Saffron Chicken with Zereshk

Saffron Chicken with Zereshk

May 08, 2023Elias Shankaji
⏱ 45 mins 𐃸 Main Course
This juicy chicken comes together with our Saffron, creating a sweet floral  essence paired with spice and a hint of sour, topped with Zereshk will leave  even you impressed! 

Marinating time - 24 hours

Servings- 4 


For the Saffron Chicken - 

2 boneless chicken breasts or thighs 

7 Yukon Gold potatoes 

1 Tsp Saffron, Mom Cave Foods 

4 Ice cubes 

1 Cup cold water 

4 Tbsp Extra Virgin Olive oil 

1 Tsp Mild Aleppo Pepper, Mom Cave Foods 

1 Tsp Sour Lemon Pepper, Mom Cave Foods 

1/2 Lemon 

1/2 Tsp Ground Black Pepper 

1/2 Tsp Garlic powder 


For the Zereshk – 

1 cup Whole dried Barberries/Zereshk, soaked for 20 minutes 4 Tbsp Extra virgin Olive oil 

1/2 White Onion 

3 Tbsp of Dried cranberries 

3 Tbsp of raw slivered Almonds 

1/3 cup Saffron water mixture 


Step 1 

Grind 1 Tsp of Mom Cave Foods Saffron, by using a rubbing motion  with the strands of saffron, in between your fingers, place into a mason jar.  Then, add 1 cup of cold water, along with 4 ice cubes, and let the saffron  bloom for 10 minutes. Next, Slice chicken breast into thick pieces, place  into a large bowl, and pour 1/2 cup of the Saffron water mixture, 1 Tsp Sour  Lemon Pepper, 1 Tsp of Mild Aleppo Pepper, salt to taste, 1/2 Tsp ground  black pepper, 1/2 Tsp of garlic powder and the juice of 1/2 a lemon, mix  until chicken is well coated. Cover and let marinate in the fridge for 24  hours. 

Step 2 

Add 4 Tbsp of olive oil onto a deep pan, allow for the oil to heat up,  for about 3-4 minutes on medium-high heat. Then, place each piece of the  marinated chicken onto the hot pan, cook for 4 minutes then flip the  chicken onto the other side to sear, and lower the heat to medium-low.  Next, slice 7 gold potatoes into halves, place the potatoes facing  downwards in the deep pan, surrounding the chicken. Let all the flavors  combine by cooking for 10 minutes. 

Step 3 

In a small pot on medium-high heat, add 4 Tbsp of olive oil, let the oil  come to temperature for 3 minutes, then dice 1/2 white onion and add into  the hot oil, cook for 4 minutes until onions are golden. Pour 1 cup of soaked  & drained zereshk/barberries, 3 Tbsp of dried cranberries, and 3 Tbsp of  raw slivered almonds onto the onions, and mix together to combine. Then,  pour 1/3 cup of the Saffron water mixture into the pot, cover with a lid and  cook for 3-4 minutes on low heat. 

Step 4 

Place the juicy Saffron chicken onto a serving dish, along with the  potatoes, pour the zereshk/barberries mixture on top of the dish. Serve with  a side of tahdig and salad, then enjoy!

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