Persian Saffron Chicken with Potatoes

About this Persian Saffron Chicken

This Persian Saffron Chicken is a comforting chicken dish I learned from my in-laws during my stay in Tehran. In Farsi, it’s called ‘Morgh’, and it’s one of the easy, everyday chicken recipes with saffron.

The savoriness of the tomato-braised gravy, infused with aromatic saffron and turmeric, is what I love most about this Middle Eastern saffron chicken. Mildly spiced yet fragrant enough to flavor the chicken.

Serving tradition

Typically served with Iranian barberry rice (basmati rice sprinkled with sour, dried barberry), this everyday chicken saffron dish is a beloved classic Persian dish, perfect for lunch and dinner. I find it common during family gatherings.

I’ve tried various family versions of this saffron chicken over the years at family gatherings, each one slightly unique with its own personal twist. Some variations braised the chicken halfway, to be later cooked with rice.

What I Like in This Saffron Chicken

• Easy to make – Other than saffron, you only require staple ingredients to make this chicken. The cooking process is pretty straightforward.

• No added sugar – A chicken recipe I go for when I’m trying to avoid sugar in my meals.

• A delicious pairing with rice – A plain rice or pilaf pairs beautifully for an everyday meal. But if you’d like a little extra when hosting a guest, try this Stuffed Onion Pomegranate Rice recipe.

• Well-balanced & protein-packed – A protein dish recipe that is easily prepared in a well-balanced way.

• Authentic Middle Eastern flavor – Saffron, tomato, it’s the flavor that is comforting and light.

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 while cooking.

• 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 or avocado oil, whichever you’re comfortable with.

• Salt – Just a touch to enhance all the flavor.

• Black pepper – Ground black pepper enhances the absorption of turmeric.

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.

1. 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.
2. 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.

Storage guide

Store any leftover chicken in an airtight container and keep it in the fridge, 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.