Persian-Style Chicken Pilaf (Print)
Fragrant basmati rice with tender chicken, aromatic spices, and crunchy nuts in a traditional Middle Eastern one-pot dish.
# Ingredients:
→ Grains
01 -
1 ½ cups basmati rice
→ Aromatics
02 -
1 onion, finely chopped
03 -
2 garlic cloves, minced
→ Spices
04 -
1 tablespoon ground cumin
05 -
1 tablespoon ground coriander
06 -
1 teaspoon ground cinnamon
07 -
½ teaspoon ground turmeric
08 -
½ teaspoon saffron threads, soaked in 2 tbsp warm water
09 -
Salt and pepper, to taste
→ Proteins
10 -
500g chicken thighs, skinless, boneless, cut into bite-sized pieces
→ Liquids
11 -
3 cups chicken stock
→ Fats
12 -
2 tablespoons ghee or unsalted butter
→ Dried Fruits & Nuts
13 -
½ cup sultanas or golden raisins
14 -
½ cup slivered almonds, toasted
15 -
¼ cup pistachios, chopped
→ Garnishes
16 -
Fresh coriander or parsley
17 -
Pomegranate seeds (optional)
# Directions:
01 -
Rinse the basmati rice under cold water until the water runs clear. Soak in water for 20 minutes, then drain thoroughly.
02 -
Heat ghee or butter in a large pan over medium heat. Add onion and sauté until soft and translucent.
03 -
Stir in garlic, cumin, coriander, cinnamon, and turmeric. Cook for 1 minute until fragrant, being careful not to burn the spices.
04 -
Add chicken pieces and season with salt and pepper. Cook for 4–5 minutes until the chicken starts to brown on all sides.
05 -
Pour in the chicken stock and add the soaked rice, saffron water with threads, and sultanas. Bring to a boil, then reduce heat and simmer covered for 15 minutes.
06 -
Remove from heat and let rest, covered, for 10 minutes to allow the flavors to meld and the rice to finish cooking.
07 -
Fluff the pilaf with a fork and gently fold in toasted almonds, pistachios, and fresh herbs. Serve hot, garnished with additional nuts and pomegranate seeds if desired.
# Notes:
01 -
This traditional Persian pilaf uses the absorption method where rice cooks directly in the flavored stock, absorbing all the aromatic spices.