Persian saffron chicken with lemon and herb rice
Chicken marinated in saffron, yoghurt and lemon, roasted until golden and served over buttery herb rice.
- Time1 hr 10
- LevelEasy
- Costabout £1.70 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Steep the saffron in the hot water for 10 minutes until deep orange.
10 min - 2
Mix the saffron water with the yoghurt, lemon juice, onion, garlic and salt. Coat the chicken and leave for at least 30 minutes.
30 min - 3
Heat the oven to 200°C (180°C fan). Lay the chicken on a tray and roast for 40 minutes until the skin is golden and the juices run clear.
40 min - 4
Meanwhile, boil the rice in plenty of salted water for 10 minutes, then drain and return to the pan.
10 min - 5
Stir the butter, lemon zest, parsley and dill through the hot rice.
- 6
Serve the chicken on the herby rice with the roasting juices spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.