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Flavorful Persian-Style Chicken Pilaf Easy One-Pot Recipe for Beginners

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A simple, comforting one-pot Persian-style chicken pilaf featuring tender chicken thighs, fragrant basmati rice, and aromatic spices, perfect for busy weeknights.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 2 cups basmati rice (about 400g)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water or chicken broth
  • 1 cinnamon stick
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 3 cups chicken broth (preferably low sodium)
  • 1/4 cup dried barberries or dried cranberries
  • 1/4 cup slivered almonds or pistachios, toasted
  • 2 tablespoons butter or olive oil

Instructions

  1. Rinse 2 cups basmati rice under cold water until water runs clear. Soak in cold water for 30 minutes.
  2. Soak 1/4 teaspoon saffron threads in 2 tablespoons warm water or chicken broth for 10 minutes.
  3. Heat 2 tablespoons butter or olive oil in a large heavy-bottomed pot over medium heat. Add 1 large chopped onion and sauté for 5-7 minutes until translucent and golden. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
  4. Season 6 bone-in, skin-on chicken thighs with salt, pepper, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, and 1 cinnamon stick. Brown chicken skin-side down in the pot for 4-5 minutes until golden, then flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
  5. Stir in 1 tablespoon tomato paste to the onion and garlic mixture and cook for 1-2 minutes.
  6. Drain soaked rice and add to the pot, stirring gently to coat with the tomato-onion mixture.
  7. Pour 3 cups chicken broth and the saffron liquid into the pot. Stir gently and arrange browned chicken thighs on top of the rice. Sprinkle 1/4 cup dried barberries or cranberries evenly over the top.
  8. Cover with a tight-fitting lid and reduce heat to low. Cook for 30-35 minutes without lifting the lid, until rice is tender and chicken is cooked through.
  9. Turn off heat and let pilaf rest, covered, for 10 minutes.
  10. Toast 1/4 cup slivered almonds or pistachios in a dry pan until golden. Sprinkle over the pilaf before serving.

Notes

Rinsing and soaking the rice is crucial for fluffy texture. Keep heat low and lid tight during simmering to avoid burning and ensure even cooking. For crispy rice (tahdig), cook uncovered on low heat for an additional 5-10 minutes after cooking. Saffron soaking enhances color and aroma. Variations include using boneless chicken, swapping dried fruits, or making a vegetarian version with mushrooms and vegetable broth.

Nutrition

Keywords: Persian chicken pilaf, one-pot chicken pilaf, basmati rice chicken, saffron chicken pilaf, easy chicken pilaf recipe, weeknight dinner, Persian cuisine

Find it online: https://bouncybowl.com/flavorful-persian-style-chicken-pilaf-easy-one-pot-recipe-for-beginners/