The rich culinary heritage of Persia, now known as Iran, is renowned for its bold flavors, intricate spices, and hearty dishes. One of the most beloved proteins in Persian cuisine is chicken, which is often marinated in aromatic mixtures, grilled to perfection, or slow-cooked in savory stews. In this article, we’ll take you on a culinary journey through 20 mouth-watering Persian chicken recipes that showcase the best of Iranian cooking.
From classic dishes like Joojeh Kabob (Persian Grilled Chicken Skewers) and Tahchin-e Morgh (Persian Chicken Rice Cake), to flavorful stews like Fesenjan (Persian Chicken and Walnut Stew) and Ghormeh Sabzi (Persian Chicken and Herb Stew), we’ll explore the diverse and delicious world of Persian chicken recipes. With its unique blend of herbs, spices, and pomegranate, Persian cuisine is sure to delight even the most discerning palates.
So, if you’re ready to spice up your cooking routine with a taste of Persia, keep reading for our top 20 Persian chicken recipes that will transport your taste buds to the bustling streets of Tehran or the serene landscapes of the Persian countryside.
Persian Saffron Chicken with Barberry Rice
This recipe combines the rich flavors of saffron-infused chicken with the tangy sweetness of barberry-studded rice, a classic Persian dish that’s sure to impress.
Ingredients:
For the chicken:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
For the rice:
– 1 cup long-grain rice
– 2 cups water
– 1 tablespoon olive oil
– 1/4 cup barberries (zereshk)
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together cumin, paprika, saffron mixture, salt, and pepper. Add chicken and marinate for at least 30 minutes.
3. Cook rice according to package instructions. Mix in olive oil, barberries, and salt.
4. Grill or bake the marinated chicken until cooked through, about 20-25 minutes.
5. Serve with barberry rice.
Cooking Time: 45-50 minutes
Joojeh Kabob (Persian Grilled Chicken Skewers)
Experience the rich flavors of Persian cuisine with this classic Joojeh Kabob recipe, featuring tender and juicy grilled chicken skewers marinated in a blend of aromatic spices and herbs.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup plain yogurt
– 2 tablespoons lemon juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon ground cinnamon
– Salt and black pepper, to taste
– 4 wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. In a large bowl, whisk together yogurt, lemon juice, garlic, cumin, paprika, cinnamon, salt, and black pepper.
2. Add the chicken pieces to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill to medium-high heat. Thread marinated chicken onto skewers, leaving a small space between each piece.
4. Grill kabobs for 8-10 minutes per side, or until cooked through.
5. Serve hot with steamed basmati rice and fresh herbs like parsley or cilantro.
Cooking Time: 16-20 minutes
Persian Chicken and Walnut Stew (Fesenjan)
This hearty stew is a staple of Persian cuisine, made with tender chicken, rich pomegranate juice, and crunchy walnuts. The result is a flavorful and aromatic dish that’s perfect for special occasions or cozy weeknight meals.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup pomegranate juice
– 1 cup chicken broth
– 1/4 cup walnut halves
– 2 tablespoons tomato paste
– 1 teaspoon ground cinnamon
– Salt and black pepper, to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the chicken and cook until browned on all sides, about 7-8 minutes.
5. Add the pomegranate juice, chicken broth, walnut halves, tomato paste, cinnamon, salt, and pepper. Stir to combine.
6. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the chicken is cooked through and the sauce has thickened.
Cooking Time: 45-50 minutes
Tahchin-e Morgh (Persian Chicken Rice Cake)
A classic Iranian dish that combines the flavors of saffron-infused rice, tender chicken, and crispy crust. This show-stopping centerpiece is sure to impress your guests.
Ingredients:
– 2 cups cooked white rice
– 1 cup boneless, skinless chicken breast or thighs, cut into small pieces
– 1/4 cup vegetable oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper to taste
– 2 tablespoons saffron threads, soaked in 2 tablespoons hot water
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine cooked rice, chicken, oil, onion, garlic, cumin, paprika, salt, and black pepper. Mix well.
