Persian saffron chicken, fennel and barberry stew from Persiana: Recipes from the Middle East & Beyond (page 83) by Sabrina Ghayour

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Notes about this recipe

  • mondraussie on March 27, 2023

    Flavours came together very nicely on this dish. Will make again.

  • ALawson25 on November 13, 2021

    I actually didn’t rate this that much. I’m not sure if I did something wrong, but found the flavour very mild. I much preferred the chicken tagine from this book.

  • Dolcetto23 on February 01, 2021

    I agree this is easy and good, with subtle, delicate flavours and an enticing perfume. I used boneless thighs and saffron water (a la Paula Wolfert) as part of the liquid rather than adding the saffron to the chicken first - and a little less honey than specified as I thought my honey was quite strong. It was all lovely, with more saffrony rice to soak the delicious juices up.

  • e_ballad on August 13, 2019

    Very easy in a “chuck everything in together & leave to cook for 2.5 hours” kind of way. The chicken was well-flavoured & the fennel almost melted into the gravy, with the barberries adding an almost citrusy tang, rather than their usual tartness.

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