A Fragrant and Comforting Syrian Classic
Syrian Chicken Pilaf, also known as Roz Djej, is a comforting rice dish made with tender chicken, fragrant spices and lightly toasted vermicelli. The gentle warmth of allspice, cinnamon and black pepper gives the dish a rich aromatic character, while butter adds a smooth and savoury depth to the overall flavour.
The chicken is cooked slowly with onions, garlic, butter and spices until tender, creating a flavourful broth that forms the foundation of the rice. Golden toasted vermicelli is combined with the rice before the seasoned broth is added, allowing the grains to absorb the flavours as they cook. Finished with toasted almonds, pine nuts and fresh parsley, this pilaf has a wonderful combination of tender chicken, fragrant rice and delicate nuttiness.
Ingredients
750 g basmati rice (4 cups), washed and soaked for 30 minutes
1 kg chicken thighs
3 tablespoons butter
2 medium onions, finely chopped
4 garlic cloves, finely chopped
1 teaspoon allspice
½ teaspoon cinnamon
½ teaspoon black pepper
Salt, to taste
100 g vermicelli
5½ cups chicken stock
¼ cup almonds
¼ cup pine nuts
Fresh parsley, for garnish
Method
Wash the basmati rice gently until the water becomes reasonably clear. Soak the rice for 30 minutes, then drain thoroughly and keep it aside.
Melt the butter in a large cooking pot and add the chicken thighs. Add the chopped onions, garlic, allspice, cinnamon, black pepper and salt. Cook the chicken with the onions, garlic and spices until it becomes tender and thoroughly cooked.
Once the chicken is tender, carefully remove it from the pot and reserve 5½ cups of the flavourful chicken broth. Keep the cooked chicken aside while preparing the rice.
In the same cooking pot, toast the vermicelli until it develops a light golden colour. Stir carefully so that the vermicelli toasts evenly without becoming too dark.
Add the drained rice to the toasted vermicelli and stir gently for around 2 minutes. This allows the rice to become lightly coated and combines it with the nutty flavour of the toasted vermicelli.
Pour the reserved chicken broth over the rice and vermicelli. Season as needed, then cover the pot and cook over low heat for approximately 20 minutes, allowing the rice to absorb the broth and become tender and fragrant.
Once the rice is cooked, gently fold the cooked chicken into the pilaf. Cover and allow the dish to rest for around 10 minutes so the flavours can settle and the rice can finish absorbing the remaining moisture.
Toast the almonds and pine nuts until lightly golden and fragrant. Garnish the finished pilaf generously with the toasted nuts and freshly chopped parsley before serving.
Serve
Serve Syrian Chicken Pilaf with fattoush, cucumber yogurt, hummus and warm pita bread. The fresh salad and cool yogurt provide a refreshing contrast to the warm, buttery rice and tender chicken, while hummus and pita make the meal even more satisfying.
For a family-style presentation, arrange the fragrant pilaf on a large serving platter and distribute the tender chicken throughout or over the top. Finish with toasted almonds, pine nuts and fresh parsley for an inviting combination of colour, texture and flavour.