Name: Persian-style Chicken Pilaf Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Persian
Ingredients: Large pinch of saffron strands; 1 tbsp olive oil; 500g (1 lb) boneless skinless chicken thighs, cut into large chunks; ½ tsp sea salt; 1 cinnamon stick; 6 green cardamom pods; A generous grinding of black pepper; 3 tbsp pomegranate molasses; ⅓ cup raisins; 2 cups basmati rice; 2½ cups chicken stock; 30g (1 oz) unsalted butter; 1 cup Greek yoghurt; Arils from ½ pomegranate (optional); 3 tbsp pine nuts, roughly chopped; ¼ cup finely chopped parsley, plus extra to garnish; ¼ cup finely chopped dill, plus extra to garnish; 2 tbsp crispy fried shallots, plus extra to garnish; Zest of 1 lemon; Juice of ½ lemon; 1 tsp sea salt

Jump to Recipe· 4.2 from 8 reviews

If you have ever craved a meal that’s fragrant, colorful, and packed with a delightful mix of sweet and savory notes, then this Persian-style Chicken Pilaf Recipe is about to become your new favorite. This dish brings together tender chicken, aromatic saffron, zesty pomegranate molasses, and fluffy basmati rice to create a truly vibrant plate that celebrates the soul of Persian cooking. Every bite feels like a warm hug, with layers of texture and flavor working in perfect harmony. Whether you’re cooking for friends or simply treating yourself, this recipe is a guaranteed crowd-pleaser that’s surprisingly simple to make.

Ingredients You’ll Need

The image shows a small black bowl filled with a green sauce that has a chunky texture with visible bits of herbs and small seeds. The sauce has a shiny, oily surface that reflects light. A metal spoon with an ornate handle is placed inside the bowl, partially covered by the sauce. In the background, there is a white plate filled with a dish that has a grainy texture in brown and tan colors and is garnished with green leaves. The bowl sits on a dark green surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients may seem straightforward, but each one plays an essential role in building the layered flavors and inviting textures that make this Persian-style Chicken Pilaf Recipe so unforgettable. From spices to fresh herbs, every item enhances the dish’s authenticity and depth.

Saffron strands: The star spice that imparts a golden color and floral aroma to the rice.
Olive oil: Adds richness and helps in searing the chicken to a golden hue.
Boneless skinless chicken thighs: Tender and juicy, perfect for absorbing the spices and molasses.
Sea salt: Essential for seasoning and balancing the flavors.
Cinnamon stick: Brings warm, sweet notes that complement the savory spices.
Green cardamom pods: Adds a subtle citrusy and herbal fragrance to the pilaf.
Black pepper: For a gentle kick to elevate the flavor profile.
Pomegranate molasses: Delivers sweet-tart complexity and a beautiful glaze to the chicken.
Raisins: Small bursts of sweetness throughout the dish.
Basmati rice: Long-grain rice that cooks up fluffy, with separate grains full of saffron-infused color.
Chicken stock: The liquid that brings everything together, adding depth and moisture.
Unsalted butter: Enhances richness and helps carry the flavors.
Greek yoghurt: Creamy and cool, perfect for balancing the pilaf’s warmth.
Pomegranate arils (optional): For a fresh, jewel-like garnish that adds a burst of juicy tartness.
Pine nuts: Toasted and roughly chopped for crunch and nuttiness.
Fresh parsley and dill: Bright herbs that bring freshness and color.
Crispy fried shallots: Adds a delightful crunch and caramelized onion flavor.
Lemon zest and juice: Introduces citrus brightness to the herbed olive oil.

How to Make Persian-style Chicken Pilaf Recipe

Step 1: Bloom the Saffron

The magic starts by soaking a pinch of saffron strands in warm water to release their vibrant color and intense aroma. This simple step is crucial, as it allows the saffron to “bloom,” giving the rice its characteristic golden hue and subtle floral notes unique to Persian dishes.

Step 2: Sear the Chicken and Build Flavors

Using a combination of butter and olive oil, sear the chicken thighs quickly until they are beautifully caramelized but not fully cooked through. Adding sea salt draws out natural flavors and moisture. Then toss in the cinnamon stick, green cardamom pods, and freshly ground black pepper. Drizzle the pomegranate molasses over the chicken, allowing its sweet and tangy personality to mingle with the spices. Adding raisins introduces tiny sugary pops that balance savory and sweet effortlessly.

Step 3: Combine Rice and Simmer with Stock

Next, stir in the basmati rice so that every grain gets coated with that fragrant mixture. Pour in the chicken stock and the saffron soaking liquid to infuse the entire pot with rich, layered flavors. Cover the pan, reduce the heat, and let everything gently cook until the rice is tender and has absorbed all the delicious juices — about 12 to 15 minutes. This slow simmer creates the fluffy texture that Persian pilaf is famous for.

