Persian Food Traditional – Herbed Chicken Pilaf Dinner
A fragrant one-pot Persian-inspired dish made with basmati rice, spiced chicken, sautéed onions, and dried fruit. This chicken pilaf is golden, fluffy, and rich in flavor with a hint of sweetness and spice.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 5-6 servings 1x
Ingredients
Scale
- 2 cups basmati rice
- 1½–2 lbs boneless chicken thighs or breasts
- 1 large onion, diced
- 2 cloves garlic, minced
- ½ tsp turmeric
- ½ tsp ground cinnamon
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup dried barberries or raisins
- 2 tbsp oil or butter
- 2 tbsp chicken broth or water
- Optional: pinch of saffron bloomed in 2 tbsp hot water
- Optional: slivered almonds or pistachios for garnish
Instructions
- Rinse rice until water runs clear. Soak with 1 tsp salt for 20–30 minutes.
- Sear seasoned chicken in oil until golden. Remove and set aside.
- Sauté onions until golden. Add garlic, turmeric, cinnamon, and dried fruit. Cook 2–3 minutes.
- Parboil soaked rice for 5–6 minutes. Drain.
- In pot, layer: butter/oil, half the rice, onion-fruit mix, chicken, then remaining rice.
- Drizzle with saffron water and broth. Cover tightly with lid and towel.
- Steam on low heat for 30–40 minutes.
- Fluff and serve, or invert for a crusted base (tahdig). Garnish as desired.
Notes
- For extra flavor, marinate chicken in yogurt and garlic for 2 hours.
- Use dried cranberries or golden raisins if barberries are unavailable.
- Leftovers keep well and can be reheated gently.