Persian cuisine, also known as Iranian cuisine, is a treasure trove of flavors and aromas that will tantalize your taste buds. One of the most popular proteins in Persian cooking is chicken, which is often marinated in a blend of spices, herbs, and saffron to create mouthwatering dishes. In this article, we’ll take you on a culinary journey through 20 flavorful Persian chicken recipes that showcase the rich flavors of this ancient cuisine.
From classic dishes like Joojeh Kabob (Persian Grilled Chicken Skewers) to hearty stews like Khoresht-e Morgh (Persian Chicken and Apricot Stew), these recipes are sure to delight your senses. Whether you’re a fan of saffron-infused chicken, sumac-spiced kebabs, or rich and creamy sauces, there’s something for everyone in this collection of Persian chicken recipes.
Persian Saffron Chicken with Barberry Rice
Experience the rich flavors of Iran with this aromatic dish, where saffron-infused chicken is served atop a bed of fragrant barberry rice. This Persian-inspired recipe combines the warmth of cumin and coriander with the sweetness of dried barberries.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 tablespoon saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup barberry rice (or regular white rice)
– 2 cups chicken broth
– 1 tablespoon dried barberries, chopped
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the chicken and cook until browned, about 5 minutes.
3. Add the cumin, coriander, salt, and pepper. Cook for an additional minute.
4. Stir in the saffron mixture and cook for 1-2 minutes.
5. In a separate pot, cook the barberry rice according to package instructions using chicken broth instead of water. Fold in chopped barberries.
6. Serve the chicken over the flavored rice.
Cooking Time: 25-30 minutes
Joojeh Kabob (Persian Grilled Chicken Skewers)
Savor the bold flavors of Iran with these mouthwatering Joojeh Kabobs, marinated to perfection and grilled to a juicy tenderness. This classic Persian dish is sure to delight your taste buds.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch cubes
– 1/2 cup plain yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper to taste
– 10-12 bamboo skewers
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, olive oil, garlic, cumin, coriander, salt, and black pepper.
2. Add the chicken cubes and marinate for at least 30 minutes or up to several hours in the refrigerator.
3. Preheat grill to medium-high heat. Thread chicken onto skewers, leaving a small space between each piece.
4. Grill kabobs for 8-10 minutes per side, or until cooked through.
5. Serve hot with your choice of rice, herbs, and flatbread.
Cooking Time: 16-20 minutes
Persian Chicken Fesenjan with Walnut and Pomegranate Sauce
This classic Persian dish is a flavorful and aromatic delight, perfect for special occasions or everyday meals. With the rich combination of chicken, walnuts, and pomegranate sauce, you’ll be transported to the bustling streets of Tehran.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 1 cup chopped fresh walnuts
– 1/4 cup pomegranate molasses
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– Salt and black pepper, to taste
– 2 cups chicken broth
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the chicken over medium-high heat until browned, about 5 minutes.
3. Add olive oil, garlic, ginger, salt, and pepper; cook for an additional minute.
4. Transfer the chicken to a baking dish and pour in the pomegranate molasses and chicken broth.
5. Cover with foil and bake for 30-40 minutes or until cooked through.
6. Stir in chopped walnuts and serve over rice.
Cooking Time: 45-50 minutes
Tahchin-e Morgh (Persian Baked Saffron Chicken and Rice Cake)
A classic Persian dish that combines the flavors of saffron-infused chicken, crispy rice crust, and tender onions. This one-pot wonder is a staple in many Iranian households and is often served at special occasions.
Ingredients:
– 1 1/2 cups uncooked white rice
– 3 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 large onions, thinly sliced
– 2 tbsp saffron threads, soaked in 2 tbsp hot water
– 1 tsp ground cumin
– 1 tsp ground turmeric
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix together rice, chicken, onions, saffron mixture, cumin, turmeric, salt, and pepper.
3. Pour the mixture into a 9×13-inch baking dish and drizzle with vegetable oil.
4. Bake for 45-50 minutes or until the top layer of rice is golden brown and crispy.
5. Remove from oven and let it rest for 10-15 minutes before serving.
Cooking Time: 45-50 minutes
Persian Chicken and Eggplant Stew (Khoresht-e Bademjan)
In this flavorful Persian stew, tender chicken and eggplant are slow-cooked in a rich and aromatic tomato-based broth, perfect for a cozy dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1 tsp ground cumin
– 1 tsp ground coriander
– Salt and black pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes.
