I picked up this Persian Chicken Saffron Recipe somewhere many moons ago, and I cook it from time to time from memory. I don't know how authentic it is, so if there are any Iranians reading this, then feel free to comment.

The sauce is everything — Persian chicken morgh at Casa Adora | The Flexible Chef

I do have an Iranian friend, Mehran, who lives with his family in Bandar Abbas, but we have lost contact in recent years, and he doesn't use social media, although I think it has been censored in recent years. We first met at the NEC in Birmingham. He handed me a box and said it was for my wife, and I accepted it even though I wasn't married at the time. When I got home and unwrapped it, it was a large box of Grade 1 Iranian saffron; it must have cost a small fortune.

I've always harboured the thought of visiting Iran; my mind conjures up some splendid scenery, beautiful villages, street markets and food platters. And I'd like to find Mehran.

In my previous life I was a couple of months away from relocating to Iran to manage the Isfahan office (400km north of Tehran) of my employer at the time. Unfortunately there was an Iranian revolution, and the Shah was overthrown, and hopes of my new adventure were dashed. I ended up in Denmark instead; it could have been worse, I suppose.

If you want to go deeper into Persian spicing, my homemade advieh is the place to start.

• 2 chicken thighs, skinless, bone-in (or pieces of your choice — leg or wings, not breast)
• 2 onions — one chopped, one grated
• 1 clove garlic, grated
• Squeeze of lemon juice
• 1 tbsp tomato purée
• 1 fresh tomato, grated
• Several tbsp passata or tomate frito
• 1 carrot, diced
• 1 tsp turmeric
• 1 bay leaf
• Pinch of salt
• Black pepper — whole and ground
• 1 ripe fig, peeled
• Several strands saffron, soaked in a little warm water
• Water to cover

How to Make This Persian Chicken Saffron Recipe

In a pan, add the chicken, chopped onion, carrot, ½ teaspoon turmeric, pinch of salt, a few black peppercorns and water to cover. Cook over medium heat for about 25 minutes or so. Remove the chicken but keep the cooking liquor.

Meanwhile, grate ½ onion, then fry in a pan with the remaining turmeric, grated garlic and a grind or two of black pepper. Stir occasionally until golden, then add the tomato purée, mix well, and set aside.

I previously fried off the discarded chicken skin as a treat for my dogs, so I used that pan with the generated fat and gently coloured the chicken thighs.

Add the chicken to the pan of tomato sauce together with fig, lemon juice, saffron and cooking liquor, then cook on a low heat until the sauce is thick.

Season with salt.

Remember, it is all about the sauce.

This recipe is part of my easy chicken dinner ideas collection.

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