Description
Experience the magic of Persian cuisine with this delightful Iranian Chicken and Rice dish, a symphony of flavors featuring saffron, spices, and tender chicken over fluffy rice.
Ingredients
Scale
- 2 cups basmati rice
- 4 chicken thighs or drumsticks (or chicken breasts, chickpeas for vegetarian)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon cinnamon
- Salt and pepper, to taste
- 4 tablespoons vegetable oil (or ghee)
- 3 cups chicken broth (or vegetable broth)
- 1/4 teaspoon saffron threads (optional)
- 1/4 cup fresh lemon juice (or pomegranate juice)
- Handful of fresh parsley or cilantro, chopped (for garnish)
- Dried fruit such as apricots or raisins (optional)
- Toasted almonds or pistachios (optional)
Instructions
- Begin by rinsing the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes.
- In a large pot, heat the vegetable oil over medium heat, adding the chopped onion and sautéing until translucent, about 5-7 minutes. Toss in the minced garlic, turmeric, cumin, cinnamon, salt, and pepper, cooking for another 2 minutes.
- Add the chicken pieces to the pot, searing them on both sides until golden brown. Pour in the chicken broth, saffron, and lemon juice, bringing to a gentle boil.
- After boiling, reduce the heat to low, cover, and simmer for about 20 minutes.
- Prepare the rice by bringing salted water to a boil in a separate pot. Drain the soaking rice and add it to the boiling water, cooking for about 6-7 minutes. Drain and set aside.
- Check the chicken after 20 minutes for doneness. Remove the chicken and add the partially cooked rice to the pot, stirring gently. Place the chicken on top of the rice, cover, and let it steam for an additional 15-20 minutes.
- Once done, fluff the rice with a fork and serve hot, garnished with fresh herbs and nuts if desired.
Notes
For a lighter version, substitute chicken with chickpeas or tofu and use brown basmati rice. Avoid skipping the soaking step for fluffy rice.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg