Persian Saffron Chicken Recipe | Khoreshte Morgh Recipe | igotitfrommymaman.com
Chicken Dishes,  Persian Classics,  Persian Stews,  Uncategorized

Khoresh-e Morgh – Persian Saffron Chicken

This delicious saffron chicken is so tender, it almost falls off the bone. Serve it with simple but delicious Persian rice or try my Morasa Polo (Persian Jewelled Rice) recipe to go with it.

Persian Saffron Chicken Recipe | Khoreshte Morgh Recipe | igotitfrommymaman.com
 

Ingredients (Serving 4 people):

4 chicken legs without skin (1kg)
3 cups water (700ml)
1 medium onion
4 tbsp tomato paste
4 tbsp vegetable oil
1 tsp turmeric
1/2 tsp black pepper
1/4 tsp saffron
Salt to taste
 

Time

Prep: 5 min
Cook: 1h 10 min
Total: 1h 15 min
 

Method

1. Skin off the chicken legs if they aren’t already. Heat a large frying pan and add the vegetable oil to it. Once the oil is hot, put in the chicken legs. Be careful not to burn yourself. Fry them from both sides until they are golden brown. This is just to brown them on the outside and seal the juiciness inside. They will have plenty of time to cook through later.
 
2. Boil the water in a kettle and transfer it to the pan you want to cook the chicken in. Add the tomato paste, saffron, turmeric, black pepper, and salt to the water and stir until everything is combined.
 
3. Peel the onion. Leave it whole and place it in the pan with the water – spice mixture. Submerge the chicken legs in the mixture. They won’t be fully covered but that’s ok, because you will turn them later. 
 
4. Put on the lid and let the chicken simmer over low heat. After 30 minutes turn the chicken legs around to make sure they cook evenly and absorb the spices and colour from both sides. Depending on how “saucy” you like your chicken, you can add more hot water now. Put the lid back on and let it simmer for another 30 minutes.
 
5. Carefully apply pressure to one of the chicken legs with a cooking spoon. If they feel soft, they’re ready. Taste the sauce and add more black pepper and salt, if you like.
 

6. Serve with aromatic rice like Kateh styleAabkesh style, or treat your eyes and tastebuds to some beautiful Morasa Polo.

 
Persian Saffron Chicken Recipe | Khoreshte Morgh Recipe | igotitfrommymaman.com
 


Persian Saffron Chicken Recipe | Khoreshte Morgh Recipe | igotitfrommymaman.com
5 from 1 vote
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Khoresh-e Morgh – Persian Saffron Chicken

Course Main Course
Cuisine Persian
Keyword Chicken, Khoreshe Morgh, saffron, Saffron chicken
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Servings 4 people

Ingredients

  • 4 chicken legs without skin (1kg)
  • 3 cups water (700ml)
  • 1 medium onion
  • 4 tbsp tomato paste
  • 4 tbsp vegetable oil
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 1/4 tsp saffron
  • salt to taste

Instructions

  1. Skin off the chicken legs if they aren’t already. Heat a large frying pan and add the vegetable oil to it. Once the oil is hot, put in the chicken legs. Be careful not to burn yourself. Fry them from both sides until they are golden brown. This is just to brown them on the outside and seal the juiciness inside. They will have plenty of time to cook through later.

  2. Boil the water in a kettle and transfer it to the pan you want to cook the chicken in. Add the tomato paste, saffron, turmeric, black pepper, and salt to the water and stir until everything is combined.

  3. Peel the onion. Leave it whole and place it in the pan with the water – spice mixture. Submerge the chicken legs in the mixture. They won’t be fully covered but that’s ok, because you will turn them later. 

  4. Put on the lid and let the chicken simmer over low heat. After 30 minutes turn the chicken legs around to make sure they cook evenly and absorb the spices and colour from both sides. Depending on how “saucy” you like your chicken, you can add more hot water now. Put the lid back on and let it simmer for another 30 minutes.

  5. Carefully apply pressure to one of the chicken legs with a cooking spoon. If they feel soft, they’re ready. Taste the sauce and add more black pepper and salt, if you like.

  6. Serve with aromatic rice like Kateh styleAabkesh style, or treat your eyes and tastebuds to some beautiful Morasa Polo.

I hope you enjoyed this recipe!

I’d love to see your Khoreshe Morgh! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.

Looking for more recipes? Here are my other Persian classics!

Do you wanna learn more about Persian cooking? Sign up to Maman’s recipe mail so you will get notified of new recipes on the blog.

Thanks for stopping by!

Best, Hami

 

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