Morgh – Persian Saffron Chicken
Morgh means “chicken” in Persian, and it refers to a saffron-flavored chicken dish. It is typically served with barberry rice/ Zereshk Polo in Farsi – basmati rice sprinkled with sour, dried barberries and saffron.
This classic pairing is widely known as Morgh ba Zereshk Polo (chicken with barberry rice). You will find this dish in most Persian restaurants, but I was introduced to it at my Persian husband’s family gatherings.
Table of Contents
- Morgh – Persian Saffron Chicken
- What I Love About This Persian Saffron Chicken Recipe
- Ingredients to Make Persian Saffron Chicken with Potatoes
- How to make saffron water in 5 minutes
- How to Make Saffron Chicken
- 👆 Extra Flavoring Tips
- Storage guide
- FAQ
- Side dishes to pair with this saffron chicken
I’ve tried various family versions of this saffron chicken over the years at several gatherings, each one slightly unique with its own personal twist. Some variations braised the chicken halfway, to be later cooked with rice, like one-pot style, but this is not it.
In Maman’s kitchen (my mother-in-law), she likes to serve the saffron chicken separately, so there’s more sauce to keep the Morgh (chicken) moist and flavorful. I prefer it that way, more of that fragrant saffron gravy to drizzle over my plain white rice.
What I Love About This Persian Saffron Chicken Recipe
Authentic Middle Eastern Flavor – The savoury tomato-braised gravy infused with saffron and turmeric is what I love most about this saffron chicken. Gently spiced, aromatic, without being too heavy on the spice.
Easy – It’s simple to make with just a few basic ingredients. As long as you have saffron in stock, you can enjoy this tomato-braised chicken saffron wherever you are in the world.
Light and balanced to pair with rice – If you’re looking for a light yet satisfying everyday Middle Eastern saffron chicken dish to pair with rice, this is an easy chicken dish you’ll keep coming back to.
Protein-packed – You can use chicken breast or thigh part, it’s up to you. I like to mix both.
No added sugar – A chicken recipe without any additional sugar.
Ingredients to Make Persian Saffron Chicken with Potatoes
- Chicken – For lean protein, go for chicken breast. If you prefer soft and moist chicken, choose leg parts. I like a combination.
- Onion – I use red onion. Yellow works too.
- Garlic – Smash and mince thinly to release the flavor.
- Tomato Paste – I prefer canned whole peeled tomatoes for the best texture for the base. Gently smash them in a pan with a spatula as they cook.
- Potato – I sometimes substitute sweet potato for potato, depending on what I have in the fridge.
- Saffron – I use saffron threads for the best flavor. You can use powder too if that’s what you have.
- Turmeric – This dish won’t taste the same without turmeric, so don’t skip it. Plus, it adds more antioxidant properties to the dish.
- Oil – Just enough to sauté the onion and garlic. Go for olive oil, avocado oil, or seeds oil.
- Salt – Just a touch to enhance all the flavor.
- Black pepper – Ground black pepper enhances turmeric’s absorption.
How to make saffron water in 5 minutes
Blooming saffron in water is very important when cooking with saffron. It helps release its full flavor, aroma, and vibrant color more evenly. Using saffron threads yields the best results.
- In a mortar, grind a small pinch of saffron threads with the pestle in a circular motion until they turn into a fine powder. Skip this step if you’re using pre-ground saffron powder.
- Add 2 tbsp lukewarm water and steep for 4-5 minutes.
✏️ Notes: You can also use ice cubes, just like my Persian maman does in this post. It might take a little longer for the ice to melt, but I’ve learned it’s actually a smart and efficient way to get the most out of saffron. The gradual melting helps release the aroma and color, making every strand count.
How to Make Saffron Chicken
Just an overview of the cooking steps involved. I mentioned more detailed instructions for cooking Persian chicken saffron in the recipe card below.
Step 1. Sauté the onion and garlic.
Step 2. Make the tomato-based sauce.
Step 3. Simmer the chicken and potatoes until tender and cooked through.
Step 4. Taste and adjust the flavoring.
👆 Extra Flavoring Tips
- For a creamier gravy, swap water for Greek yogurt.
- You can also use chicken stock or broth instead of water for a more nourishing and flavorful gravy.
- Grind or finely grate the onion for a naturally concentrated flavor and thicker gravy.
Storage guide
Store any leftover chicken in an airtight container and refrigerate for no more than 3 days. For longer storage, consider portioning and freezing the chicken. It can stay for 1 month. Note that chicken breast can dry out over time, so it’s best enjoyed fresh or within a short period.
FAQ
Can I freeze this saffron chicken?
Yes, you can! Just let it cool completely before portioning it into airtight containers or freezer bags. Include the sauce too to keep the chicken moist.
For easy reheating, consider freezing in single-meal portions. Thaw overnight in the fridge, then reheat on the stovetop or microwave until hot.
How long can I keep this saffron chicken?
In the refrigerator, it can stay up to 3 days with proper storage and handling. Make sure you cover it tightly in a container or individual containers. In the freezer, it can stay for months!
Can I make this chicken saffron ahead?
Sure, you can. I find that the flavor gets even better the next day.
Side dishes to pair with this saffron chicken
Persian Saffron Chicken
5
servings5
minutes30
minutes470
kcalA classic everyday Persian chicken, slow-simmered in a tomato-based sauce and lightly aromatic with saffron and turmeric. Perfect with rice.
Ingredients
1 kg Chicken (any parts you like). For a lean protein, go for 4 chicken breasts – cut into cubes
1 Potato – cut into medium cubes
2 Medium-sized red onion – diced thinly
3 clove Garlic – smashed and minced
4 tbsp Tomato paste / (2 pieces of whole peeled tomatoes in a can + 2 tbsp from the paste)
Saffron threads (just a sparing pinch) – See how to make saffron water above.
3 tbsp Oil (olive, avocado, or any you’re comfortable with)
1 tsp Turmeric powder
1/4 tsp Black pepper
1 tsp Salt
1/4 cup Water
Directions
- Make the saffron water
- In a mortar, grind a small pinch of saffron threads with the pestle in a circular motion until they turn into a fine powder. Skip this step if you’re using pre-ground saffron powder. Add 2 tbsp lukewarm water and steep for 4-5 minutes.
- Make the tomato and saffron base
- In a deep pan or wide pot, heat the oil over medium heat.
- Add the chopped onion and stir until almost translucent.
- Add the minced garlic and continue stirring until slightly golden.
- Add turmeric powder and black pepper and continue mixing for a few seconds.
- Add tomato paste, salt, saffron water, and stir until well combined. If you’re using whole peeled tomato paste (like canned San Marzano), consider crushing the whole peeled tomatoes with a spatula.
- Transfer the cut chicken and potatoes to the pan, and add water to submerge them. Increase the heat and bring to a boil.
- Once boiling, reduce the heat to medium, cover the pot with a lid, and let it simmer for 30 minutes or until the potatoes are tender. (If you use a whole chicken, it might take longer. Halfway through, turn the chicken and potatoes so they submerge and cook evenly on both sides.
- Adjust the flavor, and check if the potatoes are soft. Turn off the heat and serve it warm!
Equipment Used
- 10-inch Stainless Steel Frying PanCheck in Amazon
Notes
- Use a deep pan or pot so the chicken can be fully submerged without needing too much water.
🥣 Did you try this recipe? Please rate the recipe and share your thoughts in the comments below.