3. Add saffron mixture and mix until the rice is evenly coated.
4. Pour the mixture into a greased 9×13-inch baking dish or a round cake pan.
5. Bake for 45-50 minutes, or until the top is golden brown and crispy.
6. Remove from oven and sprinkle with parsley. Let it rest for 10 minutes before serving.
Cooking Time: 45-50 minutes
Persian Yogurt-Marinated Chicken (Mast-o-Morgh)
This classic Persian dish is a staple of Iranian cuisine, where tender chicken is marinated in a creamy mixture of yogurt, garlic, and herbs. Serve with steamed rice or grilled vegetables for a flavorful meal.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1 cup plain whole-milk yogurt
– 2 cloves garlic, minced
– 1 tablespoon freshly chopped parsley
– 1 tablespoon freshly chopped cilantro
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine yogurt, garlic, parsley, cilantro, ginger, cumin, salt, and pepper. Blend until smooth.
2. Place chicken in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat oven to 375°F (190°C). Remove chicken from marinade, letting any excess liquid drip off.
4. Bake chicken for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Persian Chicken and Eggplant Stew (Khoresht-e Bademjan)
Persian Chicken and Eggplant Stew (Khoresht-e Bademjan) is a classic Iranian dish that’s both flavorful and nutritious. This hearty stew is made with tender chicken, rich eggplant, and aromatic spices, perfect for a cozy night in.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 medium eggplants, peeled and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1/2 teaspoon ground cinnamon
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 cups chicken broth
– 1 cup water
– Fresh parsley or cilantro, chopped (for garnish)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the onions and cook until they start to brown, about 5 minutes.
3. Add the garlic, cumin, paprika, cinnamon, salt, and pepper. Cook for 1 minute.
4. Add the chicken and cook until browned on all sides, about 6-8 minutes.
5. Add the eggplant and stir to combine. Pour in the broth and water.
6. Bring the stew to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until the chicken is cooked through and the eggplant is tender.
7. Garnish with chopped parsley or cilantro, and serve hot.
Cooking Time: 45-60 minutes
Persian Chicken and Herb Stew (Ghormeh Sabzi)
Persian Chicken and Herb Stew (Ghormeh Sabzi)
This hearty and aromatic stew is a beloved Persian classic, combining tender chicken with fragrant herbs and tangy lime juice. Perfect for a cozy dinner or special occasion.
Ingredients:
- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon dried mint leaves
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon paprika
- Salt and black pepper, to taste
- 2 cups chicken broth
- 1/4 cup freshly squeezed lime juice
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic, parsley, cilantro, mint, cumin, turmeric, paprika, salt, and black pepper. Cook for 1-2 minutes, stirring constantly.
- Add the chicken and cook until browned on all sides, about 5-7 minutes.
- Pour in the chicken broth and lime juice. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the chicken is cooked through.
Cooking Time:
40-45 minutes total cooking time
Persian Chicken and Pomegranate Stew (Khoresht-e Fesenjan)
A rich and flavorful stew originating from Iran, Khoresht-e Fesenjan is a beloved dish that combines the sweetness of pomegranate with the savory flavors of chicken and walnuts.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 cups pomegranate juice
– 1 cup chicken broth
– 1/4 cup walnut halves
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat the oil in a large Dutch oven over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes.
2. Add the garlic, cumin, salt, and black pepper. Cook for an additional minute.
3. Stir in the pomegranate juice, chicken broth, and walnuts.
4. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the chicken is cooked through and the sauce has thickened.
5. Garnish with fresh parsley or cilantro before serving.
Cooking Time: 25-30 minutes
Persian Chicken and Lentil Stew (Adas Polo with Chicken)
This hearty stew is a staple of Persian cuisine, combining tender chicken and lentils with aromatic spices and herbs. Serve over fluffy basmati rice for a comforting and flavorful meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/4 tsp cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– 2 cups chicken broth
– Salt and black pepper, to taste
– Fresh parsley or cilantro, chopped (for garnish)
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add lentils, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
5. Season with salt and black pepper to taste.
6. Garnish with chopped parsley or cilantro.
Cooking Time: 35-45 minutes
Persian Chicken and Spinach Stew (Khoresht-e Esfenaj)
A hearty and aromatic Persian stew that combines the rich flavors of chicken, spinach, and spices, perfect for a cozy evening meal.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 cups chicken broth
Instructions:
1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the chopped onions and cook until they start to soften, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken, diced tomatoes, tomato paste, cumin, turmeric, salt, and black pepper. Cook until the chicken is browned, about 5-7 minutes.
