Persian Chicken Flavors Saffron Rice (Print View)
Marinated chicken paired with saffron basmati rice and crispy tahdig, finished with fresh herbs and lemon.
# What You'll Need:
→ Chicken Marinade
01 -
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
02 -
1 large onion, finely grated
03 -
4 cloves garlic, minced
04 -
1/2 cup plain full-fat yogurt
05 -
1/4 cup freshly squeezed lemon juice
06 -
2 tablespoons olive oil
07 -
1 teaspoon turmeric powder
08 -
1 teaspoon ground cumin
09 -
1/2 teaspoon saffron threads, crushed and bloomed in 2 tablespoons hot water
10 -
1/4 teaspoon freshly ground black pepper
11 -
1 teaspoon salt, or to taste
→ Rice and Tahdig
12 -
2 cups basmati rice
13 -
4 cups water
14 -
1 tablespoon salt
15 -
2 tablespoons olive oil or butter
16 -
1/4 cup olive oil or melted butter
17 -
1/4 cup plain yogurt
18 -
Pinch saffron threads, bloomed in 1 tablespoon hot water (optional)
→ For Garnish
19 -
Fresh cilantro or parsley, chopped
20 -
Lemon wedges
21 -
Grilled tomatoes (optional)
# Directions:
01 -
In a large bowl, combine grated onion, minced garlic, yogurt, lemon juice, olive oil, turmeric, cumin, bloomed saffron, black pepper, and salt. Add chicken pieces and coat evenly. Cover and refrigerate for a minimum of 4 hours or overnight.
02 -
Rinse basmati rice under cold water until it runs clear, removing excess starch.
03 -
In a large pot, combine rinsed rice with 4 cups water and 1 tablespoon salt. Bring to a rolling boil over high heat.
04 -
Lower heat to medium-low, cover, and simmer for 10–12 minutes until most water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff rice with a fork.
05 -
Heat 2 tablespoons olive oil or butter in a non-stick or cast iron pot over medium heat. Mix 1/4 cup cooked rice, 1/4 cup plain yogurt, and bloomed saffron (if using). Spread evenly on the pot bottom.
06 -
Spoon remaining cooked rice over the yogurt mixture, forming a gentle mound. Poke several holes through rice to release steam. Cover tightly and cook on low for 45–60 minutes, until base is crisp and deep golden. Allow to rest, covered, 5–10 minutes before unmolding onto a platter.
07 -
Preheat grill to medium-high. Thread marinated chicken onto skewers. Grill 8–10 minutes per side until cooked through (internal temperature 165°F). Rest before serving.
08 -
Alternatively, heat large skillet over medium-high with olive oil. Arrange chicken in a single layer. Cook 5–7 minutes per side until golden brown and fully cooked (internal temperature 165°F). Rest before serving.
09 -
Place steamed rice on a serving platter. Top with cooked chicken. Garnish with chopped cilantro or parsley, lemon wedges, grilled tomatoes if desired, and crisp tahdig.
# Notes:
01 -
Marination overnight enhances depth of flavor and tenderness of the chicken.
02 -
Creating steam vents in the rice assists with even cooking and a crisp tahdig.