Persian Red Jewel Rice & Honey Glazed Chicken

I love researching different cuisines and I had never really looked closer to Persian cuisine. I found a few chicken dishes with cranberries and pomegranate so I tested and developed this gorgeously yummy dish.

The chicken is juicy and tender and the honey brings a touch of sweetness. The rice with turmeric, cranberries and pomegranate is delightfully spicy, topped with crunchy pistachios and soft rose petals gives the dish a dreamy 1001 nights kick …

A great addition to my comfort food recipe list; easy to make in advance and reheat for a weeknight dinner or a dinner party.



*all photos taken by Sandra Slawinski – plate Pure by Pascale Naessens for Serax – Fork Flamant

Persian Red Jewel Rice and Honey Glazed Chicken




Yield 2 people


For the chicken:

  • 2 chicken legs
  • 100 gr cranberries (fresh or frozen but not dried)
  • 4 tea spoons honey
  • 1 small oinon, chopped
  • splash olive oil
  • salt and pepper to season

For the rice:

  • 200 gr rice ( i used tri-colour rice)
  • 1 table spoon olive oil
  • 1/4 tea spoon turmeric
  • 1/4 tea spoon cumin
  • pinch of cinnamon
  • salt and pepper to season
  • 50 gr pistachios crushed
  • 50 gr pomegranate seeds
  • fresh parsley, chopped
  • few rose petals


  1. Heat the oil in a skillet, sweat the onions, and add the seasoned chicken legs. Brown the chicken on both sides, and cook in a pre-heated oven at 180 C for 15 minutes. Brush the chicken with honey and add the cranberries and cook until chicken legs are cooked through ( about another 15 minutes) and the cranberries are soft.
  2. Cook the rice, transfer to serving dish and add the spices, oil and season with salt and pepper. Mix in the chopped parsley and the cooked cranberries.
  3. Sprinkle the pistachios, rose petals and the pomegranate seeds on the rice and add the chicken legs and serve.


recipe on by Sandra Slawinski

Courses Dinner

Cuisine Persian

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