5. Add the spinach leaves and chicken broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the chicken is cooked through and the spinach has wilted.
Cooking Time: 40-45 minutes
Persian Chicken and Tomato Stew (Khoresht-e Gheymeh with Chicken)
This hearty stew is a beloved Persian classic, perfect for a cozy evening meal. The combination of tender chicken, flavorful spices, and rich tomato sauce will warm your heart and belly.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 can (14 oz) diced tomatoes
– 2 cups beef broth
– 2 tbsp vegetable oil
– 2 tsp ground cumin
– 1 tsp paprika
– Salt and black pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic and cook for 1 minute.
4. Add chicken and cook until browned on all sides, about 7-8 minutes.
5. Add diced tomatoes, beef broth, cumin, paprika, salt, and pepper. Stir well.
6. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the chicken is tender.
7. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 45-50 minutes
Persian Chicken and Potato Stew (Khoresht-e Aloo with Chicken)
This hearty Persian stew is a staple of Iranian cuisine, richly flavored with aromatic spices and tender chicken. Serve it over fluffy basmati rice or with crusty bread for a satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2-3 medium-sized potatoes, peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 cups chicken broth
– 1/4 cup dried lime peel (optional)
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened.
2. Add garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
3. Add chicken and cook until browned on all sides.
4. Add potatoes, broth, and dried lime peel (if using). Bring to a boil, then reduce heat and simmer for 30-40 minutes or until potatoes are tender.
5. Taste and adjust seasoning as needed.
6. Garnish with parsley or cilantro. Serve hot.
Cooking Time: 45-50 minutes
Persian Chicken and Green Bean Stew (Lubia Polo with Chicken)
This traditional Persian stew is a flavorful and hearty dish that combines the richness of chicken, green beans, and spices. A comforting meal perfect for any occasion.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 2 cups fresh or frozen green beans
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons vegetable oil
– 2 cups chicken broth
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, and paprika. Cook for 1 minute, stirring constantly.
3. Add chicken and cook until browned, about 5-7 minutes.
4. Add green beans, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
5. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 30-35 minutes
Persian Chicken and Dill Rice (Morgh-e Shevid Polo)
This classic Persian dish combines the flavors of tender chicken, fragrant dill, and fluffy basmati rice. Serve it with a dollop of yogurt and a sprinkle of sumac for an authentic touch.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups basmati rice
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh dill, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups water
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes. Drain and set aside.
2. In a large skillet, heat the oil over medium-high. Add the chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
4. Add the chopped dill, cumin, salt, and pepper to the skillet. Stir to combine.
5. Add the cooked chicken back into the skillet and stir to coat with the herb mixture.
6. In a large saucepan, combine the drained rice and water. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes or until the rice is fluffy.
Cooking Time: 30-40 minutes
Persian Chicken and Saffron Rice (Zereshk Polo with Chicken)
Experience the rich flavors of Iran with this aromatic dish, featuring tender chicken cooked in a fragrant saffron-infused rice.
Ingredients:
For the chicken:
– 1 1/2 lbs boneless, skinless chicken thighs
– 2 tbsp vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper, to taste
For the saffron rice:
– 1 cup uncooked white basmati rice
– 2 cups water
– 1/4 tsp saffron threads, soaked in 2 tbsp hot water
– 1 tbsp vegetable oil
– Salt, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix chicken with oil, onion, garlic, cumin, paprika, salt, and pepper.
3. Place the mixture on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
4. Cook rice according to package instructions. Add saffron and water; bring to a boil, then reduce heat and simmer for 15-20 minutes or until liquid is absorbed.
