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Persian Chicken

Persian Chicken with Carrots and Jeweled Rice

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Recipe Details


We're big fans of submerging chicken in marinade, even for a little while, before cooking—especially if it's tangy, creamy yogurt, which is easily balanced with fragrant spice. Back by popular demand, this Persian-inspired recipe dredges tender, yogurt-marinated chicken in cardamom, garlic, and coriander; then, it's seared until crisp and golden. It's paired with simple spice-roasted carrots and cinnamon-infused basmati rice, decked out with currants, parsley, and pistachios for a stunning bejeweled look.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 880
  • Protein 58g
  • Total Carb 101g
  • Total Fat 26g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • pistachios
    2 tablespoons
  • carrots
    12 ounces
  • parsley
    1/8 ounce
  • lemon
  • yellow onion
    yellow onion
  • basmati rice
    1/2 cup
    basmati rice
  • cinnamon stick
    cinnamon stick
  • currants
    2 tablespoons
  • ground cumin
    1 teaspoon
    ground cumin
  • garlic powder
    1/2 teaspoon
    garlic powder
  • flour
    1/2 cup
  • dried mint
    1/2 teaspoon
    dried mint
  • onion powder
    1/2 teaspoon
    onion powder

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • large resealable plastic bag (optional)
  • 6" small pot with lid
  • baking sheet
  • 12" large nonstick pan


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Place Greek yogurt in a large bowl or resealable plastic bag. Pat chicken dry with paper towel, add to yogurt, and turn to coat. Set aside to marinate at room temperature. Meanwhile, rinse all produce. Roughly chop pistachios. Cut carrots crosswise on a diagonal into ½-inch pieces. Roughly chop parsley leaves; discard stems. Cut lemon into wedges for serving. Peel onion; cut into small dice.

  2. Toast rice

    Toast rice

    Heat 1 tablespoon olive oil in a small pot over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until tender, about 2 minutes. Add rice and cook, stirring frequently, until toasted and translucent, about 2 minutes more.

  3. Cook jeweled rice

    Cook jeweled rice

    To pot with rice, add cinnamon stick, 1 cup water, and ½ teaspoon salt; bring to a boil over high heat. Reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes (move on to Step 4, but don't forget to come back). Remove and discard cinnamon stick; fluff rice with a fork. Stir in currants, pistachios, and half of parsley. Cover again; set aside.

  4. Roast carrots

    Roast carrots

    While rice cooks, on a baking sheet, toss carrots with half of spice mix, 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until tender and slightly browned, 12-15 minutes.

  5. Crust chicken

    Crust chicken

    While carrots roast, on a large plate, combine flour, remaining spice mix, ¼ teaspoon salt, and pepper. Remove chicken from yogurt, wiping off as much as possible (though it infused the meat with moisture and rich flavor, wiping off the yogurt before dredging helps the flour stick to the chicken, ensuring an evenly browned crust). Season chicken all over with ½ teaspoon salt and pepper, then dredge in spiced flour, shaking off excess.

  6. Cook and plate chicken

    Cook and plate chicken

    Heat 2 tablespoons olive oil in a large nonstick pan over medium heat. When oil is shimmering, add chicken; sear until crust is browned and chicken is no longer pink, 5-6 minutes per side. Transfer jeweled rice to serving plates and top with Persian chicken and carrots. Garnish with remaining parsley; serve with lemon wedges for squeezing over. Enjoy!

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