Felfel Polo ba Morgh (فلفل پلو با مرغ) — Peppery saffron rice with tender chicken

• 360 gBasmati rice (rinsed until water runs mostly clear)
• 2000 mlWater (for boiling the rice)
• 24 gSalt (for salting the boiling water)
• 6 gBlack peppercorns (coarsely crushed (about 2 tsp))
• 0.3 gSaffron threads (bloomed in hot water)
• 60 mlHot water (for blooming saffron)
• 900 gChicken thighs, bone-in skinless (about 6 small thighs)
• 250 gOnion (thinly sliced)
• 250 gCarrots (cut into matchsticks or thin batons)
• 3 tspTurmeric (about 6 g)
• 1 tspBlack pepper, ground (about 2 g)
• 45 mlVegetable oil (3 tbsp)
• 120 gPlain yogurt (for classic yogurt tahdig)
• 1Egg yolk (helps bind the tahdig)

Instructions

1. 1

   Bloom the saffron by grinding the threads lightly and pouring 60 ml hot water over them in a small cup. Cover and let it steep for 10–15 minutes so the color and aroma fully release.

2. 2

   Rinse the basmati rice several times until the water runs mostly clear, then drain well. Set aside 80 g of the rinsed rice for the tahdig mixture so it’s ready when you assemble the pot.

3. 3

   In a heavy pot, heat 45 ml vegetable oil over medium-high heat and add the sliced onion. Cook for 8–10 minutes until golden at the edges, then stir in 3 tsp turmeric and 1 tsp ground black pepper for 30 seconds to toast the spices.

4. 4

   Add the chicken thighs and sear 3–4 minutes per side until lightly browned. Sprinkle in 6 g salt, then add 500 ml water, bring to a gentle simmer, and cover.

5. 5

   Simmer the chicken for 35 minutes over low heat, turning once halfway through for even cooking. Add the carrots, cover again, and cook 12–15 minutes more until the carrots are tender but not mushy and the chicken is fully cooked.

6. 6

   While the chicken braises, bring 2000 ml water to a rolling boil in a large pot and add 24 g salt. Add the drained rice and boil 6–8 minutes, stirring once or twice, until the grains are elongated but still firm in the center.

7. 7

   Add the crushed black peppercorns to the boiling rice during the last 60 seconds so their aroma infuses without turning bitter. Drain the rice immediately in a colander and rinse quickly with 150–200 ml cool water to stop the cooking and keep grains separate.

8. 8

   Make the tahdig base by mixing 120 g yogurt, 1 egg yolk, 30 ml vegetable oil, and 80 g of the rinsed rice in a bowl until evenly coated. This mixture should look creamy and thick, which helps form a cohesive, crisp crust.

9. 9

   In a nonstick or well-seasoned pot (about 24–26 cm), spread the tahdig mixture evenly across the bottom. Mound the drained rice on top in a gentle pyramid and use the handle of a spoon to poke 5–6 steam holes down to the bottom.

10. 10

    Drizzle 2–3 tbsp of the bloomed saffron liquid over the top of the rice, reserving the rest for serving. Cover the lid with a clean towel, place it on the pot, and steam on medium heat for 8 minutes until you hear a faint sizzle.

11. 11

    Reduce the heat to low and continue steaming for 35–40 minutes so the rice finishes gently and the tahdig crisps. Keep the lid wrapped to catch condensation, which prevents the rice from getting wet and heavy.

12. 12

    Finish the chicken by uncovering and simmering 3–5 minutes to slightly reduce the braising liquid into a glossy sauce. Stir 1–2 tbsp of the remaining saffron water into the sauce for color, then turn off the heat and rest 5 minutes.

13. 13

    To serve, fluff the rice gently and transfer to a platter, streaking with any remaining saffron water for contrast. Invert the pot to release the tahdig, then plate the chicken and carrots with a measured spoonful of sauce over the top.