Saffron is too special to be treated casually. To get the full colour, aroma and flavour, the threads must be ground and bloomed correctly before they ever touch the pan. This saffron chicken and golden rice is a comforting lunch dish that shows saffron at its best and uses a method that experienced Persian and saffron focused cooks recommend.
How to Prepare Saffron Properly
For proper saffron preparation, see our full guide here
Your saffron is now ready. This liquid will be used to perfume both the rice and the chicken.
Ingredients
Serves 2 to 3 as a main lunch
For the saffron concentrate
One quarter teaspoon saffron threads
Two tablespoons hot water (or 2 ice cubes, melted)
For the chicken
Two small chicken breasts or three chicken thighs, cut into bite sized pieces
One tablespoon olive oil or ghee
One small onion, finely sliced
One garlic clove, minced
Half teaspoon ground turmeric
Half teaspoon mild paprika
Salt and black pepper to taste
Juice of half a lemon
For the golden rice
One cup basmati rice, rinsed until water runs almost clear
Two cups chicken stock or water
Half of the prepared saffron liquid
Half teaspoon salt
Small knob of butter or a teaspoon of olive oil
Optional garnish
Fresh parsley or coriander, sliced almonds, lemon wedges
Method
1. Prepare the saffron
Follow the grinding and blooming steps above so your saffron liquid is ready before you start cooking. Keep it nearby. You will use half for the rice and half for the chicken at the end.
2. Cook the rice
Place the rinsed rice in a saucepan with the stock or water, half of the saffron liquid, salt and the butter or oil. Stir once.
Bring to a gentle boil, then reduce to low heat, cover with a tight lid and simmer until the liquid is absorbed and the rice is tender. This usually takes 12 to 15 minutes.
Turn off the heat and let the rice sit, covered, for another 5 minutes. Fluff gently with a fork so the saffron colour is distributed.
3. Cook the saffron chicken
While the rice cooks, warm the olive oil or ghee in a wide pan over medium heat.
Add the sliced onion and cook until soft and lightly golden. Add the minced garlic and stir for about 30 seconds.
Add the chicken pieces to the pan. Cook until they lose their raw colour and start to brown on the edges.
Sprinkle in the turmeric, paprika, salt and pepper. Stir so that the spices coat the chicken and onions evenly.
When the chicken is cooked through, turn the heat to low. Pour in the remaining half of the saffron liquid and the lemon juice. Toss gently for 1 to 2 minutes so the chicken absorbs the saffron without boiling it hard. Taste and adjust seasoning.
4. Serve
Spoon the golden saffron rice onto plates or into shallow bowls. Top with the saffron chicken and some of the pan juices.
Garnish with fresh herbs and a few sliced almonds if you like. Serve with lemon wedges, a crisp green salad or yoghurt with herbs for a complete lunch.
Tips for Using Saffron in Recipes
Avoid boiling the saffron liquid for a long time. High heat can dull its aroma, so it is best added to rice at the beginning, where it is protected by the starch, and to sauces or chicken towards the end of cooking.
Store your saffron threads in an airtight container away from light and heat to protect their quality.
