Tender, juicy chicken slow-braised in a golden turmeric broth — this Persian Braised Chicken recipe is packed with flavor, culture, and comfort.

Golden Persian braised chicken with onions and tomato in white bowl — Persian Braised Chicken

If you’re looking for a simple yet soul-satisfying Persian dish, this one’s for you. Inspired by the flavors of my Iranian childhood in Northern California, this chicken dish combines aromatic spices, tender onions, and the unmistakable magic of turmeric and spice in a one-pan meal that’s perfect for family dinners or festive gatherings.

🌿 Why You’ll Love This Recipe

Made with everyday ingredients and classic Persian pantry staples
Naturally gluten-free
Pairs beautifully with Persian rice or flatbread
Ideal for Nowruz, Shab-e Yalda, or cozy weeknight meals

🛒 Ingredients You’ll Need

Chicken thighs or drumsticks
Onions
Turmeric, cumin, and cinnamon
Tomato sauce or paste

Find full ingredient quantities and step-by-step instructions below.

🍽️ Serving Suggestions

Serve this braised chicken over:

💡 Cooking Tips

Cook it all in the oven to minimize mess.
Add the tomato sauce towards the end for brightness.
Slow braise over low heat to build flavor.

Braised Persian Chicken with onions and tomato in oven roasting pan

📖 The Story Behind the Dish

Growing up, this rustic dish would appear at various occasions. Midweek with my immediate family, eating at our table in the San Francisco Bay Area, alongside a heaping platter of rice adorned with crunchy tahdig. Always complemented with plenty of fresh herbs and raw onions to satisfy anyone’s cravings. Alternatively, the large gatherings at our home would proudly feature this braised chicken as well, paired with colorful vegetables, as one of the centerpieces of an elaborate and extensive table of delicious Persian dishes.

I’ve adapted my mom’s original recipe to make it even more simple, and easier to manage in a busy family. I enjoy cooking this recipe in large batches to feed a crowd, my neighbors, or stash leftovers for another meal.

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Recipe

Persian Braised Chicken

If you're looking for a simple yet soul-satisfying Persian dish, this one’s for you. Inspired by the flavors of my Iranian childhood in Northern California, this chicken dish combines aromatic spices, tender onions, and the unmistakable magic of turmeric in a one-pan meal that’s perfect for family dinners or festive gatherings.

Ingredients

12 chicken drumsticks or thighs
2 large yellow or white onions
4 tsp salt
2 tsp ground black pepper
2 tsp ground turmeric
2 tsp ground cumin
1 tsp ground cinnamon
1/2 cup water
1 cup tomato sauce (or 2 tbsp tomato paste diluted in 6 oz water)

Instructions

1. Season chicken with salt, pepper, turmeric, and cinnamon.

2. Bake chicken in the oven at 500F for 10 minutes.

3. Lower oven temp to 350F.

4. Slice onions and place in the bottom of a roasting pan.

5. Nestle chicken on top on onions in an even layer.

6. Add water.

7. Seal tightly with foil and cook for 45 minutes or until chicken is tender.

8. Add tomato sauce and mix gently.

9. Cook another 5 minutes uncovered.

10. Serve and enjoy!

Notes

Serve with rice or lavash bread, and plenty of fresh herbs!

For a faster version, combine the onions and chicken at the beginning and cook at the high heat together. Cover after 10 minutes and continue with rest of recipe.

If you'd like to add breast meat, do so at the last 15 minutes of cooking.

Persian Braised Chicken with Onion and Tomato (Khorakeh Morgh)