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Saffron Scented Chicken Pilaf

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A fragrant and comforting saffron chicken pilaf made with tender chicken, aromatic basmati rice, and warm spices for a rich, satisfying one-pot meal.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: One Pot
  • Cuisine: Middle Eastern
  • Diet: Halal

Ingredients

  • 2 cups basmati rice
  • 500 g chicken thighs or breasts, cut into pieces
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 3 cups chicken broth
  • 1/4 teaspoon saffron threads
  • 2 tablespoons warm water
  • 3 tablespoons olive oil or butter
  • 1/4 cup raisins
  • 1/4 cup slivered almonds
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Soak the saffron threads in warm water and set aside.
  2. Rinse the basmati rice under cold water until the water runs clear, then drain.
  3. Heat olive oil or butter in a large pot over medium heat. Add onion and cook until softened and lightly golden.
  4. Add garlic and cook for 30 seconds until fragrant.
  5. Add chicken pieces and cook until lightly browned on all sides.
  6. Stir in cumin, coriander, turmeric, cinnamon, salt, and black pepper to coat the chicken evenly.
  7. Add the rinsed rice and stir gently to combine.
  8. Pour in chicken broth along with saffron and its soaking liquid. Stir once and bring to a gentle boil.
  9. Reduce heat to low, cover, and simmer for 18–20 minutes until rice is cooked and liquid is absorbed.
  10. Toast the almonds in a small pan until golden.
  11. Fluff the rice with a fork, stir in raisins, and top with toasted almonds and parsley before serving.

Notes

  • You can substitute chicken with lamb, beef, or chickpeas for variation.
  • Add vegetables like peas or carrots for extra nutrition and color.
  • A squeeze of lemon juice before serving adds brightness.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat with a splash of water or broth to prevent drying.
  • Freeze for up to 1 month and thaw overnight before reheating.

Nutrition

Find it online: https://savorymomskitchen.com/saffron-scented-chicken-pilaf/