Soup-e Morgh va Berenj (سوپ مرغ و برنج) — Persian Chicken and Rice Soup

• 150 gBasmati rice (rinsed until water runs mostly clear, then soaked 15 minutes and drained)
• 700 gChicken thighs, bone-in and skinless (about 4 medium thighs)
• 2000 mlWater (plus more as needed to maintain a gentle simmer)
• 200 gYellow onion (finely diced)
• 120 gCarrot (finely diced)
• 80 gCelery (finely diced)
• 45 gUnsalted butter (divided)
• 10 gSalt (about 1 3/4 teaspoons, plus more to taste)
• 1 tspBlack pepper (freshly ground, plus more to taste)
• 30 gFresh parsley (finely chopped (leaves and tender stems))

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until mostly clear. Cover with fresh water and soak for 15 minutes, then drain well. Meanwhile, dice the onion, carrot, and celery very small so they soften fully and help create a velvety texture during the simmer.

2. 2

   In a heavy pot over medium heat, melt 15 g butter. Add the diced onion, carrot, and celery and cook for 8–10 minutes, stirring often, until the onion turns translucent and the vegetables smell sweet but do not brown. This gentle base keeps the soup pale and delicate.

3. 3

   Add the chicken thighs and stir for 2 minutes to coat with the softened vegetables and butter. Pour in 2000 ml water and bring to a boil over high heat. Skim off any foam for 3–5 minutes, then reduce to a low simmer (small bubbles) and partially cover.

4. 4

   Simmer gently for 35 minutes, turning the chicken once halfway through. Add 8 g of the salt and 1 teaspoon black pepper, then continue simmering 10 more minutes. The chicken should be tender and the broth lightly golden; keep the heat low to avoid cloudiness.

5. 5

   Transfer chicken to a plate. When cool enough to handle, remove bones and shred the meat into bite-size strands. Return shredded chicken to the pot. Add the drained rice and stir well. Simmer uncovered for 25–30 minutes, stirring every 5 minutes to prevent sticking.

6. 6

   As the rice breaks down, the soup will thicken. Add up to 250 ml additional water if it becomes too dense; the final texture should be spoon-coating and silky. Taste and adjust with the remaining 2 g salt if needed, keeping seasoning gentle and balanced.

7. 7

   Turn off the heat. Stir in the remaining 30 g butter until melted and glossy, then add the chopped parsley. Cover and rest 5 minutes so the parsley perfumes the broth without turning dull. Serve hot in bowls, with extra black pepper if desired.