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{(Iranian chicken and rice|Pollo Fesenjan|Fesenjan Chicken) is a {popular|well-known|beloved} dish in {Iranian|Persian} cuisine that {combines|merges|blends} the {flavors|tastes|essences} of {chicken|turkey|poultry}, {saffron-infused rice|spiced rice|aromatic rice}, and {rich pomegranate sauce|delicious pomegranate glaze|colorful pomegranate syrup}.
{This dish is often served on {special|holiday|family} occasions and {is a staple|remains a favorite|holds a place} in many {Iranian|Persian} households.
{Here's a {step-by-step|in-depth|easy-to-follow} guide on {how to make|cooking|preparing} Iranian chicken and rice {at home|to perfection|in a flash}.

I. {Ingredients|Supplies|Components}

For the {chicken|meat|protein}:
-{1 1/2 pounds boneless, skinless chicken thighs|1 pound boneless, skinless chicken breast|1 1/2 pounds boneless chicken with bones}
-{2 tablespoons olive oil|2 tablespoons coconut oil|1 teaspoon avocado oil}
-{2 cloves garlic, minced|1 clove garlic, minced|1 tablespoon grated ginger}
-{1 teaspoon ground cumin|1 teaspoon ground coriander|1/2 teaspoon ground paprika}
-{1 teaspoon ground coriander|1 teaspoon ground cumin|1/2 teaspoon ground cinnamon}
-{1/2 teaspoon ground cinnamon|1/2 teaspoon ground nutmeg|1/2 teaspoon ground cardamom}
-{1/2 teaspoon ground turmeric|1/2 teaspoon ground ginger|1/2 teaspoon ground cayenne pepper}
-{Salt and black pepper, to taste|Salt and white pepper, to taste|2 tablespoons lemon juice}

For the {rice|side dish|staple}:
-{1 cup basmati rice|1 cup jasmine rice|1 cup long-grain rice}
-{2 cups water|1 cup water|1 1/2 cups water}
-{1 tablespoon saffron threads, soaked in 2 tablespoons hot water|1 tablespoon dried saffron, soaked in 2 tablespoons hot water|1 tablespoon saffron extract}
-{1 tablespoon vegetable oil|1 tablespoon coconut oil|1 tablespoon canola oil}
-{Salt, to taste|Salt and pepper, to taste|2 tablespoons lemon juice}

For the {pomegranate sauce|glaze|drizzle}:
-{1 cup pomegranate juice|1 cup cranberry juice|1/2 cup pomegranate molasses}
-{1/2 cup pomegranate molasses|1/4 cup honey|1/4 cup sugar}
-{2 tablespoons vegetable oil|1 tablespoon coconut oil|1 tablespoon canola oil}
-{2 cloves garlic, minced|1 clove garlic, minced|1 tablespoon grated ginger}
-{1 tablespoon grated ginger|1 tablespoon minced onion|1 teaspoon ground cinnamon}
-{1 teaspoon ground cinnamon|1 teaspoon ground cardamom|1/2 teaspoon ground nutmeg}
-{1/2 teaspoon ground cardamom|1/2 teaspoon ground ginger|1/2 teaspoon ground cayenne pepper}
-{Salt and black pepper, to taste|Salt and white pepper, to taste|2 tablespoons lemon juice}

II. {Instructions|Steps|Process}

1 {Start by|Begin with|Prepare the} chicken. In a large bowl, combine the chicken, {olive oil|coconut oil|avocado oil}, garlic, {cumin|coriander|paprika}, cumin, coriander, cinnamon, turmeric, cayenne pepper, salt, and black pepper. Mix well to coat the chicken evenly. {Cover the bowl with plastic wrap and refrigerate|Let the chicken marinate|Place the chicken on the counter for a few minutes} for at least 30 minutes or up to 2 hours.

2 While the chicken is {marinating|cooking|brewing}, prepare the rice. {Rinse the rice in a fine-mesh strainer and drain well|Cook the rice according to the package instructions|Mix the rice with saffron threads}. In a medium saucepan, combine the rice and water. {Bring to a boil over high heat|Add a pinch of salt to the water|Use a non-stick saucepan}. Reduce the heat to low, ته چین مرغ cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy. Stir in the saffron and its soaking liquid, and season with salt to taste.

3 {To make|Producing|Preparing} the pomegranate sauce, heat the oil in a small saucepan over medium heat. {Add the garlic and ginger|Mix in the pomegranate juice|Stir in the honey}. Cook, stirring constantly, for 1-2 minutes or until fragrant. {Stir in the pomegranate juice|Add the cinnamon and cardamom|Mix in the lemon juice}. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the sauce has thickened slightly.

4 {Remove the chicken from the marinade, letting any excess liquid drip off|Use a slotted spoon to transfer the chicken to a plate|Sprinkle the chicken with salt and pepper}. In a large skillet, heat 2 tablespoons of oil over medium-high heat. {Add the chicken and cook|Place the chicken in the skillet and cook|Cook the chicken on a grill or grill pan}. {Stir occasionally|Flip the chicken halfway through cooking|Cook until the chicken is browned and cooked through}.