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Persian-Style Chicken Pilaf

Delicious Persian-Style Chicken Pilaf to Impress Tonight

This Persian-Style Chicken Pilaf combines fluffy basmati rice, tender chicken, and aromatic spices for an unforgettable meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Persian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pilaf
  • 1.5 cups Basmati Rice soak for optimal cooking
  • 3 tablespoons Ghee or Unsalted Butter substitute with oil for dairy-free option
  • 1 medium Onion finely chopped
  • 3 cloves Garlic minced
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 0.5 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Turmeric
  • a pinch Saffron Threads dissolved in hot water
  • 1 pound Chicken Thighs (skinless, boneless) cut into bite-sized pieces
  • to taste Salt
  • to taste Pepper
  • 3 cups Chicken Stock use vegetable stock for vegetarian option
  • 0.5 cup Sultanas or Golden Raisins adds subtle sweetness
  • 0.5 cup Slivered Almonds (toasted) contributes crunch
  • 0.25 cup Pistachios (chopped) optional
  • to taste Fresh Coriander or Parsley for garnish
  • for garnish Pomegranate Seeds optional

Equipment

  • large heavy-bottomed pan

Method
 

Step-by-Step Instructions
  1. Rinse the basmati rice under cold water until the water runs clear, then soak in cold water for 20 minutes.
  2. In a large pan, melt ghee or butter. Sauté the chopped onion for 5-7 minutes until soft and translucent.
  3. Add minced garlic, ground cumin, ground coriander, ground cinnamon, and ground turmeric. Cook for 1 minute while stirring.
  4. Add the chicken thighs to the pan, season with salt and pepper, and brown for 4-5 minutes.
  5. Pour in chicken stock, add the drained rice and saffron-water mixture, along with sultanas. Bring to a boil.
  6. Reduce heat to low, cover the pan, and simmer for 15 minutes without lifting the lid.
  7. Remove from heat and let it rest covered for an additional 10 minutes.
  8. Fluff the pilaf with a fork, adding the toasted almonds and herbs.
  9. Transfer to a serving platter and garnish with additional nuts and pomegranate seeds.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 9gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 3mg

Notes

Allow the pilaf to rest covered for 10 minutes to enhance flavor and texture. Experiment with different nuts and herbs for garnishes.

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