Morasa Polow (مرصع پلو) — Persian Jeweled Rice with Chicken

• 500 gBasmati rice (aged basmati preferred)
• 18 gFine sea salt (for soaking water and boiling water)
• 2500 mlWater (for parboiling rice (plus more for soaking as needed))
• 0.5 tspSaffron threads (finely crushed)
• 60 mlHot water (just off the boil, to bloom saffron)
• 1400 gWhole chicken (about 1.4 kg, cut into 8 pieces)
• 250 gOnions (thinly sliced)
• 90 mlVegetable oil (neutral oil such as sunflower or canola, divided)
• 2 tspTurmeric
• 1 tspBlack pepper (freshly ground)
• 0.5 tspGround cinnamon
• 2 pcsBay leaves
• 60 gBarberries (dried) (rinsed and drained well)
• 80 gGolden raisins (rinsed)
• 90 gCandied orange peel (thin strips; if very sweet, rinse quickly and drain)
• 40 gPistachio slivers (unsalted)
• 40 gAlmond slivers (blanched, unsalted)
• 18 gGranulated sugar (balances the tart barberries)
• 0.5 tspGround cardamom
• 60 gUnsalted butter (for richer flavor and glossy topping)
• 120 gPlain yogurt (for tahdig base)
• 1 pcEgg yolk

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water runs mostly clear, 3–5 minutes. Cover with plenty of water and stir in 12 g of the salt. Soak 45–60 minutes at room temperature for longer, fluffier grains, then drain well in a fine sieve.

2. 2

   Bloom the saffron: grind the saffron threads to a powder, then pour over 60 ml hot water. Cover and steep 15 minutes; the liquid should turn deep orange-red. Keep warm near the stove so it stays fluid for drizzling into rice and for finishing the chicken.

3. 3

   Braise the chicken: heat 45 ml oil in a wide pot over medium-high heat. Add sliced onions and cook 10–12 minutes until golden. Add chicken pieces, turmeric, pepper, cinnamon, and bay leaves; sear 6–8 minutes, turning, until lightly browned. Add 600 ml water and 6 g salt, cover, and simmer 45–55 minutes until tender.

4. 4

   While the chicken simmers, prepare the jewel topping. Melt 30 g butter with 15 ml oil in a skillet over medium-low heat. Add almonds and pistachios; toast 2 minutes until fragrant. Add golden raisins and candied orange peel; cook 2 minutes. Add barberries and sugar; stir gently 60–90 seconds just until glossy (do not overcook barberries). Stir in cardamom and remove from heat.

5. 5

   Parboil the rice: bring 2500 ml water to a rolling boil in a large pot. Add remaining 6 g salt. Add drained rice and stir once to prevent sticking. Boil 6–8 minutes until the grains are tender on the outside but still firm in the center. Drain immediately and rinse briefly with 250 ml cool water to stop cooking.

6. 6

   Make the tahdig mixture: in a bowl, whisk yogurt and egg yolk until smooth. Fold in 120 g of the parboiled rice and 1 tbsp (15 ml) of the bloomed saffron liquid. This saffron-yogurt rice creates a crisp, golden base that releases cleanly when unmolded.

7. 7

   Steam the rice: in a nonstick or well-seasoned pot (24–26 cm), heat 30 ml oil over medium heat for 1 minute. Spread the tahdig mixture evenly on the bottom. Mound the remaining rice on top without packing; poke 5–6 holes with a spoon handle. Wrap the lid in a clean towel, cover, and steam 10 minutes over medium heat.

8. 8

   Lower heat to low and continue steaming 45 minutes. Meanwhile, uncover the chicken pot and simmer 10 minutes to reduce the sauce slightly. Stir 2 tbsp (30 ml) saffron liquid into the chicken sauce and spoon over the chicken. Keep warm, covered, on very low heat.

9. 9

   Finish and assemble: drizzle 2–3 tbsp saffron liquid over the top of the rice and dot with remaining 30 g butter. Steam 5 more minutes. Fluff rice gently with a spatula. Transfer rice to a platter, unmold the tahdig, and arrange chicken alongside. Spoon jewel topping over the rice in stripes or a mosaic pattern.