3. Remove the chicken and set aside. Add the onions and garlic; cook until softened, about 5 minutes.
4. Add the eggplant slices and cook for an additional 5 minutes, stirring occasionally.
5. Stir in the cumin, coriander, salt, and black pepper.
6. Add the diced tomatoes and chicken broth; bring to a simmer.
7. Return the chicken to the pot and reduce heat to low; let stew for 30-40 minutes or until the flavors have melded together.
8. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 1 hour 15 minutes
Zereshk Polo Ba Morgh (Persian Chicken with Barberry Rice)
Experience the rich flavors of Iran with this classic dish, combining tender chicken, fragrant saffron-infused rice, and sweet barberries.
Ingredients:
For the chicken:
– 1 whole chicken (3 lbs), cut into 8 pieces
– 2 tbsp olive oil
– 2 tsp ground cumin
– 1 tsp ground coriander
– 1 tsp paprika
– Salt and black pepper, to taste
For the rice:
– 1 cup basmati rice
– 2 cups water
– 1/4 cup saffron threads, soaked in 2 tbsp hot water
– 2 tbsp vegetable oil
– 1/4 cup barberries (zereshk), rinsed and drained
Instructions:
1. Cook the chicken pieces in a pot with olive oil, cumin, coriander, paprika, salt, and pepper until browned.
2. Cook the rice according to package instructions, mixing in saffron-infused water and vegetable oil.
3. Add barberries to the cooked rice and fluff with a fork.
4. Serve the chicken on top of the barberry rice.
Cooking Time: 45 minutes
Persian Yogurt-Marinated Chicken (Morgh-e Mast)
This classic Persian dish is a staple of Iranian cuisine, where chicken is marinated in a mixture of yogurt, spices, and herbs to create a flavorful and tender delight. Morgh-e Mast is often served at special occasions and gatherings, but it’s also perfect for a quick weeknight dinner.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 cup plain yogurt
– 2 tbsp lemon juice
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp paprika
– Salt and black pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, cumin, coriander, paprika, salt, and black pepper.
2. Add the chicken to the marinade and mix well to coat.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat oven to 375°F (190°C).
5. Remove chicken from the marinade, letting any excess liquid drip off.
6. Bake chicken for 30-40 minutes, or until cooked through.
7. Garnish with parsley or cilantro and serve hot.
Cooking Time: 30-40 minutes
Persian Chicken and Herb Stew (Ghormeh Sabzi)
This classic Persian dish is a flavorful and aromatic stew that combines the rich taste of chicken with the freshness of herbs. With its deep green color and velvety texture, Ghormeh Sabzi is a staple in Iranian cuisine.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups mixed fresh herbs (parsley, cilantro, dill)
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 cup dried fenugreek leaves (optional)
– 1 can (14.5 oz) diced tomatoes
– 2 tbsp vegetable oil
– Salt and black pepper to taste
– 4 cups chicken broth
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, herbs, and fenugreek (if using). Cook for an additional 2 minutes.
3. Add chicken, diced tomatoes, salt, and pepper. Stir to combine.
4. Pour in chicken broth, bringing mixture to a boil.
5. Reduce heat to low and simmer, covered, for 30-40 minutes or until chicken is cooked through.
Cooking Time: 45-60 minutes
Persian Chicken Kebabs with Sumac and Onions
Persian Chicken Kebabs with Sumac and Onions: A flavorful and aromatic dish that combines the bold flavors of Middle Eastern cuisine with the simplicity of grilled chicken.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 tablespoons olive oil
– 2 onions, thinly sliced
– 2 teaspoons ground sumac
– 1 teaspoon paprika
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together olive oil, sumac, paprika, salt, and pepper. Add the chicken and toss to coat.
