Persian Style One Pot Chicken Rice

Persian Style One Pot Chicken Rice is a delightful fusion of rich Persian flavors and the convenience of a one-pot meal, making it the ideal choice for both busy weeknights and special gatherings. This dish features tender marinated chicken thighs nestled among fluffy basmati rice, infused with aromatic spices like cumin and turmeric. With an irresistible aroma filling your kitchen, it’s sure to impress family and guests alike. Serve it garnished with fresh herbs and vibrant pomegranate seeds for a beautiful presentation that enhances the overall dining experience.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Main Cuisine: Persian Keyword: Allow chicken to marinate for at least 30 minutes to enhance flavor. Use high-quality basmati rice for better texture. Adjust the spices according to personal preference. Servings: Approximately 4 servings Calories: 490kcal Author: Tisha

Ingredients

600 g boneless, skinless chicken thighs
1 ½ tsp cumin
1 ½ tsp baharat
¾ tsp turmeric
4 cloves garlic
1 tbsp pomegranate molasses
3 tbsp olive oil
1 onion
250 g basmati rice
450 ml chicken stock
Fresh coriander leaves and pomegranate seeds for garnish

Instructions

In a mixing bowl, combine chicken thighs with cumin, baharat, turmeric, crushed garlic, pomegranate molasses, salt, and pepper. Mix well.
Heat olive oil in a large non-stick frying pan over high heat. Add marinated chicken; brown for about 3-4 minutes on each side. Remove and set aside.
In the same pan, add onion and sauté until softened. Stir in remaining garlic and cardamom; cook for another 30 seconds.
Add the washed basmati rice to the onion mixture, then pour in chicken stock. Bring to a boil before adding back the chicken.
Cover tightly; cook for about 6-8 minutes until most liquid evaporates, then reduce heat and simmer for an additional 18-20 minutes until cooked through.

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