Persian-Style Chicken Polo (پلو مرغ لیمویی)

• 360 gBasmati rice (rinsed until water runs mostly clear)
• 18 gFine sea salt (for soaking water and boiling water, plus seasoning)
• 2400 mlWater (for boiling rice (plus extra for soaking))
• 600 gChicken breast (cut into 2 cm cubes)
• 200 gYellow onion (finely diced)
• 250 gTomato (grated or finely chopped)
• 240 gBell peppers (mixed colors) (thinly sliced (about 2 medium peppers))
• 100 gSpring onions (thinly sliced, whites and greens separated)
• 30 gFresh basil (leaves and tender stems, finely chopped)
• 1 largeLemon (zest finely grated, then juiced (about 60 ml juice))
• 10 gFresh chili pepper (finely minced; remove seeds for milder heat)
• 45 gUnsalted butter (divided; may replace with vegetable oil)
• 30 mlVegetable oil (for tahdig and steaming (or use all butter))
• 2 gGround black pepper (about 1 tsp)
• 3 gGround turmeric (about 1 tsp)
• 0.2 gGround saffron (about 1/4 tsp, bloomed in hot water)
• 30 mlHot water (for blooming saffron)

Instructions

1. 1

   Soak the rice: Place rinsed basmati in a bowl, cover with plenty of cool water, and dissolve 10 g of the salt in it. Soak 30 minutes at room temperature. Meanwhile, bloom saffron by stirring 0.2 g saffron into 30 ml hot water; cover and set aside to deepen color and aroma.

2. 2

   Start the chicken base: Heat 15 g butter in a wide pan over medium heat. Add diced onion and cook 8–10 minutes, stirring, until soft and lightly golden. Add turmeric and black pepper, cook 30 seconds, then add chicken cubes and sauté 6–8 minutes until the exterior turns opaque and lightly browned.

3. 3

   Build the zesty vegetable mixture: Add sliced bell peppers and the sliced spring onion whites to the pan. Cook 4 minutes to soften slightly. Stir in grated tomato and cook 6–8 minutes until the mixture thickens and looks glossy. Add minced chili, lemon zest, and 30 ml lemon juice; simmer 2 minutes, then turn off heat.

4. 4

   Parboil the rice: Bring 2400 ml water to a rolling boil in a large pot and add the remaining 8 g salt. Drain soaked rice and add it to the boiling water. Boil 6–8 minutes, stirring once or twice, until grains are tender on the outside but still firm in the center. Drain immediately.

5. 5

   Set up the pot for tahdig: Return the pot to medium heat. Add vegetable oil and 15 g butter and swirl to coat the bottom. For a simple rice tahdig, spoon in 1 cup (about 160 g) of the drained rice and press gently to form an even base. Drizzle 1 tablespoon of the bloomed saffron water over this layer.

6. 6

   Layer and steam: Reduce heat to low. Layer the remaining rice with the chicken mixture, finishing with rice on top. Sprinkle chopped basil and the spring onion greens between layers, reserving a small handful for serving. Drizzle remaining saffron water and 15 g melted butter over the top; cover lid with a towel and steam 40 minutes.

7. 7

   Rest, unmold, and finish: Turn off heat and rest the pot, covered, for 10 minutes to set the grains. Gently fluff the rice, lifting from the sides to avoid breaking grains. Plate the chicken polo, then release the tahdig by loosening edges and inverting onto a plate. Finish with remaining basil and extra lemon wedges.