Easy Persian Style Chicken with Rice Recipe

When I first made this Persian-style chicken and rice, I was blown away by the incredible aroma that filled my kitchen. The mix of spices is just so warm and comforting. It’s a complete one-pan meal that I found surprisingly easy to put together, but the result tastes like something you’d get at a fantastic restaurant. 

The chicken comes out perfectly juicy with crispy skin, and the rice is fluffy and packed with flavor. It has definitely become a new favorite in my house for a satisfying weeknight dinner.

Ingredients

Here are the ingredients you’ll need for this flavorful dish. Using fresh, quality components will make a big difference in the final taste.

• 8 chicken drumsticks: Using bone-in, skin-on chicken like drumsticks or thighs is essential. The bone and skin add a huge amount of flavor to the rice as it cooks and keeps the meat incredibly moist.
• 2 tsp salt, divided: A fundamental ingredient that enhances all the other flavors in the dish.
• 2 tsp black pepper, divided: Freshly ground pepper will provide the best, most pungent flavor.
• 1 tsp sweet paprika: Adds a mild, sweet flavor and a beautiful reddish color to the chicken skin.
• 1 tsp garlic powder: Provides a savory, garlicky note to the chicken marinade without the risk of burning fresh garlic.
• Juice from ½ lemon: The acid from the lemon juice helps to tenderize the chicken and adds a bright, fresh tang.
• 2 tbsp olive oil, divided: Used for searing the chicken and sautéing the aromatics.
• 1 tbsp unsalted butter: Combining butter with oil gives the chicken a rich flavor and helps the skin get extra crispy and golden brown.
• 1 small yellow onion, finely chopped: Creates a sweet and savory flavor base for the entire dish.
• 4 garlic cloves, minced: Fresh garlic adds an aromatic, pungent kick that is essential for the base of the rice.
• 1 tsp ground cumin: Brings a warm, earthy, and slightly nutty flavor.
• 1 tsp sumac: This spice is key for a touch of tartness and brightness, similar to lemon. If you can’t find it, use lemon zest instead.
• ½ tsp ground coriander: Adds a slightly sweet, citrusy, and floral note that complements the other spices.
• 1 cup uncooked basmati rice: Basmati is perfect here for its nutty aroma and fluffy texture, which absorbs the broth beautifully without getting sticky.
• 1 can (14 oz) chickpeas, drained: Adds a nice texture, extra protein, and makes the meal more substantial.
• 3 ½ cups chicken broth: Using broth instead of water is a pro tip for infusing the rice with deep, savory flavor.
• ½ cup almonds, roughly chopped: Adds a wonderful crunch and nutty flavor as a finishing touch.
• Cilantro and pomegranate seeds: Optional, but highly recommended for a fresh, vibrant garnish.

Note: These ingredient quantities will create a meal that serves approximately 4 people.

Variations

This recipe is wonderfully versatile. Here are a few ideas to customize it to your liking.

• Add More Veggies: Feel free to stir in some spinach during the last few minutes of cooking, or add chopped bell peppers along with the onions for extra color and nutrition.
• Sweet and Savory Twist: For a classic Persian touch, add a handful of raisins or chopped dried apricots to the rice. They will plump up and add little bursts of sweetness that contrast beautifully with the savory spices.
• Different Legumes: If you don’t have chickpeas, you can easily swap them for cannellini beans or even green peas.
• Change the Protein: While drumsticks are great, this recipe works just as well with bone-in, skin-on chicken thighs or even a mix of chicken pieces.

Cooking Time

This one-pan meal is perfect for a weeknight, with most of the cooking time being hands-off.

• Prep Time: 10 minutes
• Cooking Time: 45 minutes
• Total Time: 55 minutes

Equipment you need

You only need a few basic kitchen tools to bring this dish to life, making cleanup a breeze.

• Large ovenproof skillet or pot: This is the star of the show, allowing you to go from searing on the stovetop straight into the oven.
• Large bowl: For marinating the chicken with all the delicious spices.
• Tongs: Useful for flipping the chicken pieces to get them evenly browned.
• Cutting board and knife: For prepping your onion, garlic, and garnishes.

How to Make Persian Style Chicken with Rice?

