to loosen the skin, then peel and discard the skins.⏱ 30sResultPeeled garlic cloves
25	Peeled garlic clovesstep 24	Chop the peeled garlic cloves as finely as you can.⏱ 40sResultFinely chopped garlic
26	Finely chopped garlicstep 25	Scrape the finely chopped garlic into a small bowl and set aside.⏱ 10sResultFinely chopped garlic
27	3 piece	Place the tomatoes on the chopping board.⏱ 10sResultPlum tomatoes
28	Plum tomatoesstep 27	Roughly chop the tomatoes into 1 cm chunks.⏱ 45sResultChopped plum tomatoesused in step 39
29	2 piece	Place the lemons on the chopping board.⏱ 10sResultLemon
30	Lemonstep 29	Cut each lemon in half across its equator.⏱ 20sResultHalved lemon
31	Halved lemonstep 30	Set the halved lemons beside the small bowl of garlic, ready to juice.⏱ 10sResultHalved lemon and finely chopped garlic
32	—	Squeeze the juice of both halved lemons through a citrus juicer into the small bowl with the garlic, removing any pips.⏱ 30sResultLemon juiceused in step 37
33	3 tbsp	Pour the vegetable oil into a large heavy-based saucepan.⏱ 10sResultVegetable oil
34	—	Set the pan over a medium-high heat and warm the oil until it shimmers.⏱ 1 min 30sResultHot oil
35	Thinly sliced onionstep 23	Slide the sliced onions into the hot oil.⏱ 15sResultHot oil and thinly sliced onion
36	—	Cook the onions, stirring frequently, until they are deeply golden and soft, about 10 minutes.⏱ 10 minResultGolden softened onions
37	Lemon juicestep 32	Pour the garlic and lemon juice into the pan with the onions.⏱ 10sResultGolden softened onions and lemon juice
38	—	Stir the garlic and lemon juice through the onions and cook for another minute until the garlic smells fragrant.⏱ 1 minResultFragrant spiced onions
39	Chopped plum tomatoesstep 28	Tip the roughly chopped tomatoes into the pan.⏱ 15sResultFragrant spiced onions and roughly chopped plum tomatoes
40	—	Stir the tomatoes through the onion base and cook until they begin to break down and the sauce thickens slightly.⏱ 3 minResultReduced tomato and onion sauce
41	Yogurt-marinated chickenstep 17	Nestle the marinated chicken thighs into the sauce, shaking any excess marinade back into the bowl.⏱ 20sResultYogurt-marinated chicken and reduced tomato and onion sauce
42	Saffron waterstep 3	Pour the saffron water over the chicken.⏱ 10sResultYogurt-marinated chicken and reduced tomato mixture
43	250 ml	Add the water to the pan to loosen the sauce.⏱ 10sResultYogurt-marinated chicken and reduced tomato mixture
44	1 tsp	Season the pan with salt.⏱ 10sResultYogurt-marinated chicken and reduced tomato mixture
45	0.5 tsp	Add the ground black pepper.⏱ 10sResultYogurt-marinated chicken and reduced tomato mixture
46	—	Give everything a gentle stir to distribute the seasoning.⏱ 20sResultSeasoned sauced chicken
47	—	Set the lid on the pan.⏱ 15s
48	—	Reduce the heat to low and simmer gently, covered, for 40 minutes until the chicken is cooked through and the sauce is rich. Check the thickest piece reads 74 °C on a thermometer.⏱ 40 minResultBraised saffron chickenused in step 62
49	750 ml	Pour the water into a large saucepan.⏱ 10sResultWater
50	1 tsp	Add a generous pinch of salt to the water.⏱ 5sResultWater and salt
51	—	Bring the water to a rolling boil over high heat.⏱ 5 minResultSalt water
52	Drained soaked ricestep 21	Tip the drained soaked rice into the boiling salted water.⏱ 15sResultDrained soaked rice and salt water
53	—	Boil the rice uncovered, stirring once, for 6 minutes until the grains are just tender on the outside but still firm at the core.⏱ 6 minResultParboiled rice
54	Parboiled ricestep 53	Pour the rice into the colander and let all the water drain away.⏱ 30sResultDrained parboiled riceused in step 57
55	60 g	Add the butter to a medium saucepan.⏱ 10sResultButter
56	—	Set the pan over a low heat and melt the butter until it foams, then subsides.⏱ 1 minResultMelted butter
57	Drained parboiled ricestep 54	Spoon the drained parboiled rice into the melted butter, mounding it into a gentle pyramid shape.⏱ 20sResultMelted butter and drained parboiled rice
58	—	Use the handle of the wooden spoon to poke 5 or 6 holes through the rice down to the base of the pan to let the steam escape.⏱ 30sResultSteam-hole-poked rice
59	—	Place the lid firmly on the saucepan.⏱ 15s
60	—	Cook over the lowest possible heat for 30 minutes, without lifting the lid, until the rice is perfectly fluffy and a golden tahdig crust has formed on the bottom.⏱ 30 minResultSaffron-steamed rice with golden crust
Total Time		2 hr 53 min

Serving

Set a large serving platter over the medium saucepan, then, using oven gloves, grip both pan and platter firmly and flip them in one confident movement so the rice falls onto the platter with the golden crust on top.
Arrange the braised saffron chicken thighs over and around the rice on the platter, spooning the sauce generously over the top.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	783kcal
	65g
	37g
	13g
	45g
	9g
	4g
	1,615mg

Ingredients0/16

Tools0/18

Recipe

Persian Chicken with Saffron Rice

Persian chicken braised in yogurt and tomato sauce with saffron-infused basmati rice, aromatic with lemon and caramelized onions.

