Persian Style Chicken Pilaf Recipe
Persian Style Chicken Pilaf Recipe brings authentic Middle Eastern flavors to your kitchen.
Equipment
- Large heavy-bottomed pot with lid
- Medium saucepan
- Fine mesh strainer
- Sharp knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 2 cups basmati rice
- 1 lb chicken thighs cut into pieces
- 1/4 cup vegetable oil
- 1 large onion sliced thin
- 3 cloves garlic minced
- 1/2 tsp saffron threads
- 2 tbsp hot water
- 1/4 cup barberries zereshk
- 1 tsp turmeric
- Salt and pepper to taste
Instructions
- Soak rice in salt water for 30 minutes.
- Drain rice through fine-mesh strainer completely.
- Season chicken pieces with salt and pepper evenly.
- Heat oil in large pot over medium heat.
- Brown chicken pieces on all sides until golden.
- Remove chicken and set aside on plate.
- Add sliced onions to same pot slowly.
- Cook onions until soft and golden brown.
- Add minced garlic and cook for one minute.
- Soak saffron in hot water for five minutes.
- Return chicken to pot with saffron mixture.
- Add turmeric and mix all ingredients well.
- Layer rice over chicken in the pot.
- Add enough water to cover rice completely.
- Bring to boil then reduce heat immediately.
- Cover and simmer for 45 minutes total.
- Let rest for 10 minutes before serving.
Notes
- Always use high-quality basmati rice for best texture
- Soak saffron in warm water to release maximum flavor
- Don't skip browning chicken for deeper taste development
- Keep pot covered during cooking to prevent moisture loss
- Let pilaf rest after cooking for perfect rice consistency