Persian Style Chicken with Rice

Persian Style Chicken with Rice is a comforting, aromatic dish that celebrates the bold flavors and vibrant traditions of Persian cuisine. This recipe features tender, golden chicken simmered in a saffron-infused tomato and onion sauce, served over fluffy basmati rice with a golden crust (tahdig) that’s prized in Persian kitchens. Fragrant spices like turmeric, cinnamon, and saffron elevate simple ingredients into a truly unforgettable meal.

What makes this dish stand out is the beautiful balance of sweet, savory, and subtly tangy flavors, combined with the contrasting textures of juicy chicken and crispy rice. It’s perfect for family dinners, special occasions, or when you want to bring something unique and soulful to the table.

And if you’re craving more beef or creative pasta options, try this Puerto Rican-style Bistec Encebollado or the bold Spicy Red Risotto (Vegan).

Credit: https://www.pinterest.com/pin/1123437069553920722/

Ingredients You Will Need

For the Chicken:

• Chicken thighs or drumsticks – 6 pieces (bone-in, skin-on preferred)
  (Rich and juicy—ideal for long simmering.)
  
• Onion – 1 large, thinly sliced
  
• Garlic – 3 cloves, minced
  
• Tomato paste – 2 tablespoons
  
• Turmeric – 1 teaspoon
  
• Cinnamon – ½ teaspoon
  
• Salt – 1 teaspoon
  
• Black pepper – ½ teaspoon
  
• Saffron – ½ teaspoon threads, steeped in 2 tablespoons hot water
  
• Olive oil – 2 tablespoons
  
• Water or chicken broth – 1½ cups
  

For the Rice:

• Basmati rice – 2 cups, rinsed and soaked for 30 minutes
  
• Salt – 1 tablespoon (for boiling rice)
  
• Butter or oil – 3 tablespoons
  
• Saffron water – 2 tablespoons (from above saffron mix)
  

Cooking Time

• Prep Time: 20 minutes
  
• Cook Time: 50–60 minutes
  
• Total Time: 1 hour 15 minutes
  
• Serves: 4–6
  

Equipment You’ll Need

• Large pot or Dutch oven
  
• Deep nonstick or heavy-bottomed pan with lid (for tahdig)
  
• Mixing bowls
  
• Measuring spoons
  
• Slotted spoon
  
• Fine mesh sieve
  

How to Make Persian Style Chicken with Rice: Step-by-Step

1. Sear the Chicken

Heat olive oil in a Dutch oven over medium heat. Add the chicken and sear on all sides until lightly browned, about 5–7 minutes. Remove and set aside.

2. Sauté the Aromatics

In the same pot, add sliced onions and cook until softened and golden. Stir in garlic, turmeric, and cinnamon. Cook for 1 minute until fragrant.

3. Simmer the Chicken

Add tomato paste and stir to coat. Return the chicken to the pot and add water or broth. Season with salt and pepper. Simmer covered over low heat for 30–40 minutes, until the chicken is cooked through and tender. Stir in saffron water in the final 5 minutes.

4. Prepare the Rice

Bring a large pot of salted water to a boil. Add soaked, drained rice and boil for 6–7 minutes until just al dente. Drain in a sieve.

5. Create the Tahdig Layer

Add 2 tablespoons of butter or oil to the bottom of a nonstick pot. Optional: mix a spoonful of cooked rice with saffron water and spread it on the bottom to create a colorful crust.

6. Steam the Rice

Gently spoon the parboiled rice into the pot in a pyramid shape. Poke a few holes with the back of a spoon. Cover with a lid wrapped in a clean towel and cook over medium-low heat for 30–40 minutes until steam rises and a crisp tahdig forms.

7. Assemble and Serve

Fluff the rice and carefully invert or scoop out the tahdig. Serve the golden chicken alongside or over the rice. Spoon the saffron tomato sauce over the top.

Nutritional Information (Per Serving)

• Calories: 480
  
• Protein: 35g
  
• Fat: 20g
  
• Carbohydrates: 38g
  
• Fiber: 3g
  
• Sugar: 4g
  
• Cholesterol: 105mg
  
• Sodium: 600mg
  

Tips and Variations

Use Chicken Thighs or Legs: They stay juicier and more flavorful than breasts during long simmering.
Don’t Skip the Saffron: It gives this dish its distinct color and aroma.
Tahdig Perfection: Use a heavy nonstick pot and avoid stirring the rice once it’s in.
Add Dried Fruit: For a sweet note, toss in some golden raisins or barberries.
Herb Boost: Stir in chopped parsley, dill, or cilantro before serving for freshness.
Make It a Feast: Pair with mast-o-khiar (yogurt and cucumber) or a Shirazi salad.

How to Store Leftovers

Refrigerator: Store chicken and rice separately in airtight containers for up to 4 days.
Freezer: Freeze cooled portions for up to 2 months. Thaw overnight and reheat in a skillet or microwave.
Reheating Tahdig: Crisp leftover tahdig in a dry skillet for best texture.

Why You’ll Love This Recipe

Persian Style Chicken with Rice brings warmth, aroma, and elegance to your dinner table with ingredients you already have. The layered flavors from the saffron, tomato, and spices infuse the dish with soul, while the crispy tahdig delivers a signature Persian crunch that elevates the whole experience.

Whether it’s your first time making Persian cuisine or you’re a fan of global comfort foods, this dish is both satisfying and surprisingly easy to master.

Cfredit: https://www.pinterest.com/pin/330240585195816202/

Final Thoughts

Persian Style Chicken with Rice is more than just a meal—it’s a celebration of aroma, texture, and tradition. The juicy, saffron-scented chicken paired with beautifully steamed rice and a golden crust is a feast for all the senses. I’ve made this dish countless times for family dinners and festive gatherings, and it never fails to impress.

Even if you’ve never tried Persian food before, this recipe is the perfect place to start. Once you taste it, you’ll see why it’s a staple in so many households—and it just might become one in yours too.

Frequently Asked Questions (FAQs)

Q: What is tahdig?
A: Tahdig is the crispy layer of rice formed at the bottom of the pot. It’s a beloved part of Persian cuisine and often considered the best bite of the meal.

Q: Can I make this with boneless chicken?
A: Yes, but bone-in pieces offer more flavor and stay juicier during simmering. If using boneless, reduce cooking time slightly.

Q: How do I prevent the rice from becoming mushy?
A: Make sure to parboil the rice until just al dente, then drain thoroughly and steam over low heat without stirring.

Q: Can I prepare this dish ahead of time?
A: Yes. Both the chicken and rice can be made ahead and reheated. For best tahdig results, reheat the rice in a nonstick pan.

Q: Is saffron necessary?
A: While you can technically make the dish without it, saffron adds authentic flavor and aroma that defines Persian cuisine. A little goes a long way.

And if you’re in the mood to try more hearty pasta dishes, this Baked Meatballs with Orzo in Roasted Pepper Sauce makes another fantastic and flavorful option.