Jeweled Rice (مرصع پلو) — Festive Persian rice with saffron chicken and jeweled fruits

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 2500 mlWater (for parboiling; plus more for soaking if needed)
• 18 gSalt (about 3 tsp, divided)
• 90 mlVegetable oil (about 6 tbsp, divided)
• 120 gPlain yogurt (for a crisp yogurt tahdig)
• 1 tspSaffron threads (finely ground if possible)
• 60 mlHot water (for blooming saffron)
• 1400 gWhole chicken (cut into 8 pieces)
• 250 gOnion (thinly sliced)
• 2 tspTurmeric (ground)
• 1 tspBlack pepper (freshly ground)
• 0.5 tspCinnamon (ground)
• 80 gBarberries (zereshk) (rinsed quickly and drained)
• 120 gGolden raisins (soaked in warm water 10 minutes, then drained)
• 80 gCandied orange peel (thin slivers)
• 40 gPistachio slivers (lightly toasted)
• 50 gAlmond slivers (lightly toasted)
• 12 gSugar (about 1 tbsp, to balance barberries)
• 30 gButter (for sautéing fruits and nuts)
• 10 mlRose water (about 2 tsp, optional but traditional)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Cover it with plenty of cold water and dissolve 6 g salt in the soaking water, then soak for 30 minutes to help the grains elongate.

2. 2

   Bloom the saffron by mixing the saffron threads with 60 ml hot water in a small cup. Let it stand for 10 minutes so the color and aroma fully release, then set it aside for both the chicken and the rice.

3. 3

   Cook the chicken by heating 30 ml vegetable oil in a wide pot over medium-high heat and sautéing the sliced onion for 8–10 minutes until golden. Add turmeric, black pepper, and cinnamon and stir for 30 seconds, then add the chicken pieces and sear 3–4 minutes per side to lightly brown.

4. 4

   Add 700 ml water and 6 g salt to the chicken pot and bring it to a gentle boil, then reduce to a steady simmer. Cover and cook for 45–55 minutes until the chicken is tender and the broth is flavorful, then stir in 15 ml of the bloomed saffron and simmer 2 more minutes.

5. 5

   Remove the chicken pieces to a plate and keep them covered so they stay moist. Strain and reserve 250 ml of the cooking liquid; this saffron-tinged broth can be spooned over the rice and chicken at serving for extra aroma.

6. 6

   Prepare the jeweled topping by melting 30 g butter in a skillet over medium-low heat. Add the drained golden raisins and candied orange peel and sauté for 2 minutes, then add the barberries and sugar and cook 60–90 seconds until glossy; turn off the heat and stir in rose water, pistachios, and almonds.

7. 7

   Parboil the rice by bringing 2500 ml water to a rolling boil in a large pot and adding 6 g salt. Drain the soaked rice, add it to the boiling water, and boil 6–8 minutes until the grains are tender on the outside but still firm in the center.

8. 8

   Drain the parboiled rice in a colander and rinse quickly with 250 ml cold water to stop the cooking and prevent clumping. Let it drain for 5 minutes so excess water does not steam the rice into mush.

9. 9

   Make a yogurt tahdig by mixing the yogurt with 30 ml vegetable oil, 3 g salt, and 60 g of the parboiled rice in a bowl. Heat 30 ml vegetable oil in a nonstick pot over medium heat, spread the yogurt-rice mixture evenly on the bottom, and press it gently to form a compact layer.

10. 10

    Layer the remaining rice over the tahdig in a loose mound, making 3–4 holes with the handle of a spoon to vent steam. Drizzle 30 ml vegetable oil over the rice and spoon 30 ml of the bloomed saffron over the top for golden streaks.

11. 11

    Steam the rice by covering the lid with a clean towel and placing it tightly on the pot to catch condensation. Cook 10 minutes over medium heat to build steam, then reduce to low and steam 40 minutes until the rice is fully fluffy and the tahdig is crisp.

12. 12

    Warm the chicken gently by returning it to the reserved broth or a splash of water and heating over low heat for 5–7 minutes. This keeps the meat juicy and ensures it serves hot alongside the rice.

13. 13

    Assemble Morasa Polow by transferring the steamed rice to a large platter, reserving the tahdig to serve separately. Top the rice with the jeweled fruit-and-nut mixture in colorful bands, arrange the saffron chicken around or on top, and finish with a few spoonfuls of reserved saffron broth for sheen and aroma.