Shirin Polo (غذای شب‌های عروسی) — Persian jeweled wedding rice with saffron chicken

• 450 gBasmati rice (rinsed until water runs mostly clear)
• 2500 mlWater (for parboiling the rice)
• 18 gSalt (for salting the parboil water)
• 90 gUnsalted butter (divided)
• 0.5 tspSaffron threads (finely crushed)
• 700 gChicken breast (boneless, skinless)
• 60 gOrange peel (thin julienne; bitter white pith removed)
• 220 gCarrots (peeled and cut into fine matchsticks)
• 60 gAlmonds (slivered)
• 60 gPistachios (shelled, roughly chopped)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until the water looks mostly clear. Cover it with fresh water and let it soak for 20 minutes, then drain well so the grains steam up fluffy instead of gummy.

2. 2

   Bloom the saffron by mixing the crushed saffron threads with 60 ml boiling water in a small cup. Cover and let it steep for at least 15 minutes so the color and aroma fully develop.

3. 3

   Poach the chicken by bringing 800 ml water and 6 g salt to a gentle simmer in a saucepan. Add the chicken breasts, keep the liquid at a low simmer for 18–22 minutes until the thickest part reaches 74°C/165°F, then rest 10 minutes and slice or shred.

4. 4

   Reduce bitterness in the orange peel by blanching it in 300 ml boiling water for 2 minutes, then drain. Repeat the blanch-and-drain one more time, then set the peel aside; this keeps the citrus perfume without harsh bite.

5. 5

   Blanch the carrot matchsticks in the same pot of boiling water for 2 minutes, then drain and spread on a plate to stop cooking. Keeping the carrots briefly blanched preserves their bright color so the final dish looks truly jeweled.

6. 6

   Sauté the jeweled topping by melting 20 g butter in a skillet over medium heat. Add the blanched orange peel and carrots with 2 g salt and cook for 3–4 minutes, then add almonds and pistachios for 1 minute just to warm and lightly toast.

7. 7

   Parboil the rice by bringing 2500 ml water to a rolling boil and dissolving 18 g salt in it. Add the drained rice and boil 6–8 minutes until the grains are tender on the outside but still firm in the center, then drain immediately in a colander.

8. 8

   Set up the pot for steaming by returning the pot to medium heat and melting 90 g butter in it. Add 3 tbsp (about 45 ml) water to help create steam, then add about one-third of the rice and drizzle 2 tbsp of the bloomed saffron water over it.

9. 9

   Layer the rice and jewels by adding another third of the rice, then scatter half of the carrot-orange-nut mixture and a few spoonfuls of saffron water. Add the remaining rice on top, drizzle more saffron water, and reserve a small handful of the jeweled topping for garnish.

10. 10

    Steam the rice by covering the lid with a clean kitchen towel and placing it tightly on the pot to catch condensation. Cook 10 minutes over medium heat to build steam, then reduce to low and steam 35–40 minutes until the rice is fragrant and fully tender.

11. 11

    Finish the chicken by warming 20 g butter in a skillet and adding the sliced or shredded chicken. Spoon in 2–3 tbsp of the bloomed saffron water and toss for 2 minutes so the chicken turns golden and aromatic without drying out.

12. 12

    Serve by gently fluffing the rice and transferring it to a platter, keeping the grains long and separate. Top with the saffron chicken and the reserved jeweled mixture, then let it stand 5 minutes before carving into portions so the steam settles and the aroma blooms.