Saffron roast chicken stuffed with dried fruit
- Published: 22 May 23
- Updated: 25 Mar 24
“Properly stuffed, saffron roast chicken on an Iranian table still holds some prestige and elegance. The roast chicken is the golden centrepiece of a lavish spread for a gathering, next to trays of rice – of at least two kinds, one simple, perhaps another with broad beans and dill – and possibly lamb stew with courgette or aubergine,” food writer and photographer Saghar Setareh.
Recipe taken from Pomegranates + Artichokes: Recipes and memories of a journey from Iran to Italy by Saghar Setareh (Murdoch Books, £26).
Leftover chicken? Try it in this comforting saffron chicken stew
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Serves 6 -
Hands-on time 50 min, plus soaking and overnight marinating. Oven time 1 hour 20 min
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Recipe from June 2023 Issue
Nutrition
Nutrition: per serving
- Calories
- 808kcals
- Fat
- 55g (20g saturated)
- Protein
- 42g
- Carbohydrates
- 35g (32g sugars)
- Fibre
- 5.6g
- Salt
- 4.7g
delicious. tips
Don’t waste it: You can keep the oil used to fry the onions for up to a week to use in dishes where a hint of onion and turmeric would be welcome.
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