Heat a skillet over medium heat. Pat dry chicken legs and sprinkle salt on both sides.
Place the chicken legs, skin side down in the pan and sear until the skin is golden and the fat is rendered.
Add in one tablespoon bloomed saffron to the pan, shake the pan so the saffron spreads on the skin on the chicken.
Turn the chicken legs and sear the other side for seven to eight minutes until golden.
Transfer the chicken legs to a plate and cover. Discard the fat.
In the same pan, heat the olive oil. Once shimmery and ready, saute sliced until until translucent and golden on the edges.
Add in green bell pepper and saute for another minute.
Add in turmeric, cinnamon and black pepper. Cook for another five minutes.
Place the chicken legs on the onion and pepper mixture.
Add in Water and turn the heat to high.
Bring it to simmer, cover and cook for 40 minutes, until the chicken is almost cooked.
Add in the rest of bloomed saffron. Cook for another 10 to 15 minutes until the chicken is fully cooked.
Serve with Persian rice, or Persian dill and green pea rice.