Chelow Khoresht Jegar Morgh (چلو خورش جگر مرغ) — Persian Chicken Liver Stew with Saffron Rice

• 320 gBasmati rice (dry) (Rinsed until water runs mostly clear)
• 2500 mlWater (For boiling and steaming; you will drain most of it)
• 12 gFine sea salt (About 2 tsp, for boiling water)
• 0.25 tspSaffron threads (Ground and bloomed)
• 30 mlHot water (For blooming saffron)
• 30 mlOlive oil (2 tbsp, for steaming and gloss)
• 300 gYellow onions (Thinly sliced)
• 15 gUnsalted butter (1 tbsp, for richness)
• 12 gGarlic cloves (About 3 cloves, finely grated or minced)
• 2 tspGround turmeric (For classic Persian warmth)
• 45 gTomato paste (3 tbsp, sautéed to remove raw taste)
• 500 gChicken liver (Trimmed of connective tissue and cut into 3 cm pieces)
• 30 mlLemon juice (2 tbsp, added near the end)
• 1 tspBlack pepper (Freshly ground)
• 20 gParmesan cheese (Finely grated; optional but requested)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then soak it in fresh water for 20 minutes. While it soaks, grind the saffron and bloom it with 30 ml hot water so the color and aroma fully develop.

2. 2

   Bring 2500 ml water to a rolling boil in a large pot and dissolve 12 g salt in it. Add the soaked, drained rice and boil 6–8 minutes, stirring once or twice, until the grains are tender on the outside but still firm in the center.

3. 3

   Drain the rice in a colander and rinse quickly with 200 ml cool water to stop the cooking and keep grains separate. Return the pot to low heat, add 30 ml olive oil, then mound the rice back into the pot and poke 5–6 steam holes with the handle of a spoon.

4. 4

   Wrap the lid in a clean towel and cover the pot to trap steam, then cook on low for 35–40 minutes until the rice is fluffy and aromatic. Spoon 3–4 tbsp of rice into a small bowl, mix it with the bloomed saffron, and reserve it for topping the final platter.

5. 5

   For the stew, heat 30 ml olive oil and 15 g butter in a wide pan over medium heat, then add the sliced onions. Cook 15–20 minutes, stirring often, until deeply golden and caramelized; this sweetness is essential to balance liver’s richness.

6. 6

   Add the minced garlic and 2 tsp turmeric to the onions and cook for 60 seconds until fragrant. Stir in the tomato paste and sauté 2–3 minutes until it darkens slightly and smells sweet rather than raw.

7. 7

   Increase heat to medium-high and add the chicken liver pieces in a single layer. Sear 2 minutes, then stir and cook 2 minutes more; the goal is browning while keeping the centers slightly pink so the liver stays tender.

8. 8

   Add 350 ml water, 6 g salt, and 1 tsp black pepper, then bring to a gentle simmer. Cover and cook 10–12 minutes, stirring once, until the sauce thickens and the liver is just cooked through without turning chalky.

9. 9

   Turn off the heat and stir in 30 ml lemon juice, letting the residual heat mellow the acidity while keeping it bright. Rest the stew 5 minutes so the sauce settles and coats the liver evenly.

10. 10

    Fluff the rice and transfer it to a platter, topping with the saffron rice for color and aroma. Serve the chicken liver stew alongside (or spooned over) the chelow, and finish with 5 g Parmesan per serving if using for a savory, modern accent.