published May 25, 2022 The delicate sweetness of saffron is widely loved and used throughout Asia, and particularly in the Middle East. Known as one of the most expensive seasonings in the world, you need only a small amount to make a big impact. With this recipe, I make a Persian saffron chicken dish that pairs this spice with parsley and sumac, two common Persian ingredients, along with onion, garlic, and a couple of other seasonings. Added to a yogurt marinade, all of this flavor seeps right into the chicken. You can marinate overnight and leave the grilling for tomorrow. You’ll have dinner ready in just 15 minutes!I recommend making a meal of Persian saffron chicken and rice with this tender herbal rice. However, you can also serve your grilled chicken with warm, soft flatbread or a crisp, refreshing salad.
INGREDIENT NOTES AND SUBSTITUTIONS
Chicken – I use breast meat, but you can also opt for thighs (bone-in or boneless) and follow the grilling times as instructed. Saffron – A seasoning with a delicate, floral sweetness. Do not replace this ingredient! Plain Yogurt – To both tenderize and add moisture to the meat. Coconut milk and buttermilk are possible substitutes, but they will not impart the same moisture and will affect the flavor of the dish overall.Yellow Onion – A mild onion that still has a strong, sweet taste. Red onions could be used, though sweeter, and white onions would give a stronger, sharper flavor. Garlic – The flavor will seep into the marinade, yet won’t overpower the other flavors. Chives or shallots would make good substitutes.Parsley – A fresh, peppery herb. It would be best not to replace this common Persian herb. If you must find a substitute, use cilantro, basil, or chervil. Sumac – A tangy, vinegar-like spice with a citrusy flavor. It’s commonly found in Middle Eastern marinades. Salt & Pepper – Always important to balance the salt and heat in a dish.
HOW TO MAKE SAFFRON CHICKEN
GRILL TIMES FOR PERSIAN SAFFRON CHICKEN
Breasts (boneless): 6 minutes per sideBreasts (bone-in): 7 minutes per sideThighs (boneless): 4 minutes per sideThighs (bone-in): 5 minutes per sideSkewers (boneless breast, cubed): 4 minutes per side
How do you cook with saffron?
In order to cook with saffron, you need to grind it and allow it to bloom in warm water. I use a mortar and pestle to achieve a fine grind that can evenly disperse throughout a dish. However, the threads are so delicate that you could grind them in the palm of your hand. This spice can be added to any dishes that sit or simmer, such as marinades or soups. It’s best to allow time for its subtle flavor to seep into whatever it is you’re cooking.
What food does saffron go with?
Saffron goes well with fruity or nutty dishes. Desserts that use vanilla, honey, or cinnamon would be brightened and deepened with its flavor. It also pairs well with small amounts of herbs such as basil, parsley, and cilantro. But that’s not all! The spice complements savory dishes beautifully, as in this saffron chicken recipe. Poultry and seafood dishes are particularly well-suited for its sweet flavor.
Can you let saffron chicken marinate overnight?
Yes, but not too much longer. With this recipe, you can marinate for up to 24 hours. Any longer, and the meat starts to break down and turn mushy, so don’t let it sit in the yogurt for longer than a day. See recipe Notes.
