Persian Chicken Pilaf
Transport your taste buds to the heart of Persia with this fragrant and flavorful Persian Chicken Pilaf, a one-pot wonder that marries tender chicken, aromatic basmati rice, and a symphony of warm spices like turmeric, cumin, and cardamom. This vibrant dish is elevated with jewel-like dried barberries (or cranberries), nutty toasted almonds, and a luxurious saffron infusion that lends a golden hue and unmatched depth. Perfectly balanced with savory and lightly sweet notes, this pilaf is steamed to perfection, ensuring every grain of rice is infused with the rich essence of its spiced broth. Garnished with fresh parsley and ready in just an hour, it’s a crowd-pleasing centerpiece for any dinner table. Serve it with yogurt or a crisp salad for an unforgettable Persian-inspired feast!
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 2 cups Basmati rice
- 1 large Onion (finely chopped)
- 3 cloves Garlic (minced)
- 2 tbsp Butter
- 2 tbsp Vegetable oil
- 1 tsp Turmeric powder
- 1 piece Cinnamon stick
- 1 tsp Cumin powder
- 4 pods Cardamom pods
- 1 cup Dried barberries (or dried cranberries)
- 0.5 cup Almonds (slivered)
- 0.25 tsp Saffron threads
- 0.25 cup Warm water
- 3 cups Chicken stock
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Rinse the basmati rice in cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain.
In a small bowl, crush the saffron threads and dissolve them in 1/4 cup of warm water. Set aside.
Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the chicken thighs and sear on both sides until golden brown. Remove from the pan and set aside.
In the same pan, add the remaining vegetable oil and the butter. Once hot, add the chopped onion and cook until softened and golden, about 5 minutes.
Stir in the garlic, turmeric, cumin, cinnamon stick, and cardamom pods. Cook for 1-2 minutes or until aromatic.
Return the chicken thighs to the pan. Season with salt and pepper, and pour in the chicken stock. Bring to a simmer, cover, and cook for 15-20 minutes, or until the chicken is cooked through.
While the chicken cooks, heat a small dry pan over medium heat. Toast the slivered almonds until golden and fragrant. Remove and set aside.
In the same small pan, lightly sauté the dried barberries or cranberries for 1-2 minutes. Set aside.
Once the chicken is fully cooked, remove it from the pan and shred it into bite-sized pieces using two forks. Discard the cinnamon stick and cardamom pods.
Layer the drained rice over the sauce in the pan. Top with the shredded chicken, saffron water, sautéed dried barberries or cranberries, and toasted almonds.
Cover the pan tightly with a lid or foil and cook on low heat for 20 minutes, allowing the rice to steam and absorb flavors.
Once the pilaf is cooked, fluff the rice with a fork and garnish with fresh parsley before serving.
Serve the Persian Chicken Pilaf warm with a side of yogurt or salad, if desired.
Nutrition Facts
Calories |
3008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 3312 mg | 144% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 72.1 g | ||
| Protein | 202.6 g | 405% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 462 mg | 36% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2757 mg | 59% | |
*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.
