Saffron rice, chicken, and tart barberries make this Tehran pilaf bright, buttery, and festive.
24 min prep 46 min cook 79 min rest
Keeps the screen on · step-by-step guide · built-in timer
Soak the rice in salted water for 30 minutes and drain.
Cook the chicken thighs with the onion for 25 minutes until tender.
Soak the saffron in 3 tablespoons hot water for 5 minutes.
Boil the rice, then steam it with butter and saffron for 18 minutes.
Turn the barberries in butter for 1 minute and scatter over the chicken pilaf.
💡 Tip: Turning the barberries briefly prevents the sour berries from burning.
🍽️ Serving suggestion: Serve hot with yogurt and fresh herbs.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~480
kcal calories
27
g protein
62
g carbs
15
g fat
1.2g
Sugar
1.4g
Fiber
509.2mg
Sodium
3.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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