Persian-Style Chicken Pilaf: Wholesome Comfort in Every Bite

A delightful blend of fluffy basmati rice, tender chicken, and sweet sultanas makes this Persian-Style Chicken Pilaf a comforting dish.

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Prep Time 20

Cook Time 45

Resting Time 10

Total Time 1 15

Servings: 6 servings

Course: Lunch

Cuisine: Persian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice

2 cups Basmati Rice Rinse and soak for fluffiness and to prevent stickiness.
2 tablespoons Ghee or Unsalted Butter Adds a rich flavor; olive oil works for a dairy-free substitute.

For the Aromatics

1 medium Onion Provides a sweet base when sautéed; you can use shallots for a milder flavor.
2 cloves Garlic Minced fresh garlic enhances the savory profile significantly.

For the Spices

1 teaspoon Ground Cumin Adds warmth; consider ground coriander as a substitute.
1 teaspoon Ground Coriander Complements the cumin with its citrusy notes.
1 teaspoon Ground Cinnamon Infuses warmth; nutmeg can be used if desired.
1 teaspoon Ground Turmeric Provides vibrant color and health benefits; can be omitted for a milder flavor.
a pinch Saffron Threads Soak in warm water for the best flavor extraction.

For the Chicken

1 pound Chicken Thighs Skinless and boneless for tenderness; chicken breast can be used for a leaner option.

For Seasoning

to taste Salt Essential for seasoning; adjust according to preference.
to taste Pepper Essential for seasoning; adjust according to preference.
4 cups Chicken Stock Adds depth; vegetable broth works for a vegetarian alternative.

For Sweetness and Texture

½ cup Sultanas or Golden Raisins Brings a sweet contrast; dried apricots offer a nice alternative.
½ cup Slivered Almonds Contributes a delightful crunch; pistachios or walnuts can be substitutes.
½ cup Pistachios (Chopped) For added texture; omit if allergic or replace with pecans.

For Garnish

to taste Fresh Coriander or Parsley Enhances fresh herbal flavor for garnish; mint offers a different twist.
to taste Pomegranate Seeds Adds color and a burst of tartness as a garnish.

Equipment

large heavy-bottomed pot

Method

Instructions

Rinse 2 cups of basmati rice under cold water until clear; soak in fresh water for 20 minutes. Drain well.
In a pot, heat 2 tablespoons ghee over medium heat. Add chopped onion, sauté for 4-5 minutes until soft.
Stir in 1 teaspoon of each ground cumin, coriander, cinnamon, and turmeric; cook for 1-2 minutes until fragrant.
Add 1 pound of chicken thighs, season with salt and pepper, and brown for 4-5 minutes.
Pour in 4 cups chicken stock, bring to boil, add rice, saffron, and ½ cup sultanas. Reduce heat, cover, and simmer for 15 minutes.
Turn off the heat; let sit covered for 10 minutes to meld flavors.
Fluff rice with a fork and mix in ½ cup toasted slivered almonds and chopped pistachios.
Serve garnished with fresh coriander or parsley and pomegranate seeds.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Ensure to rinse the rice thoroughly. Use fresh spices for best flavor. Don't skip the resting time after cooking for optimal flavor infusion.

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