This recipe unfolds in a few simple stages, all within one pan. This method ensures every component is perfectly cooked and infused with the rich, Persian-inspired spices.

1. Season and Sear the Chicken

In a large bowl, combine the chicken drumsticks with paprika, garlic powder, lemon juice, 1 tablespoon of olive oil, and 1 teaspoon each of salt and pepper. Use your hands to massage the spice mixture all over the chicken. 

Heat the remaining olive oil and the butter in a large ovenproof skillet over medium heat. Add the drumsticks and cook for about 5 minutes per side, until they are beautifully golden brown. Remove the chicken and set it aside on a plate.

2. Build the Flavor Base

To the same skillet, add the finely chopped onion and minced garlic. Cook for about 3 minutes until they soften and become fragrant. Add the ground cumin, sumac, ground coriander, and the remaining salt and pepper. Stir everything together and then add the uncooked basmati rice. Continue to stir, toasting the rice in the spices for about one minute.

3. Simmer the Rice

Pour the chicken broth into the skillet and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 8 minutes, or until most of the liquid has been absorbed by the rice. At this point, preheat your oven to 400°F (200°C).

4. Combine and Bake

Stir the drained chickpeas into the rice. Nestle the seared chicken drumsticks into the rice, then cover the skillet and let it simmer on the stove for 5 more minutes. Finally, remove the lid, sprinkle the chopped almonds over everything, and transfer the skillet to the preheated oven. 

Bake, uncovered, for 15-20 minutes until the chicken is cooked through and golden. Garnish with fresh cilantro and pomegranate seeds before serving.

Additional Tips for Making this Recipe Better

Through making this dish, I’ve found a few small things that make a big difference in the final result.

• I always let the seasoned chicken sit at room temperature for about 20 minutes before cooking. Taking the chill off the meat helps it cook more evenly and results in juicier, more tender chicken.
• Don’t skip toasting the rice with the spices. This step really brings out the nutty flavor of the basmati and ensures each grain is coated in the aromatic seasonings, making the final dish so much more flavorful.
• I’ve tried this with both chicken thighs and drumsticks, and both are excellent. The key is to use bone-in, skin-on pieces. They release so much flavor into the rice and broth as they cook.

How to Serve Persian Style Chicken with Rice?

This dish is a stunning centerpiece on its own, served directly from the skillet. The golden chicken, colorful rice, and bright garnishes make it visually appealing. For serving, sprinkle generously with fresh cilantro and pomegranate seeds for a pop of color and a burst of fresh flavor. 

It pairs wonderfully with a simple side salad drizzled with a yogurt dressing or a creamy cucumber salad to provide a cool, refreshing contrast to the warm spices of the chicken and rice.

Nutritional Information

Here is a general breakdown of the nutritional values for this recipe per serving.

• Calories: 457 kcal
• Protein: 32 g
• Carbohydrates: 8 g
• Fat: 34 g

Make Ahead and Storage

This recipe is convenient for planning ahead, and the leftovers are fantastic.

Make Ahead: To save time, you can marinate the chicken drumsticks the night before. Store them covered in the refrigerator, but remember to take them out about 20-30 minutes before you plan to start cooking to let them come closer to room temperature.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating and Freezing: You can freeze the cooled dish in an airtight container. Thaw it overnight in the fridge before reheating. For best results, reheat on the stovetop with a small splash of water or broth to keep the rice from drying out.

Why You’ll Love This Recipe?

There are many reasons this one-pan dinner will quickly become a household favorite.

• One-Pan Convenience: The entire meal, from chicken to rice, is cooked in a single skillet. This means minimal cleanup and a straightforward cooking process perfect for any night of the week.
• Rich and Aromatic Flavors: The blend of Persian-inspired spices like sumac, cumin, and coriander creates a warm, hearty, and deeply flavorful dish that feels both comforting and exciting.
• Perfectly Cooked Chicken and Rice: Searing the chicken first ensures crispy skin and juicy meat, while the rice cooks to fluffy perfection by absorbing all the delicious chicken broth and spices.
• Extremely Adaptable: It’s easy to customize this recipe by adding your favorite vegetables, swapping the chickpeas for other beans, or even trying a different cut of chicken.