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Persian Honey Glazed Chicken with Bejeweled Rice

Persian Honey Glazed Chicken with Bejeweled Rice

Loaded with different textures and flavors, this Persian honey-glazed chicken and bejeweled rice is a must-try! 
5 from 8 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch
Cuisine Middle East, Persian
Servings 2 people


  • 50 g butter
  • 2 tsp oil
  • 1 medium onion, chopped
  • 1 tsp garlic, chopped
  • 1 tbsp dried cranberries
  • 1 tbsp honey
  • 1 pinch cinnamon powder
  • 1 tsp turmeric powder
  • 1 tsp cumin seeds
  • 100 g chicken
  • 1 cup basmati rice
  • 1 tbsp pomegranate arils
  • 1 tsp pistachios
  • salt and pepper to taste


  • Cover the pan with a lid and allow the chicken to cook. Once the chicken is done, take the pan off heat and add in the honey. Set this aside.
  • Meanwhile, in a different pot, cook some Basmati rice (or any rice of your choice) until it is about 90% cooked. Drain off the excess water, if any.
  • Heat oil in a pot, add some chopped garlic and onions and allow them to saute until they soften. Next, add some turmeric powder, salt, dried cranberries and crushed black pepper.
  • Add in the rice and give it all a good mix. Top the rice with pomegranate seeds and some sliced or whole pistachios.
  • Assemble everything on a plate and serve hot!
Keyword bejewelled rice, honey glazed chicken, persian honey glazed chicken
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