Persian Style Chicken with Rice Recipe: Easy Dinner Meal

Last night, I made this Persian-style chicken with rice, and let me tell you—it was everything I wanted in a dinner: warm spices, juicy chicken, and fluffy, fragrant rice all in one pot. The aroma alone had everyone asking what I was cooking.

Each bite had a perfect mix of savory, nutty, and tangy flavors. I even got compliments on the pomegranate garnish! If you love cozy, flavorful meals with minimal cleanup, this one’s for you.

Ingredients

This recipe brings bold, aromatic flavors together using simple pantry ingredients. Here’s what I used and why:

6 chicken drumsticks – Skin-on gives a crisp finish and holds flavor better.
1 teaspoon salt – Enhances all the natural flavors.
1 teaspoon black pepper – Adds a little bite and depth.
1 teaspoon sweet paprika – For a rich color and subtle sweetness.
1 teaspoon garlic powder – Makes seasoning even and keeps it simple.
1 tablespoon lemon juice – Helps tenderize the chicken and adds brightness.
2 tablespoons olive oil – Used for searing; choose extra virgin for more flavor.
1 tablespoon unsalted butter – Adds richness to the onions and spices.
1 medium onion, chopped – A flavor base that caramelizes beautifully.
3 garlic cloves, minced – Fresh is best for full, bold aroma.
1 teaspoon ground cumin – Earthy and warm, pairs well with chicken and rice.
1 teaspoon sumac – Brings a lovely tangy touch.
1 teaspoon ground coriander – Adds a citrusy, floral depth.
2 cups basmati rice, rinsed and drained – Long grains stay separate and absorb flavor.
1 cup canned chickpeas, drained – Adds heartiness and protein.
3 ½ cups chicken broth – Use low-sodium for more control over seasoning.
½ cup almonds, chopped – Toasted for a perfect crunchy topping.
Pomegranate seeds (optional) – For sweetness and color.
Fresh cilantro (optional) – Adds freshness and a pop of green.

Note: This recipe serves about 4–5 people, depending on portion size.

Variations

You can easily customize this dish to match dietary needs or use up pantry staples.

Dairy-Free: Skip the butter and use more olive oil.
Different Chicken Cuts: Use bone-in thighs or even wings if drumsticks aren’t available.
Alternate Grains: Try jasmine or long-grain rice, or go bold with wild rice.
Extra Veggies: Add spinach, peas, or bell peppers during the rice step.
Spice Boost: A pinch of cinnamon or turmeric adds a new twist.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Equipment You’ll Need

Large Skillet or Dutch Oven: For cooking everything in one pot and transferring to the oven.
Cutting Board and Knife: To prep your onion, garlic, and toppings.
Wooden Spoon or Spatula: For stirring and to avoid scratching your pan.
Measuring Cups/Spoons: Helps with precise spice ratios.
Foil or Lid: Keeps steam in while cooking to ensure tender rice and chicken.

How to Make Persian Style Chicken with Rice?

Making this dish is easier than it looks. Once your ingredients are ready, it’s all about layering flavor in a single pot. Here’s how I did it, step by step.

Season and Sear the Chicken

I started by rubbing the chicken drumsticks with paprika, garlic powder, salt, pepper, and lemon juice. It’s best to massage the spices in with your hands for even coverage. Then I heated olive oil in a large skillet and seared the chicken on both sides until golden brown—about 5 minutes per side. Once browned, I set them aside.

Build the Aromatic Base

Using the same skillet, I added a bit of butter and sautéed the chopped onion until soft and translucent. Then I stirred in the minced garlic and let it cook for another minute. After that, I added the cumin, sumac, and coriander and toasted them for a minute to unlock their deep aromas. This base adds so much flavor to the whole dish.

Add the Rice and Chickpeas

Next, I stirred in the rinsed basmati rice, letting it soak up the oils and spices for about a minute. This quick toast brings out the rice’s nutty character. I added chickpeas at this stage for extra texture and protein, making the dish even more filling.

Simmer the Mixture

I poured in the chicken broth and gently stirred everything together. Then I nestled the seared drumsticks into the rice mixture so they were partially submerged. I covered the skillet with a lid and let it simmer on low for about 25 minutes. During this time, the rice cooked perfectly and absorbed all those lovely spices.

Finish in the Oven

To add texture, I sprinkled chopped almonds over the top. I transferred the entire skillet to a preheated 400°F (200°C) oven and baked it uncovered for 15 to 20 minutes. The chicken came out juicy, and the rice was fluffy with golden, crunchy almond bits on top.

Garnish and Serve

Once out of the oven, I garnished the dish with pomegranate seeds and chopped cilantro. That final touch of color and freshness really makes it pop on the table. It was hard not to eat it straight out of the pan!

Additional Tips for Making this Recipe Better

I’ve made this a few times, and here are a few personal tips that really help:

Let the chicken come to room temperature before cooking so it browns better and cooks evenly.
Don’t rush the sear. Browning the chicken adds amazing flavor and seals in juices.
Rinse the rice well to remove starch—it helps the grains stay separate and fluffy.
Toast the spices! Just 60 seconds in the pan boosts the aroma like crazy.
If your broth cooks off too fast, add a few tablespoons of warm water to keep the rice moist.

How to Serve Persian Style Chicken with Rice?

I love serving this dish family-style right from the skillet. For a fancier setup, I’ll move it to a large platter and scatter the pomegranate seeds and cilantro over the top. It looks festive and vibrant.

This pairs beautifully with a cucumber yogurt dip or a crisp green salad. Add some warm naan or pita on the side for an extra treat.

Nutritional Information

This dish isn’t just delicious—it’s balanced and filling, too. Here’s a quick breakdown per serving:

Calories: 520
Protein: 35g
Carbohydrates: 45g
Fat: 20g

Perfect for when you want something hearty that still feels healthy.

Make Ahead and Storage

Make Ahead

You can marinate the chicken overnight with all the seasonings for even more flavor. Just bring it to room temp before searing.

Refrigeration

Leftovers store well in an airtight container in the fridge for up to 2 days. I like to reheat it gently on the stove with a splash of broth or water to keep the rice soft.

Freezing

Once cooled, portion the dish into freezer containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a skillet for best results.

Why You’ll Love This Recipe?

This dish is more than just chicken and rice—here’s why I keep coming back to it:

Super Easy to Make: One pan and straightforward steps make this ideal for any cook.
Packed with Flavor: Bold spices and rich textures make every bite exciting.
Customizable: You can swap ingredients to suit your pantry or dietary needs.
Great for Any Occasion: It’s casual enough for weeknights and impressive enough for guests.
Leftovers Taste Even Better: The flavors deepen overnight, making it perfect for meal prep.

Ash Tyrrell