Persian-Style Chicken Polo (پلو مرغ) — Zesty Lemon-Basil Chicken Rice

• 350 gBasmati rice (rinsed until water runs mostly clear)
• 18 gFine salt (for parboiling water (about 1.5 tbsp))
• 600 gChicken breast (cut into 2 cm cubes)
• 220 gYellow onion (thinly sliced)
• 30 mlVegetable oil (or use butter (see below))
• 20 gButter (for finishing and aroma)
• 250 gTomato (grated or finely diced (about 2 medium))
• 240 gBell peppers (mixed colors) (thinly sliced)
• 90 gSpring onions (sliced (white and green parts))
• 30 gFresh basil (leaves torn, stems finely chopped)
• 10 gChili pepper (finely sliced, seeds removed for milder heat)
• 2 tspLemon zest (from 1 large lemon)
• 60 mlLemon juice (freshly squeezed (about 1 large lemon))
• 1.5 tspGround turmeric (for classic Persian color and warmth)
• 1 tspGround black pepper (freshly ground)
• 2000 mlWater (for parboiling (plus more as needed))

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until it runs mostly clear, then drain well. Bring 2000 ml water to a rolling boil in a large pot and dissolve 18 g salt in it.

2. 2

   Add the drained rice to the boiling salted water and stir once to prevent sticking. Boil for 6–8 minutes until the grains are softened on the outside but still firm in the center, then drain immediately and rinse briefly with 250 ml cold water to stop cooking.

3. 3

   While the rice parboils, heat 30 ml vegetable oil in a wide skillet over medium-high heat. Add the sliced onion and cook for 8–10 minutes until golden at the edges, stirring often so it browns evenly.

4. 4

   Add the chicken cubes to the onion and spread them into a single layer for better browning. Cook for 6–7 minutes, turning twice, until the chicken is opaque and lightly golden, then stir in 1.5 tsp turmeric and 1 tsp black pepper so the spices bloom in the fat.

5. 5

   Stir in the grated tomato, sliced bell peppers, and chili pepper, then reduce heat to medium. Cook for 10–12 minutes until the tomato thickens into a glossy sauce and the peppers soften but still hold their shape.

6. 6

   Add the spring onions and half of the basil (about 15 g) and cook for 1 minute to keep the herbs bright. Turn off the heat and stir in 30 ml lemon juice, reserving the remaining lemon juice and all the zest for finishing.

7. 7

   Set a nonstick or heavy-bottomed pot over medium heat and add 20 g butter, letting it melt and foam without browning. Add 120 ml water to the pot and swirl carefully; this moisture helps create steady steam for fluffy rice.

8. 8

   Layer one-third of the parboiled rice into the pot, then spoon over half of the chicken mixture. Repeat with another third of rice and the remaining chicken mixture, then finish with the last third of rice, shaping the top into a gentle mound so steam circulates.

9. 9

   Poke 5–6 holes down through the rice with the handle of a wooden spoon to vent steam. Cover the lid with a clean kitchen towel, place it tightly on the pot, and cook over medium heat for 8 minutes to build steam, then reduce to low and steam for 35 minutes.

10. 10

    Turn off the heat and rest the pot, covered, for 10 minutes so the grains set and separate. Fluff the rice gently, then fold in the remaining basil (15 g), 2 tsp lemon zest, and the remaining 30 ml lemon juice for a fresh, zesty finish.