Saffron and rosemary chicken fillets from Persiana: Recipes from the Middle East & Beyond (page 104) by Sabrina Ghayour

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Accompaniments: Quinoa salad with toasted pistachios, preserved lemons and courgettes; Fattoush salad

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Notes about this recipe

  • Deja1 on November 03, 2024

    The chicken was very flavorful, but we found the rosemary a bit too overpowering (I had used about 3/4 of the listed amount)

  • joneshayley on November 09, 2018

    Delicious, both the rosemary and the saffron sang, and made for a succulent and delicious chicken

  • okcook on April 19, 2016

    I sous vide the chicken breasts at 140F for 3.5 hours then sliced them and quickly browned them. Dumped in the saffron/rosemary seasonings, stirred and served. This was very flavourful with the saffron shining through. I did not use all the rosemary called for because it seemed like A LOT OF ROSEMARY!

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