3. Thread chicken pieces onto skewers, leaving a small space between each piece.
4. Grill kebabs for 8-10 minutes per side, or until cooked through.
5. Meanwhile, grill onion slices for 2-3 minutes per side, or until slightly caramelized.
6. Serve kebabs hot with grilled onions and your choice of sides.
Cooking Time: 20-25 minutes
Persian Chicken and Apricot Stew (Khoresht-e Morgh-e Albalu)
Persian Chicken and Apricot Stew (Khoresht-e Morgh-e Albalu) is a flavorful and aromatic stew that combines the richness of chicken with the sweetness of apricots. This traditional Persian recipe is a perfect blend of spices, herbs, and dried fruits.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium-sized onions, chopped
– 2 cloves of garlic, minced
– 1 cup of dried apricots
– 1/2 cup of raisins
– 1 tsp ground cinnamon
– 1/2 tsp ground cardamom
– 1/4 tsp ground cumin
– 1/4 tsp turmeric powder
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add chopped onions and cook until golden brown.
3. Add minced garlic and cook for an additional minute.
4. Add the chicken and cook until browned on all sides.
5. Add apricots, raisins, cinnamon, cardamom, cumin, turmeric powder, salt, and black pepper. Stir well to combine.
6. Pour in enough water to cover the ingredients and bring to a boil.
7. Reduce heat to low and simmer for 30 minutes or until the chicken is cooked through and the sauce has thickened.
Cooking Time: 45-50 minutes
Persian Chicken and Spinach Stew (Khoresht-e Esfenaj)
Persian Chicken and Spinach Stew (Khoresht-e Esfenaj) is a hearty and flavorful dish that originates from the ancient Persian Empire. This slow-cooked stew is a staple of Iranian cuisine, perfect for a chilly evening or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 cup fresh spinach leaves
– 1 can (14.5 oz) diced tomatoes
– 2 cups water
– 1 tsp ground cumin
– 1 tsp dried mint
– Salt and pepper to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions, cook until translucent (5-6 minutes).
3. Add garlic, cook for an additional minute.
4. Add chicken, cumin, and mint; cook until browned (7-8 minutes).
5. Add diced tomatoes and water; bring to a boil.
6. Reduce heat, simmer for 30-40 minutes or until chicken is cooked through.
7. Stir in fresh spinach leaves; cook until wilted.
8. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Persian Chicken and Lentil Soup (Ash-e Morgh)
A hearty and comforting Persian soup, Ash-e Morgh is a staple of Iranian cuisine. This recipe combines tender chicken, red lentils, and aromatic spices to create a flavorful and nutritious meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 4 cups chicken broth
– 2 tablespoons olive oil
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes.
2. Add the garlic, cumin, coriander, turmeric, paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add the chicken and cook until browned, about 5-7 minutes.
4. Add the lentils, broth, and browned chicken. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 45-50 minutes
Persian Chicken and Potato Stew (Khoresht-e Morgh va Sibzamini)
This hearty stew is a staple of Persian cuisine, perfect for a cozy dinner or special occasion. Tender chicken and potatoes are slow-cooked in a rich and aromatic broth, infused with the warmth of saffron and the depth of turmeric.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 large potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– 2 cups chicken broth
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened.
2. Add garlic, cumin, coriander, saffron, and turmeric. Cook for 1 minute.
3. Add chicken and cook until browned.
4. Add potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes or until potatoes are tender.
Cooking Time: 45-50 minutes
Persian Chicken and Tomato Stew (Khoresht-e Morgh va Gojeh Farangi)
A classic Persian dish, Khoresht-e Morgh va Gojeh Farangi is a flavorful and aromatic stew that combines the richness of chicken with the sweetness of tomatoes. This comforting recipe is perfect for a cold winter’s night or a special occasion.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 cups ripe tomatoes, diced
– 1 cup water
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Add tomatoes, water, and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
5. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Persian Chicken and Prune Stew (Khoresht-e Morgh va Alu)
This classic Persian stew is a hearty, flavorful dish that combines the richness of chicken and prunes with aromatic spices. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cups pitted prunes (dried plums)
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 cups chicken broth
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, cumin, coriander, cinnamon, turmeric, salt, and pepper. Cook for 1 minute.
