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Iranian Chicken With Turmeric, Saffron, and Lemon Juice

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“I love the recipes found on My Persian Kitchen, as they are authentic and delicious Iranian dishes. I chose this one, "Mitra's Sunshine Chicken" not only because it had my name in it, but because I remember my step mother having made this dish and I absolutely love it! The flavors are elegant and delicious. From My Persian Kitchen.”

Ingredients Nutrition


  1. Rough chop the onion and place in a large pot.
  2. Add chicken on top.
  3. Season with salt and pepper.
  4. Add turmeric.
  5. Add 1/2 cup of water.
  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.
  7. If you choose to use fresh lemon juice, squeeze your lemons now.
  8. When the chicken is done, remove it from the pot and keep warm.
  9. Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
  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.
  11. Arrange your chicken in a platter and pour the sauce over the chicken.
  12. Serve with Iranian polo (rice).

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