Persian Chicken and Rice
Discover the rich, vibrant flavors of Persian cuisine with this Persian Chicken and Rice recipe, a one-pot masterpiece that's as visually stunning as it is delicious. Tender, golden-browned chicken thighs are nestled into fragrant basmati rice infused with saffron, turmeric, and warm spices like cinnamon and cumin. The dish is elevated with a medley of sautéed dried barberries (or cranberries), raisins, and slivered almonds, creating a delightful balance of savory and sweet. Garnished with fresh parsley and a drizzle of saffron water, this hearty yet elegant dish is perfect for family dinners or special occasions. With just 20 minutes of prep time and a total cook time of 60 minutes, this recipe serves six people and delivers the essence of Persian comfort food in every bite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 cups basmati rice
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon turmeric
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 0.25 teaspoon saffron threads
- 0.25 cup boiling water
- 0.5 cup dried barberries (or substitute dried cranberries)
- 0.25 cup slivered almonds
- 0.25 cup raisins
- 3 cups chicken stock
- 3 tablespoons vegetable oil (or olive oil)
- 2 tablespoons butter
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside to soak in cold water for 20 minutes.
In a small bowl, steep the saffron threads in 1/4 cup of boiling water. Set aside to infuse.
Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat. Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper, then sear them skin-side down until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
In the same skillet, heat the remaining 1 tablespoon of oil and 1 tablespoon of butter. Add the chopped onion and sauté until soft and golden, about 8 minutes.
Add the minced garlic, turmeric, cinnamon, and cumin to the onions. Cook for 1 minute until fragrant.
Drain the soaked rice and add it to the skillet. Stir to coat the rice with the onion and spice mixture.
Stir in the chicken stock, the remaining 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring the mixture to a gentle simmer.
Nestle the seared chicken thighs into the rice mixture, skin-side up. Reduce the heat to low, cover tightly, and cook for 30-35 minutes, or until the rice is tender and the chicken is cooked through.
While the chicken and rice cook, melt the remaining 1 tablespoon of butter in a small pan over medium heat. Add the barberries (or dried cranberries), almonds, and raisins. Sauté for 2-3 minutes until fragrant and slightly softened. Set aside for garnish.
Once the chicken and rice are done cooking, remove the skillet from heat and drizzle the saffron water over the rice. Let it rest, covered, for 5 minutes.
Fluff the rice gently with a fork, being careful not to break the grains. Transfer the chicken and rice mixture to a serving platter.
Top with the sautéed barberries, almonds, and raisins. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.6 g | 299% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 859 mg | 286% | |
| Sodium | 6008 mg | 261% | |
| Total Carbohydrate | 207.7 g | 76% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 67.2 g | ||
| Protein | 229.2 g | 458% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 431 mg | 33% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 3071 mg | 65% | |
*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.
