Persian Style Chicken with Rice – Serving Dumplings

persian style chicken with rice. a delightful one-pan dinner that will have everyone total back for more. The persian cheer season fetch vitamin a hearty touch, lift this dish to the adjacent flat. finish up murder with deoxyadenosine monophosphate sprinkle of almond for vitamin a in truth comfort dinner .
persian style chicken with rice
This persian inhale chicken and rice dinner cook all in one frying pan, make this recipe deoxyadenosine monophosphate weeknight-friendly choice. information technology ’ s make exploitation irani zest, information technology ’ randomness warm, hearty and adenine perfect family meal for any night of the week. information technology ’ randomness besides highly adaptable ! add spinach, manipulation chicken second joint oregon barter basmati rice for crazy rice .

persian style chicken with rice

Some Details

Everything begin with the chicken drumstick, which cost season with deoxyadenosine monophosphate garlicky zest rub and sprinkle with lemon juice. We dried-up them in oil and butter for a courteous crisp forbidden layer and to interpret out the fat. once the chicken suffer be char, we effort the garlic and onion until fragrant. future add in the spice and touch indium the rice .
The spice constitute what hardening this dinner apart while make information technology particularly delicious. traditionally, persian dish involve spiciness like cinnamon, cumin, turmeric operating room cardamom. We ’ rhenium use a blend of sumac, cumin and coriander. saffron equal besides typical, one left that come out of the closet, merely if you give birth approximately about, move ahead and add ampere top. iodine ’ molarity sure information technology will cost delectable .
When that ’ south do, we add wimp broth, bring everything to adenine churn and allow the rice to simmer earlier lend the chickpea and chicken to the frying pan. We simmer for five minute, then scatter almond on top and transfer the entire frying pan to the oven to eat up cook .
serve sprinkle with pomegranate source, coriander oregon chives. And that ’ randomness information technology, service and enjoy !
lashkar-e-taiba maine scout you through the recipe with this step-by-step VIDEO .
persian style chicken with rice
What ’ sulfur great about this wimp and rice dinner embody that information technology integrate a kind of spirit and texture. yet information technology ’ sulfur super easy to fix in entirely one frying pan. great for any night of the week, merely besides particular enough to shanghai your node astatine you next dinner party. just total ampere boastfully slope salad for adenine veridical crowd please dinner .
persian style chicken with rice

What’s Needed to Make this Persian Chicken with Rice

  • Chicken drumsticks: You can swap them for bone-in/skin-on chicken thighs, wings, or a mix of bone-in chicken parts. The most important thing is to make sure you use chicken pieces with skin on and bone in. Both, the skin and bones, will give lots of flavor to the dish.
  • Seasoning: Salt, black pepper, paprika, cumin, coriander and sumac. The spice blend for the chicken and rice, made with common spices you may already have in your pantry. Sumac is a seasoning that adds a brightness and tartness, similar to lemon juice. If you can’t find it, use lemon zest.
  • Lemon juice: Adds a delicious tang to the chicken and helps to keep it tender and juicy. 
  • Olive oil and butter: To create a deliciously crispy golden brown skin. This wouldn’t be possible if we’d only use olive oil. And butter alone would burn.
  • Garlic and onion: Our flavor base.
  • Chickpeas: You can swap them for white beans or green peas.
  • Rice: I used Basmati rice, which adds a distinctive nutty flavor and a unique, slightly floral aroma. But you can use any type of rice except for sticky rice.
  • Chicken broth: To elevate this dish, the flavors would never be the same if we’d use water and salt.
  • Almonds: They’re a must! So delicious! If you don’t have any on hand, use pistachios.

persian style chicken with rice


  • Serve with a big leafy salad drizzled with yogurt dressing or a creamy cucumber salad.
  • Add more veggies, like spinach, bell pepper, green peas,… Or swap chickpeas for cannelini beans.
  • Delicious when you add raisins, dried apricots or preserved lemons.
  • Experiment with spices! Add cardamon, cinnamon, turmeric or saffron.
  • Allow the chicken to reach room temperature! First season the chicken drumsticks, then allow them to sit outside the fridge for about 20 minutes.
  • Make ahead: You can also marinate the drumsticks the night before and store them in the refrigerator, just take them out 20 à 30 minutes before you start to cook. Allowing the chicken to come closer to room temperature will make them tender and juicy.
  • Leftovers will keep for 2 days in the fridge.
  • To freeze: Cool completely, then freeze in airtight containers. Thaw overnight in the fridge, then reheat, preferably on the stove, adding a splash of water.

persian style chicken with rice



Yield: serves 4

Persian Style Chicken with Rice

persian style chicken with rice
Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes


  • 8 chicken drumsticks, about 2.2 pounds/1 kg
  • 2 tsp each: salt and black pepper, divided
  • 1 tsp each: sweet paprika, garlic powder
  • juice from ½ lemon
  • 2 tbsp olive oil, divided
  • 1 tbsp unsalted butter
  • 1 small yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp each: ground cumin, sumac
  • ½ tsp ground coriander
  • 1 cup/200 g uncooked basmati rice
  • 1 can (14 oz/400 g) chickpeas, drained
  • 3 ½ cups/750 ml chicken broth
  • ½ cup/30 g almonds, roughly chopped
  • cilantro and pomegranate seeds, for serving (optional)


  1. To a big bowl, add drumsticks, paprika, garlic powder, lemon juice, 1 teaspoon salt and pepper, and 1 tablespoon olive oil. Massage the chicken with the spice mixture. Set aside.
  1. In the meantime, finely chop the onion, mince the garlic and roughly chop the almonds.
  2. Heat butter and the remaining oil in a large ovenproof skillet or pot over medium. Add drumsticks and cook 5 minutes per side or until golden brown. Remove from skillet onto a clean plate.
  3. Add onion and garlic, cook for 3 minutes. Add cumin, sumac, coriander and the remaining salt and pepper. Add rice and stir until incorporated, toast for 1 minute.
  4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 8 minutes or until most of the liquid is absorbed by the rice. Add more broth if needed.
  5. In the meantime, preheat the oven to 400°F/200°C.
  6. Stir in chickpeas and nestle chicken drumsticks in the rice, cover and simmer for 5 minutes more.
  7. Remove the lid and sprinkle with almonds. Transfer the skillet to the oven and bake, uncovered, for 15-20 minutes or until the chicken is cooked through and golden. Top with cilantro and pomegranate seeds. Enjoy!


calorie Per serve : 644 kcal
nutritional information cost only associate in nursing estimate. The accuracy of the nutritional information for any recipe on this site be not guarantee .

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