Polo Ba Morgh

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the chicken thighs dry with paper towels and season them generously with salt and black pepper.

   Ca. 2 min.

2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat.

   Ca. 1 min.

3. 3

   Sear the chicken thighs skin-side down until golden brown and crispy, about 5-7 minutes. Flip and sear on the other side for 3-4 minutes, then remove them from the pot and set aside.

   Ca. 10 min.

   Kokkens note: Do not overcrowd the pot; sear in batches if necessary.

4. 4

   Add the finely chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

5. 5

   Stir in the turmeric powder and tomato paste, cooking for 2-3 minutes until fragrant and the tomato paste darkens slightly.

   Ca. 3 min.

   Kokkens note: Cooking the tomato paste helps deepen its flavor.

6. 6

   Return the seared chicken thighs to the pot. Add the water and the bloomed saffron (from the chicken group). Bring to a gentle simmer.

   Ca. 5 min.

7. 7

   Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the chicken is very tender and cooked through.

   Ca. 1 t.

   Kokkens note: The chicken should be easily shreddable or fall off the bone.

8. 8

   While the chicken simmers, bring a large pot of salted water to a rolling boil for the rice. Add the rinsed and soaked basmati rice and cook for 5-7 minutes until the grains are elongated but still firm (al dente).

   Ca. 10 min.

   Kokkens note: Do not overcook the rice at this stage; it will steam further.

9. 9

   Drain the par-cooked rice in a colander and rinse briefly with cool water to stop the cooking process.

   Ca. 1 min.

10. 10

    In a separate large non-stick pot, heat vegetable oil over medium heat. Arrange the potato slices in a single layer at the bottom of the pot to create the tahdig (crispy rice crust).

    Ca. 3 min.

    Kokkens note: Use a pot with a tight-fitting lid for best results.

11. 11

    Spoon about half of the par-cooked rice over the potato layer. Carefully place the cooked chicken thighs on top of the rice.

    Ca. 2 min.

12. 12

    Cover the chicken with the remaining par-cooked rice, forming a gentle mound. Use the handle of a wooden spoon to create a few holes in the rice mound to allow steam to escape.

    Ca. 2 min.

    Kokkens note: These holes help the rice steam evenly.

13. 13

    Drizzle the ghee over the rice. Cover the pot with a clean kitchen towel under the lid to absorb moisture, then place the lid firmly on top.

    Ca. 1 min.

    Kokkens note: The towel helps create a better seal and prevents condensation from dripping onto the rice.

14. 14

    Cook on medium heat for 5-10 minutes, then reduce the heat to low and steam for another 40-50 minutes, or until the rice is fluffy and a golden tahdig forms.

    Ca. 55 min.

    Kokkens note: Avoid lifting the lid during steaming to retain heat and moisture.

15. 15

    Once cooked, remove the pot from the heat and let it rest, covered, for 10-15 minutes.

    Ca. 15 min.

    Kokkens note: This resting period allows the rice to finish steaming and the tahdig to crisp up further.

16. 16

    Gently transfer the chicken and rice to a serving platter. Scrape the tahdig from the bottom of the pot and arrange it around the rice.

    Ca. 2 min.

    Kokkens note: You might need to loosen the tahdig with a spatula.

17. 17

    Drizzle the bloomed saffron (from the garnish group) over the rice before serving.