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Persian Style Chicken with Rice
Sofia

Persian Style Chicken with Rice

A fragrant and comforting dish featuring golden spiced chicken served over buttery saffron rice with hints of turmeric, cinnamon, and dried fruit. This Persian-inspired meal is rich in flavor and perfect for a memorable family dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Calories: 590
Ingredients Method Notes

Ingredients
  

  • For the Chicken:
  • 4 bone-in skin-on chicken thighs or drumsticks
  • Salt and pepper to taste
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion thinly sliced
  • 2 garlic cloves minced
  • ½ cup chicken broth
  • Optional: pinch of saffron threads soaked in 1 tbsp warm water
  • For the Rice:
  • 1 ½ cups basmati rice
  • ¼ cup barberries or dried cranberries
  • 2 tablespoons slivered almonds or pistachios
  • 1 tablespoon butter
  • Optional: pinch of saffron dissolved in warm water
  • Salt to taste

Method
 

  1. Prep the Chicken:
  2. Season chicken with salt, pepper, turmeric, paprika, and cinnamon. Rub to coat evenly.
  3. Sear the Chicken:
  4. Heat olive oil and butter in a deep skillet over medium-high heat. Sear chicken skin-side down until golden, 5–6 minutes per side. Remove and set aside.
  5. Sauté Aromatics:
  6. In the same pan, reduce heat to medium. Add onion and cook 5 minutes until soft. Add garlic and sauté for 1 minute.
  7. Simmer Chicken:
  8. Return chicken to the pan. Add broth and saffron water (if using). Cover and simmer for 25–30 minutes until chicken is tender and cooked through.
  9. Cook the Rice:
  10. While the chicken simmers, cook basmati rice in salted water until just tender. Drain and set aside.
  11. Toast and Assemble Rice:
  12. In a small skillet, melt butter. Sauté barberries/cranberries and nuts for 2 minutes. Add to rice along with saffron water if desired. Gently mix.
  13. Serve:
  14. Plate rice and top with braised chicken and its pan juices. Garnish with extra nuts and herbs if desired.

Notes

  • Barberries are traditional but cranberries work well if unavailable.
  • For crisp rice bottom (tahdig), layer rice in a buttered nonstick pan and cook on low for 20 minutes.
  • Pairs well with yogurt, cucumber salad, or pickled vegetables.
  • Leftovers store well in the fridge up to 3 days.