Yogurt and Saffron Stew


Ingredients:(4 servings)

Olive oil: 1 tablespoon

Chicken boneless breast: 700 gr

White or yellow onion: 2 medium sized

Yogurt : 500 gr

Spices :turmeric powder, salt , pepper , ginger powder , garlic powder (as much as you like)

Saffron: 1 teaspoon

Water: 2.5 cups


1.Julienne cut the onions and broil them in medium size pan with olive oil.when the onions turned gold add chickens.

2.cut the chicken breast in square-off sizes and add them to the broiled onions.

3.add adequate spices except the salt and saffron, close the lid and let the mix broil for 10-15 min.

4. when chickens turned gold add water and salt plus saffron and close the lid on the medium heat and cook it for 30-35 minutes.

5.when the chickens cooked properly with the rest of the mix open the lid and wait till you only have 1/4 of the added water left in the pan.then add the yogurt to the mix and leave it on low heat for 5-10 minutes.

6.It is optional but you can add some roasted barberry or cranberries on top when you are serving to make it more beautiful.

7.you can serve it with saffron rice as a complete persian dish.

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