In a food processor, combine the tomatoes, parsley, mint, red onion, garlic, jalapeño, red pepper paste, yogurt, and 1 tablespoon olive oil. Add the seasonings, as well. Pulse until a smooth paste.

Add the chicken to a large bowl, then pour the marinade on top. Rub the marinade into the chicken, as well as under the skin, if using skin-on chicken. Cover with plastic wrap and let marinate in the fridge at least 30 minutes to overnight.

Preheat the oven to 350F.

Add the remaining 2 tablespoons chicken to a large skillet over medium high heat. Add the chicken, shaking off excess marinade, into the skillet to sear 3-4 minutes on each side. Transfer the oven-safe skillet to the oven to finish cooking 8-12 minutes. You may not need to finish off in the oven if using boneless and skinless chicken thighs.

Add the remaining marinade to a saucepan to simmer 10-15 minutes, then use on the side for a dipping sauce. Add water to desired texture preference.

Cook the basmati or jasmine rice according to package directions.

In a small bowl, combine the hot water and saffron. Stir to combine and let sit for 10 minutes.

While the rice is still hot, add the butter, salt, and saffron water. Stir to combine, then cover to steam another 5-10 minutes.

Enjoy the buttery saffron rice with the cooked Persian chicken. Garnish with fresh mint and parsley to serve with the cooked marinade on the side. Enjoy with lemon wedges, as well!