Pomegranate Rice Chicken Saffron Recipe

Pomegranate Rice Chicken Saffron Recipe combines fluffy basmati rice with shredded chicken, fresh pomegranate, coriander, pistachios and saffron. Known as anar polo, it is a colourful Persian rice dish with a fresh, gently tart flavour rather than a heavy sauce.

Persian Pomegranate Rice with Chicken

The key is timing. Cook the chicken and parboil the rice first, but add the pomegranate seeds only briefly so they stay bright and intact. Layer everything in the pot, then steam the rice over low heat.

Preparation: 25 minutes, plus soaking
Cooking: about 1 hour
Serves: 4

Ingredients

400 g (2 cups) basmati rice
170 g (1 cup) fresh pomegranate seeds, plus a few for serving
2 boneless, skinless chicken breasts
2 medium onions
25 g (1 cup loosely packed) fresh coriander leaves, chopped
60 g (1/2 cup) slivered pistachios, divided
3 tablespoons strong brewed saffron
1/2 teaspoon ground turmeric
3 tablespoons neutral oil or melted butter, divided
Fine salt and freshly ground black pepper
Water, as needed

Use a deep-coloured infusion that has cooled before it touches the rice. If you are beginning with threads, follow our guide to brewing saffron.

Cook and Shred the Chicken

Quarter one onion and place it in a saucepan with the chicken, turmeric, 1/2 teaspoon salt and 475 ml (2 cups) water. Bring to a gentle boil, lower the heat and partially cover. Simmer until the chicken is cooked through, usually 15–20 minutes depending on thickness.

Check the thickest part rather than relying on time alone. Poultry should reach 74°C/165°F, as shown in the official FoodSafety.gov temperature chart. Move the chicken to a plate, let it cool enough to handle, then shred it into bite-sized pieces.

Soak and Parboil the Rice

Rinse the rice until the water is nearly clear. Cover it with cool, lightly salted water and soak for 30 minutes, then drain.

Bring a large pot of salted water to a rolling boil. Add the rice and cook for 5–7 minutes, stirring once or twice. Test a grain: the outside should be soft, but the centre should still have a slight bite. Drain immediately and rinse briefly with lukewarm water.

Prepare the Pomegranate Mixture

Finely slice the remaining onion. Warm one tablespoon of oil in a wide frying pan over medium heat and cook the onion until soft and lightly golden.

Add the shredded chicken and black pepper. Toss for two minutes, then add the chopped coriander. Fold in the pomegranate seeds and most of the pistachios; reserve a small handful of each for serving. Cook for only one minute and remove the pan from the heat. Longer cooking can dull the pomegranate and make the seeds collapse.

Layer and Steam the Rice

Wash and dry the rice pot. Add the remaining oil and two tablespoons of water.
Spoon in one-third of the rice, followed by half of the chicken-and-pomegranate mixture.
Repeat the layers and finish with rice. Shape it into a loose mound without pressing.
Make several steam holes with the handle of a wooden spoon, cover the lid with a clean tea towel and close the pot.
Cook over medium heat for 5 minutes, then reduce to very low heat and steam for 30–35 minutes.

Keep the towel tied above the burner and never let it hang near the flame.

Add the Saffron and Serve

Mix one cup of the hot cooked rice with the brewed saffron. Gently turn the remaining rice and filling onto a warm platter, then spoon the saffron rice over the top.

Finish with the reserved pomegranate seeds and pistachios. Serve promptly so the fruit remains fresh against the warm rice. A simple cucumber-and-yoghurt side suits the sweet-tart flavours without competing with them.