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Persian-Style Chicken Pilaf Recipe

Persian-Style Chicken Pilaf Recipe
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★★★★★

4.8 from 22 reviews

A fragrant and flavorful Persian-style chicken pilaf made with basmati rice, tender chicken thighs, aromatic spices, saffron, and a delightful mix of nuts and dried fruits. This dish offers a harmonious blend of textures and tastes, perfect for a comforting yet elegant meal.

Ingredients

Scale

Rice and Cooking Base

  • 1 ½ cups basmati rice
  • 2 tablespoons ghee or unsalted butter

Spices and Aromatics

  • 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

Main Ingredients

  • 500g (1 lb) chicken thighs, skinless, boneless, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 3 cups chicken stock

Add-ins and Garnishes

  • 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 to allow the grains to elongate during cooking, then drain thoroughly.
  2. Sauté aromatics: Heat ghee or butter in a large pan over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes.
  3. Add spices and garlic: Stir in the minced garlic, ground cumin, ground coriander, cinnamon, and turmeric. Cook for 1 minute until the mixture becomes fragrant, stirring continuously to prevent burning.
  4. Cook the chicken: Add the bite-sized chicken thigh pieces to the pan. Season with salt and pepper to taste. Cook for 4–5 minutes, stirring occasionally, until the chicken begins to brown and is mostly cooked through.
  5. Combine rice and liquids: Pour in the chicken stock, then add the drained rice, the saffron water with threads, and the sultanas or golden raisins. Stir gently to combine everything evenly.
  6. Simmer the pilaf: Bring the mixture to a boil, then reduce the heat to low. Cover the pan tightly and let it simmer for 15 minutes, allowing the rice to absorb the liquid and flavors.
  7. Rest the dish: Remove the pan from heat and keep it covered. Let the pilaf rest for 10 minutes to steam and settle.
  8. Finish and garnish: Fluff the pilaf gently with a fork to separate the grains. Stir in the toasted slivered almonds, chopped pistachios, and fresh coriander or parsley. Serve hot, garnished optionally with extra nuts and pomegranate seeds for a burst of color and contrast.

Notes

  • Soaking the rice before cooking helps achieve fluffy and separate grains.
  • Use skinless, boneless chicken thighs for tender and juicy pieces that hold up well during cooking.
  • Saffron adds an authentic color and flavor; if unavailable, turmeric can be a substitute but with less aroma.
  • To toast the almonds, heat them lightly in a dry pan over medium heat until golden and fragrant.
  • Adjust seasoning with salt and pepper according to taste before simmering.
  • For a vegetarian version, substitute chicken with hearty vegetables and use vegetable stock.

Nutrition

Keywords: Persian chicken pilaf, chicken pilaf recipe, basmati rice pilaf, saffron chicken rice, Persian cuisine, nutty chicken rice, spiced chicken pilaf

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