There’s something truly magical about a plate of Persian Chicken with Barberries and Saffron Rice. This dish is a symphony of textures and colors—fluffy, golden saffron rice topped with tender, juicy chicken, tart red barberries, and toasted nuts. It’s a celebration of Persian cuisine, evoking images of family gatherings, special occasions, and rich culinary traditions that stretch back centuries. The contrast of sweet and sour, the unmistakable aroma of saffron, and the jeweled look of the barberries make this a dish that’s as beautiful to look at as it is to eat. If you’ve been wanting to explore more Persian food recipes or add a new flavour to your collection of middle eastern chicken recipes, this one is the perfect place to start.
Persian Chicken with Barberries and Saffron Rice
Prep Time 25 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Main Course
Cuisine Persian
Large pot with lid For cooking and steaming the rice.
Non-stick skillet or sauté pan To brown and simmer the chicken.
Small saucepan For sautéing barberries without burning.
Mixing bowls To mix the rice and saffron blend.
Colander or fine sieve To rinse and drain the rice.
Mortar and pestle or spice grinder To crush saffron into powder.
For the Chicken
- 4 bone-in skin-on chicken thighs (you can substitute with boneless thighs for faster cooking, but bone-in gives better flavor)
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp ground cardamom
- 1/4 tsp black pepper
- Salt to taste
- 2 tbsp tomato paste
- 1 cup chicken broth
- 2 tbsp vegetable oil or ghee
For the Barberries
- 3/4 cup dried barberries zereshk, rinsed and soaked in water for 10 minutes
- 1 tbsp sugar
- 2 tbsp butter
For the Saffron Rice
- 2 cups basmati rice
- 1/4 tsp saffron threads crushed and steeped in 2 tbsp hot water
- 2 tbsp plain yogurt
- 1 egg yolk
- 1/4 cup vegetable oil
- Salt to taste
- 1/4 cup slivered almonds
- 1/4 cup pistachios optional
- 2 tbsp dried apricots finely chopped (optional but adds a lovely sweetness)
Prepare the Chicken
Start by seasoning the chicken thighs with salt, pepper, turmeric, and a touch of cinnamon. In a large skillet or sauté pan, heat 2 tablespoons of oil over medium heat. Sear the chicken until golden on both sides—about 4 minutes per side. Remove the chicken and set aside.
In the same pan, sauté the chopped onions until golden and soft, about 10 minutes. Add the garlic, cumin, cardamom, and tomato paste, stirring until the paste darkens slightly and becomes fragrant. Pour in the chicken broth and return the chicken to the pan. Cover and simmer on low heat for 30–35 minutes, or until the chicken is tender and juicy.
Make the Saffron Rice
Wash the rice in several changes of water until it runs mostly clear. Bring a large pot of salted water to a boil and parboil the rice for 5–6 minutes. The grains should still be slightly firm in the center. Drain and set aside.
In a bowl, mix the yogurt, egg yolk, 2 tablespoons of oil, and 1/4 of the steeped saffron water. Fold in one cup of the parboiled rice to create the tahdig (the crispy rice layer at the bottom). Spread this mixture evenly on the bottom of your pot.
Layer the remaining rice on top and drizzle the rest of the saffron water over it. Use the handle of a wooden spoon to poke holes down into the rice mound. Cover the lid with a clean towel and close tightly. Steam the rice over low heat for 30–40 minutes to create a beautifully fluffy texture and a golden crispy crust at the bottom.
Sauté the Barberries
Drain the soaked barberries and gently pat them dry. In a small saucepan, melt the butter and stir in the barberries with the sugar. Cook on low for just 2–3 minutes, stirring constantly. They should be plump but not burnt. Add chopped dried apricots for an optional sweet touch that pairs beautifully with the tartness.
Toast the Nuts
In a dry pan, lightly toast the slivered almonds and pistachios until golden and fragrant. Set aside for garnish.
Assemble the Dish
Spoon the saffron rice onto a large platter. Carefully remove and slice the crispy tahdig and place it on the side. Arrange the cooked chicken pieces on top of the rice. Scatter the sautéed barberries, apricots, and toasted nuts over the top for that iconic jeweled effect. Drizzle any remaining sauce from the chicken pan over everything for added flavor.
Pairings
This dish is rich and aromatic, so it pairs well with fresh and bright accompaniments:
- Mast-o-Khiar (Persian Yogurt and Cucumber Dip): A refreshing contrast to the warm spices in the chicken and rice.
- Shirazi Salad: A classic Persian side made with chopped cucumber, tomato, and onion tossed in lemon juice and mint.
- Warm Lavash or Pita Bread: Ideal for scooping up any leftover sauce and chicken.
- Pomegranate Juice or Mint Tea: Light, fragrant drinks that complement the dish beautifully without overpowering it.
For a broader table, you can add elements from other middle eastern chicken recipes or even Lebanese chicken recipes like a zaatar chicken skewer on the side for variety.
FAQs
1. Can I use boneless chicken for this recipe?
Yes, boneless chicken thighs can be used and will cook faster, but bone-in, skin-on thighs provide the most flavor and tenderness. If you're looking for a juicy chicken finish, stick to bone-in.
2. What’s the best type of rice for Persian rice?
Always go for high-quality basmati rice. Its long grains and floral aroma are essential in any authentic Persian rice recipe.
3. Can I substitute barberries if I can’t find them?
If you can’t find barberries, try using dried cranberries or red currants, though the taste won’t be quite the same. Barberries have a uniquely tart flavor that is a hallmark of Persian chicken recipes.
4. Is this dish similar to Moroccan chicken?
While both Persian and Moroccan chicken recipes share spices like cumin and saffron, Persian chicken with barberries and saffron rice has a more sour profile due to the barberries, and the rice cooking method (with tahdig) is distinctively Persian.
5. Can I make this vegetarian?
Absolutely. You can substitute the chicken with roasted cauliflower or almond chicken made with tofu and slivered almonds for protein. Just be sure to use a rich vegetable broth and keep the saffron and barberry elements for authenticity.
