Description
This Persian-Style Chicken Pilaf is flavorful and visually stunning, combining fragrant basmati rice with succulent chicken thighs, exotic spices, and a medley of nuts and dried fruits.
Ingredients
Scale
- 1½ cups basmati rice
- 2 tablespoons ghee or unsalted butter
- 1 onion, finely chopped
- 500g (1 lb) boneless, skinless chicken thighs, chopped
- ½ teaspoon saffron threads, soaked in 2 tablespoons warm water
- ½ cup sultanas or golden raisins
- 3 cups chicken stock
- ½ cup slivered almonds, toasted
- ¼ cup pistachios, chopped
- Salt and black pepper, to taste
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- Fresh parsley or coriander, for garnish
- Pomegranate seeds (optional)
Instructions
- Start by rinsing the basmati rice thoroughly under cold water. This step is crucial for removing excess starch, which can cause the rice to become sticky during cooking. Continue rinsing until the water runs clear, then let the rice soak in cold water for about 20 minutes. After soaking, drain the rice well and set it aside—this will help ensure that your finished pilaf remains light and fluffy.
- In a large pot, heat the ghee or unsalted butter over medium heat until melted. Add the finely chopped onion and sauté it until it becomes soft and translucent. This process typically takes about 5 minutes. Next, add the minced garlic and all of the spices—cumin, coriander, cinnamon, turmeric, salt, and black pepper. Stir the mixture for about 1 minute until the spices become fragrant, infusing the oil with their warmth.
- Once your aromatic base is ready, add the chopped chicken thighs to the pot. Season the chicken with salt and pepper to enhance its flavor and sauté it for about 4 to 5 minutes until the pieces are lightly browned. This step not only locks in flavor but also helps to develop a lovely color for the chicken, which will contribute to the overall presentation of the dish.
- Carefully pour in the chicken stock, ensuring the pot is sufficiently filled for the rice to absorb. Add the soaked, drained rice and the saffron with its soaking water to the pot. Finally, stir in the sultanas or golden raisins—these will add delightful bursts of sweetness to your pilaf. Raise the heat to bring everything to a boil, then reduce the temperature to low. Cover the pot and let it simmer gently for about 15 minutes. This will cook the rice thoroughly without losing its flavor or texture.
- Once the rice has absorbed almost all the stock and is tender, remove the pot from the heat while keeping it covered. Let the pilaf sit for an additional 10 minutes; this resting period allows any remaining steam to finish cooking the rice, resulting in perfectly fluffy grains.
- After resting, uncover the pot and gently fluff the rice with a fork to separate the grains. Incorporate the toasted almonds, chopped pistachios, and fresh herbs into the rice with a light hand, ensuring they are evenly distributed throughout. For an added touch of elegance, garnish the dish with more nuts and some pomegranate seeds, if desired. Serve your Persian-Style Chicken Pilaf hot, accompanied by a side salad or yogurt for a delightful meal experience.
Notes
Keep an eye on the rice while it simmers to prevent it from burning at the bottom of the pot. You may need to adjust the heat during cooking. Using a heavy-bottomed pot can help distribute heat evenly, reducing the risk of burning.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 600 per serving
- Sodium: 700mg
- Protein: 30g