Try this Persian Saffron Chicken recipe, or contribute your own.
Suggest a better descriptionFor the chicken:
1. Heat the oil over medium high in a large pot. Combine the spices and sprinkle a little on the chicken. Saute the chicken and onion in the oil until browned.
2. Add the garlic and continue cooking for about 30 seconds. Add the remaining spices, tomato puree, half of the saffron water (reserve half for the rice!) and chicken stock. Season to taste.
3. Simmer until chicken becomes very tender and sauce thickens and reduces (30-40 minutes)
For the rice:
1. Cook the rice according to the package directions.
2. In a small pan, heat the butter over medium and add the sugar. Cook and stir for about 30 seconds.
3. Add half of the drained rice to the pan, along with the other half of the saffron water. Spread the saffron rice over the top of the rest of the rice.
For the Shirazi salad:
Toss the vegetables with the mint and lemon juice. Season to taste with salt and pepper and chill flakes until ready to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (582g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 504 | ||
Calories from Fat: 125 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 15.7mg | 5 % | |
Sodium 827.4mg | 29 % | |
Potassium 877mg | 23 % | |
Total Carbohydrate 80.1g | 24 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 74.4g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 504
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