Iranian chicken recipes are a cornerstone of Persian cuisine, celebrated for their rich, aromatic flavors and vibrant spices. These dishes blend traditional techniques with unique ingredients, offering a taste of Iran’s diverse culinary heritage. Whether you’re craving succulent stews or savory kebabs, Iranian chicken recipes provide a delightful exploration of Persian cooking. Dive into our collection of ten essential Iranian chicken recipes to experience the depth and beauty of this flavorful cuisine.
1. Fesenjan: A Classic Pomegranate Walnut Stew
Ingredients:
- 2 lbs chicken thighs or drumsticks
- 2 cups walnuts, finely ground
- 1 large onion, finely chopped
- 1 cup pomegranate juice
- 1/2 cup honey or sugar
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric
- Salt and pepper to taste
- Pomegranate seeds for garnish (optional)
- Fresh herbs (parsley or cilantro) for garnish (optional)
Instructions:
- Sauté Onions: Heat oil in a large pot over medium heat. Cook onions until golden brown.
- Cook Chicken: Add turmeric, then chicken pieces. Brown on all sides.
- Add Walnuts and Sauce: Stir in ground walnuts, pomegranate juice, honey (or sugar), and tomato paste. Mix well.
- Simmer: Cover and simmer for 45-60 minutes until chicken is tender and sauce thickens.
- Garnish and Serve: Season with salt and pepper. Garnish with pomegranate seeds and herbs if desired. Serve with rice.
Why This Recipe? Fesenjan is a hallmark of Persian cuisine, renowned for its deep, sweet, and tangy flavors. The blend of pomegranate and walnuts creates a complex and memorable dish.
2. Zereshk Polo ba Morgh: Barberry Rice with Chicken
Ingredients:
- 2 lbs chicken pieces (thighs or drumsticks)
- 2 cups basmati rice
- 1 cup barberries (zereshk)
- 1 large onion, finely chopped
- 1/4 cup vegetable oil
- 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1 tablespoon sugar
- Slivered almonds or pistachios for garnish (optional)
Instructions:
- Prepare Rice: Rinse rice until water runs clear. Soak for 30 minutes, then drain.
- Cook Chicken: Heat oil, cook onions until soft. Add turmeric and chicken, brown on all sides.
- Add Barberries and Seasoning: Stir in barberries, cinnamon, and sugar. Cook for 10 minutes.
- Cook Rice: Cook rice according to package instructions. Layer with saffron water.
- Serve: Arrange chicken on top of rice, garnish with nuts if desired.
Why This Recipe? Zereshk Polo ba Morgh is a quintessential Persian dish, known for its fragrant rice and tangy barberries. It’s a feast for both the eyes and the palate.
3. Joojeh Kebab: Persian Chicken Kebabs
Ingredients:
- 2 lbs chicken breasts or thighs, cut into cubes
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- Salt and pepper to taste
- Skewers, soaked in water if wooden
Instructions:
- Marinate Chicken: Mix yogurt, lemon juice, garlic, saffron, turmeric, paprika, salt, and pepper. Marinate chicken for at least 2 hours.
- Prepare Grill: Preheat grill to medium-high heat.
- Skewer and Grill: Thread chicken onto skewers. Grill, turning occasionally, until cooked through and slightly charred.
- Serve: Serve with grilled vegetables and rice.
Why This Recipe? Joojeh Kebab is a beloved Persian dish, offering smoky flavors and a tender texture. It’s perfect for grilling season or any outdoor gathering.
4. Khoresh-e Morgh ba Zardak: Chicken and Apricot Stew
Ingredients:
- 2 lbs chicken thighs or drumsticks
- 1 cup dried apricots, chopped
- 2 large onions, chopped
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/4 cup vegetable oil
- 2 cups chicken broth
- Salt and pepper to taste
Instructions:
- Sauté Onions: Heat oil, cook onions until translucent.
- Brown Chicken: Add chicken, cook until browned.
- Add Spices and Apricots: Stir in cumin, turmeric, cinnamon, and apricots. Cook for a few minutes.
- Simmer: Add chicken broth, bring to a boil. Reduce heat, simmer for 45 minutes.
- Serve: Season with salt and pepper. Serve with rice or bread.
Why This Recipe? This stew combines sweet apricots with savory spices, creating a delightful balance of flavors that is characteristic of Persian stews.
5. Khoresh-e Morgh ba Zeyton: Chicken Stew with Saffron and Lime
Ingredients:
- 2 lbs chicken thighs or drumsticks
- 1/2 cup olives, pitted and sliced
- 1/4 cup lime juice
- 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 2 cups chicken broth
- Salt and pepper to taste
Instructions:
- Sauté Onions and Garlic: Heat oil, cook onions and garlic until soft.
- Brown Chicken: Add chicken, cook until browned.
- Add Spices and Liquid: Stir in turmeric, saffron, lime juice, and chicken broth.
