Iran Chicken Pilaf

READY IN: 50mins
Recipe by katia

A very common recipe for chicken rice in middle Eastern. A recipe posted for World Zaar Tour 2006.

Top Review by UmmBinat

This is good. I think like Kittencal it would be even better with some large garlic cloves crushed in with the onions. I admit I didn't soak for 2 hours (maybe 30 minutes) and this was so quick to put together! I used white Basmati rice, homemade chicken stock made from the chicken I used here, salted butter, sea salt, Recipe #104344 which is a sweet curry powder as we don't like spicy. Instead of sultanas I used yellow raisins because I didn't have any. I would like to try this again with the garlic mentioned. Made for Zaar Cookbook Tag.

Ingredients Nutrition


  1. Put the rice in a bowl with water and let stand for 2 hours.
  2. Dry the rice.
  3. Heat the butter in a skillet,put the onions,the pine nuts, the chicken, salt, pepper, curry powder and cinnamon.
  4. Mix well and then add the rice, the chicken broth, apricots and the sultans.
  5. Reduce the heat and simmer until rice is done.

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