Aromatic Persian Cuisine: Sumac-Spiced Chicken with Saffron Rice and Pomegranate Relish

Hello, fellow food enthusiasts!

It’s Al here from Al’s Cooking Blog, back with another delightful recipe to tantalize your taste buds. Today, we’re embarking on a culinary journey to the fragrant markets of Persia with a dish that combines exotic spices and vibrant, fresh ingredients. We’re making Sumac-Spiced Chicken with Saffron Rice and Pomegranate Relish. This dish is not just a feast for the stomach but also a treat for the eyes with its array of beautiful colors.

If you know me, you know that I love experimenting with different cuisines. Persian food is one of my favorites because of its rich history and the way it harmoniously blends delicate and bold flavors. This particular recipe was inspired by a recent trip to a local Middle Eastern market where the smell of sumac and saffron wafting through the air was absolutely irresistible.

Ingredients

For the Sumac-Spiced Chicken

• 4 boneless, skinless chicken breasts (approx. 600g)
• 2 tablespoons sumac
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 2 garlic cloves, minced
• Salt and pepper, to taste

For the Saffron Rice

• 1 cup basmati rice (200g)
• 1/4 teaspoon saffron threads
• 2 cups chicken broth (480ml)
• 1 tablespoon butter
• Salt, to taste

For the Pomegranate Relish

• 1 cup pomegranate seeds (150g)
• 1/4 cup finely chopped red onion (40g)
• 1/4 cup chopped fresh parsley (15g)
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• Salt and pepper, to taste

Method

Preparing the Sumac-Spiced Chicken

1. Preheat your oven to 180°C (350°F).
2. In a small bowl, combine the sumac, olive oil, ground cumin, ground coriander, paprika, minced garlic, salt, and pepper.
3. Rub the spice mixture evenly over the chicken breasts.
4. Place the chicken breasts on a baking tray and bake in the preheated oven for 25–30 minutes, or until the internal temperature reaches 75°C (165°F).
5. Remove from the oven and let rest for 5 minutes before slicing.

Preparing the Saffron Rice

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes.
3. In a medium saucepan, bring the chicken broth to a boil. Add the butter and soaked saffron along with its soaking water.
4. Add the rinsed rice and a pinch of salt to the saucepan. Stir well.
5. Reduce the heat to low, cover the saucepan, and simmer for 15–20 minutes, or until the rice is cooked and the liquid is absorbed.
6. Fluff the rice with a fork before serving.

Preparing the Pomegranate Relish

1. In a medium bowl, combine the pomegranate seeds, finely chopped red onion, chopped parsley, fresh lemon juice, and extra-virgin olive oil.
2. Season with salt and pepper to taste. Mix well.
3. Let the relish sit for at least 10 minutes to allow the flavors to meld.

Serving

1. Place a portion of saffron rice on each plate.
2. Top with sliced sumac-spiced chicken.
3. Spoon the pomegranate relish over the chicken and rice.
4. Garnish with additional parsley if desired, and serve immediately.

I highly recommend making this dish when you’re looking to impress your family or guests. The combination of sumac and saffron creates a wonderfully aromatic and appetizing meal, while the pomegranate relish adds a burst of freshness and acidity that perfectly balances the richness of the chicken and rice.

I hope this recipe transports you to the bustling bazaars of Persia and brings a bit of exotic flair to your dinner table. As always, I’d love to hear your thoughts and see your recreations, so don’t hesitate to leave a comment or tag me on social media!

Happy cooking!

Cheers,
Al

Ingredients

Ingredients

For the Sumac-Spiced Chicken

• 4 boneless, skinless chicken breasts (approx. 600g)
• 2 tablespoons sumac
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 2 garlic cloves, minced
• Salt and pepper, to taste

For the Saffron Rice

• 1 cup basmati rice (200g)
• 1/4 teaspoon saffron threads
• 2 cups chicken broth (480ml)
• 1 tablespoon butter
• Salt, to taste

For the Pomegranate Relish

• 1 cup pomegranate seeds (150g)
• 1/4 cup finely chopped red onion (40g)
• 1/4 cup chopped fresh parsley (15g)
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• Salt and pepper, to taste

Method

Method

Preparing the Sumac-Spiced Chicken

1. Preheat your oven to 180°C (350°F).
2. In a small bowl, combine the sumac, olive oil, ground cumin, ground coriander, paprika, minced garlic, salt, and pepper.
3. Rub the spice mixture evenly over the chicken breasts.
4. Place the chicken breasts on a baking tray and bake in the preheated oven for 25–30 minutes, or until the internal temperature reaches 75°C (165°F).
5. Remove from the oven and let rest for 5 minutes before slicing.

Preparing the Saffron Rice

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes.
3. In a medium saucepan, bring the chicken broth to a boil. Add the butter and soaked saffron along with its soaking water.
4. Add the rinsed rice and a pinch of salt to the saucepan. Stir well.
5. Reduce the heat to low, cover the saucepan, and simmer for 15–20 minutes, or until the rice is cooked and the liquid is absorbed.
6. Fluff the rice with a fork before serving.

Preparing the Pomegranate Relish

1. In a medium bowl, combine the pomegranate seeds, finely chopped red onion, chopped parsley, fresh lemon juice, and extra-virgin olive oil.
2. Season with salt and pepper to taste. Mix well.
3. Let the relish sit for at least 10 minutes to allow the flavors to meld.

Serving

1. Place a portion of saffron rice on each plate.
2. Top with sliced sumac-spiced chicken.
3. Spoon the pomegranate relish over the chicken and rice.
4. Garnish with additional parsley if desired, and serve immediately.