Iranian Chicken with Rice Morgh Polou
Discover the perfect harmony of flavors and textures with Iranian Chicken with Rice (Morgh Polou), a timeless Persian dish that’s as comforting as it is aromatic. This recipe pairs succulent bone-in chicken, infused with turmeric and fragrant saffron, with fluffy basmati rice crowned by a golden, crispy tahdig crust—a hallmark of Persian cuisine. Layers of tender onions, garlic, and optional cinnamon create a rich, spiced profile, while the optional potato base elevates the dish's presentation and flavor. Served with a dollop of creamy yogurt and garnished with fresh parsley, this stunning one-pot meal is a feast for both the eyes and the palate. Whether you're looking to explore Persian cooking or wow your guests, Morgh Polou is a must-try centerpiece for your dinner table. Perfect for family dinners or special occasions, this recipe celebrates the art of slow cooking with an irresistible blend of tradition and taste.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 pieces Chicken (bone-in, thighs and/or drumsticks preferred)
- 2 teaspoons Turmeric powder
- 0.5 teaspoons Saffron threads
- 2 tablespoons Hot water
- 1 large Onion
- 3 small Garlic cloves
- 0.5 cup Yogurt (plain, unsweetened)
- 3 tablespoons Oil (vegetable or olive oil)
- 1.5 teaspoons Salt
- 1 teaspoons Ground black pepper
- 0.5 teaspoons Cinnamon (optional)
- 1 medium Potato (optional, for crispy tahdig crust)
- 2 tablespoons Fresh parsley (optional, for garnish)
- 6 cups Water
Instructions
Rinse the basmati rice under cold water several times until the water runs clear. Soak the rice in water with a tablespoon of salt for at least 30 minutes, then drain.
Finely chop the onion and mince the garlic cloves. Set aside.
Dissolve the saffron threads in 2 tablespoons of hot water. Allow to bloom for 10 minutes.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onion and cook until soft and golden, about 5-7 minutes. Add the minced garlic and cook for another minute.
Sprinkle the turmeric over the onions and stir to mix. Add the chicken pieces to the skillet and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Brown the chicken on all sides, about 6-8 minutes total.
Pour in 1 cup of water and half of the dissolved saffron mixture. Cover and simmer the chicken on low heat for 30-35 minutes, or until fully cooked and tender. Stir occasionally.
While the chicken is cooking, bring 6 cups of water to a boil in a large pot. Add the drained rice and parboil it for about 5-6 minutes, until the grains are slightly softened but still firm. Drain the rice and set it aside.
If using a potato for tahdig, peel and slice it into thin rounds. Heat 1 tablespoon of oil in a heavy-bottomed pot and layer the potato slices at the bottom.
Layer the cooked rice over the potatoes or directly into the pot. Spread the rice evenly and sprinkle a small pinch of the remaining saffron water over the top.
Using the handle of a wooden spoon, poke a few holes into the rice to allow steam to escape. Cover the lid with a clean kitchen towel to trap the steam and place the lid firmly on the pot.
Cook the rice on medium heat for 7-10 minutes, then reduce to low heat and allow it to steam for 30 minutes to develop a crispy tahdig crust.
When ready to serve, fluff the rice with a fork. Arrange the chicken pieces on a serving platter alongside the rice. Garnish with fresh parsley, if desired.
Serve hot with plain yogurt on the side for a complete meal.
Nutrition Facts
Calories |
2108 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 3992 mg | 174% | |
| Total Carbohydrate | 163.0 g | 59% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 16.7 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 428 mg | 33% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2416 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
