Baking Four Types of Iranian Pilaf With Chicken on The Village Style | Iran Nomad Life

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier alternative with more protein.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers a similar color and health benefits at a lower cost.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

Rinse basmati rice under cold water until water runs clear.

Soak rice in water for at least 30 minutes, then drain.

Heat vegetable oil in a large pot over medium heat.

Sauté chopped onions until translucent, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in chicken pieces and brown on all sides, about 8-10 minutes.

Add salt, pepper, turmeric, cinnamon, and cardamom; mix well.

Pour in enough water to cover chicken, bring to a boil, then reduce heat.

Cover and simmer until chicken is cooked through, about 25 minutes.

Remove chicken and set aside; strain the broth.

In the same pot, add soaked rice and enough broth to cover by an inch.

Bring to a boil, then reduce heat to low and cover, cooking until rice is tender, about 20 minutes.

Fluff rice with a fork and stir in saffron dissolved in a little hot water.

Serve rice topped with chicken, garnished with chickpeas, raisins, and almonds.

Cooking Techniques

Spice Level:

Allergens