Saffron Lemon Chicken with Persian Rice

  • 1 d 40 mins total
  • 10 mins prep
  • 30 mins cook
  • 1 d Marinate
  • serves 4 people
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Comments (6) Post a Reply

  1. Marita says:

    Wow, this recipe makes my mouth water. What a combination of spice.
    I am hoping to make it this weekend.

    1. Giangi Townsend says:

      Thank you Marita for stopping by. The combination is just wonderful and the recipe so easy to make.
      Enjoy it.
      Best Giangi

  2. Amaka says:

    I really like this recipe. It looks very delicious and straightforward enough. I will definitely try it. Thanks for sharing.

    1. Giangi Townsend says:

      Thank you, it sure is and the end result is a very tender chicken and the rice, well, it is so delicious that you will make it over and over again.
      Thank you for reading my post.
      Enjoy!!

  3. Lynn says:

    About how long do you cook the assembled rice? I am making this right now and need to time everything! And how are you supposed to see the rice browning on the edges if you have a towel between pan and lid?

    1. Giangi Townsend says:

      I usually keep it for a good 20 minutes. Lift the towel once in a while. However, you should hear the rice crackle.
      I hope this is helpful.

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