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Persian Style Chicken with Rice Recipe
Ash Tyrrell

Persian Style Chicken with Rice Recipe

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

Notes

  • 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.