My PERFECT One-Pot Dinner | Persian Chicken Rice Pilaf | Marion’s Kitchen

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color and flavor at a lower cost.

barberries

🥗Healthier: dried cranberries

💰Cheaper: raisins

Dried cranberries add sweetness and are more accessible.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more affordable than breasts.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is cost-effective and has a neutral flavor.

Bloom saffron in warm water until it colors the water.

In a heavy, wide pan, heat butter and olive oil until hot.

Add chicken thigh pieces and season with salt; brown the chicken.

Add cinnamon stick, cardamom pods, and pepper; stir to combine.

Add pomegranate molasses and raisins to the chicken; cook until caramelized.

Stir in basmati rice and add chicken stock; drizzle saffron water over the top.

Reduce heat to low, cover, and simmer for 12 minutes.

While rice cooks, prepare a herb oil with chopped dill and parsley, olive oil, salt, and lemon juice.

Add chopped pine nuts and fried shallots to the herb oil mixture.

Prepare pomegranate seeds by tapping them out of the fruit into a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens