Persian Chicken Recipe

Name: Persian Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 ½ Basmati Rice; 6 pieces Bone-In Skin-On Chicken; 1 teaspoon Salt; 2-3 tablespoons Olive Oil; One Red Onion; 4 Garlic Cloves; 2 Cups Water; ¼ tsp Turmeric; Almonds (for garnishing); 1½ teaspoons Cinnamon; 1 teaspoon Cumin; 1 teaspoon Coriander; 1 teaspoon Black Pepper; ½ teaspoon Cardamom; ½ teaspoon Allspice; ¼ teaspoon Nutmeg; ¼ teaspoon Ground Cloves

Recipe Pin

The internet is filled with endless chicken recipes from around the globe, but one that stands out to me the most is Persian Chicken. Made in one pot with basmati rice, this is a complete meal that comes together within an hour.

If you are familiar with Persian cuisine, you know this recipe is quite popular there. Blended with spices, this recipe wins everyone’s hearts in no time. However, the reason it is in popular demand by the public is also because of its astonishing visuals and wonderful smell.

Whenever I have a potluck coming up, this recipe is always on my top radar. Most people are unfamiliar with the combination of barberry with saffron, rice, and chicken, which is why they will be astonished by the unique flavors bursting in their mouths.

Now, I could go on and list many other reasons why I love this dish, but let’s keep that for later. For now, let’s take a look at the equipment you’ll need to get started. So, let’s dive in, shall we?

What's In The Post

Equipment Required

Pan: The entire dish will be cooked in this pan, so a large pan is essential for cooking this recipe.
Colander: Since this recipe is prepared with rice, a colander to drain off the water while washing it will be required.
Bowl: To soak the rice and keep the other ingredients for this recipe, a bowl is a must
Knife: A sharp knife will be necessary to chop the veggies and chicken.
Spatula: A wooden spatula comes in handy to stir up the ingredients in the dish.

Persian Chicken Ingredients & Substitutions

Note: The ingredients in this recipe can serve up to 3 people.

Basic Ingredients:

1½ cups Basmati Rice: I am using basmati rice, but you can also use any long-grain rice.
6 Pieces Bone-In, Skin-On Chicken: To add variety and richness to the dish, you can also use a mix of fresh or frozen chicken breasts and thighs.
1 teaspoon Salt
2-3 tablespoons Olive Oil: I use avocado oil when I don’t have olive oil.
One Red Onion: Yellow onions can also be used instead.
4 Garlic Cloves
2 Cups Water
1 Cup Almonds: For garnishing.
¼ teaspoon of turmeric:

Persian Spice Blend:

1½ teaspoons Cinnamon
1 teaspoon Cumin
1 teaspoon Coriander
1 teaspoon Black Pepper
½ teaspoon Cardamom
½ teaspoon Allspice
¼ teaspoon Nutmeg
¼ teaspoon Ground Cloves

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
10 minutes	35 minutes	45 minutes

How To Make Persian Chicken Recipe At Home

Step 1

Start by soaking the basmati rice in a big bowl of water for at least 30 minutes.

Step 2

Then, coat the chicken with salt and the spice blend.

Step 3

Now add oil to the pan and heat it. Then add garlic and onions.

Step 4

Follow it up with salt and pepper, sauté them well, and keep them aside.

Step 5

Now in the same pan, add the marinated chicken and cook for about 5 minutes each side. Keep the kitchen aside.

Step 6

Add water to boil, then add the rice.

Step 7

Time to add some turmeric to amp up the flavors.

Step 8

Let it simmer until the rice is cooked.

Step 9

Now, add the chicken to it.

Step 10

Then add fried onions and garlic on top.

Step 11

Also, garnish it with almonds. I prefer to slice my almonds before garnishing.

Step 12

Your Persian-style chicken is ready to serve.

Expert Tips That I Recommend

This recipe can be enriched by adding many other accompaniments. I like to add some veggies, like spinach, peas, or chickpeas.
I also like to experiment with spices and customize them for each occasion.
I like to go for a heavy-duty pan, or the rice can stick and burn at the bottom.
I prefer cooking this dish at low heat because it allows the rice and chicken to cook properly and absorb the flavors.
To enjoy this recipe, it is very important to season the chicken and let it sit so it absorbs all the spices. I like to season and leave my chicken for about half an hour to make this possible. It is even better if you can leave it in the fridge overnight.
Once the rice is cooked, I like to cover it and let it sit for about 30 minutes. This helps the rice expand and become fluffier.

FAQs About Persian Chicken

How do I know if my Persian Chicken is cooked?

To determine if the chicken is cooked, you can use a fork and knife and cut it in between. If the chicken looks white, it is cooked, and if it looks pinkish, you need to cook it further.

How do I know if my rice is cooked properly?

To determine if the rice is cooked properly, you can take it and try to break it. If it breaks easily and is soft in texture, then it is cooked; if not, then it can be cooked further.

How long does it take for basmati rice to cook?

Basmati rice takes about 10-12 minutes to be ready. Covering your rice with a lid and then cooking helps it cook faster and within the estimated time duration.

What should the rice-to-water ratio be for cooking Persian Chicken with rice?

While making this recipe keep in mind that you need to use two cups of water for one cup of rice which can serve up to 3 people. Basmati rice expands when it is fully cooked so you can follow this ratio to cook the rice as per your requirements.

