Persian Chicken Stuffed with Rice
Experience a true taste of Persian culinary artistry with this Persian Chicken Stuffed with Rice, a dish that masterfully combines tender, juicy roasted chicken with a fragrant, saffron-infused rice stuffing. This recipe is a feast for the senses, featuring a medley of barberries (or cranberries) for a tangy bite, fresh herbs like parsley and cilantro, and warm spices including turmeric, cinnamon, and cumin. The saffron-kissed chicken is perfectly roasted to achieve a golden, crispy skin while locking in savory juices. Ideal for special occasions or an impressive family dinner, this dish is as visually stunning as it is flavorful. Serve it straight from the oven for a show-stopping centerpiece that's sure to become a new favorite.
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 1 cup Basmati rice
- 1 large Onion
- 4 pieces Garlic cloves
- 0.5 cup Dried barberries (or cranberries)
- 0.5 cup Fresh parsley
- 0.5 cup Fresh cilantro
- 3 tablespoons Unsalted butter
- 1 teaspoon Ground turmeric
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Ground cumin
- 0.5 teaspoon Saffron threads
- 2 tablespoons Hot water
- 1 cup Chicken stock
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Rinse the basmati rice under cold water until the water runs clear. Cook the rice in boiling water for about 8 minutes, until slightly undercooked. Drain and set aside.
In a small bowl, soak the saffron threads in 2 tablespoons of hot water. Let steep for 5-10 minutes.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until golden and caramelized, about 8-10 minutes.
Add minced garlic, turmeric, cinnamon, and cumin to the skillet. Stir well and cook for 1 minute until fragrant.
Stir in the barberries (or cranberries) and cook for another 1-2 minutes. Add the cooked rice to the skillet, along with chopped parsley and cilantro. Mix thoroughly, then remove from heat.
Season the rice mixture with salt and pepper. Set aside to cool slightly.
Pat the chicken dry with paper towels. Carefully spoon the rice mixture into the chicken cavity, loosely packing it in. Tie the legs together with kitchen twine to secure the stuffing.
Rub the outside of the chicken with olive oil and season generously with salt and black pepper.
In a roasting pan, melt 1 tablespoon of butter and pour in the chicken stock. Place the stuffed chicken into the pan, breast side up. Brush the saffron water over the chicken for flavor and color.
Cover the chicken loosely with aluminum foil and roast for 1.5 hours, basting every 30 minutes with the pan juices. Remove the foil for the last 20-30 minutes to allow the skin to crisp and turn golden brown.
Once cooked and the internal temperature of the chicken reaches 165°F (74°C), remove from the oven and let rest for 10 minutes.
Carve the chicken and serve with the fragrant rice stuffing. Enjoy your Persian-inspired dish!
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 2647 mg | 115% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 41.1 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1449 mg | 31% | |
*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.
