Description
This Persian Chicken recipe combines fragrant basmati rice with tender, spice-rubbed chicken baked in a flavorful saffron-infused broth. Aromatic Persian spices like cinnamon, cumin, coriander, and cardamom create a complex and warming flavor, complemented by tangy barberries and a golden crusted skin. It’s a comforting one-pot meal that showcases authentic Middle Eastern flavors with a beautiful presentation garnished with fresh herbs, pomegranate seeds, and nuts.
Ingredients
Units
Scale
Rice and Water
- 1 1/2 cup basmati rice (or other long grain rice)
- 2 cups water
- 1/4 teaspoon salt
- Pinch saffron, crumbled (or 1/4 teaspoon ground turmeric)
- 1 tablespoon barberries (optional)
Chicken and Seasoning
- 6 pieces bone-in, skin-on chicken (mix of breasts and thighs)
- Salt to taste (approximately 1 teaspoon salt per pound of chicken)
- 2-3 tablespoons olive oil
- 1 red onion, thinly sliced
- 4 garlic cloves, rough chopped
Persian Spice Blend
- 1 1/2 teaspoons cinnamon
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon black pepper
- 1/2 teaspoon cardamom
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Optional Garnishes
- Flat leaf parsley
- Cilantro
- Pomegranate seeds
- Slivered almonds or slivered pistachios
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for baking the chicken and rice.
- Soak Rice: Place the basmati rice in a bowl and cover it with water to soak while you prepare the other ingredients; this helps the grains cook evenly and fluff up.
- Prepare Spice Rub and Season Chicken: In a small bowl, mix together all the Persian spices. Season all sides of the chicken with salt, using about 1 teaspoon per pound. Rub the spice blend thoroughly over the chicken pieces, ensuring every surface is coated. Set aside.
- Sauté Onion and Garlic: Heat 1 tablespoon of olive oil in a large oven-proof skillet, braiser, or Dutch oven over medium-high heat. Add sliced onions and chopped garlic, seasoning with salt and pepper, and sauté until tender and fragrant. Remove from the pan and set aside.
- Brown Chicken: Add more olive oil to the same pan if needed. Place the chicken pieces skin-side down and sear over medium heat for about 4 minutes until the skin is nicely golden and crisp. Flip the chicken and sear the other side for 1-2 minutes. The chicken doesn’t need to be fully cooked at this stage. Remove and set aside.
- Prepare Rice Base: Rinse the soaked rice thoroughly and drain. Add the rice to the same pan to capture any browned bits for added flavor. Pour in 2 cups of water, add 1/4 teaspoon salt, pinch of saffron (or turmeric), and barberries if using. Bring the mixture to a gentle simmer while scraping up the flavorful bits from the pan bottom.
- Layer Onions and Chicken: Cover the rice with half of the sautéed onions. Nestle the chicken pieces on top, skin side up for crispiness, then distribute the remaining onions between the chicken pieces.
- Bake Covered: Cover the pan with a lid or foil and place it in the preheated oven. Bake for 12 minutes to allow the rice and chicken flavors to meld and the chicken to start cooking through.
- Finish Baking Uncovered: Remove the cover and continue to bake uncovered for 10 to 20 minutes more until the rice is tender and the chicken thighs reach an internal temperature of 165°F. For crispier skin, you can finish with a few minutes of broiling if desired.
- Garnish and Serve: Remove from the oven and garnish with fresh flat leaf parsley or cilantro. Add pomegranate seeds and nuts like slivered almonds or pistachios for extra color and texture. Serve warm.
Notes
- Salt is crucial for flavor balance; be sure to use approximately 1 teaspoon of salt per pound of chicken to avoid blandness.
- Basmati rice is preferred for its fragrance and fluffiness, but other long grain rice can be used.
- Barberries add a lovely tart contrast but are optional if unavailable.
- Using bone-in, skin-on chicken thighs and breasts ensures juiciness and flavor.
- If you prefer crispier chicken skin, finishing with a few minutes under the broiler is recommended.
