Iranian Chicken With Turmeric, Saffron, and Lemon Juice

Step 1

Rough chop the onion and place in a large pot.

Step 2

Add chicken on top.

Step 3

Season with salt and pepper.

Step 4

Add turmeric.

Step 5

Add 1/2 cup of water.

Step 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.

Step 7

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

Step 8

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

Step 9

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

Step 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.

Step 11

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

Step 12

Serve with Iranian polo (rice).