Persian Chicken and Rice (Printable Recipe)
A festive Persian chicken and saffron rice dish, layered with dried fruit and crowned with golden tahdig.
# Ingredients You'll Need:
→ Main
01 -
1 big pinch saffron threads, crumbled
02 -
1/3 cup boiling water
03 -
2 medium onions, halved through the root and thinly sliced
04 -
4 garlic cloves, peeled and smashed
05 -
2 pounds bone-in, skin-on chicken thighs
06 -
1 teaspoon ground cinnamon
07 -
1/2 teaspoon ground turmeric
08 -
1/2 teaspoon ground cardamom
09 -
Kosher salt and freshly ground black pepper, to taste
10 -
2 cups basmati rice, rinsed and drained
11 -
1/3 cup dried cherries or cranberries, roughly chopped if large
12 -
1/3 cup golden raisins
13 -
1/2 teaspoon finely grated orange zest
14 -
1/4 cup vegetable oil
15 -
1/4 cup toasted sliced, slivered or chopped whole almonds, optional
# Steps to Follow:
01 -
Combine saffron threads with boiling water in a small bowl and set aside.
02 -
Layer onions and garlic in a large saucepan, top with chicken, season with spices, salt, and pepper. Add 1/2 cup water, bring to a boil, reduce heat, cover, and simmer for 45 minutes. Remove from heat.
03 -
Remove chicken from pan and cool slightly. Shred into large bite-sized pieces. Reserve cooked onions and garlic.
04 -
Bring water to a boil, add rice, cook for 5–7 minutes until halfway tender. Drain and cool slightly.
05 -
Set aside one-third of rice. Mix remaining rice with cherries, raisins, orange zest, reserved onions and garlic, and 1/2 teaspoon salt.
06 -
Clean and dry the pot. Heat oil over medium. Spread plain rice on the bottom, pressing gently. Layer half the chicken, then half the mixed rice. Repeat.
07 -
Poke holes into the rice, drizzle saffron water over top. Cover, reduce heat to low, and steam for 35 minutes. Rest covered for 10 minutes.
08 -
Transfer rice, chicken, and fruit to a bowl, mix gently. Remove and place crust on top. Sprinkle with almonds if using.
# Extra Tips:
01 -
Press the rice gently when layering to ensure an even tahdig crust.
02 -
Soaking rice before parboiling can help improve texture.