This Simple Persian Chicken Saffron is Tastebud Nirvana!

I absolutely love authentic Persian cuisine, and this persian chicken saffron recipe is my absolute favorite. Not only does it feature a delicious combination of fresh ingredients, but the intricate combination of flavors and textures make it truly unique.

This recipe combines the flavors of saffron, lemon, garlic, onion, and ground spices to create a stunning dish with plenty of flavor! The addition of dried cranberries gives this dish a bright, tart flavor that perfectly complements the saffron. As with many Persian dishes, the recipe calls for long-simmering, slow-cooking, which allows the flavors to penetrate and mingle.

And, what makes this recipe even more special is that it is baked in a clay pot, which adds an extra bit of flavor to the chicken. This technique is an essential part of the traditional Persian cuisine.

The result of your labor is an absolutely delicious meal that’s full of flavor and texture. Bite-sized pieces of chicken, cooked in rich spices, and cooked with the shrilled saffron nestled in a moist and juicy sauce!

If you’re looking for an exciting, flavorful and memorable meal, I think look no further than this Persian chicken saffron. Besides its simplicity, it also features some unique and unusual ingredients, like dried cranberries, which add sweetness and tanginess.

If traditional Persian cuisine isn’t your thing, try this recipe with other favorite herbs and spices. Change up the flavors with chilies, ginger or cumin. Or, use different cuts of chicken, like thighs or drumsticks, to bring out other culinary nuances.

No matter how you prepare your Persian chicken saffron, it will be an unforgettable dish that will tantalize the tastebuds. Get ready to be dazzled!

Persian Chicken Saffron Recipe


2 pounds boneless, skinless chicken thighs
1 medium yellow onion, minced
4 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground coriander
1/4 teaspoon saffron threads
1/4 cup dried cranberries
1 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup olive oil
2 tablespoons lemon juice
2 teaspoon honey


1. Preheat your oven to 350°F and grease a large clay pot.
2. Place the chicken thighs in the clay pot and set aside.
3. In a small bowl, combine the onion, garlic, ginger, coriander, saffron threads, cranberries, salt, pepper, olive oil, lemon juice, and honey.
4. Pour the mixture over the chicken and mix everything together.
5. Cover the clay pot with foil and bake in the oven for 40 minutes.
6. Remove the clay pot from the oven, uncover, and cook for an additional 10 minutes.
7. Serve your Persian chicken saffron over fluffy basmati rice and garnish with lemon wedges. Enjoy!