Polo-ye Sonati Limousin (پلو سنتی لیموسین) — Persian Rice with Chicken, Carrots & Raisins

• 500 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 2500 mlWater (for parboiling rice (plus extra as needed))
• 18 gSalt (for rice soaking and boiling (about 3 tsp total))
• 90 mlVegetable oil (divided)
• 120 gPlain yogurt (for tahdig batter)
• 1 largeEgg yolk (for tahdig color and crispness)
• 30 mlBrewed saffron water (made from 0.25 tsp saffron steeped in hot water; optional but traditional)
• 250 gOnion (thinly sliced)
• 900 gChicken pieces (bone-in thighs/drumsticks, skin removed for cleaner flavor)
• 45 gTomato paste (about 3 tbsp)
• 6 gGround turmeric (about 2 tsp)
• 2 gGround black pepper (about 1 tsp)
• 1 gGround cardamom (about 1/2 tsp)
• 350 gCarrots (julienned into matchsticks)
• 180 gGreen peas (frozen, thawed)
• 120 gRaisins (golden or dark; rinsed and drained)
• 12 gSugar (about 1 tbsp, optional for deeper carrot caramelization)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until mostly clear. Soak it in a bowl with 1.5 liters water and 12 g salt for 45 minutes at room temperature. Meanwhile, prep onions, carrots, and chicken so cooking can proceed without delays.

2. 2

   Heat 30 ml oil in a heavy pot over medium heat. Add sliced onion and cook 10–12 minutes, stirring, until soft and golden. Add turmeric, black pepper, and cardamom; stir 30 seconds to bloom. Add chicken pieces and sear 4–5 minutes per side until lightly browned.

3. 3

   Push chicken aside and add tomato paste to the pot. Fry the paste 2 minutes until it darkens slightly and smells sweet, then stir to coat the chicken. Add 480 ml water and 6 g salt, bring to a gentle simmer, cover, and braise 35–45 minutes until chicken is tender.

4. 4

   While chicken braises, heat 30 ml oil in a skillet over medium heat. Add carrots and cook 8 minutes, stirring, until they soften and begin to caramelize. Add sugar (optional) and cook 2 minutes more. Stir in peas for 2 minutes, then add raisins for 1 minute to plump; remove from heat.

5. 5

   Bring 2.5 liters water to a rolling boil in a large pot. Drain soaked rice and add it to the boiling water with the remaining 6 g salt. Boil 6–8 minutes, stirring gently once or twice, until the grains are tender on the outside but still firm in the center.

6. 6

   Drain rice in a colander and rinse quickly with 250 ml warm water to remove excess surface starch (skip rinsing if you prefer a more cohesive rice). Let it drain 5 minutes. In a bowl, mix 2 cups (about 260 g) of the parboiled rice with yogurt, egg yolk, and saffron water.

7. 7

   Wipe the rice pot dry. Add 60 ml oil and warm it over medium heat for 1 minute. Spread the yogurt-rice mixture evenly on the bottom to form tahdig. Layer one-third of remaining rice, then spoon over half the carrot-pea-raisin mix and half the chicken with a few tablespoons of its sauce.

8. 8

   Repeat with another third of rice, the remaining carrot-pea-raisin mix, and the remaining chicken. Finish with the last third of rice, shaping a gentle mound. Use the handle of a spoon to poke 5–6 steam holes down to the bottom. Cover the lid with a clean towel and seal the pot.

9. 9

   Steam over medium heat for 10 minutes to build strong initial steam, then reduce to low and cook 45–55 minutes. If you smell nutty browning, that is the tahdig forming. To check, lift the lid briefly: the rice should look dry and fluffy with steady steam.

10. 10

    Turn off heat and rest, covered, for 10 minutes to let steam redistribute. Spoon rice onto a platter, arranging chicken and the carrot mixture through the rice. For tahdig, loosen edges with a spatula, invert onto a plate, and serve immediately while crisp.