Morgh Polo (Persian Saffron Chicken and Rice)

About This Recipe

Morgh polo brings together two pillars of Persian cuisine -- saffron-braised chicken and perfectly cooked basmati rice with its coveted crispy tahdig crust -- into one comforting, complete meal. The chicken is browned and then gently braised in a saffron and onion-infused liquid until falling-apart tender, while the rice is prepared using the classic Persian parboil-and-steam method that produces long, fluffy, separate grains alongside a golden crust at the bottom of the pot. The technique that defines this dish operates on two parallel tracks: the chicken needs a good sear first to build flavor before braising low and slow in a saffron-tinted liquid, while the rice requires the careful two-stage cooking (boiling until just past al dente, then steaming) that's foundational to virtually all Persian polo dishes. Timing both components to finish together, so the rice's tahdig can be unmolded while the chicken is still hot, takes some practice but rewards with a genuinely impressive presentation. Served with the chicken nestled into or alongside the mounded, golden-flecked rice, and the crisp tahdig broken into pieces on top, morgh polo is a satisfying, complete Persian dinner that showcases the country's mastery of both braising and rice cookery.

Ingredients

Serves 5

• 1 wholechicken(cut into 8 pieces, or 1.2kg bone-in thighs)
• 2 tbspneutral oil
• 1onion(sliced)
• 3 clovesgarlic(minced)
• 0.5 tspsaffron threads(ground and dissolved in 3 tbsp hot water)
• 1 tspturmeric
• 1.5 tspsalt
• 0.5 tspblack pepper
• 1.5 cupswater or chicken stock
• 3 cupsbasmati rice(rinsed and soaked 1 hour)
• 0.5 cupneutral oil(for rice)
• 2 tbspplain yogurt(mixed with 3 tbsp rice, for tahdig)

Instructions

1. 1

   Brown the chicken

   Heat oil in a wide pot over medium-high heat. Brown chicken pieces on all sides, about 8-10 minutes. Remove and set aside.

2. 2

   Saute the onion

   In the same pot, cook onion 5 minutes until soft, add garlic and cook 1 minute more.

3. 3

   Braise the chicken

   Add saffron water, turmeric, salt, pepper, and stock. Return chicken to the pot. Bring to a simmer, cover, and cook 35-40 minutes until the chicken is tender.

4. 4

   Parboil the rice

   Meanwhile, bring a large pot of salted water to a boil. Add drained, soaked rice and boil 6-7 minutes until just past al dente. Drain.

5. 5

   Steam the rice

   Heat oil in a nonstick pot, spread the yogurt-rice mixture on the bottom for tahdig. Mound the parboiled rice on top in a pyramid, poke holes through, cover with a towel-wrapped lid, and steam 40-45 minutes total (starting on medium, then reducing to low).

6. 6

   Finish the chicken

   Uncover the chicken pot in the last 10 minutes and let the sauce reduce slightly.

7. 7

   Serve

   Fluff the rice onto a platter, unmold the tahdig alongside, and serve the saffron chicken over or next to the rice.

Variations

• •

  Use bone-in chicken thighs only for a simpler version if a whole cut-up chicken feels like too much.

• •

  Add a handful of barberries or dried apricots to the rice for a jeweled version.

• •

  Skip the tahdig step for a faster, simpler steamed rice if time is limited.

Storage

Refrigerate chicken and rice separately up to 3 days in airtight containers. Reheat rice with a splash of water, covered, over low heat; reheat chicken gently in its sauce on the stovetop.

Frequently Asked Questions