Farro Pilaf with Chicken (Hačarov Plaf)
This Farro Pilaf with Chicken is a a one-pan wonder that comes together with minimal fuss but delivers deeply satisfying flavor and comfort. It’s rustic yet nourishing, made with wholesome ingredients like farro, chicken, and sautéd onions—perfect for those days when you want something hearty but uncomplicated. Whether served on a cool autumn evening as a simple weekday meal, or a festive holiday gathering, this pilaf adapts beautifully to any occasion.
For the Whole Menu Idea
If you’re building a full Armenian-inspired menu, I love to pair this Farro Pilaf with Chicken with bold and bright mezze. Start the table with my rich and smoky Mutabal – Roasted Eggplant Dip and a side of Creamy Whipped Feta Dip served with fresh herbs or warm lavash. The pilaf works as both a side and a main, so these spreads complete the experience beautifully.
I love to pair this pilaf with my Wilted Purslane Salad or Sautéed Beetroot Greens The slightly tangy and garlicky greens balance the warm, nutty farro and savory chicken perfectly. I also like to add a spoonful of Fresno Red Pepper Paste on the side for an extra heat.
It’s a full meal, but if you want a vegetable side that stands on its own, Green Beans with Tomatoes adds brightness and depth with minimal effort.
Chronicles of Ancient Grains
Farro isn’t just one grain, but a category of ancient hulled wheat: Einkorn, Emmer, and Spelt. Each variety has a nutty flavor, chewy texture, and rich history.
These ancient grains are known as one of humanity’s first cultivated crops, domesticated in the Fertile Crescent over 8,000 years ago.
The name farro has become a common term for these ancient cultivated grains, though it varies across regions. In the Armenian Highland, this ancient grain called Hačar, became a cornerstone of culture, gracing both daily meals and festive celebrations as bread, pilaf, and countless other dishes.
The reverence for this golden grain runs so deep in Armenian culture that it is intertwined in the Armenian mythological tale of Ashora, the goddess of grain.
In ancient Armenian mythology, Ashora appears as a radiant young woman with four magnificent braids—wheat, emmer, millet, and rye—symbolizing nature’s abundance. Her spirit dwells within every grain, and her sacred home lies in the valley of Ararat. Each summer’s end, she emerges to walk across the countryside, turning fields golden and beginning the harvest.
But Ashora’s story carries a profound sacrifice.
Long ago, Ashora descended from the heavens to walk on earth. She wore unusual slippers, one made of stone and the other made of wood. As she walked the earth, her heavy slippers twisted her legs and hurt her feet. Unable to bear the pain, she cast them aside and returned to the sky.
The people discovered her slippers and used them as the first millstones for grinding grain. To honor their goddess, they began crafting millstones from stone and wood, mirroring her divine gifts. Yet no craftsman has ever made shoes that wouldn’t hurt the goddess—a reminder of her eternal sacrifice.
Today, every harvest whispers of Ashora’s return. Every bowl of pilaf carries a quiet blessing from the goddess who once walked among us. When we prepare emmer pilaf, we honor not just an ancient grain, but a timeless story of divine sacrifice and earthly abundance—transforming simple sustenance into something sacred.
Today, every harvest is a sign of her return. Every loaf of bread is a quiet gift from the goddess who once walked the earth.
What’s Great About This Recipe?
Essential Grocery List and Ingredient Notes
See recipe card below for a full list of ingredients and measurements.
Notes & Substitutions
Time Required:
Special Tools to Use:
Recipe Steps at a Glance
This farro pilaf recipe can be broken down into the following steps:
How to Make Farro Pilaf
Step 1: Soak the Farro
Rinse the farro several times in cold water until it runs clear. Soak in a bowl of water for at least 1 hour, then drain (Pic. 1 & 2).
Step 2: Prepare the Ingredients
Dice the onion (Pic. 3 & 4). Cut the chicken thighs and breasts into small chunks.
Step 3: Sauté the Onions and Brown the Chicken
In a large sauté pan, heat ghee or oil. Add the onions and cook over medium heat until translucent, about 5–6 minutes (Pic. 5).
Add the chicken pieces to the onions. Cook until browned on the edges, stirring occasionally (Pic. 6). Season with salt and pepper.
Step 5: Add Farro and Liquid
Add the drained farro to the pan and stir to coat (Pic. 7). Pour in enough hot broth (or water) to cover the ingredients by about 1 inch (Pic. 8).
Step 6: Simmer and Finish
Bring to a gentle simmer. Cover and cook on low for 35–45 minutes, or until the farro is tender and the liquid is mostly absorbed. Fluff gently and serve.
Best Way to Serve
The warm, comforting flavors of this pilaf pair wonderfully with anything tomato-rich or lemon-forward. Serve it alongside Armenian Okra and Tomato Stew for a slow-cooked complement, or add a vibrant herb side like Authentic Tabbouleh for a bright contrast.
Tips and Wisdom from Cafe Osharak
Frequently Asked Questions
Can I make this ahead of time?
Yes! It actually tastes better after it sits. Reheat gently on the stovetop or in the microwave with a splash of broth.
Is this freezer-friendly?
Yes, though farro may soften slightly upon thawing. Store in an airtight container and reheat with broth.
Can I skip the meat?
Absolutely. You can make a vegetarian version by adding mushrooms or chickpeas for protein and heartiness.
More Recipes to Try from Cafe Osharak
I hope you enjoyed making this as much as I did! For more inspiration, don’t forget to check out Stuffed Shells, Okra Stew, and Olivier Salad—they’re the perfect addition to your recipe collection!
If you enjoyed this recipe, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments. I appreciate your support!
Farro Pilaf with Chicken
Ingredients
- 1 cup farro
- 1 small onion diced
- 500 gram chicken thighs and breast meat cut into small chunks
- 2 tablespoon Ghee or olive oil
- Salt and black pepper to taste
- 2 cups Hot liquid chicken broth, vegetable broth, or water
Instructions
- Rinse the farro: Place the farro in a clean bowl, cover with cold water, and rinse it a few times until the water runs clear. Let it soak for at least 1 hour.
- Prepare the ingredients: Dice the onion and cut the chicken into small chunks.
- In a sauté pan, heat some ghee. Add the diced onions and sauté until translucent.
- Add the chicken pieces and sauté until lightly browned. Season with salt and pepper.
- Drain the soaked farro and add it to the pan.
- Pour in enough hot broth (or water) to cover the farro mixture.
- Bring to a simmer, cover, and cook on low heat for 35–45 minutes, or until the farro is tender and the liquid is absorbed.
