Persian Chicken with Pistachios Recipe | James Beard Foundation
Crispy chicken thighs, fragrant with turmeric and verjuice, simmered in a spinach and mint sauce with saffron and pistachios—serve with rose-infused yogurt.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Ingredients
- 2 pounds skinless, boneless chicken thighs
- 1 tablespoon olive oil
- 2 onions, finely sliced
- ¾ teaspoon turmeric
- ½ teaspoon pepper
- 1 cup chicken stock
- 1 cup verjuice
- Salt
- Good pinch of saffron strands
- ¼ to ½ teaspoon rosewater (be careful as you are adding this!)
- 9 ounces spinach, washed, tough stalks removed, and leaves torn
- About 40 mint leaves, torn
- 1/3 cup pistachios, coarsely chopped
- Rose petals, to serve (optional)
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