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Polo ba Morgh
Persian Chicken and Saffron Rice
A beloved Persian comfort food, this dish features fragrant basmati rice infused with saffron, served alongside tender, flavorful chicken. It's a simple yet elegant meal perfect for any occasion.
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- 400 g Basmati rice(Long-grain Basmati rice is preferred for its aroma and texture.)
- 800 g Chicken(Use bone-in chicken pieces like thighs and drumsticks for maximum flavor, or boneless chicken breast/thighs cut into large chunks.)
- 0.5 tsp Saffron threads(High-quality saffron threads, ground and bloomed in a little hot water.)
- 1 large Onion(Finely chopped.)
- 60 g Butter(Divided for cooking chicken and for serving with rice.)
- 1 tsp Turmeric(For coloring and flavor of the chicken.)
- to taste Salt
- to taste Black pepper
- as needed Water
- 2 tbsp Vegetable oil(For cooking the chicken.)
ðšâð³ äœãæ¹
- 1
Prepare the chicken: In a pot, heat 2 tablespoons of vegetable oil and 30g of butter over medium-high heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the chicken pieces, turmeric, salt, and pepper. Brown the chicken on all sides, about 8-10 minutes. Add enough water to just cover the chicken, bring to a simmer, then reduce heat to low, cover, and cook until the chicken is tender, about 45-60 minutes. The sauce should be slightly reduced.
â±ïž 1 hour - 2
Prepare the rice: While the chicken is cooking, rinse the Basmati rice under cold running water until the water runs clear. Soak the rice in warm water with a pinch of salt for at least 30 minutes. Drain the rice well.
â±ïž 30 minutes - 3
Parboil the rice: Bring a large pot of salted water to a rolling boil. Add the drained rice and cook for about 5-7 minutes, until the grains are slightly softened but still firm to the bite (al dente). Drain the rice immediately in a colander.
â±ïž 10 minutes - 4
Create the tahdig (rice crust): In the same pot (cleaned), melt 30g of butter with 2 tablespoons of oil over medium heat. You can optionally mix in a tablespoon of yogurt or egg yolk with a little saffron water for a golden tahdig. Layer the parboiled rice over the melted butter/oil, forming a mound. Use the back of a spoon to create some vertical steam channels in the rice. Cover the pot tightly with a lid, placing a clean kitchen towel under the lid to absorb excess steam and prevent it from dripping back onto the rice. Cook on medium-low heat for about 10 minutes, until you hear a slight crackling sound.
â±ïž 15 minutes - 5
Steam the rice: Reduce the heat to the lowest setting. Let the rice steam, covered, for another 30-40 minutes, until fluffy and fully cooked. The bottom layer should form a crisp, golden crust (tahdig).
â±ïž 40 minutes - 6
Infuse saffron: In a small bowl, combine the bloomed saffron water (saffron threads steeped in 2-3 tablespoons of hot water for at least 10 minutes) with about 1 cup of the cooked rice. Mix gently to coat the rice evenly with the vibrant saffron color.
â±ïž 5 minutes - 7
Serve: Gently fluff the steamed rice. Serve the saffron-infused rice and plain rice on a platter. Arrange the tender chicken pieces alongside the rice. Drizzle with any remaining chicken sauce and serve with the crispy tahdig.
â±ïž 10 minutes
ð¡ ããã®ã³ã
- âFor an authentic tahdig, ensure the pot is well-greased and the heat is managed correctly during the steaming process.
- âDon't skip blooming the saffron; it releases its full color and aroma.
- âThe chicken can be prepared ahead of time and gently reheated.
- âServe with a side of yogurt or a fresh salad for a complete meal.
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- Add dried barberries (Zereshk Polo) to the saffron rice for a tart contrast.
- Incorporate fresh herbs like dill or parsley into the rice for a different flavor profile.
- Serve with a side of mast-o-khiar (yogurt and cucumber dip).