Iranian · intermediate
Iranian Saffron And Dried Barberry Braised Chicken Thighs
A comforting classic featuring golden seared chicken thighs braised in a saffron-infused onion broth and finished with tart, butter-glistening barberries.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Season chicken thighs generously with salt, black pepper, and half of the ground turmeric.
- 02
Heat vegetable oil in a wide skillet over medium-high heat and sear chicken thighs until golden brown on both sides, about 4 minutes per side, then transfer to a plate.
- 03
Add diced onions to the skillet and sauté over medium heat for 7 minutes until translucent and lightly golden.
- 04
Stir in remaining turmeric, pour in halal chicken stock and bloomed saffron liquid, then arrange seared chicken thighs in a single layer in the skillet.
- 05
Cover with a lid, reduce heat to low, and simmer gently for 25 minutes until chicken reaches an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit).
- 06
Melt butter in a small skillet over low heat, stir in rinsed barberries for 1 to 2 minutes until glossy and plump, then spoon over braised chicken thighs before serving.
A LITTLE KITCHEN KNOW-HOW
Saffron Blooming and Infusion
Finely grinding dry saffron threads and steeping them in hot water to extract vibrant color, deep aroma, and golden flavor throughout the braise.
Notes from the kitchen
- Bloom saffron by grinding threads with a small pinch of sugar using a mortar and pestle before adding 3 tablespoons of boiling water.
- Watch barberries closely when warming in butter as their natural sugars can burn easily on high heat.
- Original home-cooking adaptation inspired by Iranian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
