Morgh Polow (Persian Chicken Rice)

• •2 cup Basmati rice (rinsed until water runs clear)
• •1.5 lb Boneless, skinless chicken thighs (cut into 1.5-inch pieces)
• •1 piece Onion (large, thinly sliced)
• •3 piece Garlic cloves (minced)
• •2 tbsp Tomato paste
• •0.5 tsp Saffron threads (crushed and steeped in 1/4 cup hot water)
• •1 tsp Turmeric powder
• •0.5 tsp Cumin powder
• •0.3 tsp Cinnamon powder
• •3 tbsp Vegetable oil
• •to taste Salt
• •to taste Black pepper
• •2 tbsp Butter (melted)
• •0.3 cup Fresh dill (chopped, for garnish (optional))

Instructions

1. 1

   Cook the rice: Bring a large pot of salted water to a boil. Add the rinsed basmati rice and cook for 6-8 minutes, until al dente (the grains are softened but still firm in the center). Drain the rice in a colander and set aside.

2. 2

   Prepare the chicken: Heat 1 tbsp of vegetable oil in a large pot or Dutch oven over medium-high heat. Season the chicken pieces with salt, pepper, and 1/2 tsp turmeric. Sear the chicken in batches until lightly browned on all sides. Remove chicken from the pot and set aside.

3. 3

   Sauté aromatics: Add the remaining 2 tbsp vegetable oil to the same pot. Add the sliced onion and cook over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Build the flavor base: Stir in the remaining 1/2 tsp turmeric, cumin powder, cinnamon powder, and tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly.

5. 5

   Combine chicken and saffron: Return the seared chicken to the pot. Pour in about half of the steeped saffron water (reserve the rest for garnish). Stir well to coat the chicken with the spice mixture. Cook for 5 minutes, allowing the flavors to meld.

6. 6

   Layer the rice: Spread about one-third of the par-cooked rice over the chicken mixture in the pot. Then, layer half of the remaining rice. Finish with the last third of the rice, forming a gentle mound. Use the handle of a wooden spoon to create a few holes in the rice, helping steam escape.

7. 7

   Steam the rice: Drizzle the melted butter over the top of the rice. Cover the pot tightly with a lid, preferably wrapped in a clean kitchen towel to catch condensation. Reduce heat to low and cook for 25-30 minutes, or until the rice is fluffy and cooked through and a golden crust (tahdig) forms at the bottom.

8. 8

   Serve: Gently transfer the cooked rice and chicken to a serving platter, taking care to preserve the tahdig if desired. Drizzle with the remaining saffron water and garnish with fresh dill, if using. Serve hot.

Chef's Tips

• 💡For extra flavor, you can add a pinch of dried rose petals or a few barberries (soaked and sautéed) to the chicken mixture.
• 💡To achieve a perfect tahdig (crispy rice crust at the bottom), ensure your pot is non-stick and use a generous amount of oil or butter at the bottom before layering the rice.
• 💡Don't skip rinsing the basmati rice – it removes excess starch, leading to fluffier, separate grains.