What you’ll doYou will marinate chicken thighs in spiced yogurt for at least two hours, then braise them in a tomato and lemon sauce enriched with saffron. Whilst the chicken cooks, you will parboil basmati rice and finish it in butter over gentle heat to form a golden crust on the bottom. Both components finish at roughly the same time.

Serves4

Total2 hr 53 min

LevelMedium

Ingredients

Saffron threads1 tsp
Water2,045 ml
Chicken thigh, boneless, skinless1,200 g
Ground turmeric1 tsp
Ground cinnamon0.5 tsp
Ground cumin1 tsp
Ground black pepper1 tsp
Salt3 tsp
Plain full-fat yoghurt120 ml
Basmati rice400 g
Yellow onion2 piece
Garlic4 clove
Plum tomatoes3 piece
Lemon2 piece
Vegetable oil3 tbsp
Butter60 g

Tools

SpoonLarge saucepanPan lidWork surfaceSaffron bowl (small bowl)Lemon juice bowl (small bowl)Large heavy based saucepanChef's knifeServing platterMarinated chicken bowl (large bowl)Basmati rice bowl (large bowl)Cling filmCitrus juicerWooden spoonRefrigeratorColanderLadleMedium saucepanOven gloveChopping boardThermometerSaucepan lid

Method

Add the saffron threads to a small bowl.

10sSaffron bowl (small bowl)Saffron threads · 1 tsp

Pour hot water over the saffron threads and leave to steep while you prepare the rest.

10sSaffron bowl (small bowl)Water · 3 tbsp

Let the saffron steep for at least 10 minutes, until the water turns a deep golden colour.

Result · Saffron water · used in step 42

10 minSaffron bowl (small bowl)

Put the chicken thighs in a large bowl.

15sMarinated chicken bowl (large bowl)Chicken thigh · 1,200 g

Add the ground turmeric.

5sMarinated chicken bowl (large bowl)Ground turmeric · 1 tsp

Add the ground cinnamon to the bowl.

5sMarinated chicken bowl (large bowl)Ground cinnamon · 0.5 tsp

Add the ground cumin to the bowl.

5sMarinated chicken bowl (large bowl)Ground cumin · 1 tsp

Add the ground black pepper to the bowl.

5sMarinated chicken bowl (large bowl)Ground black pepper · 0.5 tsp

Add a teaspoon of salt to the bowl.

5sMarinated chicken bowl (large bowl)Salt · 1 tsp

Add the yoghurt.

10sMarinated chicken bowl (large bowl)Plain full-fat yoghurt · 120 ml

Stir with a spoon until every thigh is coated in the spiced yoghurt.

20sMarinated chicken bowl (large bowl), Spoon

Turn each thigh with your hands, pressing the marinade in so every surface is covered.

1 minMarinated chicken bowl (large bowl)

Spread the thighs out in an even layer, smoothing any marinade left on the sides over them.

20sMarinated chicken bowl (large bowl)

Press a sheet of cling film directly over the bowl.

15sMarinated chicken bowl (large bowl), Cling film

Transfer the bowl to the refrigerator.

30sMarinated chicken bowl (large bowl), Refrigerator

Leave the chicken to marinate for at least 2 hours, or overnight if time allows.

2 hrMarinated chicken bowl (large bowl)

Take the bowl of marinated chicken out of the refrigerator.

Result · Yogurt-marinated chicken · used in step 41

15sMarinated chicken bowl (large bowl), Refrigerator

Tip the basmati rice into a large bowl.

10sBasmati rice bowl (large bowl)Basmati rice · 400 g

Cover the rice with cold water.

10sBasmati rice bowl (large bowl)Water · 1,000 ml

Leave the rice to soak for 30 minutes so the grains absorb water and will cook evenly.

30 minBasmati rice bowl (large bowl)

Pour the soaked rice into a colander and let it drain thoroughly.

Result · Drained soaked rice · used in step 52

30sColanderSoaked basmati rice · step 20

Peel the onions and discard the skins.

40sChopping board, Chefs knifeYellow onion · 2 piece

Halve each peeled onion through the root and slice thinly into half-moons.

Result · Thinly sliced onion · used in step 35

1 minChopping board, Chefs knifePeeled onion · step 22

Crush each garlic clove with the flat of the knife to loosen the skin, then peel and discard the skins.

