Polo ba Morgh (Persian Chicken and Saffron Rice)

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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.

   ⏱️ 1 hour
2. 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.

   ⏱️ 30 minutes
3. 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.

   ⏱️ 10 minutes
4. 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.

   ⏱️ 15 minutes
5. 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).

   ⏱️ 40 minutes
6. 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.

   ⏱️ 5 minutes
7. 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.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓For an authentic tahdig, ensure the pot is well-greased and the heat is managed correctly during the steaming process.
• ✓Don't skip blooming the saffron; it releases its full color and aroma.
• ✓The chicken can be prepared ahead of time and gently reheated.
• ✓Serve with a side of yogurt or a fresh salad for a complete meal.

🔄 Variations

• 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).

🥗 Nutrition

Per serving