Persian Chicken with Yogurt and Saffron

Have the yogurt and saffron ready before the final mixing step. For a chilled dessert after the chicken, try Persian saffron rice pudding. Explore Golden Saffron for saffron threads and other cooking ideas.

Saffron flavors the chicken as it simmers with golden onions. Yogurt goes in at the end, once the broth has reduced, to turn it into a sauce for rice.

1. Slice the onion into thin strips and sauté in olive oil until golden. Cut the chicken breast into even pieces and add it to the pan.
2. Add the seasonings other than salt and saffron. Cover and cook for 10–15 minutes.
3. When the chicken has browned, add water, salt, and saffron. Cover and simmer over medium heat for 30–35 minutes, until the chicken is cooked through.
4. Uncover and reduce the cooking liquid until about a quarter remains. Lower the heat, stir in the yogurt, and cook gently for another 5–10 minutes.
5. Top with barberries or cranberries if desired and serve with rice.

Once the yogurt goes in, keep the heat low and avoid a hard boil. Serve the chicken with Persian tahdig and spoon the sauce over the rice.