- Simmer: Cover and simmer for 45 minutes, until chicken is tender.
- Add Olives: Stir in olives, cook for an additional 5 minutes.
- Serve: Season with salt and pepper. Serve with rice or flatbread.
Why This Recipe? The combination of saffron and lime in this stew offers a unique, tangy flavor that highlights the depth of Persian cuisine.
6. Khoresht-e Morgh ba Adas: Persian Chicken Curry
Ingredients:
- 2 lbs chicken thighs or drumsticks
- 1 cup red lentils
- 2 large onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon curry powder
- 2 tablespoons tomato paste
- 2 cups chicken broth
- Salt and pepper to taste
Instructions:
- Cook Onions and Garlic: Heat oil, cook onions, garlic, and ginger until soft.
- Add Spices and Chicken: Stir in curry powder, then add chicken. Brown the chicken.
- Add Lentils and Liquid: Stir in red lentils, tomato paste, and chicken broth. Bring to a boil.
- Simmer: Reduce heat, cover, and simmer for 30 minutes until lentils and chicken are tender.
- Serve: Season with salt and pepper. Serve with rice.
Why This Recipe? This curry blends Persian spices with comforting lentils, offering a hearty and flavorful dish that is a twist on traditional Persian cooking.
7. Mast-o-Khiar ba Morgh: Chicken with Yogurt and Cucumber
Ingredients:
- 2 lbs chicken breasts, sliced thin
- 1 cup plain yogurt
- 1 cucumber, grated
- 2 cloves garlic, minced
- 1 tablespoon dried dill
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- Marinate Chicken: Mix yogurt, cucumber, garlic, dill, lemon juice, salt, and pepper. Marinate chicken for at least 2 hours.
- Grill or Bake: Grill or bake the chicken until cooked through.
- Serve: Serve with fresh herbs and rice or salad.
Why This Recipe? This dish combines the tangy freshness of yogurt with tender chicken, creating a light and refreshing meal.
8. Pilaf-e Morgh: Persian Chicken Pilaf
Ingredients:
- 2 lbs chicken thighs or drumsticks
- 2 cups basmati rice
- 1 cup green peas
- 1 large onion, chopped
- 1/4 cup vegetable oil
- 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions:
- Cook Rice: Rinse rice until water runs clear. Cook according to package instructions.
- Cook Chicken: Heat oil, cook onions until soft. Add chicken, brown on all sides.
- Add Spices and Peas: Stir in saffron, cinnamon, and green peas. Cook for 10 minutes.
- Combine: Mix chicken with rice. Serve hot.
Why This Recipe? Persian Pilaf combines fragrant rice with tender chicken, offering a balanced and flavorful dish.
9. Khoresh-e Morgh ba Sabzi: Chicken and Herb Stew
Ingredients:
- 2 lbs chicken thighs or drumsticks
- 1 bunch fresh parsley, chopped
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh dill, chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon turmeric
- 2 cups chicken broth
- Salt and pepper to taste
Instructions:
- Cook Onions and Garlic: Heat oil, cook onions and garlic until soft.
- Add Chicken and Herbs: Add chicken, turmeric, and herbs. Cook for a few minutes.
- Simmer: Add chicken broth, bring to a boil. Reduce heat and simmer for 45 minutes.
- Serve: Season with salt and pepper. Serve with rice or bread.
Why This Recipe? This stew highlights the freshness of herbs in a comforting chicken dish, providing a light yet flavorful meal.
10. Khoresh-e Morgh ba Zardak va Badam: Chicken with Apricots and Almonds
Ingredients:
- 2 lbs chicken thighs or drumsticks
- 1 cup dried apricots, chopped
- 1/2 cup almonds, sliced
- 1 large onion, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 2 cups chicken broth
- Salt and pepper to taste
Instructions:
- Cook Onions: Heat oil, cook onions until soft.
- Brown Chicken: Add chicken, brown on all sides.
- Add Apricots and Almonds: Stir in apricots, almonds, cinnamon, and turmeric. Cook for a few minutes.
- Simmer: Add chicken broth, bring to a boil. Reduce heat and simmer for 45 minutes.
- Serve: Season with salt and pepper. Serve with rice or flatbread.
Why This Recipe? The combination of apricots and almonds creates a sweet and nutty flavor profile, making this dish a delightful addition to your Persian meal repertoire.
Conclusion: Embrace the Diversity of Iranian Chicken Recipes
Iranian chicken recipes offer a diverse range of flavors and textures, showcasing the richness of Persian cuisine. From the sweet and tangy Fesenjan to the fragrant Zereshk Polo ba Morgh, these dishes reflect the depth and complexity of Iranian cooking. Whether you’re preparing a festive meal or a comforting family dinner, these recipes provide an authentic taste of Iran’s culinary heritage. Embrace the aromatic spices, vibrant herbs, and unique ingredients of Iranian cuisine, and enjoy a delicious journey through one of the world’s most fascinating food cultures.