Persian Style Chicken Pilaf (Printable Version)
Aromatic chicken thighs with saffron, turmeric, and barberries served atop fluffy basmati rice.
# Ingredients Required:
→ Poultry Marinade
01 -
750 g bone-in chicken thighs or drumsticks
02 -
2 tbsp yogurt
03 -
1 tsp turmeric powder
04 -
1 tbsp lemon juice
05 -
1 tsp garlic paste
06 -
Salt to taste
→ Rice and Aromatics
07 -
2 cups basmati rice, rinsed and soaked
08 -
2 large onions, thinly sliced
09 -
3 garlic cloves, minced
→ Spices and Flavorings
10 -
1 tsp ground cinnamon
11 -
½ tsp turmeric powder
12 -
A pinch of saffron, soaked in 2 tbsp warm water
→ Liquids
13 -
2½ cups chicken broth or water
→ Garnishes and Fats
14 -
2 tbsp barberries or golden raisins
15 -
1 tbsp sugar
16 -
2 tbsp slivered almonds or pistachios
17 -
3 tbsp butter or ghee
# Guide to Cooking:
01 -
Combine chicken with yogurt, turmeric, garlic paste, lemon juice, and salt. Let marinate for 30 minutes.
02 -
Heat ghee in a pot over medium heat. Brown the chicken pieces on all sides until golden. Remove and set aside.
03 -
In the same pot, cook onions until golden brown. Add minced garlic, turmeric, and cinnamon; sauté briefly to release aromas.
04 -
Return the seared chicken to the pot. Evenly layer the soaked rice over the chicken. Pour in the chicken broth and drizzle saffron water on top.
05 -
Cover the pot tightly and simmer over low heat for 30 to 35 minutes until the rice is tender and liquid absorbed.
06 -
In a small pan, sauté barberries or raisins with sugar until plump. Toast the slivered almonds or pistachios separately.
07 -
For a tahdig effect, remove the lid during the last 10 minutes of cooking and cook uncovered on low heat to crisp the bottom layer.
08 -
Fluff the rice gently and garnish with the sautéed barberries and toasted nuts. Serve warm.
# Extra Suggestions:
01 -
Soaking the basmati rice for at least 30 minutes improves texture and reduces cooking time.