Persian Polo Chicken
Delight your taste buds with Persian Polo Chicken, an aromatic and visually stunning dish that combines tender, spiced chicken thighs with fragrant basmati rice and the signature golden tahdig—a crispy, buttery rice layer cooked to perfection. Infused with saffron, turmeric, cinnamon, and cumin, this recipe delivers the vibrant flavors of Persian cuisine in every bite. Plump dried barberries add a burst of tartness, while fresh parsley brings a pop of color and freshness. Whether you opt for the yogurt-based sauce or a drizzle of saffron water, this elegant meal makes for a truly memorable dinner. Perfect for family gatherings or special occasions, Persian Polo Chicken is a flavorful celebration of traditional Persian flavors!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 2 cups Basmati rice
- 1 piece Onion (large, finely chopped)
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Saffron strands
- 0.5 cup Dried barberries (optional)
- 0.25 cup Fresh parsley (chopped)
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 2 tablespoons Butter
- 1.5 cups Chicken broth or water
- 0.5 cup Yogurt (plain, unsweetened)
- 1 piece Potatoes (thinly sliced for tahdig, optional)
Instructions
Rinse the basmati rice several times under cold water until the water runs clear. Soak the rice in salted water for 30 minutes, then drain.
In a small bowl, dissolve the saffron strands in 2 tablespoons of warm water and set aside.
Heat 2 tablespoons of vegetable oil in a large, deep skillet or Dutch oven over medium heat. Add the finely chopped onion and sauté until golden and soft, about 5-7 minutes.
Stir in the minced garlic, turmeric, cinnamon, and cumin. Cook for 1 minute until fragrant.
Add the chicken thighs to the skillet and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Sear the chicken on both sides until lightly browned, about 5 minutes per side.
Pour in the chicken broth or water, cover the skillet, and reduce the heat to low. Simmer the chicken for 30-40 minutes until fully cooked and tender. Remove the chicken and set aside, leaving the broth in the skillet.
In a large pot, bring 10 cups of water to a boil. Add 1 teaspoon of salt and the soaked, drained rice. Boil the rice for 5-7 minutes, stirring occasionally, until al dente. Drain the rice and rinse briefly with cold water.
Return the pot to medium heat. Add 1 tablespoon of vegetable oil and arrange the thinly sliced potatoes (optional) or a layer of rice to create the tahdig (crispy bottom layer).
In a large bowl, gently mix the partially cooked rice with the saffron water, dried barberries (if using), and fresh parsley. Spoon the rice mixture over the tahdig layer in the pot, forming a mound. Create a few holes in the rice with the back of a spoon to allow steam to escape.
Melt the butter and drizzle it over the rice. Cover the lid with a clean kitchen towel to trap the steam, and then place it tightly on the pot. Cook the rice over low heat for 30-40 minutes to steam the rice and develop the tahdig.
Reheat the chicken gently in its broth. If desired, mix the plain yogurt with some of the broth to create a sauce for serving.
To serve, plate the steamed rice and tahdig, then top with the tender chicken. Drizzle with the yogurt sauce or remaining saffron water, if desired.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1478 mg | 64% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 13.4 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 124 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 863 mg | 18% | |
*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.
