Persian Honey Glazed Chicken and Jeweled Rice

Today, I have an absolute gem for you all—a recipe that combines the aromatic flavors of the Middle East with a touch of sweetness that’ll leave you craving for more. Get ready to be whisked away on a culinary adventure as we delve into the tantalizing world of Persian Honey Glazed Chicken and Jeweled Rice!

Picture this: succulent chicken, tender and glazed with a mesmerizing blend of spices and the richness of honey. It’s a marriage of savory and sweet that will make your taste buds dance with joy. And the real magic happens when this delectable chicken is served alongside a bed of fluffy, jewel-studded rice, adorned with vibrant pomegranate seeds, golden raisins, and toasted nuts. It’s a feast for the eyes and a celebration of flavors that will make any occasion truly special.


For the chicken:

  • A few tablespoons oil
  • Two chicken thighs with legs attached (or whatever chicken cut you like)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • a pinch of cinnamon
  • salt and pepper to taste
  • 2-4 teaspoons honey

For the jeweled rice:

  • 1 cup (200g) uncooked Basamati rice
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 2-4 teaspoons honey
  • 1/4- 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon turmeric
  • pinch of cinnamon
  • salt and pepper to taste
  • 1/2 cup dried cranberries (or other dried fruit)
  • 1/2 cup roughly chopped pistachios (or other nuts)
  • Pomegranate
  • Fresh Parsley


  1. Heat the oil in a skillet over medium-high heat.
  2. Season the chicken with the turmeric, cumin, garlic, cinnamon, salt, and pepper.
  3. Place the chicken in the pan and cook until the internal temperature reaches 170ºF (77ºC), flipping halfway through. If it is browning too fast, turn the heat down. When it’s almost done, drizzle on the honey.
  4. Meanwhile, cook the rice according to the package directions.
  5. In a pan (I used the pan I used for the chicken), heat the butter on medium-high until melted and sizzling and then add the onion and garlic. Drizzle on the honey and cook until the onion is browned and softened.
  6. Add the cooked rice, cranberries, garlic, cumin, turmeric, cinnamon, salt, and pepper. Adjust seasonings to taste. Allow to cook for a few minutes to blend all the flavors.
  7. Top the rice with pistachios, pomegranate arils, fresh parsley, and, of course, the chicken.

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About the Author: Rachel Michaels

A food photographer and travel blogger from New York City. Rachel's interest in cooking and travel began during her study abroad program in Italy, where she fell in love with Italian cuisine. She now captures the beauty of food and travels through her photography and blog posts.

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