Persian Jeweled Rice & Pomegranate Chicken Bowl
Saffron basmati with barberries, pistachios and orange zest, topped with pomegranate-glazed chicken.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Makes
- 4 bowls
Persian jeweled rice gets its name from the colorful dried fruits and nuts scattered through saffron rice. Pomegranate molasses, a thick, tart syrup, makes a glaze for the chicken that ties the whole bowl together.
Why this recipe works
Adding saffron water at the end gives the rice streaks of gold and a strong saffron aroma. Barberries cook only briefly in butter because their sugar burns easily.
Ingredient notes
Barberries are tiny, very tart dried berries common in Persian cooking. Dried cranberries are sweeter but work. Pomegranate molasses is in Middle Eastern shops and many supermarkets.
Common mistakes
- Cooking barberries over high heat.
- Adding saffron to the rice cooking water, where its color spreads evenly instead of in streaks.
What to serve with it
Plain yogurt with cucumber.
Meal prep
Keep the pomegranate seeds separate until serving.
More bowls like this
Cooking tips
Rinse barberries to remove grit. Glaze the chicken over low heat; the molasses burns quickly.
Swaps and variations
Use olive oil instead of butter for dairy-free. Use almonds instead of pistachios.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot (165°F / 74°C).
Recipe
Persian Jeweled Rice & Pomegranate Chicken Bowl
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Makes
- 4 bowls
Ingredients
- For the rice
- For the chicken
You’ll need: medium saucepan with lid; large skillet; small skillet; instant-read thermometer
Method
-
Bring the rice, water and 3/4 teaspoon salt to a boil, cover and cook on low 15 minutes; rest 5 minutes. Pour the saffron water over the top, fluff and stir in half the butter.
-
Melt the remaining butter in a small skillet over medium-low heat. Add the barberries and cook 1 minute until plump, then stir in the pistachios and orange zest. Fold into the rice.
-
Season the chicken with the cinnamon and 3/4 teaspoon salt. Heat the oil in a skillet over medium-high heat and cook 6 to 7 minutes per side, until 165°F (74°C).
-
Mix the pomegranate molasses and honey, reduce the heat to low and brush over the chicken; turn to coat for 1 minute.
-
Slice the chicken. Divide the rice among 4 bowls, top with the chicken and scatter with pomegranate seeds.
Questions
What is pomegranate molasses?
Pomegranate juice reduced to a thick, tart syrup.
Can I use turmeric instead of saffron?
Yes for color, but the flavor will be different.
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