Iranian Chicken With Turmeric, Saffron, And Lemon Juice

1. 1

   Rough chop the onion and place in a large pot.

2. 2

   Add chicken on top.

3. 3

   Season with salt and pepper.

4. 4

   Add turmeric.

5. 5

   Add 1/2 cup of water.

6. 6

   Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions.

7. 7

   If you choose to use fresh lemon juice, squeeze your lemons now.

8. 8

   When the chicken is done, remove it from the pot and keep warm.

9. 9

   Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.

10. 10

    With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes.

11. 11

    Arrange your chicken in a platter and pour the sauce over the chicken.

12. 12

    Serve with Iranian polo (rice).

* Per serving · 4 servings · Values may vary.