Morgh Polo Ba Sabzijat (مرغ پلو با سبزیجات) — Saffron Chicken & Vegetable Rice

• 320 gBasmati rice (rinsed) (Soak 30 minutes in 900 ml water with 10 g salt, then drain)
• 10 gSalt (For soaking water)
• 600 gChicken breast (Cut into 4 cutlets for even cooking)
• 180 gOnion (Thinly sliced)
• 45 mlVegetable oil (Divided)
• 1 tspBlack pepper (Freshly ground (about 2 g))
• 0.25 tspSaffron threads (About 0.5 g)
• 60 mlHot water (For blooming saffron)
• 120 gGreen peas (frozen) (Thawed)
• 120 gSweet corn kernels (frozen or canned, drained)
• 200 gMushrooms (Sliced)
• 160 gBell pepper (Diced (any color))
• 2500 mlWater (For parboiling the rice)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Soak it for 30 minutes in 900 ml water mixed with 10 g salt, then drain well so the grains stay long and separate during steaming.

2. 2

   Bloom the saffron by crushing 0.25 tsp threads and mixing with 60 ml hot water, then let it stand for 10 minutes to deepen in color. This small step is what gives Persian polo its signature golden aroma and a clean, luxurious taste.

3. 3

   Season the chicken breasts with 6 g salt and 1 tsp black pepper, coating all sides evenly. Let the chicken rest for 10 minutes while you slice the onion, which helps the seasoning penetrate and keeps the meat juicy.

4. 4

   Heat 30 ml vegetable oil in a wide skillet over medium-high heat and sauté the sliced onion for 6–8 minutes until lightly golden. Add the chicken cutlets and sear 3–4 minutes per side until browned, then pour in 45 ml of the bloomed saffron water and 120 ml plain water, cover, and simmer 10–12 minutes until the chicken reaches 74°C internally.

5. 5

   Transfer the cooked chicken to a plate and loosely cover so it stays warm and moist. Reduce the skillet juices for 2–3 minutes until slightly syrupy, then pour the concentrated saffron-onion sauce over the chicken to keep it fragrant.

6. 6

   In the same skillet, add the remaining 15 ml vegetable oil and sauté mushrooms for 5–6 minutes until their moisture evaporates and they begin to brown. Add diced bell pepper, peas, and corn, then cook 3–4 minutes more so the vegetables stay bright and lightly crisp rather than soft.

7. 7

   Bring 2500 ml water to a rolling boil in a nonstick pot and add 18 g salt. Add the 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.

8. 8

   Drain the rice in a colander and rinse quickly with 200 ml cold water to stop the cooking and prevent stickiness. Let it drain for 2 minutes so excess water does not make the polo heavy.

9. 9

   Return the pot to medium heat and add 15 ml vegetable oil plus 45 ml water to the bottom. Spoon in a thin layer of rice to cover the base, then layer the remaining rice with the sautéed vegetables, finishing with rice on top to protect the vegetables from direct heat.

10. 10

    Poke 5–6 holes through the rice with the handle of a spoon to create steam channels, then drizzle the remaining saffron water (about 15 ml) over the top for color. Cover the lid with a clean towel and place it on the pot, then steam over medium heat for 10 minutes and reduce to low for 35 minutes until the rice is fluffy and aromatic.

11. 11

    Warm the chicken gently by placing it on top of the rice for the final 5 minutes of steaming, or reheat it in its saffron-onion sauce in the skillet for 2–3 minutes. This prevents the chicken from drying out while letting the saffron perfume the whole pot.

12. 12

    Turn off the heat and rest the pot, covered, for 5 minutes so the steam redistributes and the grains set. Fluff the rice carefully, plate it with the vegetables evenly mixed, and serve the saffron chicken alongside or arranged on top for a classic Persian presentation.