Persian Chicken Pilaf

Persian Chicken Pilaf Recipe | Delicious Chicken and Apricot Pilaf

Region / culture: Persia | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Persian Chicken Pilaf is a flavorful and aromatic dish that combines tender chicken with fragrant spices, sweet dried apricots, and crunchy almonds. This dish is a perfect balance of savory and sweet flavors, making it a favorite among many.

History

Persian Chicken Pilaf, also known as "Jeweled Rice," has its origins in Persian cuisine. This dish is traditionally served during special occasions and celebrations in Iran. The combination of spices, fruits, and nuts in this dish symbolizes wealth and prosperity.

Ingredients

3 tbsp extra virgin olive oil
1 lb (454 g) boneless skinless chicken breasts, cut in 0.5-inch pieces
1 tsp paprika
0.5 tsp cinnamon
1 pinch cardamom
1 large onion, chopped
1 (6.25 oz (177 g)) package chicken rice pilaf mix
2 cups reduced-sodium chicken broth
0.5 cup dried apricots
2 tbsp grated orange zest
0.5 cup slivered almonds, toasted until fragrant

How to prepare

Toss the chicken with paprika, cinnamon, and cardamom.
In a large nonstick skillet, heat 2 tbsp of olive oil over medium heat.
Add the chicken and cook for 5 minutes, stirring occasionally.
Remove the chicken from the skillet and set it aside.
In the same skillet, heat the remaining 1 tbsp of olive oil over medium heat.
Add the onion and cook for 8 minutes, stirring occasionally.
Stir in the rice pilaf mix, contents of the spice sack, broth, apricots, and orange zest; bring it to a boil.
Cover and reduce the heat to low.
Simmer for 15 minutes.
Stir in the reserved chicken and almonds.
Cover and continue to simmer for 5 to 10 minutes or until the liquid is absorbed.

Variations

Substitute chicken with lamb or beef for a different flavor.
Add raisins or dried cranberries for a sweeter taste.
Use different nuts such as pistachios or walnuts for added crunch.

Cooking Tips & Tricks

Make sure to toast the almonds until fragrant to enhance their flavor.

- Use boneless, skinless chicken breasts for a leaner option.

- Adjust the spices to your liking for a more personalized taste.

- Be sure to stir the rice occasionally to prevent it from sticking to the bottom of the pan.

Serving Suggestions

Serve Persian Chicken Pilaf with a side of yogurt or a fresh salad for a complete meal.

Cooking Techniques

Sauté the chicken until golden brown for added flavor.

- Simmer the rice on low heat to ensure it cooks evenly.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian option.

- Replace dried apricots with dried figs or dates for a different flavor profile.

Make Ahead Tips

Prepare the chicken and rice mixture ahead of time and assemble just before serving for a quick and easy meal.

Presentation Ideas

Garnish the dish with fresh herbs such as parsley or mint for a pop of color.

Pairing Recommendations

Pair Persian Chicken Pilaf with a glass of white wine or a refreshing cucumber mint cooler.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Iron, and Calcium.

Alergens

This recipe contains nuts (almonds).

Summary

Persian Chicken Pilaf is a well-balanced dish that provides a good amount of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Persian Chicken Pilaf is a delicious and aromatic dish that is perfect for special occasions or weeknight dinners. With a perfect balance of flavors and textures, this dish is sure to impress your family and friends.

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a hot summer day, and I was visiting my dear friend Fatima, who had just moved to America from Iran. She invited me over for lunch, and as soon as I walked into her home, I was greeted by the most amazing aroma.

Fatima was in the kitchen, wearing a colorful apron and stirring a large pot of rice and chicken. She smiled warmly at me and said, "Welcome, my dear friend. I am making Persian Chicken Pilaf for lunch today. Have a seat, and I will tell you all about it."

I sat at the kitchen table, mesmerized by the way Fatima moved around the kitchen with such grace and ease. She explained to me that Persian Chicken Pilaf, also known as "Zereshk Polo," is a traditional Iranian dish made with saffron-infused rice, tender chicken, and tangy barberries.

Fatima told me that she learned how to make the dish from her mother, who learned it from her mother before her. It was a recipe that had been passed down through generations, and Fatima was proud to carry on the tradition.

As she cooked, Fatima shared stories of her childhood in Iran, of family gatherings and celebrations where Persian Chicken Pilaf was always the star of the table. She spoke of the fragrant spices, the juicy chicken, and the jewel-like barberries that added a burst of flavor to the dish.

I watched in awe as Fatima prepared the pilaf, layering the rice and chicken in a pot and then drizzling saffron-infused water over the top. She covered the pot with a tight-fitting lid and let it cook slowly, allowing the flavors to meld together and create a mouthwatering aroma that filled the kitchen.

Finally, after what felt like an eternity of anticipation, Fatima lifted the lid off the pot and revealed the masterpiece that lay beneath. The rice was fluffy and golden, the chicken tender and juicy, and the barberries glistened like precious gems.

We sat down to eat, and with the first bite, I knew that I had discovered a dish that would become a staple in my own kitchen. The flavors were unlike anything I had ever tasted before – the saffron-infused rice was fragrant and delicate, the chicken was perfectly seasoned, and the barberries added a delightful pop of tartness.

As I savored each mouthful, I felt a deep sense of gratitude for Fatima and her generosity in sharing this recipe with me. It was a gift that I would cherish forever, a connection to a culture and a tradition that was rich with history and flavor.

After that day, I made Persian Chicken Pilaf countless times, each time feeling a sense of pride and joy as I recreated the dish in my own kitchen. I shared the recipe with friends and family, passing on the tradition that Fatima had so graciously shared with me.

And now, as I sit here writing this story, I can't help but smile at the memories that flood back to me – of that hot summer day in Fatima's kitchen, of the laughter and camaraderie we shared, and of the delicious meal that brought us together.

Persian Chicken Pilaf will always hold a special place in my heart, a reminder of the bonds that are forged through food and the joy that can be found in sharing a meal with loved ones. And for that, I will be forever grateful.