4. Add the chicken and prunes; stir to combine.
5. Pour in the chicken broth; bring to a boil, then reduce heat to low.
6. Simmer, covered, for 30-40 minutes or until the chicken is tender.
Cooking Time: 30-40 minutes
Persian Chicken and Green Bean Stew (Khoresht-e Morgh va Loobia Sabz)
A hearty and flavorful stew originating from Iran, this dish is a staple of Persian cuisine. This recipe combines tender chicken, crisp green beans, and aromatic spices in a rich and savory sauce.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups fresh or frozen green beans
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
– 2 cups chicken broth
– 1 cup water
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, cinnamon, salt, and pepper. Cook for 1 minute.
3. Add chicken and cook until browned, about 5-7 minutes.
4. Add green beans, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
Cooking Time: 35-40 minutes
Persian Chicken and Dill Rice (Morgh-e Shevid Polo)
A classic Persian dish that combines the flavors of tender chicken, fragrant dill rice, and warm spices. This recipe is a staple in many Iranian households and is often served at special occasions.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups cooked white rice
– 1/4 cup chopped fresh dill
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and pepper to taste
– 2 tablespoons chicken broth
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken to the skillet and cook until browned and cooked through, about 5-6 minutes.
5. In a separate pot, combine the cooked rice, chopped dill, cumin, coriander, salt, and pepper. Mix well.
6. Add the chicken broth and stir-fry the mixture over medium heat for about 2-3 minutes.
7. Serve the chicken on top of the fragrant dill rice.
Cooking Time: 20-25 minutes
Persian Chicken and Pomegranate Molasses Kebabs
Persian Chicken and Pomegranate Molasses Kebabs: A flavorful and aromatic twist on traditional kebabs, this recipe combines the rich flavors of pomegranate molasses with tender chicken and crunchy vegetables.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/4 cup pomegranate molasses
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 red bell pepper, cut into large pieces
– 1 yellow bell pepper, cut into large pieces
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, whisk together pomegranate molasses, olive oil, garlic, ginger, cumin, salt, and pepper.
3. Add chicken and vegetables to the marinade; toss to coat.
4. Thread chicken and vegetables onto skewers, leaving space between each piece.
5. Grill for 8-10 minutes, turning occasionally, or until chicken is cooked through.
6. Serve hot, garnished with fresh parsley if desired.
Cooking time: 8-10 minutes
Persian Chicken and Walnut Stew (Khoresht-e Morgh va Gerdoo)
This hearty stew, a staple of Persian cuisine, combines the rich flavors of chicken, onions, garlic, and walnuts with a hint of spices to create a truly satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup walnuts, shelled and chopped
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 cups chicken broth
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chicken and cook until browned, about 5-7 minutes.
5. Stir in the cumin, coriander, cinnamon, salt, and pepper.
6. Add the walnuts, chicken broth, and browned chicken mixture to the pot.
7. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until the flavors have melded together.
Cooking Time: 1 hour
Persian Chicken and Quince Stew (Khoresht-e Morgh va Beh)
This hearty stew is a staple of Persian cuisine, combining the rich flavors of chicken, quince, and spices. The sweetness of the quince pairs perfectly with the savory chicken, creating a delightful and comforting dish.
Ingredients:
– 1 1/2 lbs boneless, skinless chicken thighs
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 2 cups quince pulp (or substitute with canned quince)
– 1 cup chicken broth
– 1 tsp ground cinnamon
– 1 tsp ground cardamom
– Salt and black pepper, to taste
– 2 tbsp vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onions and cook until golden brown (5-7 minutes).
3. Add the garlic and cook for an additional minute.
4. Add the chicken and cook until browned on all sides (5-6 minutes).
5. Add the quince pulp, chicken broth, cinnamon, cardamom, salt, and pepper. Stir well.
6. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the chicken is tender.
7. Serve hot over rice or with crusty bread.
Cooking Time: 1 hour
Summary
Discover the rich flavors of Persian cuisine with these 20 mouth-watering chicken recipes. From classic dishes like Joojeh Kabob and Tahchin-e Morgh to hearty stews like Khoresht-e Bademjan and Ash-e Morgh, each recipe is carefully crafted to showcase the bold spices and aromas of Persian cooking. With a focus on saffron, sumac, and pomegranate, these dishes are sure to delight your taste buds and transport you to the bustling streets of Tehran.
