25-Min Saffron Chicken with Barberry Rice
Fragrant saffron rice studded with tart barberries, topped with pan-seared chicken and a bright tomato-olive sauce. Restaurant-worthy Persian comfort in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- 4 pieces chicken thighs or drumsticks, skin-on
- 1.5 cups long-grain white rice
- ¼ cup dried barberries (zereshk)
- ½ tsp saffron threads
- ¾ cup canned diced tomatoes
- ⅓ cup pitted black olives
- ½ medium onion, diced
- ¼ cup fresh herbs (parsley, mint, or dill, chopped)
Instructions
- 1
Steep saffron in 2 tbsp hot water for 2 minutes. Boil rice in salted water until just tender, about 12 minutes, then drain.
- 2
While rice cooks, pat chicken dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat.
- 3
Sear chicken skin-side down 5–6 minutes until golden, then flip and sear 4 minutes more. Transfer to a plate.
- 4
Add diced onion to the same skillet and cook 2 minutes until softened. Stir in tomatoes and olives, simmer 2 minutes.
- 5
Fold saffron water and barberries into cooked rice. Top rice with chicken pieces and spoon tomato-olive sauce over top.
- 6
Scatter fresh herbs over the plate and serve immediately while chicken is warm.
Tools you’ll need
- large skillet (12-inch)
- medium pot
- wooden spoon
- tongs
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