Kahoo Polo (کاهو پلو) — Persian Lettuce Rice

• 500 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 24 gFine sea salt (for soaking water and boiling water)
• 3000 mlWater (for parboiling rice (plus more for soaking as needed))
• 90 mlVegetable oil (divided)
• 120 gPlain yogurt (for tahdig base)
• 1 largeEgg yolk (for tahdig base (optional but recommended))
• 0.25 tspGround saffron (bloomed in hot water)
• 45 mlHot water (just off the boil, for blooming saffron)
• 900 gChicken thighs, bone-in and skinless (about 6 pieces)
• 250 gYellow onion (thinly sliced)
• 2 tspTurmeric
• 1 tspBlack pepper (freshly ground)
• 450 gTomatoes (ripe, grated or finely chopped)
• 20 gTomato paste (about 1 tablespoon, optional for deeper color)
• 350 gRomaine lettuce (washed, dried, cut into 2 cm ribbons; use tender inner leaves)
• 15 mlFresh lemon juice (about 1 tablespoon)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until mostly clear. Cover with plenty of water and dissolve 12 g of the salt into the soaking water. Soak 30 minutes at room temperature. Meanwhile, bloom the saffron by stirring it into 45 ml hot water; cover and set aside to deepen in color.

2. 2

   Heat 30 ml vegetable oil in a wide pot over medium-high heat. Add sliced onion and cook 8–10 minutes until lightly golden. Add turmeric and black pepper and stir 30 seconds. Add chicken pieces and sear 4–5 minutes per side until lightly browned. Stir in grated tomatoes (and tomato paste if using) and cook 6–8 minutes until thickened.

3. 3

   Add 250 ml water to the chicken pot, bring to a gentle simmer, cover, and cook 25 minutes over medium-low until the chicken is about 80% cooked and the sauce is glossy. Stir in the lettuce ribbons, cover again, and cook 8–10 minutes more until the lettuce is wilted and tender but not mushy. Turn off heat; keep covered.

4. 4

   Bring 3000 ml water to a strong boil in a large pot and add the remaining 12 g salt. Drain the soaked rice and add it to the boiling water. Boil 6–8 minutes, stirring once or twice, until the grains are softened on the outside but still firm in the center. Drain immediately and rinse briefly with 250 ml cool water to stop cooking.

5. 5

   In a bowl, mix yogurt with egg yolk (if using), 15 ml of the bloomed saffron water, and 2 tablespoons of the parboiled rice. Heat 45 ml vegetable oil in a heavy nonstick or well-seasoned pot over medium heat. Spread the yogurt-rice mixture evenly across the bottom to form a tahdig base, cooking 2 minutes until it sizzles.

6. 6

   Layer one-third of the rice over the tahdig base. Spoon half the chicken-tomato-lettuce mixture (including some sauce) over the rice. Repeat with another third of rice and the remaining chicken mixture, then finish with the last third of rice. Drizzle the remaining saffron water over the top and drizzle 15 ml vegetable oil around the edges.

7. 7

   Use the handle of a spoon to poke 5–6 steam holes down to the bottom. Wrap the lid in a clean kitchen towel and cover tightly. Steam 10 minutes over medium heat until strong steam forms, then reduce to low and steam 45 minutes. For a deeper tahdig, increase heat to medium for the final 3 minutes, watching carefully.

8. 8

   Turn off heat and rest the pot, covered, for 10 minutes to set the layers. Gently fluff the top rice with a fork. Transfer the rice and chicken layers to a platter, then loosen the tahdig with a spatula and serve it alongside. Finish with lemon juice over the rice just before serving for brightness.