Cheeken Polo (چیکن پلو) — Persian-Style Savory Chicken Rice

• 350 gBasmati rice (rinsed until water runs mostly clear)
• 24 gFine sea salt (for boiling water (about 2 tbsp); rice water will be drained)
• 2500 mlWater (for parboiling rice)
• 45 gUnsalted butter (divided)
• 120 gPlain yogurt (for tahdig base)
• 0.25 tspSaffron threads (ground, then bloomed in hot water)
• 30 mlHot water (to bloom saffron)
• 500 gChicken breast (cut into 2 cm cubes)
• 200 gOnion (finely diced)
• 30 mlOlive oil (2 tbsp)
• 250 gTomatoes (grated or finely chopped)
• 20 gTomato paste (1 tbsp)
• 150 gRed bell pepper (cut into thin strips)
• 150 gYellow bell pepper (cut into thin strips)
• 80 gSpring onions (thinly sliced (white and green parts))
• 25 gFresh basil leaves (finely sliced)
• 10 gFresh green chili (thinly sliced; remove seeds for milder heat)
• 2 tspLemon zest (from 1 large lemon)
• 45 mlFresh lemon juice (3 tbsp, divided)
• 1.5 tspGround turmeric
• 1 tspGround black pepper

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until mostly clear. Cover with fresh water and let it soak for 30 minutes at room temperature, then drain. Meanwhile, grind the saffron and bloom it in 30 ml hot water; set aside so the color fully develops.

2. 2

   Heat 30 ml olive oil in a wide skillet over medium-high heat. Add diced onion and cook 6–8 minutes, stirring, until golden at the edges. Add chicken cubes, turmeric, black pepper, and 6 g salt; sauté 5–7 minutes until the chicken turns opaque and lightly browned.

3. 3

   Stir in tomato paste and cook 1 minute to remove raw flavor. Add grated tomatoes and 120 ml water; bring to a gentle simmer. Cook 10–12 minutes over medium heat until thick and glossy. Add bell peppers and spring onions; cook 4–5 minutes until slightly softened but still colorful.

4. 4

   Turn off the heat and fold in basil, sliced chili, lemon zest, and 30 ml (2 tbsp) of the lemon juice. Taste and adjust salt if needed. Keep the mixture warm; it should be moist but not watery so the rice steams properly in the next step.

5. 5

   Bring 2500 ml water to a rolling boil in a large pot. Add 24 g salt, then add the soaked, drained rice. Boil 6–8 minutes, stirring once or twice, until the grains are longer and the center is slightly firm. Drain immediately in a colander and rinse briefly with warm water.

6. 6

   In a bowl, mix yogurt with 15 g melted butter and 1 tbsp of the bloomed saffron water. Heat a heavy nonstick or well-seasoned pot (24–26 cm) over medium heat. Add 15 g butter, then spread the yogurt mixture over the base to form an even layer for a crisp tahdig.

7. 7

   Layer one-third of the rice over the tahdig base, then spoon on half of the chicken-vegetable mixture. Repeat with another third of rice and the remaining filling, finishing with the last third of rice. Drizzle remaining saffron water and 15 g butter (melted) over the top.

8. 8

   Poke 5–6 holes through the rice to the bottom with the handle of a spoon to vent steam. Cover the lid with a clean towel and place it on the pot. Steam 10 minutes over medium heat, then reduce to low and steam 35 minutes until fragrant and fully tender.

9. 9

   Turn off the heat and rest, covered, for 10 minutes to set the crust. Sprinkle the remaining 15 ml (1 tbsp) lemon juice over the rice for brightness. Fluff the rice gently, lifting the filling through without breaking grains. Invert for tahdig, or serve crust pieces alongside.