Rating: 4.25 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This recipe is my twist on a traditional Persian chicken and rice dish introduced to me by a good friend's wife at a family dinner. I like to serve this to my family as a main meal accompanied with a salad.

Recipe Summary test

prep:
15 mins
cook:
1 hr 15 mins
additional:
15 mins
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and 3 1/2 tablespoons olive oil to a boil in a large pot; stir in saffron rice. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 20 minutes.

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  • Heat 3 tablespoons olive oil in a skillet over medium-high heat; cook and stir onions and garlic in hot oil until lightly browned and softened, 5 to 10 minutes.

  • Stir chicken into skillet and cook until seared on all sides; add chicken broth. Bring broth to a boil, reduce heat to low, cover, and simmer until broth is reduced and chicken is tender, 30 to 45 minutes. Remove from heat. Shred chicken using two forks to pull chicken cubes apart.

  • Preheat oven to 385 degrees F (196 degrees C). Grease a 9x12-inch baking dish.

  • Spread 1/2 the rice in a layer on the bottom of the baking dish. Spoon chicken and onion mixture over rice; spread chickpeas and raisins over chicken mixture. Top with remaining rice and sprinkle with paprika.

  • Bake in the preheated oven until liquid is almost completely cooked off and rice is lightly browned at the edges, about 30 minutes. Cool for 15 minutes before serving.

Nutrition Facts

764 calories; protein 45g; carbohydrates 102.8g; fat 19.9g; cholesterol 87.8mg; sodium 1677.8mg. Full Nutrition
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Reviews (6)

Most helpful positive review

Rating: 5 stars
01/31/2014
My son loved this! Made the recipe as instructed but added a bit of salt and pepper when cooking chicken and cooked the chicken for less time as it was already done at 25 min or so. Next time I would add more raisins and spice it up a bit more (my husband wanted more spice). However my son even wanted the leftovers for breakfast! Read More
(1)
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/31/2014
My son loved this! Made the recipe as instructed but added a bit of salt and pepper when cooking chicken and cooked the chicken for less time as it was already done at 25 min or so. Next time I would add more raisins and spice it up a bit more (my husband wanted more spice). However my son even wanted the leftovers for breakfast! Read More
(1)
Rating: 5 stars
01/11/2021
This was absolutely delicious! I didn’t have any chickpeas, but I really wanted to get rid of some shredded chicken I had left over from another meal. I followed the rest of the instructions exactly. Don’t skip the raisins, they are a wonderful element to the dish. As I’m reviewing this, I realized I forgot to add the paprika on the top, but it still turned out absolutely amazing! People should eat this! Read More
(1)
Rating: 5 stars
11/06/2020
Turned out great. Simple and good. Read More
(1)
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Rating: 2 stars
10/16/2020
Incredibly bland Read More
Rating: 5 stars
09/28/2018
I prepared it exactly as written and it s a favorite in my house! Read More