Indulge in the exquisite flavors of saffron with this delightful Saffron Chicken Recipe. Saffron, a truly unique and special spice, offers an unparalleled taste and aroma that is simply unmatched. Just a few precious strands have the power to transform your dish into a culinary masterpiece.
Originating from the stigma and styles of the Crocus flower, saffron holds a special place in Persian cuisine. While other countries like Spain, Italy, Greece, and Morocco also produce saffron, none can rival the quality and flavor of Persian saffron. In fact, Iran is responsible for nearly 90% of the world’s saffron production.
This extraordinary spice comes with a hefty price tag, often making it more expensive than gold. Pound for pound, saffron can cost as much as $1800 in the market. The high cost is a testament to the labor-intensive process of collecting just a few strands from each flower. However, the result is a spice that adds unparalleled depth and complexity to dishes, making it worth every penny.
In Middle Eastern and Mediterranean cuisines, saffron plays a prominent role, infusing dishes with its distinct flavor and vibrant color. This Saffron Chicken Recipe is no exception. The saffron imparts a robust flavor that beautifully complements the succulent chicken. While the chicken can be enjoyed on its own, it is traditionally served alongside various rice dishes, such as Albaloo Polo (rice with sour cherries) or Baghali Polo (Lima bean rice), adding even more layers of taste and aroma to the meal.
Prepare to embark on a culinary journey that showcases the true essence of saffron. The Saffron Chicken Recipe combines the richness of this prized spice with tender chicken, resulting in a dish that will captivate your senses and transport you to the vibrant flavors of Persian cuisine. Experience the magic of saffron and savor the unforgettable taste that only this remarkable spice can deliver.
Saffron is a very special spice, you will find no taste like it, just a few spikes add such taste and fragrance to your food. It is the stigma and styles collected from the Crocus flower, this Crocus is native to northeast Iran, and though various countries produce saffron such as Spain, Italy, Greece, and Morocco, none have the quality and taste of Persian saffron plus Iran produces almost 90% of world production.
Saffron is probably the most expensive spice in the world and very little goes a long way. In the market, a pound of saffron could cost as much as $1800 which makes it even more expensive than gold! It is of course not easy to produce just a few strands from each flower and a lot of manual labor to produce it. A lot of cuisines in the Middle East, as well as Mediterranean countries, are made with saffron.
This chicken recipe has a strong flavor of saffron. The chicken can be consumed by itself but Persians usually serve it with different kinds of rice, such as Albaloo Polo or rice with sour cherries or Baghali Polo, or Lima bean rice.
Heat olive oil in a pot and add sautée the onion and the garlic. Once the onion starts turning transparent you can add the chicken. Season it with the black pepper and turmeric and cook on both sides. Boil some water and in a small espresso cup add a pinch of saffron and let it simmer for a few minutes.
Add the Saffron and the chicken broth to the chicken. Use a wooden spoon to scrape anything stuck to the bottom of the pan and mix it well in the liquid. Usually all the scarping adds a lot of flavor to the sauce. Turn the fire low and let the chicken simmer for 30 minutes. Serve it with the rice and pour some of the sauce to the rice for added flavor.