The magic of cooking never ceases to amaze. Sometimes only a few ingredients come together to make such a remarkable creation, it’s mind boggling. This Persian Saffron chicken is one of those wondrous creations. Tasting it for the first time at my mother-in-law’s house, I was enchanted at its simple aromatic sophistication. Finding out how simple it is to make, made it even more impressive and endearing.
Wanna be similarly impressed? Look at the ingredient list. Minus the saffron (and maybe the turmeric), those are pantry staples, and I dare say it looks borderline bland. That’s how you know how important a role the saffron plays in this dish. I guess I never really knew that saffron has a flavor, having only really encountered it in the famous yellow-dyed Persian rice they serve at most kabob houses. But boy does it have flavor. It’s hard to describe, but I’d say it carries earthy and somewhat floral 🌸 notes. The chicken thighs (highly recommended over breasts) are the perfect medium to take on that flavor since they’re a blank canvas with a bit of fat for added richness. Combined with the complimentary earthiness of the turmeric and the sweetness of the caramelized onions, you have all the flavor you need with just a few ingredients.
The beauty of this dish (aside from its striking sunny color 🌞) is in its simplicity of flavors that develop so harmoniously together in such an uncomplicated way in a short amount of time. Scoop heaps of this stuff atop warm, buttery basmati rice and enjoy with a dollop of thick creamy yogurt. It’s an unassuming meal that will forever hold a special place in your recipe tin, keeping you coming back time after time.
