Persian Style Chicken and Rice

Nutriscore Rating: 72/100

Elevate your dinner table with this Persian-Style Chicken and Rice, a vibrant and aromatic dish that combines tender, golden-seared chicken thighs with fluffy basmati rice layered with saffron threads, fragrant spices, and a golden tahdig—a signature crispy rice crust. Sweet-tart barberries (or dried cranberries), buttery slivered almonds, and fresh parsley add a beautiful garnish, while a hint of cinnamon and turmeric infuses every bite with warmth and depth. Perfect for a flavorful weeknight meal or an impressive dinner party centerpiece, this recipe strikes the perfect balance between savory and sweet, offering a taste of Persian culinary tradition in under 90 minutes.

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 4 pieces Chicken thighs
• 2 cups Basmati rice
• 1 cup Barberries (or dried cranberries as a substitute)
• 1 large Onion
• 3 pieces Garlic cloves
• 2 teaspoons Ground turmeric
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Saffron threads
• 3 tablespoons Butter
• 4 tablespoons Vegetable oil
• 0.25 cup Yogurt (optional, for tahdig)
• 4 cups Water
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.25 cup Slivered almonds or pistachios (optional, for garnish)
• 2 tablespoons Fresh parsley (optional, for garnish)

📝 Instructions

12 steps

1. Rinse the basmati rice under cold water until the water runs clear. Soak in salted water for 30 minutes and then drain.

2. In a small bowl, steep the saffron threads in 2 tablespoons of warm water and set aside.

3. Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat. Season the chicken thighs with salt, pepper, and 1 teaspoon of turmeric, then sear them for 4-5 minutes on each side until golden. Remove the chicken from the skillet and set aside.

4. In the same skillet, add 1 tablespoon of vegetable oil and sauté the diced onion until translucent, about 5 minutes. Add minced garlic, cinnamon, and the remaining teaspoon of turmeric, and cook for another 1-2 minutes until fragrant.

5. Return the chicken to the skillet, add 1 cup of water, cover, and simmer on low heat for 25-30 minutes, or until the chicken is fully cooked and tender. Adjust seasoning with salt and pepper, if needed.

6. In a separate large pot, bring 4 cups of water to a boil. Add the drained rice and cook for 5-6 minutes, or until the rice is slightly tender but not fully cooked (parboiled). Drain the rice and rinse with cold water.

7. To prepare the tahdig (crispy rice crust), mix 1/4 cup of yogurt with 1/2 cup of the parboiled rice and spread it evenly on the bottom of the pot. Alternatively, use saffron water for more flavor.

8. Layer the remaining parboiled rice over the yogurt mixture, alternating it with dollops of saffron water and the cooked chicken mixture. Cover the pot with a tight-fitting lid wrapped in a clean dish towel to trap the steam.

9. Cook the rice and chicken over medium-low heat for 25-30 minutes, allowing the tahdig to form and the rice to fully cook.

10. While the rice is cooking, melt 2 tablespoons of butter in a small pan over low heat. Add the barberries (or dried cranberries), a pinch of sugar, and stir for 1-2 minutes until plump and shiny.

11. Once the rice is cooked, carefully invert the pot onto a large serving platter to reveal the crispy tahdig layer. Scatter the sautéed barberries, along with slivered almonds or pistachios and fresh parsley, on top for garnish.

12. Serve warm and enjoy your Persian-style Chicken and Rice!

Nutrition Facts

1 serving (571.9g)

Calories		703
% Daily Value*
Total Fat		37.2 g	48%
	Saturated Fat	10.9 g	54%
	Polyunsaturated Fat	8.6 g
Cholesterol		130 mg	43%
Sodium		639 mg	28%
Total Carbohydrate		60.1 g	22%
	Dietary Fiber	5.7 g	20%
	Total Sugars	17.7 g
Protein		33.2 g	66%
Vitamin D		0.5 mcg	2%
Calcium		132 mg	10%
Iron		3.4 mg	19%
Potassium		601 mg	13%

*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.

Source of Calories

Fat: 1348 cal (47.5%%)

Protein: 526 cal (18.5%%)

Carbs: 964 cal (34.0%%)