Chicken Saffron Rice Pilaf
One-pot saffron-scented basmati cooked with seared chicken thigh, sweet onion, and warm baharat, finished with toasted pine nuts and fresh parsley.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 440g chicken thigh pieces dry, rub with 0.5 tsp salt. Dice 200g onion finely, grate 4 garlic cloves. Rinse 170g basmati rice until water runs clear. Soak saffron pinch in 30ml warm water for 5 minutes. Measure baharat, cinnamon, cinnamon sticks, bay leaves, stock, pine nuts, and parsley.
Sear
Heat 30ml olive oil in a 24cm saucepan over medium-high for 2 minutes until shimmering. Sear chicken 5 minutes, turning once, until deeply golden on two sides. Transfer to a plate.
Bloom
Lower heat to medium, add onion, cook 4 minutes until softened. Stir in garlic, baharat, ground cinnamon, cinnamon sticks, bay leaves, and 0.5 tsp salt; toast 30 seconds until fragrant.
Build
Add rinsed rice, stir once to coat. Return chicken, pour in 400ml hot stock and saffron with soaking water. Bring to gentle simmer, cover tightly, cook on lowest heat 16 minutes until liquid absorbs and chicken is cooked through.
Toast
While rice cooks, heat a dry pan over medium for 90 seconds. Add 20g pine nuts, toast until pale gold. Set aside.
Rest and plate
Remove pilaf from heat, rest covered 5 minutes. Fluff rice gently, divide between two plates. Scatter toasted pine nuts and flat-leaf parsley over top. Serve with a lemon wedge on each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.