30sChopping board, Chefs knifeGarlic · 4 clove

Chop the peeled garlic cloves as finely as you can.

40sChopping board, Chefs knifePeeled garlic cloves · step 24

Scrape the finely chopped garlic into a small bowl and set aside.

10sLemon juice bowl (small bowl)Finely chopped garlic · step 25

Place the tomatoes on the chopping board.

10sChopping boardPlum tomatoes · 3 piece

Roughly chop the tomatoes into 1 cm chunks.

Result · Chopped plum tomatoes · used in step 39

45sChopping board, Chefs knifePlum tomatoes · step 27

Place the lemons on the chopping board.

10sChopping boardLemon · 2 piece

Cut each lemon in half across its equator.

20sChopping board, Chefs knifeLemon · step 29

Set the halved lemons beside the small bowl of garlic, ready to juice.

10sLemon juice bowl (small bowl)Halved lemon · step 30

Squeeze the juice of both halved lemons through a citrus juicer into the small bowl with the garlic, removing any pips.

Result · Lemon juice · used in step 37

30sLemon juice bowl (small bowl), Citrus juicer

Pour the vegetable oil into a large heavy-based saucepan.

10sLarge heavy based saucepanVegetable oil · 3 tbsp

Set the pan over a medium-high heat and warm the oil until it shimmers.

1 min 30sLarge heavy based saucepan

Slide the sliced onions into the hot oil.

15sLarge heavy based saucepanThinly sliced onion · step 23

Cook the onions, stirring frequently, until they are deeply golden and soft, about 10 minutes.

10 minLarge heavy based saucepan, Wooden spoon

Pour the garlic and lemon juice into the pan with the onions.

10sLarge heavy based saucepanLemon juice · step 32

Stir the garlic and lemon juice through the onions and cook for another minute until the garlic smells fragrant.

1 minLarge heavy based saucepan, Wooden spoon

Tip the roughly chopped tomatoes into the pan.

15sLarge heavy based saucepanChopped plum tomatoes · step 28

Stir the tomatoes through the onion base and cook until they begin to break down and the sauce thickens slightly.

3 minLarge heavy based saucepan, Wooden spoon

Nestle the marinated chicken thighs into the sauce, shaking any excess marinade back into the bowl.

20sLarge heavy based saucepanYogurt-marinated chicken · step 17

Pour the saffron water over the chicken.

10sLarge heavy based saucepanSaffron water · step 3

Add the water to the pan to loosen the sauce.

10sLarge heavy based saucepanWater · 250 ml

Season the pan with salt.

10sLarge heavy based saucepanSalt · 1 tsp

Add the ground black pepper.

10sLarge heavy based saucepanGround black pepper · 0.5 tsp

Give everything a gentle stir to distribute the seasoning.

20sLarge heavy based saucepan, Wooden spoon

Set the lid on the pan.

15sLarge heavy based saucepan, Pan lid

Reduce the heat to low and simmer gently, covered, for 40 minutes until the chicken is cooked through and the sauce is rich. Check the thickest piece reads 74 °C on a thermometer.

Result · Braised saffron chicken · used in step 62

40 minLarge heavy based saucepan, Thermometer

Pour the water into a large saucepan.

10sLarge saucepanWater · 750 ml

Add a generous pinch of salt to the water.

5sLarge saucepanSalt · 1 tsp

Bring the water to a rolling boil over high heat.

5 minLarge saucepan

Tip the drained soaked rice into the boiling salted water.

15sLarge saucepanDrained soaked rice · step 21

Boil the rice uncovered, stirring once, for 6 minutes until the grains are just tender on the outside but still firm at the core.

6 minLarge saucepan

Pour the rice into the colander and let all the water drain away.

Result · Drained parboiled rice · used in step 57

30sColanderParboiled rice · step 53

Add the butter to a medium saucepan.

10sMedium saucepanButter · 60 g

Set the pan over a low heat and melt the butter until it foams, then subsides.

1 minMedium saucepan

Spoon the drained parboiled rice into the melted butter, mounding it into a gentle pyramid shape.

20sMedium saucepanDrained parboiled rice · step 54

Use the handle of the wooden spoon to poke 5 or 6 holes through the rice down to the base of the pan to let the steam escape.

30sMedium saucepan, Wooden spoon

Place the lid firmly on the saucepan.

15sMedium saucepan, Saucepan lid

Cook over the lowest possible heat for 30 minutes, without lifting the lid, until the rice is perfectly fluffy and a golden tahdig crust has formed on the bottom.

30 minMedium saucepan

Set a large serving platter over the medium saucepan, then, using oven gloves, grip both pan and platter firmly and flip them in one confident movement so the rice falls onto the platter with the golden crust on top.

30sServing platter, Oven gloveSaffron-steamed rice with golden crust · step 60

Arrange the braised saffron chicken thighs over and around the rice on the platter, spooning the sauce generously over the top.

Result · Persian Chicken with Saffron Rice

30sServing platter, LadleBraised saffron chicken · step 48

Printed 13 October 2026