Iranian Chicken With Turmeric, Saffron, And Lemon Juice – a delicious recipe with chicken, onion, turmeric, water, water, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rough chop the onion and place in a large pot.
2
Add chicken on top.
3
Season with salt and pepper.
4
Add turmeric.
5
Add 1/2 cup of water.
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
If you choose to use fresh lemon juice, squeeze your lemons now.
8
When the chicken is done, remove it from the pot and keep warm.
9
Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
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
Arrange your chicken in a platter and pour the sauce over the chicken.
12
Serve with Iranian polo (rice).
435
kcal
Calories
10
g
Fat
6
g
Carbs
78
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 10 chicken drumsticks (you can use any chicken, but it is best made with chicken legs), 1 large onion, 1 teaspoon turmeric, 1/2 cup water, and more.
Yes, Iranian Chicken With Turmeric, Saffron, And Lemon Juice falls under the Meat & Poultry category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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