Can I prepare this dish ahead of time?

Yes, you can make this flavourful Persian chicken ahead of time to avoid stressing out later. It is easy to store and refrigerate, and you can reheat it in multiple ways to enjoy it.

What can I do if my rice is too dry after cooking?

If your rice is too dry after cooking, add a little water to the pot and heat it at low heat for 5-10 mins. Cover it and let it rest after cooking to allow the rice to enjoy plump rice in no time.

How can I make this dish spicy?

To make Persian chicken more spicy, you can add a dash of Paprika or cayenne powder.

Can I prepare this dish in a slow cooker or an Instant Pot?

Yes, you can cook Persian chicken in a slow cooker and an Instant Pot. To do this, follow the same steps and cook the Persian chicken for at least 5 hours on low heat in a slow cooker. In an Instant Pot, it should be ready within 15 minutes.

Nutritional Information Per Serving

This dish is rich in calories. Therefore, it is one of those dishes that you can enjoy once here and there for a big occasion, but not every day.

Calories	528 Kcal
Sugar	1.2 g
Sodium	599.1 mg
Fat	21.3 g
Saturated Fat	5.5 g
Carbohydrates	41. 3 g
Fiber	1.6 g
Protein	40.2 g
Cholesterol	111.4 g

The good thing about this dish is that it is naturally gluten and dairy-free.

Recipe Variations For Different Diets

Keto Friendly: This recipe is not keto-friendly because it is high in carbs, but you can replace basmati rice with cauliflower rice to keep the crab count low.
Vegan: To make this recipe vegan, I replace chicken with tofu, cauliflower, or soya chunks instead. I also like to add tons of veggies like beans, spinach, peas, carrots, and more to make this a flavorful vegan rice option.
Vegetarian: To make this vegetarian, I follow the same steps as I do for vegan.

Storing And Reheating This Recipe

Storing

Countertop: This dish is best enjoyed when it is steaming hot. But if I do not serve it immediately or within 2 hours, I put it in the fridge for further storage.
Refrigeration: I like to make this Persian Chicken with rice in large batches and store it in the fridge for about 2-3 days. However, while doing this, I ensure it is kept in airtight containers so moisture doesn’t seep in and make the chicken and rice soggy.
Freezing: Freezing this Persian Chicken with rice is also possible. To do this, I like to put it in an airtight container or bag that’s freezer-friendly and store it for about 2 months.

Reheating

Microwave: To reheat this dish quickly, I prefer using the microwave. I transfer the leftovers to a microwave-safe dish, heat on medium for 15-30 seconds, and check it at regular intervals. This helps me determine if the dish is evenly heated and prevents it from burning.
Stovetop: When I have my Persian Chicken with rice in large quantities, I like to heat it on the stovetop. To do this, I splash some water into the pan, then stir the dish to let the heat distribute evenly. Once it is nicely heated, I take it off the stovetop and serve it nice and warm.

What To Serve With This Recipe

Being a one-pot meal, this Persian Chicken with rice is a show-stopper on its own. But to take it to the next level, here are some of the recommendations you should consider. You can have this dish with an easy, light Caesar Salad on the side. I also like to top my Persian Chicken with rice and pomegranates to balance the sweet and sour.

A yogurt dip on the side, along with some papad, also sounds quite good. To make it even more filling, serve it with baked chicken or chicken wings on the side. If Baked Chicken does not sit well with you, then you can enjoy this with Chicken Curries. This recipe is a finger-licking dish without a doubt.

Printable Version

More Recipes That You Can Try

Serving Crispy Rice from Bobby Flay — Uncle Roger Fried Rice

Conclusion

This Persian Chicken with rice is so convenient for busy days when you don’t know what to have for dinner.

Packed with flavors of chicken and spices, this convenient dish with fluffy rice and the juiciest chicken sitting on top is a delight. Save yourself the time of cooking rice and chicken separately and try this one-pot, flavorful dish today.

If you do give this a try, please let me know in the comments below so I can share your thoughts. I want more people to do this.

Jason

April 8, 2025 at 3:41 am

Hi, I had saved this recipe link but now find the recipe has been completely changed. Please can you tell me where can I find the old recipe that had yogurt in the marinade and no rice?

Thanks,
Jason.

Chef Jasbir
February 26, 2026 at 1:20 pm

Thank you for your query, you can yoghurt to marinate the chicken along with mentioned spices. it will add more flavour to the chicken.Try this method and let me know. Happy Cooking

May 22, 2025 at 9:43 pm

Why did you replace the other recipe at this link?

The one with saffron, yogurt, and lemon juice?

Where can I find that one?

Chef Jasbir
February 25, 2026 at 6:53 pm

i have updated the recipe. if you still want to add yoghurt and saffron to the recipe You can add on the time of marination the chicken.i will also update this into my expert tips.

Sara

August 13, 2025 at 3:26 am

How long did you cook the rice? When add chicken how many more minutes did you continue to cook??

Yamini Rathore
February 17, 2026 at 6:17 pm

We soaked the rice for 30 minutes first, then cooked it for 15 minutes. The chicken was cooked separately. When the rice was about halfway done, we added the cooked chicken and then cooked everything together for 5 more minutes. This way, the rice and chicken finish perfectly together!