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Persian-Inspired Crispy Rice & Chicken for Thanksgiving (or Dinner Tonight)

For anyone who has lukewarm feelings for turkey, here's a menu that is centered around tahchin, a saffron-scented chicken-and-rice dish, and served with a variety of vegetables—think: golden mushrooms with creamy labneh, sheet-pan crispy kale and squash, and saffron-infused skillet potatoes.

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    • Thanksgiving
    • Chicken Recipes
    • Potatoes
    • Mushrooms
    • Squash
Persian-Inspired Crispy Rice & Chicken for Thanksgiving (or Dinner Tonight)
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5 stories in this Storyboard
    A Persian-Inspired Thanksgiving Menu Starring Crispy Rice & Chicken

    A Persian-Inspired Thanksgiving Menu Starring Crispy Rice & Chicken

    Plus, three excellent, speedy sides—like lemon-saffron skillet potatoes—to go with. While I love the spirit of Thanksgiving—gathering around the table, drinking and eating all day with loved ones—I have to admit that I’m not a roast turkey fan. If you’re thinking that it’s because I haven’t had a …

    Roasted Delicata Squash With Crunchy Kale & Feta

    Roasted Delicata Squash With Crunchy Kale & Feta

    Author Notes The kale here becomes very crunchy and charred, almost like toasted and crumbled nori, and nicely contrasts the soft texture of the squash, with the red pepper flakes and crumbled feta adding a spicy and salty balance to its sweetness. You could also serve this with cooked farro or …

    Seared Mushrooms With Lemon-Cumin Labneh

    Seared Mushrooms With Lemon-Cumin Labneh

    Author Notes These warm, crispy mushrooms are served on top of creamy labneh and best enjoyed with a carb vehicle of your choice to scoop everything up. (And don't worry if you don't have or like labneh—you could also use a thick-style yogurt such as Greek or Skyr). When you add the mushrooms to the …

    Crispy Lemon-Saffron Potatoes With Black Peppercorns

    Crispy Lemon-Saffron Potatoes With Black Peppercorns

    Author Notes These stovetop potatoes are first browned in the pan, then finished cooking with a lemon-saffron water and black peppercorns to give it a rich and spicy flavor. The braising liquid reduces down to a thick consistency that coats and infuses the potatoes, also giving them a bright, …

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