This stunning Persian inspired chicken and turmeric rice brings together juicy, marinated chicken, golden turmeric basmati rice, and a tangy sumac salad for the ultimate family-style dinner. It’s fragrant, colorful, and rich with spice perfect for a weekend dinner, a summer gathering, or even Eid when there’s plenty of meat to use up. The layers of flavor and texture make it unforgettable.

Why You’ll Love This Recipe

• Full of flavor: Every bite is infused with bold, aromatic spices and creamy yogurt marinade.

• Perfect for occasions: This recipe is ideal for Eid, family get-togethers, or special dinner parties.

• Balanced and wholesome: You get protein, carbs, and a fresh salad all in one meal.

• Make-ahead friendly: You can marinate the chicken overnight and prep the rice in advance.

• Visually stunning: A show-stopper when served in a big platter with all the toppings.

Ingredients

For the Chicken

• 1 kg chicken with bone

• 1 tomato

• 1 onion

• 1 bell pepper

• 2 green chillies

• 1 tbsp vinegar

• 1 tbsp ginger garlic paste

• 250 g yogurt

• 1 tbsp sumac

• 1 tbsp chicken tikka masala

• 2 tsp cumin powder

• 1 tsp cinnamon powder

• 2 tsp coriander powder

• ½ tsp turmeric

• 1 tsp black pepper

• 2 tsp garam masala

• 2 tsp cayenne pepper

• 1 tsp red chilli powder

• 2 tbsp mayonnaise

• 1 tbsp honey

• Chopped coriander (for garnish)

• Ghee (for cooking)

• Pomegranate molasses (to drizzle on top)

For the Rice

• 2 tbsp olive oil

• 1 onion, chopped

• 4 garlic cloves, chopped

• 1 tsp turmeric

• 1 tsp black pepper

• 2 cups basmati rice

• 2½ cups chicken or vegetable broth

For the Salad

• Sliced onion

• Sliced tomato

• Chopped coriander

• Sumac

• Salt & pepper

• Lemon juice

Instructions

Step 1: Marinate the Chicken

• In a blender, add tomato, onion, bell pepper, green chillies, and vinegar. Blend until smooth.

• Pour the blended mixture into a large bowl. Add yogurt, ginger garlic paste, spices, mayo, honey, and chopped coriander.

• Add the chicken and coat it well. Cover and marinate for at least 2 hours or overnight for best flavor.

Step 2: Cook the Chicken

• Heat ghee in a skillet over medium-high heat.

• Add marinated chicken pieces and sear on both sides until golden.

• Pour in the remaining marinade and let it cook down until thick. Reserve to serve with the rice.

Step 3: Prepare the Rice

• Wash the rice thoroughly and soak for 30 minutes.

• In a large pan, heat olive oil and sauté chopped onions and garlic for 3–4 minutes.

• Add turmeric and black pepper, then drained rice. Stir to coat.

• Add broth and bring to a boil. Taste and adjust salt if needed.

• Cover and reduce to low heat. Cook until most liquid is absorbed (about 15–20 minutes), then let it steam (dum) for 10–15 more minutes.

Step 4: Prepare the Salad

• In a bowl, mix sliced onion, tomato, chopped coriander, sumac and lemon juice.

• Season with salt and pepper.

Step 5: Assemble & Serve

• On a serving platter, spread the rice.

• Top with cooked chicken and the thickened marinade.

• Garnish with salad and a drizzle of pomegranate molasses.

• Serve warm and enjoy!

Persian Inspired Chicken and Turmeric Rice

This stunning one-platter meal brings together juicy, marinated chicken, golden turmeric basmati rice, and a tangy sumac salad for the ultimate family-style dinner.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Resting time 2 hours hrs

Course Main Course

Cuisine Middle eastern

Servings 6

Calories 620 kcal

Ingredients

  

For the Chicken

• 1 kg chicken with bone
• 1 tomato
• 1 onion
• 1 bell pepper
• 2 green chillies
• 1 tbsp vinegar
• 1 tbsp ginger garlic paste
• 250 g yogurt
• 1 tbsp sumac
• 1 tbsp chicken tikka masala
• 2 tsp cumin powder
• 1 tsp cinnamon powder
• 2 tsp coriander powder
• ½ tsp turmeric
• 1 tsp black pepper
• 2 tsp garam masala
• 2 tsp cayenne pepper
• 1 tsp red chilli powder
• 2 tbsp mayonnaise
• 1 tbsp honey
• Chopped coriander for garnish
• Ghee for cooking
• Pomegranate molasses to drizzle on top

For the Rice

• 2 tbsp olive oil
• 1 onion chopped
• 4 garlic cloves chopped
• 1 tsp turmeric
• 1 tsp black pepper
• 2 cups basmati rice
• 2½ cups chicken or vegetable broth

For the Salad

• Sliced onion
• Sliced tomato
• Chopped coriander
• Sumac
• Salt & pepper
• Lemon juice

Instructions

 

• In a blender, add tomato, onion, bell pepper, green chillies, and vinegar. Blend until smooth.
• Pour the blended mixture into a large bowl. Add yogurt, ginger garlic paste, spices, mayo, honey, and chopped coriander.
• Add the chicken and coat it well. Cover and marinate for at least 2 hours or overnight for best flavor.
• Heat ghee in a skillet over medium-high heat.
• Add marinated chicken pieces and sear on both sides until golden.
• Pour in the remaining marinade and let it cook down until thick. Reserve to serve with the rice.
• Wash the rice thoroughly and soak for 30 minutes.
• In a large pan, heat olive oil and sauté chopped onions and garlic for 3–4 minutes.
• Add turmeric and black pepper, then drained rice. Stir to coat.
• Add broth and bring to a boil. Taste and adjust salt if needed.
• Cover and reduce to low heat. Cook until most liquid is absorbed (about 15–20 minutes), then let it steam (dum) for 10–15 more minutes.
• In a bowl, mix sliced onion, tomato, chopped coriander, and sumac.
• Season with salt and pepper.
• On a serving platter, spread the rice.
• Top with cooked chicken and the thickened marinade.
• Garnish with salad and a drizzle of pomegranate molasses.
• Serve warm and enjoy!

Keyword chicken and rice, persian chicken, roast chicken

Frequently Asked Questions (FAQ)

Q: Can I use boneless chicken?
Yes! Boneless thighs or breast can be used, but bone-in adds more flavor to the dish.

Q: What can I use instead of pomegranate molasses?
You can drizzle lemon juice or a mix of balsamic vinegar and honey for a similar tangy-sweet effect.

Q: Can I prep the chicken and rice ahead of time?
Yes! The chicken can be marinated and even cooked a day ahead. Reheat gently before serving.