Persian

Morasa Polo

Morasa polo is Persian jeweled rice layered with saffron, tender chicken, candied orange peel, barberries, raisins, and nuts. The finished dish is fragrant, sweet-tart, and served with the colorful jewels scattered over a mound of fluffy rice.

Ingredients

• Basmati rice1 1/4 cups
• Bone-in chicken thighs or drumsticks2 pieces
• Yellow onion, thinly sliced1 small
• Ground turmeric1/2 tsp
• Ground cinnamon1/4 tsp
• Ground cardamom1/8 tsp
• Saffron threads, finely ground1/2 tsp
• Hot water for blooming saffron3 tbsp
• Dried barberries, rinsed and picked over1/4 cup
• Golden raisins2 tbsp
• Slivered almonds2 tbsp
• Slivered pistachios2 tbsp
• Orange peel, white pith removed and cut into fine strips1/4 cup
• Carrot, cut into fine matchsticks1 small
• Sugar2 tbsp
• Rosewater1 tbsp
• Unsalted butter3 tbsp
• Vegetable oil3 tbsp
• Lavash or thin flatbread for tahdig1 piece
• Fine sea saltto taste
• Black pepperto taste

Method

1. Rinse the basmati rice in several changes of cool water until the water runs mostly clear, then soak it in salted water for at least 1 hour.
2. Bloom the ground saffron with 3 tablespoons hot water and set it aside.
3. Heat 1 tablespoon oil in a small pot, add the onion, and cook until golden at the edges.
4. Add the turmeric, chicken, salt, and pepper, then brown the chicken lightly on both sides.
5. Add 1/2 cup water, cover, and simmer for 35 to 45 minutes until the chicken is tender and the sauce is reduced.
6. Stir 1 tablespoon bloomed saffron into the chicken sauce during the last 5 minutes of cooking.
7. Put the orange peel strips in a small saucepan, cover with water, boil for 2 minutes, and drain; repeat this blanching twice more to remove bitterness.
8. Return the orange peel to the saucepan with 1 tablespoon sugar and 3 tablespoons water, then simmer until glossy and lightly candied.
9. Soak the slivered almonds and pistachios in the rosewater for 10 minutes, then drain.
10. Melt 1 tablespoon butter in a small skillet and gently cook the carrot matchsticks with the cinnamon, cardamom, and 1 teaspoon sugar until just tender.
11. Add the raisins to the carrot mixture for 1 minute, then transfer it to a bowl.
12. In the same skillet, melt 1 tablespoon butter, add the barberries and 1 teaspoon sugar, and stir over low heat for 30 to 60 seconds until shiny and bright; do not let them burn.
13. Bring a large pot of salted water to a rolling boil, drain the soaked rice, and boil it for 5 to 7 minutes until the grains are soft at the edges but still firm in the center.
14. Drain the rice and rinse briefly with lukewarm water.
15. Wash and dry the pot, then add 2 tablespoons oil and lay the lavash over the bottom for tahdig.
16. Spoon the drained rice into the pot in a loose mound, drizzle with 1 tablespoon butter and a little bloomed saffron, and make several steam holes with the handle of a spoon.
17. Wrap the lid in a clean kitchen towel, cover the pot tightly, and steam over medium-high heat for 5 minutes.
18. Reduce the heat to low and steam for 35 to 40 minutes until the rice is fluffy and the tahdig is crisp.
19. Mix a few spoonfuls of cooked rice with the remaining bloomed saffron to make golden saffron rice.
20. Arrange the chicken on a serving platter, spoon a little of its reduced sauce over it, and mound the white rice on top or beside it.
21. Scatter the saffron rice, candied orange peel, carrots, raisins, barberries, almonds, and pistachios over the rice in separate colorful streaks.
22. Break the tahdig into pieces and serve it alongside the morasa polo.

Common questions