You will enjoy the vibrant flavors of Persia with this roasted chicken and the cherry-saffron rice. This is a dish that’s fit for a king or queen.

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Today, we’re taking a trip to the vibrant flavors of Persia with a dish that’s fit for a king (or queen!) – Persian Roasted Chicken with Dried Cherry-Saffron Rice.

Now, Persian food is known for its complex and nuanced flavors, and this recipe is no exception. We’ve got juicy, tender chicken marinated in a fragrant blend of spices like cumin and saffron.  From what I understand rice is the cornerstone of every Persian meal.  This one will include  fluffy basmati rice studded with tangy dried cherries and crunchy almonds. Persian cuisine is, above all, about balance — of tastes and flavors, textures and temperatures. 

Let’s get going on our trip to Persian cuisine.

Start by preheating the oven to 375°. Crush your saffron making a powder. In a large bowl, combine the olive oil, onion, lemon juice, cumin and half of the saffron. Add the chicken. I used boneless, skinless chicken breasts, but any chicken pieces will work nicely. Season this with salt and pepper and turn the chicken to well coat. Let the chicken stand at room temperature for 1 hour.

Once an hour has passed, drain the chicken, scraping off the onion and transfer it to a large roasting pan. Add 1/2 cup of water, cover with a lid or foil and bake for 20 minutes.

Uncover and bake for 25 minutes longer, or until the chicken is cooked through. You will want the chicken to be cooked to an internal temperature of 165F.

Meanwhile, bring a large saucepan of salted water to a boil. Rinse your rice and then add the rice and cook until almost tender, about 10 minutes. Drain the rice in a colander and shake out any excess water.

In a small bowl, dissolve the remaining saffron in 1 tablespoon of water. Return the rice to the saucepan and stir in the saffron water.

In a small skillet, melt the butter with the dried sour cherries and sugar. Heat the cherry mixture until the sugar has dissolved.

Spoon one third of the rice into a buttered 2-quart soufflé dish. Top with half of the sour cherries and slivered almonds. Cover with half of the remaining rice and the remaining sour cherries and almonds. Top with a final layer of rice and pour any remaining butter on top. Cover the soufflé dish with a lid or foil and bake for about 20 minutes (while the chicken is baking), or until the rice is tender, light and fluffy.

Preheat the broiler when the rice is done. Broil the chicken, skin side down, for 2 minutes. Turn the chicken and broil until the skin is browned and crisp, about 3 minutes. Transfer the chicken to a platter. Pour the pan juices into a warm gravy boat. Serve the chicken with the rice, passing the pan juices at the table. 

Recipe

Persian Roasted Chicken With Dried Cherry-Saffron Rice

2 tbsp. extra-virgin olive oil

1 onion, finely chopped

2 tablespoons fresh lemon juice

1 teaspoon ground cumin

1/2 teaspoon saffron threads, crushed

3 pounds chicken breasts, thighs and legs, with skin, on the bone

Salt and freshly ground pepper

Water

1 cup basmati rice

1 stick plus 2 tablespoons (5 ounces) unsalted butter

1/2 cup dried sour cherries (4 ounces)

1 tablespoons sugar

1/4 cup slivered almonds

Preheat the oven to 375°. In a large bowl, combine the olive oil, onion, lemon juice, cumin and half of the saffron. Add the chicken, season with salt and pepper and turn to coat. Let the chicken stand at room temperature for 1 hour.

Drain the chicken, scraping off the onion and saffron and transfer it to a large metal roasting pan. Add 1/2 cup of water, cover with foil and bake for 20 minutes. Uncover and bake for 25 minutes longer, or until the chicken is cooked through.

Meanwhile, bring a large saucepan of salted water to a boil. Add the rice and cook until almost tender, about 10 minutes. Drain the rice in a colander and shake out any excess water. In a small bowl, dissolve the remaining saffron in 1 tablespoon of water. Return the rice to the saucepan and stir in the saffron water.

In a small skillet, melt the butter with the dried sour cherries and sugar. Spoon one third of the rice into a buttered 2-quart soufflé dish. Top with half of the sour cherries and slivered almonds. Cover with half of the remaining rice and the remaining sour cherries and almonds. Top with a final layer of rice and pour any remaining butter on top. Cover the soufflé dish with foil and bake for about 20 minutes (while the chicken is baking), or until the rice is tender, light and fluffy.

Preheat the broiler when the rice is done. Broil the chicken, skin side down, for 2 minutes. Turn the chicken and broil until the skin is browned and crisp, about 3 minutes. Transfer the chicken to a platter. Pour the pan juices into a warm gravy boat. Serve the chicken with the rice, passing the pan juices at the table.