This Persian boneless stuffed chicken features a whole deboned bird packed with fragrant dill, fava beans, and parboiled basmati rice, then roasted over a bed of potatoes that absorb the pan juices for a complete one-pan holiday meal.
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Preheat oven to 375°F (190°C). In a large roasting pan, rub the deboned chicken inside and out with olive oil, salt, black pepper, paprika, and turmeric. Set aside to marinate.
Bring a large pot of water to a boil. Meanwhile, measure out 2 cups of basmati rice and rinse it well.
Add the rinsed rice to the boiling water and parboil for exactly 7 minutes.
Drain the rice in a fine mesh strainer and rinse with cold water to stop the cooking process. Set aside.
Peel the Yukon Gold potatoes and slice them into 1/4 to 1/2-inch thick rounds.
Finely chop the fresh dill.
In a large mixing bowl, combine the chopped dill, thawed fava beans, parboiled rice, minced garlic, oil, and salt. Toss well to combine.
Temporarily remove the chicken from the roasting pan. Arrange the sliced potatoes in a single layer on the bottom of the pan.
Place the deboned chicken on top of the potatoes. Generously stuff the cavity and legs of the chicken with the rice mixture.
Spread the remaining rice mixture all around the chicken, completely covering the potatoes.
Pour 1/2 cup of water over the rice around the chicken.
Cover the roasting pan first with a layer of parchment paper, then seal tightly with aluminum foil.
Bake in the preheated oven for 2 hours.
After 2 hours, carefully remove the foil and parchment paper.
Return the pan to the oven and bake uncovered for another 30 minutes, or until the chicken is golden brown and cooked through.
Remove from the oven, let it rest for a few minutes. Garnish with fresh parsley, then slice and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat covered at 350°F for 20 minutes.
large roasting pan with lid or aluminum foil · fine mesh strainer · large mixing bowl
Yes. Most butchers will debone a whole chicken if you ask in advance. This saves significant prep time and ensures even deboning.
Parboiling the rice for 7 minutes starts the cooking process so it finishes perfectly during the 2-hour braise without becoming mushy.
After 2.5 hours total (2 hours covered, 30 minutes uncovered), the chicken should be golden brown. Pierce the thickest part of the thigh; juices should run clear.
Prepare the stuffing and marinate the chicken up to 8 hours ahead. Stuff and roast the day you serve it for best results.
Substitute with frozen peas, edamame, or white beans in equal amounts. The texture and flavor will differ slightly but the dish remains delicious.
