Sabzi Polo ba Tahchin-e Morgh-e Torsh (سبزی پلو با ته‌چین مرغ ترش) — Tart Herb Rice with Saffron Chicken Tahchin

• 1⅛ lbBasmati rice, uncooked
• 22 gFine sea salt (for soaking and boiling rice) (About 4 tsp total, divided)
• 2.8 ozFresh dill, finely chopped
• 2.8 ozFresh parsley, finely chopped
• 2⅛ ozFresh cilantro, finely chopped
• 2⅛ ozFresh chives or green onion tops, finely chopped
• 2 tspDried fenugreek leaves (Optional but traditional for depth)
• 2 lbChicken thighs, bone-in, skinless
• 8.8 ozOnion, thinly sliced
• 2 tbspNeutral oil (grapeseed or sunflower)
• 1.1 ozTomato paste (About 2 tbsp)
• 6⅓ ozTomato, grated or finely chopped
• 2.8 ozCelery stalk, finely diced
• 10 gGround sour grapes (ghooreh powder) (About 2 tsp; adjust only by measured increments)
• 2 tspTurmeric, ground
• 1 tspBlack pepper, ground
• 2½ cupWater
• 8 gFine sea salt (for chicken) (About 1 1/2 tsp)
• ⅓ gSaffron threads
• 3 tbspHot water (to bloom saffron) (3 tbsp)
• 8.8 ozPlain full-fat yogurt
• 3Egg yolks
• 2 tbspNeutral oil (for tahchin batter)
• 1⅜ ozMelted butter (for pot and finishing)
• 3 gFine sea salt (for tahchin batter) (About 1/2 tsp)
• ¼ cupWater (for steaming rice) (About 1/4 cup)

Instructions

1. 1

   Rinse the basmati rice in several changes of cold water until the water runs mostly clear. Soak it in enough water to cover by 5 cm with 12 g salt for 30 minutes, which helps the grains elongate and cook evenly.

2. 2

   Make the tart chicken: heat 30 ml oil in a heavy pot over medium heat and sauté the sliced onion for 8–10 minutes until golden at the edges. Add turmeric and black pepper and stir for 30 seconds so the spices toast without burning.

3. 3

   Add chicken thighs and sear 3 minutes per side to lightly color them and build fond on the pot. Stir in tomato paste and cook 2 minutes, then add grated tomato and diced celery and cook 3 minutes to concentrate the savory base.

4. 4

   Add 600 ml water and 8 g salt, bring to a boil, then reduce to a gentle simmer and cover. Cook 35–45 minutes until the chicken is tender and the sauce is reduced to roughly 250–300 ml; it should be tangy-savory, not watery.

5. 5

   Stir in the ground sour grapes (ghooreh powder) and simmer uncovered for 5 minutes to mellow the raw tartness. Turn off the heat and let the chicken cool slightly in the sauce so it stays juicy and absorbs the ghooreh flavor.

6. 6

   Bloom the saffron by grinding the threads finely and mixing with 45 ml hot water. Let it steep 10 minutes; this concentrates color and aroma so the tahchin turns deeply golden.

7. 7

   Prepare the herb mix by finely chopping dill, parsley, cilantro, and chives, then mixing in dried fenugreek if using. Keep the herbs ready at room temperature; adding them at the right moment preserves their fresh, green fragrance.

8. 8

   Parboil the rice: bring a large pot of water to a rolling boil and add the remaining 10 g salt. Drain the soaked rice, add it to the boiling water, and boil 6–8 minutes until the grains are flexible with a firm core.

9. 9

   Drain the rice in a colander and rinse quickly with 250 ml cold water to stop the cooking and prevent clumping. Gently fold the chopped herbs into the warm rice so they distribute evenly without crushing the grains.

10. 10

    Make the tahchin batter: whisk yogurt, egg yolks, 30 ml oil, 3 g salt, and 30 ml of the bloomed saffron water until completely smooth. Add 250 g of the herbed parboiled rice to this batter and fold until every grain is lightly coated.

11. 11

    Assemble the layered pot: choose a 24–26 cm nonstick or well-seasoned pot and melt 25 g butter in it over medium-low heat, coating the base and 2–3 cm up the sides. Press the saffron-yogurt rice mixture firmly into the bottom to form a compact tahchin layer about 2–3 cm thick.

12. 12

    Arrange the chicken pieces over the tahchin layer and spoon 120 ml of the reduced tart sauce over them, avoiding excess liquid that can soften the crust. Top with the remaining herbed rice, mounding slightly in the center, then poke 5–6 steam holes with a chopstick to help moisture escape.

13. 13

    Drizzle 60 ml water around the edges and dot the top with the remaining 15 g butter. Cover the lid with a clean towel and place it tightly on the pot; steam on medium heat for 10 minutes to build heat, then reduce to low and steam 55–65 minutes for a crisp tahdig and set tahchin.

14. 14

    Rest and unmold: turn off the heat and let the pot sit covered for 10 minutes so the crust releases cleanly. Run a thin spatula around the edge, invert onto a platter in one confident motion, and serve with extra tart sauce spooned on the side for controlled tang.