Persian-Style Chicken Pilaf Recipe | Flavorful Middle Eastern Dish

I had an absolutely delightful time making this Persian-Style Chicken Pilaf Recipe— and I’m excited to share it with you as if we’re in the kitchen together. The moment the fragrant saffron oil met the tender chicken and aromatic rice, I knew this dish would become a favourite.

If you enjoy one-pan recipes, you might also love the One Pan Coconut Lime Chicken and Rice — it’s quick, flavorful, and perfect for busy nights. The way the one-pot method combines juicy chunks of chicken, aromatic spices, and fluffy basmati rice with sweet bursts of raisins and tangy pomegranate molasses created something truly special.

I’ll walk you through each step, all the ingredients, my personal tips, and how you can make it your own. Whether you’re cooking for four or just want leftovers to enjoy later, this recipe hits the spot.

Ingredients

(Note: serves 4)

large pinch saffron strands — saffron adds a beautiful colour and subtle flavour that lifts the entire dish.
1 tbsp olive oil — helps with the initial sear and imparts a light fruitiness.
500 g (1 lb) boneless skinless chicken thighs, cut into large chunks — thighs stay juicier than breasts, which makes a big difference.
½ tsp sea salt — to season the chicken at the start, important for flavour.
1 cinnamon stick — gives a warm aromatic base which pairs beautifully with the other spices.
6 green cardamom pods — these bring a fragrant, slightly sweet spice note that elevates the dish.
a generous grinding of black pepper — adds mild heat and contrast.
3 tbsp pomegranate molasses — this sweet-tangy ingredient is key to giving the dish its Persian flair.
⅓ cup raisins — the sweet pockets in the rice mixture make it interesting and appealing.
2 cups basmati rice — choose good quality basmati, rinse and soak briefly for fluffiness.
2½ cups chicken stock — using stock rather than water deepens the flavour of the rice.
30 g (1 oz) unsalted butter — butter adds richness and helps create a luscious finish in the one-pan sear.
1 cup Greek yoghurt — this is served under or with the pilaf, for a creamy contrast.
arils from ½ pomegranate (optional) — these add freshness, colour and a burst of juicy tartness.

Herbed olive oil (for finishing):

3 tbsp pine nuts, roughly chopped — adds crunch and nutty flavour.
¼ cup finely chopped parsley, plus extra to garnish — fresh herbs make the dish pop.
¼ cup finely chopped dill, plus extra to garnish — dill brings a bright green freshness.
2 tbsp crispy fried shallots, plus extra to garnish — gives a delicious crunchy top layer.
zest of 1 lemon — the lemon zest wakes up the flavours.
juice of ½ lemon — a bit of acid to brighten the dish.
1 tsp sea salt — balances the finishing oil.

Variations

If you want to switch things up or adapt for dietary needs, here are some alternatives:

For a dairy-free version: skip the Greek yoghurt and use a coconut- or plant-based alternative.
For a sugar-free flavour profile: omit the raisins and reduce the pomegranate molasses.
For added flavour: toss in toasted pistachios instead of pine nuts for a richer nutty accent.
For a vegetarian spin: swap chicken for firm tofu or mushrooms, and use vegetable stock.
For extra heat: add a pinch of chilli flakes when you add the chicken for a gentle kick.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Equipment You Need

Heavy-based sauté pan with lid — for searing the chicken and cooking the rice in one pot.
Small bowl — for soaking the saffron to bloom its colour and aroma.
Measuring cups/spoons — to ensure accurate amounts of stock, rice, and flavourings.
Sharp knife and cutting board — for prepping chicken, herbs, and nuts.

How to Make Persian-Style Chicken Pilaf

This one-pot dish comes together easily with a few simple steps.

Bloom the saffron

Place the saffron strands into a small bowl and cover them with about 2 tablespoons of warm water. This allows the saffron to release its aroma and golden colour while you prepare the chicken.

Sear the chicken with spices

In a large sauté pan over medium-high heat, add butter and olive oil. Once hot, add the chicken chunks with salt and sear for 3-4 minutes until lightly browned. Stir in the cinnamon stick, cardamom pods, black pepper, pomegranate molasses, and raisins. Mix well to coat everything in flavour.

Add rice, stock, and saffron

Add the rinsed basmati rice to the pan and toss until everything is well combined. Pour in the chicken stock and the saffron water, then stir gently. Cover with a lid, reduce the heat to low, and let it cook for 12-15 minutes until the rice is tender and the liquid absorbed.

Prepare the herbed oil

While the rice cooks, mix pine nuts, parsley, dill, fried shallots, lemon zest, lemon juice, and salt in a bowl. This herbed oil adds freshness and crunch to the final dish.

Serve and garnish

To serve, spread Greek yoghurt onto plates or a serving dish. Spoon the fluffy rice and chicken on top, drizzle with the herbed oil, and garnish with pomegranate arils, herbs, and fried shallots.

Additional Tips for Making This Recipe Better

From my own experience, these tips really help bring out the best flavours:

I always rinse basmati rice until the water runs clear — it prevents clumping.
I use larger chunks of chicken for juicy, tender bites.
Never skip the lemon zest in the herbed oil — it balances the sweetness beautifully.
I let the cooked rice rest for a few minutes with the lid on to help it fluff perfectly.
Always use fresh herbs and nuts — it makes a huge difference in flavour and texture.

How to Serve Persian-Style Chicken Pilaf

To make it visually appealing, serve this pilaf in shallow white bowls so the colours shine — golden rice, green herbs, and ruby pomegranate seeds. Add extra herbs on top for brightness and a squeeze of fresh lemon. Pair it with a crisp cucumber salad, mint yoghurt, or warm flatbread for a complete meal.

Nutritional Information

Each serving is hearty and satisfying. Approximate values:

Calories: 1,220 kcal
Protein: 56 g
Carbohydrates: 168 g
Fat: 35 g

Make Ahead and Storage

Storage: Once cooled, store in an airtight container in the fridge for up to 3 days. Add fresh herbs and pomegranate before serving again.

Freezing: Freeze in a freezer-safe container for up to 1 month. Thaw overnight before reheating.

Reheating: Warm gently in a saucepan with a splash of water or stock until hot. Drizzle with a bit of fresh herbed oil before serving.

Why You’ll Love This Recipe

This dish is comforting, aromatic, and adaptable — perfect for any occasion.

One-pot wonder: Simple to cook, easy to clean, and flavour-packed.
Full of aroma: Saffron, cardamom, cinnamon, and lemon make it irresistible.
Customisable: Easily adapt for dairy-free or vegetarian diets.
Visually stunning: The bright colours make it feel like a festive feast.
Comfort meets freshness: Creamy yoghurt and herbs balance the hearty rice and chicken.

Ash Tyrrell