Persian Chicken Recipe

Step 1

Preheat oven to 400 F.

Step 2

Place rice in a bowl and cover with water to soak while you prep the remaining ingredients.

Step 3

Mix the Baharat spices together in a bowl. Season all sides of the chicken with salt ( use 1 teaspoon per pound) then rub the spice blend all over the chicken, using it all. Set chicken aside. See note.

Step 4

In a large oven-proof skillet, braiser or Dutch oven, add 1 tablespoon oil and heat over medium-high heat.  Saute the onion and garlic until tender and fragrant, seasoning with salt and pepper, and set these aside.

Step 5

To the same pan, add more oil if needed. Place the chicken skin-side down, gently searing over medium heat, just until nicely golden, about 4 minutes.Turn over, and sear 1-2 minutes. No need to cook through.  Set it aside.

Step 6

Rinse and drain the rice well—place in the same pan. Add the water, salt, saffron and barberries. Bring to a simmer, scraping up any browned bits.

Step 7

Cover with ½ the onions.

Step 8

Nestle in the chicken, skin side up.

Step 9

Nestle in the rest of the onions, in between the chicken. Rice should come to a simmer. Cover and place in the oven for 15 minutes. Remove cover and continue cooking until rice is tender and thighs reach 165F, another 15-20 minutes. Feel free to broil for a few minutes if you like a crispier skin.

Step 10

Garnish with parsley or cilantro. Pomegranate seeds would be nice here too or add a nut.