Persian Saffron Chicken with Barberry Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
4 people
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Calories
440 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Iranian
Persian Saffron Chicken with Barberry Rice
Description
This recipe features chicken breasts marinated and cooked with traditional Persian spices such as saffron, cardamom, cinnamon, cumin, and hints of curry powder, enhanced with rose water and orange zest to provide floral and citrus layers. The meat is tender and aromatic, complemented by the bright sourness of barberries, which are incorporated into the dish and sprinkled on top along with sliced pistachios or almonds for added crunch and nutty flavor. The olive oil helps meld the spices and keeps the chicken moist.
The basmati rice is soaked and cooked with salt, turmeric, saffron, and rose water, then sectioned with a portion mixed with saffron turmeric liquid to produce a striking two-tone yellow and white presentation that also amplifies the floral aroma. This rice pairs well with the richly spiced chicken, creating a balanced plate of textures and flavors.
Serve the dish as a vibrant main course showcasing Persian culinary elements, suitable for a special dinner or gathering. The combination of fragrant chicken and colorful rice with barberries and nuts makes it visually appealing and flavorful.
This recipe was adapted from a family source, reflecting authentic flavor combinations. Paying attention to precise measurements of spices and the soaking step for the rice will help achieve a well-textured and fragrant dish.
Ingredients
For the chicken:
- 2 chicken breast
- 2 small onion one diced, one cut in half
- 1 teaspoon cardamom
- 1.5 teaspoon curry powder
- 1 teaspoon cinnamon
- 1.5 teaspoon sugar
- saffron pinch
- orange zest
- 1/3 cup rose water
- pistachio handful sliced and/or almonds
- 2 tablespoon olive oil
- 1 teaspoon cumin
- salt to taste
- black pepper to taste
- 1/2 cup barberry plus additional for topping
For the rice:
- 2 cups basmati rice
- 3.5 cups water
- salt to taste
- saffron pinch
- 1/2 Turmeric tsp
- 1 teaspoon rosewater
Instructions
For the rice:
- Soak the basmati rice for 5 minutes then drain and rinse in a colander until water runs clear.
- Add rice to a medium saucepan, and top with the water. You need the water to cover the rice by about a 1/2 inch to an 1 inch. Add a pinch of salt.
- Bring the rice and water to a boil, then cover with a tight fitting lid and reduce heat to as low as possible and let rice cook for 15 minutes. Check on the rice. If there is still some water, let it cook another 5 minutes. If the water is absorbed turn heat off and move pan off the burner. Let stand 5 minutes then fluff with a fork.
- Remove about 1/3 of the rice, and in a separate small bowl mix together a few tablespoons of hot water with a pinch of saffron and the turmeric until a yellow liquid forms. Add the 1 teaspoon of rosewater and pour on top of the 1/3 portion of rice. Mix evenly until rice turns a light yellow color. Set both yellow and white rice aside. You can cook your chicken at the same time as your rice:
For the chicken:
- Place the chicken breasts in a saucepan and cover with water. Add the two onion halves, cardamom, turmeric, curry spice, and cinnamon. Bring to a boil, then keeping heat at medium, boil for 20-25 minutes until chicken is cooked through. Drain and cool.
- Shred chicken into thin slices using a fork or hands.
- In a very small pot, heat the sugar, saffron, rose water, orange zest and pistachios/almonds until sugar dissolves.
- Heat the olive oil in a large skillet over medium high heat, then add the diced onion and cook until soft and fragrant, then add the shredded chicken, cumin, salt and pepper. Add the barberries, then the saffron sugar mixture. Keep cooking, stirring frequently, until chicken has browned.
- Assemble by placing the white rice on a serving platter, topping with the yellow rice, then the chicken barberry mixture. Garnish with extra sliced nuts and barberries.
Notes
- This recipe was adapted from a traditional family source reflecting authentic Persian flavors.
- Soaking basmati rice before cooking helps achieve a fluffy texture.
- Mix saffron and turmeric in hot water with rosewater for vibrant color and aroma in the rice.
- Use sliced pistachios or almonds as garnishes for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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