Iran Chicken Pilaf
Elevate your dinner table with this fragrant and flavorful Iran Chicken Pilaf, a one-pot wonder infused with the rich spices and vibrant ingredients of Persian cuisine. Tender, golden-browned chicken thighs nestle into a bed of fluffy, perfectly steamed basmati rice, enhanced by the warming spices of turmeric, cumin, and cinnamon. Sweet specks of julienned carrots and optional saffron bring depth and color, while sautéed barberries and slivered almonds add tangy and crunchy finishing touches. With just 20 minutes of prep time, this hearty and aromatic dish is ideal for a standout family dinner or an impressive feast for guests, capturing the heart of Middle Eastern culinary charm in every bite.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 2 cups Basmati rice
- 1 large Onion
- 3 pieces Garlic cloves
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Ground cumin
- 2 tablespoons Dried barberries (optional, for garnish)
- 2 tablespoons Slivered almonds (optional, for garnish)
- 1 medium Carrots (julienned)
- 3 cups Chicken or vegetable stock
- 3 tablespoons Vegetable oil
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 pinch Saffron threads (optional)
- 2 tablespoons Hot water (for saffron)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in fresh water for 20 minutes, then drain and set aside.
Warm 2 tablespoons of vegetable oil in a large, deep skillet or pot over medium heat. Sear the chicken thighs until golden brown on both sides, about 4 minutes per side. Remove from the pot and set aside.
Finely chop the onion. In the same skillet, add the remaining 1 tablespoon of vegetable oil and sauté the onion until soft and golden, about 5 minutes.
Mince the garlic and add it to the onion. Stir in the ground turmeric, cinnamon, and cumin, and cook for 1–2 minutes until fragrant.
Add the julienned carrots to the skillet and stir to coat them in the spices. Cook for another 2–3 minutes until slightly softened.
Return the chicken thighs to the pot and season everything with salt and black pepper. Add the chicken stock and bring to a gentle simmer. Cover and cook for 20 minutes.
If using saffron, dissolve the threads in 2 tablespoons of hot water and let steep for a few minutes. Add the steeped saffron water to the pot.
Gently fold the drained basmati rice into the pot, spreading it evenly across the chicken and vegetables. Do not stir. Cover the pot tightly and reduce the heat to low. Allow the rice to steam for 20 minutes until fully cooked and fluffy.
In a small pan, melt the butter over medium heat. If using barberries, briefly sauté them in the butter for 1–2 minutes until plump and glossy. Toss in the slivered almonds and toast for another minute.
Once the pilaf is ready, fluff the rice gently with a fork. Transfer to a serving platter and garnish with sautéed barberries and almonds, if desired.
Serve warm as the centerpiece of a delicious meal!
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.1 g | 199% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 5593 mg | 243% | |
| Total Carbohydrate | 151.7 g | 55% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 21.4 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2371 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
