Chicken Pilaf Persian (Print Version)
# Ingredients:
→ Grains
01 -
1 and a half cups of basmati rice
→ Aromatics
02 -
2 garlic cloves, finely minced
03 -
1 onion, chopped finely
→ Spices
04 -
Half a teaspoon of turmeric powder
05 -
A teaspoon of cinnamon, ground
06 -
A tablespoon of ground cumin
07 -
A tablespoon of ground coriander
08 -
Half a teaspoon of saffron, soaked in warm water
09 -
Add a pinch of salt and pepper as per your liking
→ Proteins
10 -
500 grams of boneless, skinless chicken thighs cut into small pieces
→ Liquids
11 -
3 cups of chicken broth
→ Fats
12 -
2 spoonfuls of ghee or butter without salt
→ Dried Fruits & Nuts
13 -
A quarter cup of pistachios, roughly chopped
14 -
Toast half a cup of slivered almonds
15 -
Half a cup of sultanas or golden raisins
→ Garnishes
16 -
Chopped parsley or coriander leaves
17 -
Optional: use pomegranate arils
# Instructions:
01 -
Take the basmati rice and rinse in cool water till it’s clear. Let it soak for about 20 minutes and drain the water after.
02 -
Set a deep pan on medium and melt the ghee or butter. Toss in the chopped onion and stir till it softens and looks translucent.
03 -
Add garlic with cumin, turmeric, cinnamon, and coriander. Stir for a minute till the aroma rises, but don’t let it scorch.
04 -
Add the chicken pieces, sprinkle salt and pepper, and cook for about 4 to 5 minutes till the edges begin to turn golden.
05 -
Pour in the chicken stock, add the drained rice, saffron mixture, and sultanas. Let it boil, then reduce the heat and simmer it covered for about 15 minutes.
06 -
Take it off the heat and keep the lid on for another 10 minutes to let the rice absorb the flavors.
07 -
Use a fork to fluff the rice gently, then mix in pistachios, almonds, and fresh herbs. Plate it and top with any extra nuts or pomegranate seeds if you’d like.
# Notes:
01 -
This dish cooks the rice by letting it absorb all the flavorful broth full of spices, giving it a rich aroma.