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How to Make Savory Saffron Chicken Polow - A Step-by-Step Guide

Savory Saffron Chicken Polow is a traditional Iranian dish that is not only delicious but also visually stunning. This aromatic dish is made with fragrant saffron rice, tender chicken, and a blend of warm spices that create a mouthwatering flavor profile. Whether you are hosting a special occasion or simply craving a comforting meal, this recipe is sure to impress your family and friends.

The key ingredient in this dish is saffron, which is the most expensive spice in the world. Known...

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Ingredients

  • 5 ⅓ cups water
  • 6 ½ tablespoons olive oil, divided
  • 16 ounces yellow saffron rice
  • 2 yellow onions, chopped
  • 1 clove garlic, minced
  • 2 pounds skinless, boneless chicken breast halves, cut into cubes
  • 2 cups chicken broth
  • 2 (16 ounce) cans chickpeas (garbanzo beans), drained
  • 4 ounces raisins
  • 1 tablespoon paprika

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 45 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • 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

    764 cal.

    • Total Fat: 20g
    • Saturated Fat: 3g
    • Cholesterol: 88mg
    • Sodium: 1678mg
    • Total Carbohydrate: 103g
    • Dietary Fiber: 7g
    • Total Sugars: 16g
    • Protein: 45g
    • Vitamin C: 11mg
    • Calcium: 83mg
    • Iron: 3mg
    • Potassium: 713mg

    Categories

    Main recipes
    Rice recipes
    Chicken recipes
    Persian recipes
    Saffron recipes