Aromatic Persian-Style Chicken Pilaf with Saffron and Nuts - Zest Plate
Tender chicken pieces with fragrant basmati rice, saffron, and toasted nuts create this authentic Persian-style pilaf that's both elegant and comforting.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zestplate.com.
Ingredients
- 1 ½ cups basmati rice
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon saffron threads, soaked in 2 tbsp warm water
- Salt and pepper, to taste
- 500g chicken thighs, skinless, boneless, cut into bite-sized pieces
- 3 cups chicken stock
- 2 tablespoons ghee or unsalted butter
- ½ cup sultanas or golden raisins
- ½ cup slivered almonds, toasted
- ¼ cup pistachios, chopped
- Fresh coriander or parsley
- Pomegranate seeds (optional)
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