Spiced Chicken Persian Pilaf

5 minutes 25 minutes 4 servings

Influenced by Middle-Eastern spices, this rice dish is so easy to create.  Also known as pilau, this is one-pot cooking at its most tasty!

Featured products


  • 1 pack Epicure Persian Pilaf Seasoning Mix
  • 6 skinless chicken thigh fillets, cut into large chunks
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g Basmati rice
  • 600ml chicken stock
  • 1 red pepper, chopped
  • 1 tin Epicure Italian Chopped Tomatoes
  • 1 red chilli, sliced (optional)
  • Handful parsley (optional)
  • 1 lemon, sliced (optional)

The recipe Spiced Chicken Persian Pilaf Kitchen Mode

  • 1

    Coat the chopped chicken in 1tbsp of the Seasoning Mix, heat a large pan over a medium heat, add in a splash of olive oil and cook the chicken until golden all over. remove and set aside.

  • 2

    To the hot pan add the onion, garlic and pepper and fry for a couple of minutes. Add in the remaining Seasoning and mix well. Then add the rice and stir, letting it gently toast for 1 minute.

  • 3

    Add back the chicken, chicken stock and tinned tomatoes gently stirring everything together well. Bring to the boil, reduce heat slightly and simmer for about 10 minutes, covered.

  • 4

    Check that the stock is not evaporating too quickly, adding a splash of water if required and continue to simmer for a further 10 minutes or until the rice is cooked. Remove from the heat and leave to stand for 5 minutes, covered.

  • 5

    Garnish with some fresh parsley or coriander and a squeeze of lemon.