Polow-e Gharch va Morgh (پلو قارچ و مرغ) — Persian Mushroom and Chicken Pilaf

• 500 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 2000 mlWater (for soaking and parboiling (plus more as needed))
• 22 gFine sea salt (divided, for soaking and parboiling)
• 0.25 tspSaffron threads (finely crushed)
• 60 mlHot water (for brewing saffron)
• 700 gChicken breast fillets (cut into 2.5 cm strips)
• 120 gPlain yogurt (for tenderizing and coating the chicken)
• 30 mlLemon juice (freshly squeezed)
• 18 gGarlic (finely grated (about 4 cloves))
• 8 gFresh ginger (finely grated)
• 6 gCurry powder (about 2 tsp)
• 2 gGround turmeric (about 1 tsp)
• 1 gGround black pepper (about 1/2 tsp)
• 45 mlVegetable oil (divided)
• 20 gButter (for aroma and a richer tahdig)
• 180 gYellow onion (thinly sliced)
• 12 gAll-purpose flour (about 2 tbsp, for lightly dusting onions)
• 400 gWhite mushrooms (sliced 5 mm thick)
• 150 gRed bell pepper (cut into thin strips)
• 150 gYellow bell pepper (cut into thin strips)
• 150 gGreen bell pepper (cut into thin strips)
• 30 gTomato paste (about 2 tbsp, optional for deeper color)
• 0.5 gGround cinnamon (about 1/4 tsp, optional)
• 45 mlBrewed saffron water (from the brewed saffron, divided)
• 1 largeEgg yolk (for a sturdier tahdig)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water is mostly clear. Soak the rice in plenty of water with 12 g of the salt for 45 minutes at room temperature. Meanwhile, crush saffron threads and brew with 60 ml hot water; cover and steep 15 minutes.

2. 2

   Marinate the chicken: in a bowl, combine yogurt, lemon juice, grated garlic, grated ginger, curry powder, turmeric, black pepper, and 5 ml of the vegetable oil. Add chicken strips and coat well. Cover and refrigerate 30 minutes (or up to 8 hours), then bring to cool room temperature for 10 minutes.

3. 3

   Make piaz dagh (fried onions): toss sliced onion with flour to lightly coat. Heat 240 ml oil in a small pan to 170°C. Fry onions in batches 6–8 minutes, stirring, until deep golden. Drain on a rack or paper towels and set aside. Reserve 30 ml of the frying oil for extra aroma if desired.

4. 4

   Cook the chicken and vegetables: heat 20 ml vegetable oil in a wide skillet over medium-high heat. Sear chicken 3–4 minutes, turning, until lightly golden (not fully cooked). Add mushrooms and cook 6–8 minutes until their moisture evaporates. Add bell peppers and cook 4 minutes to soften slightly.

5. 5

   Stir in tomato paste (if using) and cook 1 minute to remove raw taste. Add 30 ml brewed saffron water, cinnamon (if using), and 120 ml water. Reduce heat to medium-low, cover, and simmer 10–12 minutes until chicken is cooked through (74°C internal). Taste and adjust salt with the remaining 10 g.

6. 6

   Parboil the rice: bring a large pot of water (about 3 liters) to a rolling boil. Add the remaining 10 g salt. Drain soaked rice and add to boiling water. Boil 6–8 minutes, stirring once or twice, until grains are soft on the outside but still firm in the center. Drain and rinse briefly with warm water.

7. 7

   Prepare the tahdig base: in a bowl, mix 80 g yogurt, 1 egg yolk, 15 ml brewed saffron water, and 30 ml vegetable oil. In a nonstick pot (24–26 cm), melt butter over medium heat, then spread the yogurt mixture evenly across the bottom to form a thin layer.

8. 8

   Layer and steam the polow: add a thin layer of rice over the tahdig base. Spoon on some chicken-mushroom-pepper mixture and a handful of fried onions. Repeat layers, finishing with rice. Poke 5–6 holes to the bottom with a spoon handle. Drizzle remaining saffron water over the top.

9. 9

   Cover the lid with a clean towel and place tightly on the pot to trap steam. Cook 10 minutes over medium heat to build steam, then reduce to low and steam 45 minutes. For a crisper tahdig, increase heat to medium for the final 3 minutes, watching carefully to avoid burning.

10. 10

    Rest and serve: turn off heat and let the pot rest, covered, 10 minutes so the rice sets and releases more easily. Fluff the rice gently, lifting layers to keep grains intact. Invert the pot onto a platter to release the tahdig, or remove it in pieces. Garnish with extra fried onions.