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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.

Ingredients

Scale

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

Find it online: https://platedandproud.com/persian-style-chicken-pilaf-recipe/