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Saffron Chicken and Plum Stew: A Taste of Persia

Saffron Chicken and Plum Stew
Saffron Chicken and Plum Stew

Indulge in a taste of Persia with this Saffron Chicken and Plum Stew. This delectable dish is a symphony of flavours and textures, offering a culinary experience that is both comforting and satisfying.

The tender chicken is cooked in a rich and savoury sauce made with plums, walnuts, and saffron. The result is a mouth-watering masterpiece that is sure to please even the pickiest of eaters.


  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon saffron threads, steeped in warm water

  • 1 large onion, chopped

  • 1 pound dried plums

  • 1/2 cup chopped walnuts

  • 1-2 tablespoons sugar

  • 1/4 cup water


  1. In a bowl, combine the chicken, salt, pepper, and saffron water.

  2. Marinate in the refrigerator for at least 30 minutes, or up to overnight.

  3. Heat a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned on all sides.

  4. Remove the chicken from the skillet and set aside.

  5. In the same skillet, add the onion and cook until softened.

  6. Add the plums, walnuts, sugar, and water.

  7. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the plums are softened.

  8. Return the chicken to the skillet and cook for an additional 10 minutes, or until cooked through.

  9. Serve immediately and enjoy!


  • For a richer flavour, use full-fat butter.

  • You can also add other vegetables to the skillet, such as carrots, potatoes, or tomatoes.

  • Serve the stew with rice or bread.

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