Description
This Persian-style Chicken Pilaf is a fragrant and flavorful one-pot dish featuring tender chicken thighs cooked with aromatic spices, saffron, and pomegranate molasses, combined with fluffy basmati rice. Enhanced with a vibrant herbed olive oil and served with creamy Greek yoghurt and pomegranate arils, this recipe offers a perfect balance of savory, sweet, and tangy flavors, perfect for a family meal or special occasion.
Ingredients
Chicken and Rice
- 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)
Herbed Olive Oil
- 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
Instructions
- Bloom the saffron: Place the saffron strands into a small bowl and cover them with 2 tablespoons of warm water. Set aside to soak and release their color and aroma while the chicken cooks.
- Sear the chicken and add spices: Heat a large, heavy-based sauté pan over medium-high heat. Add the butter and olive oil. When the butter starts foaming, add the chicken chunks and sprinkle with sea salt. Sear the chicken for 3-4 minutes until evenly colored but not fully cooked through. Add the cinnamon stick, cardamom pods, and black pepper, then drizzle in the pomegranate molasses and toss in the raisins. Stir everything together well.
- Add rice and liquids: Add the basmati rice to the pan and toss to combine thoroughly with the chicken and spices. Pour in the chicken stock, then drizzle over the saffron and its soaking liquid evenly.
- Cook the pilaf: Cover the pan with a lid, reduce the heat to low, and let it cook undisturbed for 12-15 minutes, or until the rice is tender and the liquid absorbed.
- Prepare the herbed olive oil: While the pilaf cooks, combine pine nuts, chopped parsley, chopped dill, crispy fried shallots, lemon zest, lemon juice, and sea salt in a small bowl. Mix well and set aside.
- Serve: Distribute Greek yoghurt among four plates, spreading it to form a base layer. Spoon chicken and rice over the yoghurt. Generously drizzle with the herbed olive oil and garnish with pomegranate arils, additional parsley, dill, and fried shallots. Alternatively, for family-style serving, fluff the rice in the pan with a fork, dollop the yoghurt on top, and drizzle with herbed oil and garnishes.
Notes
- Saffron soaking allows its color and flavor to infuse the dish deeply.
- Use heavy-based skillet or sauté pan with a tight-fitting lid for even cooking.
- Do not stir the rice once cooking begins to prevent mushiness.
- Pomegranate molasses adds a sweet and tangy dimension; substitute with a mix of balsamic vinegar and honey if unavailable.
- For a vegetarian version, substitute chicken stock with vegetable stock and use chickpeas or tofu instead of chicken.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid drying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