Step 4: Prepare the Herbed Olive Oil

While the pilaf cooks, mix together pine nuts, chopped parsley and dill, fried shallots, lemon zest, lemon juice, and sea salt with some olive oil. This herbed olive oil will be the bright, flavorful finishing touch, adding freshness, crunch, and just the right acidity to complement the richness of the pilaf.

Step 5: Plate and Garnish the Pilaf

To serve, spread a generous layer of Greek yoghurt on each plate. Spoon the saffron-tinted chicken and rice gently on top, then drizzle with the vibrant herbed oil. Scatter over extra parsley, dill, fried shallots, and pomegranate arils if you like. Alternatively, serve family-style by fluffing the rice in the pan and ladling yogurt on top. This communal presentation invites everyone to dig in and savor each element together.

How to Serve Persian-style Chicken Pilaf Recipe

A round metal pan holds a layered dish with a base layer of white yogurt spread unevenly, topped by a heap of light brown rice mixed with small pieces of cooked chicken. On top, there are crispy thin fried onions, bright green herb sauce, and scattered red pomegranate seeds. Fresh green parsley leaves are placed around the dish for garnish. A silver spoon rests on the edge of the pan. The pan sits on a dark green tile surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes are what bring this Persian-style Chicken Pilaf Recipe to life visually and texturally. Pomegranate arils contribute pops of jewel-like color and tart sweetness. Fresh parsley and dill add herbal vibrance and a pop of green, while crisp fried shallots provide crunchy, caramelized bursts that contrast beautifully with the creamy yogurt and tender chicken.

Side Dishes

This pilaf shines as a centerpiece, but pairing it with light and refreshing sides can elevate the meal further. A simple cucumber and tomato salad tossed with a squeeze of lemon and olive oil complements the richness. For a heartier option, roasted vegetables with Middle Eastern spices or a lentil soup would harmonize well with the pilaf’s flavors.

Creative Ways to Present

Consider serving this Persian-style Chicken Pilaf Recipe in a large, rustic dish for a festive family-style meal, encouraging everyone to share and enjoy. Alternatively, individual bowls with a drizzle of herbed oil and a dollop of yogurt make stunning plates for dinner parties. For a special touch, sprinkle edible rose petals or toast slivered almonds over the top to surprise and delight your guests.

Make Ahead and Storage

Storing Leftovers

Leftover pilaf can be stored in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld beautifully overnight, making for quick and satisfying meals the next day. Just make sure to keep the yogurt and herbed oil separate until serving for the freshest taste.

Freezing

This Persian-style Chicken Pilaf Recipe freezes well if you want to prepare it ahead of time. Store the cooled pilaf in a freezer-safe container for up to 2 months. Keep in mind the texture of fresh herbs and yogurt will change, so add fresh garnishes after thawing for the best experience.

Reheating

Reheat leftovers gently on the stove over low heat or in the microwave with a sprinkle of water or chicken stock to prevent drying out. Stir occasionally to heat evenly. Once warm, add freshly prepared herbed olive oil and a scoop of Greek yoghurt to revive the dish’s original vibrant complexity and creaminess.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs remain preferable because they stay juicy and tender even after cooking. Breasts tend to dry out more quickly, so watch the cooking time carefully if using them.

Is it necessary to use saffron in this recipe?

While saffron is key to authentic flavor and color in Persian cooking, if it’s unavailable or too pricey, you can omit it or use a tiny pinch of turmeric for color, although the taste will be different.

Can I make this dish vegetarian?

Absolutely! Swap the chicken for hearty vegetables like roasted eggplant, zucchini, or mushrooms and use vegetable stock in place of chicken stock. The pilaf will still offer wonderful flavor and texture.

What is the purpose of the herbed olive oil?

The herbed olive oil adds freshness, acidity, and textural contrast that brightens the rich, hearty pilaf. It also infuses the dish with herbal aromas and crunchy pine nuts and shallots, making every bite more interesting.

How can I make the rice extra fluffy and separate?

Rinsing the basmati rice thoroughly before cooking removes excess starch, helping the grains remain separate. Also, avoid stirring the rice too much during cooking and cook on low heat with the lid sealed to trap steam.

Final Thoughts

Trying this Persian-style Chicken Pilaf Recipe is like taking a delicious detour to the heart of Persian cuisine without leaving your kitchen. It’s comforting, vibrant, and packed with flavor layers that invite endless savoring. Whether you’re serving it for a casual weeknight dinner or a special occasion, this recipe will impress and nourish. Go on, give it a go — your taste buds will thank you!