Name: Baked Persian Saffron Chicken with Barberries
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 whole chicken (approximately 1.6 kilos) and cup up into 8 serving pieces; juice of 3 lemons about 1/4 cup; 1 head garlic, peeled and minced; 2 onions sliced; 2 crumbled chicken stock cubes; 4 tablespoons mild olive oil; 1/4 cup Barberries or dried cranberries; Salt and pepper to taste; 1 tablespoon turmeric powder; Pinch of saffron threads; 1 teaspoon dried mixed Italian herbs, optional

Jump to Recipe Print Recipe

I want to warn you in advance that this is not the traditional way to cook the flavourful Persian Saffron Chicken with Barberries. But bear with me because this version is not just easy – but it’s also quite super duper delicious . The original dish called zeresk polo va morgh, was taught to me by my Persian mother in law. Hosni was a wonderful cook and a very patient teacher, and my love for Persian cuisine is thanks to her.

My kids who now have their own families, have been pestering me for the recipe, but once I tell them how to, based on the original recipe, they say it’s too much effort with too many steps. I do want my kids to enjoy cooking, but at the same time I realise that they like easy no fuss recipes with spectacular results. So here we are with the simplified foolproof version, but with all the colour and intense flavour of the original. Mix and bake in one pan and after 45 minutes you have a delicious juicy chicken. I serve this with rice because the jus is so delicious you will want to scoop it up on top of the rice. It is also, incidentally gluten free.

Aside from the Barberries and saffron you would probably have everything already in your fridge or your pantry. Barberries are available dried from Middle Eastern shops and if you cant source it , you can use dried cranberries instead. Barberries are ruby red with a sharp acidic taste and goes so well with chicken and butter rice.

Persian Chicken — Check out the Golden Deliciousness with pops of tart berries

What you need to cook Persian Saffron Chicken with Barberries

One whole chicken or Chicken Thigh Cutlets – I tend to use whole chicken cut up into eight serving pieces. Bone in chicken results in a more succulent dish.
Pantry Staples – Garlic, Juice of three lemons, Brown Onions , Olive Oil , Stock Cubes , turmeric powder and Salt and Pepper to taste.
Dried Barberries- These are available from Middle Eastern Shops, but dried cranberries work just as well
Saffron Threads – Saffron is now available from the major supermarkets in the spice aisle. Wrap saffron in a little piece of foil and toast the foil packet in a pan for a few minutes. This extra step makes it easier to grind it into powder. You then infuse this powder in a tablespoon of warm water.

How to cook this ….nothing could be simpler

Place saffron threads in a piece of foil packet and fold the edges to seal. Toast the foil packet in a hot pan for 2 minutes each side. Open packet carefully and use the back of the spoon to grind into powder.
Pour the saffron powder into an oven proof baking dish that will fit the chicken pieces. Mix with two tablespoons of hot water. Add everything else (except the Barberries and chicken) and mix together.
Add the chicken pieces to the baking pan and stir together to ensure the chicken pieces are coated with the marinade. Set aside in the fridge for a few hours or overnight. You can skip the marinating time if you are in a hurry and don’t have time and I promise you it will still be delicious.
When ready to cook, preheat oven to 180°c.
Bake for 45 minutes or until the chicken is cooked through. Remove from the oven.
Add the cranberries and cover the baking pan. Rest for 5 minutes.
‘Serve with butter rice , cucumber yoghurt and a simple salad.