Persian-Style Chicken Pilaf Recipe

Ash Tyrrell

Persian-Style Chicken Pilaf Recipe

I had an absolutely delightful time making this Persian-Style Chicken Pilaf — 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.

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Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method Notes

Ingredients

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.
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.

Method

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.
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 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.
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.
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.

Notes

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.