Persian-Style Chicken Pilaf Recipe

Introduction

Persian-Style Chicken Pilaf is a fragrant, spiced rice dish featuring tender chicken, aromatic saffron, and a delightful mix of nuts and dried fruit. This comforting meal combines warm spices with the subtle sweetness of sultanas, making it a perfect centerpiece for any dinner.

Ingredients

• 1 ½ cups basmati rice
• 2 tablespoons ghee or unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• ½ teaspoon saffron threads, soaked in 2 tbsp warm water
• 500g (1 lb) chicken thighs, skinless, boneless, cut into bite-sized pieces
• Salt and pepper, to taste
• 3 cups chicken stock
• ½ cup sultanas or golden raisins
• ½ cup slivered almonds, toasted
• ¼ cup pistachios, chopped
• Fresh coriander or parsley for garnish
• Pomegranate seeds (optional, for garnish)

Instructions

1. Step 1: Rinse the basmati rice under cold water until it runs clear. Soak the rice in water for 20 minutes, then drain thoroughly.
2. Step 2: Heat ghee or butter in a large pan over medium heat. Add the finely chopped onion and sauté until soft and translucent.
3. Step 3: Stir in minced garlic, ground cumin, coriander, cinnamon, and turmeric. Cook for about 1 minute until the spices become fragrant.
4. Step 4: Add the chicken pieces to the pan, seasoning with salt and pepper. Cook for 4 to 5 minutes until the chicken begins to brown.
5. Step 5: Pour in the chicken stock, then add the soaked rice, saffron with its soaking water, and sultanas. Bring the mixture to a boil.
6. Step 6: Reduce the heat to low, cover the pan, and simmer gently for 15 minutes until the rice is tender and liquid absorbed.
7. Step 7: Remove the pan from heat and let it rest, still covered, for 10 minutes to allow the flavors to meld.
8. Step 8: Fluff the pilaf with a fork and gently fold in toasted almonds, chopped pistachios, and fresh coriander or parsley.
9. Step 9: Serve hot, garnished with additional nuts and optional pomegranate seeds for a burst of color and flavor.

Tips & Variations

• For an extra layer of flavor, toast the spices briefly before adding the onions to bring out their aroma.
• Use bone-in chicken pieces for a richer taste, adjusting cooking time accordingly.
• Swap sultanas with dried apricots or cherries for a different fruity touch.
• Garnish with fresh mint for a refreshing twist.

Storage

Store leftover pilaf in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or in the microwave, adding a splash of water or stock to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of rice?

Basmati rice is preferred for its fragrance and texture, but jasmine rice can be used as a substitute. Avoid short-grain rice as it may become too sticky.

How do I prevent the rice from sticking or burning?

Use a heavy-bottomed pan and keep the heat low during simmering. Cover the pan tightly and avoid stirring while cooking to allow the rice to steam evenly.

Persian-Style Chicken Pilaf Recipe

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4.6 from 68 reviews

This Persian-Style Chicken Pilaf is a fragrant and flavorful dish featuring tender chicken thighs cooked with aromatic spices, saffron-infused basmati rice, and a delightful mix of dried fruit and nuts. Enhanced with toasted almonds, pistachios, and fresh herbs, this pilaf offers a balanced blend of savory and sweet notes perfect for a comforting meal.

• Author: Lila
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Persian

Ingredients

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Rice and Spices

• 1 ½ cups basmati rice
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• ½ teaspoon saffron threads, soaked in 2 tbsp warm water

Chicken and Aromatics

• 2 tablespoons ghee or unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 500g (1 lb) chicken thighs, skinless, boneless, cut into bite-sized pieces
• Salt and pepper, to taste
• 3 cups chicken stock

Mix-ins and Garnish

• ½ cup sultanas or golden raisins
• ½ cup slivered almonds, toasted
• ¼ cup pistachios, chopped
• Fresh coriander or parsley for garnish
• Pomegranate seeds (optional, for garnish)

Instructions

1. Prepare the rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for 20 minutes, then drain thoroughly.
2. Sauté the aromatics and spices: Heat ghee or butter in a large pan over medium heat. Add the finely chopped onion and sauté until soft and translucent. Stir in the minced garlic and ground spices — cumin, coriander, cinnamon, and turmeric — cooking for about 1 minute until fragrant.
3. Cook the chicken: Add the bite-sized chicken thigh pieces to the pan. Season with salt and pepper. Cook for 4 to 5 minutes, stirring occasionally, until the chicken starts to brown on the outside.
4. Simmer the pilaf: Pour in the chicken stock along with the drained rice, soaked saffron threads with their water, and sultanas or golden raisins. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Simmer gently for 15 minutes until the rice is tender and the chicken is cooked through.
5. Rest the pilaf: Remove the pan from the heat but keep it covered. Let the pilaf rest undisturbed for 10 minutes to allow flavors to meld and the rice to finish steaming.
6. Finish and garnish: Fluff the pilaf lightly with a fork to separate the grains. Gently fold in the toasted slivered almonds, chopped pistachios, and fresh coriander or parsley. Serve hot, garnished with additional nuts and optional pomegranate seeds for a burst of color and sweetness.

Notes

• Soaking basmati rice before cooking helps achieve fluffy and separate grains.
• Using ghee instead of butter can add a richer, more authentic flavor.
• Saffron is optional but adds a wonderful aroma and traditional touch to the dish.
• Toast nuts carefully to avoid burning and to bring out their flavor.
• Pomegranate seeds add a refreshing pop and color contrast if used as a garnish.
• This dish can be adapted with chicken breast but thighs yield juicier results.

Keywords: Persian chicken pilaf, saffron rice, basmati pilaf, Middle Eastern chicken recipe, chicken and rice pilaf, spiced chicken pilaf