Persian Chicken with Turmeric and Lime
A fragrant Middle Eastern dish combining tender chicken pieces marinated with turmeric, lime, and aromatic spices, served over fluffy basmati rice. Topped with a fresh cucumber-herb salad and chopped pistachios for added crunch and flavor.
Ingredients
- •1½ pounds chicken thighs or breasts
- •1 medium onion
- •2 teaspoons ground turmeric
- •4 cloves garlic
- •2 tablespoons fresh lime juice
- •3 tablespoons olive oil
- •2¼ teaspoons ground cumin
- •1¾ teaspoons kosher salt
- •1 teaspoon freshly ground black pepper
- •1 cup basmati rice
- •¼ teaspoon ground cardamom
- •¼ teaspoon ground cinnamon
- •1 cup plain yogurt
- •1 whole English cucumber
- •1 cup mixed herbs
- •⅓ cup shelled unsalted pistachios
- •1 pinch sumac
Cooking Instructions
- 1.
Mix chicken, onion, turmeric, chopped garlic, lime juice, 1 Tbsp. oil, 2 tsp. cumin, 1 tsp. salt, and 3/4 tsp. pepper in a medium bowl.
5 min
- 2.
Heat 1 Tbsp. oil over medium in a heavy medium saucepan. Add rice and smashed garlic and cook, stirring frequently, until lightly toasted and fragrant, 1-2 minutes. Stir in cardamom, cinnamon, 1/4 tsp. salt, and remaining 1/4 tsp. cumin and 1/4 tsp. pepper. Add 1 3/4 cups water and bring to a boil, then reduce heat and gently simmer, covered, until water is evaporated and rice is cooked, 18-20 minutes. Remove from heat. Let sit, covered, until ready to serve.
25 min
- 3.
Meanwhile, heat remaining 1 Tbsp. oil over medium-high in a large skillet until very hot but not smoking. Add chicken mixture and cook, stirring occasionally, until chicken is cooked through, 6-8 minutes. Remove from heat. Stir in yogurt, if using, then adjust seasoning to taste. Cover to keep warm.
10 min
- 4.
Gently toss cucumber, herbs, and remaining 1/4 tsp. salt in a small bowl.
3 min
- 5.
Fluff rice with a fork and divide among bowls. Spoon chicken over. Top with cucumber salad, pistachios, and sumac, if using. Generously squeeze lime wedges over.
5 min