By Kay Chun
Published June 4, 2024
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- 5(270)
- Notes
- Read community notes
Inspired by the combination of warm spices, nuts and sweet raisins used in Iranian dishes such as jeweled rice and various fragrant stews, this comforting and speedy one-pot chicken and rice gets a fragrant boost from turmeric and cardamom, plus roasted pistachios and golden raisins. Chicken thighs are browned in olive oil until golden, then the spices are bloomed in the same oil to release all of their aromas; the chicken and rice simmer in broth together. While saffron is often used to season rice and impart a golden hue, it is expensive. Dried ground turmeric is a great alternative that offers a similarly sunny hue and floral citrus notes. When all the liquid is absorbed by the rice, a prized layer of crispy socarrat forms on the bottom of the pot for anyone who enjoys the super toasty flavor. Stuff any leftovers with a dollop of yogurt or labneh into burritos for an easy desk lunch the next day.
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Ingredients
Yield:4 servings
- 2tablespoons unsalted butter
- 2tablespoons extra-virgin olive oil
- 1½pounds boneless, skinless chicken thighs, cut into 1½- to 2-inch pieces
- Salt and pepper
- 1small red onion, thinly sliced (2 cups)
- 1garlic clove, minced
- 1(3-inch) cinnamon stick
- ½teaspoon ground cardamom
- ½teaspoon ground turmeric
- ⅛teaspoon ground allspice
- 1½cups/about 11 ounces basmati rice, rinsed until the water runs clear
- 3cups low-sodium chicken broth
- ¼cup golden raisins
- ¼cup roasted salted pistachios, coarsely chopped
- ¼cup sliced almonds (optional)
- 2tablespoons chopped dill
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
764 calories; 28 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 82 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 47 grams protein; 1229 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a large Dutch oven or heavy lidded pot, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium. Season chicken with salt and pepper. Working in two batches, cook chicken, turning halfway through, just until no longer pink, about 3 minutes per batch. Transfer to a plate.
Step
2
Decrease heat to low and add the remaining 1 tablespoon butter, oil and the sliced onion to the pot. Season with salt and pepper and cook, stirring occasionally, until softened, 3 minutes. Add garlic, cinnamon, cardamom, turmeric and allspice and stir until well incorporated and fragrant, about 1 minute. Add rice and stir until thoroughly combined.
Step
3
Add broth, raisins and pistachios, season well with salt and pepper and stir to lift up any browned bits on the bottom of the pot. Arrange chicken (with any accumulated juices) in an even layer on top and bring to a boil over high.
Step
4
Cover and decrease heat to low. Cook, undisturbed, until all of the liquid is absorbed, rice is tender and chicken is cooked through, about 15 minutes. Turn off heat and let stand for 5 minutes.
Step
5
Meanwhile, if using almonds, toast them in a small skillet over low, stirring, until golden, 3 to 5 minutes.
Step
6
Discard cinnamon stick. Scatter dill over the chicken and rice, then divide among bowls. Top each with some of the toasted almonds (if using). Serve warm.
Ratings
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Cooking Notes
Amanda
Almonds, raisins, pistachios on the side. Spices doubled. 2.5 cups broth, basmati rice - perfect no mush. Next time double onion, maybe 1 tablespoon less oil.
Kayandallie
I thought it was really good. I cut the rice down to 3/4 cup, the broth to cup and a half. Doubled the cardamon and allspice. Forgot the cinnamon stick but sprinkled some on at the end. Liberally salted the chicken before cooking. Skipped the dill as just seemed a strange combination. The only thng different I'd have done was double the raisins.
Mary
Flavor was delicious, but like other cooks, it needs more spice. I will definitely make this again but add more spice, onion, garlic, etc. I will also increase the amount of chicken. I used brown Basmati rice. I cooked it for 20 minutes on its own and then added it to the dish to cook another 20 minutes. This worked well!
Kariina
Why was my rice still wet after 25 minutes? I'm using a metal pot instead of a cast iron or dutch oven, is that why?
Jean
the proportions in the recipe seem skewed. it could be so much more pungent and exciting; I suggest using twice as much of the turmeric-cardamom-allspice mixture, cinnamon, garlic, pistachios, almonds, and dill... Or reduce the amount of rice.
CMN
Increased spices, more chicken to rice ratio, needs some acid...add some wh wine, finish with lime.
Joseph
I followed the recipe and was disappointed with how bland this turned out. "Salt and pepper to taste" is hardly helpful. There was something promising, however, and I'll try it again. Next time I'll add a table spoon of garam masala at the time the cardamom, cinnamon and turmeric are added to the onion. Also, instead of oil and butter I'd use ghee.
Amanda
Almonds, raisins, pistachios on the side. Spices doubled. 2.5 cups broth, basmati rice - perfect no mush. Next time double onion, maybe 1 tablespoon less oil.
katrina
I reduced the broth to 2 cups thanks to Betsy’s note about mushy rice… I would reduce it further to 1-1/2 or 1-3/4 cups. I’d also cook the chicken separately with more spices. The flavor of the rice was great (followed recipe exactly other than broth).
live your life
This was pretty good! I used 2 lbs chicken and 1 3/4 cups of jasmine rice (bc of the amounts I had in hand) so upped the broth by about 1/4 cup, otherwise made as written. 15 min cook time was perfect. Wish there was a bit more onion. Didn’t have raisins and didn’t miss them.
Keith Nii
I made this dish yesterday and what a delicious meal. I did take advice of others and doubled the spices, double Santana’s and pistachios and used one cinnamon stick and 1/2 teaspoon powdered, table spoon fresh chopped ginger, pinch Hing, i/2 teaspoon ground cumin and served with fresh coriander. Took double the time to make. My grandkids loved it and had extra servings. Definitely make again.
lg
Well contrary to others comments- we found this delicious ! Great balance of chicken to rice! The rice was so flavorful I could almost do without the chicken! I did almost double the spices and I added a good 1/2 teaspoon of Barbere- I love this spice and it really amplified the flavor. Also added some chili flakes! So glad I tried this recipe! I will make it again! Yum! Served with stirred asparagus! Fast, easy and delicious!
Keith Nii
Excellent dish, my grandkids asked for seconds. I did take advice of others and changed recipe and it took 2 to 3 times as long to make. I added Hing, 1/2 tsp cumin powder, 1/2 tsp cinnamon powder, doubled spices, sultanas and pistachios. I make this dish regularly.
Robert H
I agree with doubling the spices, except for tumeric. I topped with pistachios, cilantro, and green onions. And most defiantly halve the rice or double the chicken. Will make again.
Betsy 77
I've just finished eating the leftovers from this dish because no one else in my family will eat it. Glad other people had good results--started out okay but got worse as leftovers. Alas.
Mo
I used 2 lbs of chicken thighs and 1/2 tsp of ground cinnamon instead of a cinnamon stick. Otherwise, followed exactly as written. Thought it was delicious. It helps to use a high quality bone broth with plenty of collagen.
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