Khoresh-e Morgh - Persian Saffron Chicken

Step 1

Skin off the chicken legs if they aren’t already. Heat a large frying pan and add the vegetable oil to it. Once the oil is hot, put in the chicken legs. Be careful not to burn yourself. Fry them from both sides until they are golden brown. This is just to brown them on the outside and seal the juiciness inside. They will have plenty of time to cook through later.

Step 2

Boil the water in a kettle and transfer it to the pan you want to cook the chicken in. Add the tomato paste, saffron, turmeric, black pepper, and salt to the water and stir until everything is combined.

Step 3

Peel the onion. Leave it whole and place it in the pan with the water – spice mixture. Submerge the chicken legs in the mixture. They won’t be fully covered but that’s ok, because you will turn them later.

Step 4

Put on the lid and let the chicken simmer over low heat. After 30 minutes turn the chicken legs around to make sure they cook evenly and absorb the spices and colour from both sides. Depending on how “saucy” you like your chicken, you can add more hot water now. Put the lid back on and let it simmer for another 30 minutes.

Step 5

Carefully apply pressure to one of the chicken legs with a cooking spoon. If they feel soft, they’re ready. Taste the sauce and add more black pepper and salt, if you like.

Step 6

Serve with aromatic rice like Kateh style, Aabkesh style, or treat your eyes and tastebuds to some beautiful Morasa Polo.