5. Serve chicken atop saffron rice.
Cooking Time: 45-50 minutes
Persian Chicken and Apricot Stew (Khoresht-e Hulu with Chicken)
A rich and aromatic stew from the heart of Iran, Khoresht-e Hulu with Chicken is a beloved family recipe that combines tender chicken, sweet apricots, and fragrant spices. This hearty dish is perfect for special occasions or cozy nights in.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups chopped fresh apricots
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– Salt and black pepper, to taste
– 2 cups chicken broth
– 1 cup water
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, cinnamon, cardamom, salt, and pepper. Cook for 1 minute.
3. Add chicken and cook until browned, about 5-6 minutes.
4. Add apricots, broth, and water. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until chicken is cooked through and apricots are tender.
5. Serve hot with steamed rice or naan bread.
Cooking Time: 45-50 minutes
Persian Chicken and Prune Stew (Khoresht-e Aloo-Bokhara with Chicken)
This traditional Persian stew is a perfect blend of flavors, textures, and aromas. Chicken, prunes, and dried apricots come together in a rich and tangy broth, making it a hearty and comforting dish for any occasion.
Ingredients:
– 1 lb boneless chicken thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 cup pomegranate juice
– 1 cup water
– 1/4 cup prunes, chopped
– 1/4 cup dried apricots, chopped
– 1 tsp ground cinnamon
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat oil over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, chicken, pomegranate juice, water, prunes, apricots, cinnamon, salt, and pepper. Stir well.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the chicken is cooked through.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Persian Chicken and Carrot Stew (Khoresht-e Havij with Chicken)
Persian Chicken and Carrot Stew (Khoresht-e Havij with Chicken)
Experience the rich flavors of Persian cuisine with this hearty stew, perfect for a cozy dinner or special occasion. This classic recipe combines tender chicken, sweet carrots, and aromatic spices in a fragrant broth.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 large carrots, peeled and chopped
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/2 tsp turmeric powder
– 1/4 tsp red pepper flakes (optional)
– 2 cups chicken broth
– Salt and black pepper, to taste
– Fresh parsley or cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until translucent.
2. Add garlic, cumin, coriander, cinnamon, turmeric, and red pepper flakes (if using). Cook for 1 minute.
3. Add chicken and cook until browned, about 5 minutes.
4. Add carrots and chicken broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the chicken is cooked through and the carrots are tender.
5. Season with salt and black pepper to taste.
6. Garnish with chopped parsley or cilantro.
Cooking Time: 45-50 minutes
Persian Chicken and Quince Stew (Khoresht-e Beh with Chicken)
This hearty stew is a staple of Persian cuisine, combining the tender flavors of chicken, quince, and spices. Perfect for a cold winter’s night, Khoresht-e Beh with Chicken is a comforting and aromatic dish that will warm your senses.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium-sized quinces, peeled and chopped
– 2 medium-sized onions, chopped
– 3 cloves of garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– Salt and black pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken, quince, cumin, coriander, turmeric, salt, and black pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes or until the chicken is cooked through.
6. Serve hot over steamed rice or with crusty bread.
Cooking Time: 40 minutes
Persian Chicken and Pistachio Rice (Polo-e Pesteh with Chicken)
This classic Persian dish combines the rich flavors of chicken, saffron-infused rice, and crunchy pistachios. A perfect blend of eastern spices and aromas.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breast or thighs
– 2 cups basmati rice
– 1 cup water
– 1 tablespoon vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup pistachios, chopped
– 2 tablespoons butter, melted
– 1/2 teaspoon saffron threads, soaked in 2 tablespoons hot water
Instructions:
1. Cook the rice according to package instructions.
2. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
3. In the same skillet, add chopped onion and cook until translucent. Add garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add cooked rice to the skillet, stirring well. Mix in melted butter, saffron mixture, and chopped pistachios.
5. Serve chicken on top of the flavored rice.
Cooking Time: 35-40 minutes
Summary
Get ready to spice up your culinary repertoire with these 20 flavorful Persian chicken recipes! From classic dishes like Joojeh Kabob and Tahchin-e Morgh, to hearty stews like Fesenjan and Ghormeh Sabzi, each recipe features a blend of aromatic spices and fresh herbs that will transport you to the exotic streets of Tehran. With options ranging from saffron-infused rice cakes to pomegranate-stewed delights, there’s something for every palate. Whether you’re a seasoned cook or just looking to explore new flavors, these recipes are sure to delight.