Main CourseDinner

Polo Ba Morgh

Name: Polo Ba Morgh
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: persian
Ingredients: 4 pcs bone-in, skin-on chicken thigh; 1 pcs onion finely chopped; 1 tsp turmeric powder; 2 tbsp tomato paste; 0.5 tsp saffron thread bloomed in 2 tbsp hot water; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp vegetable oil; 2 cup water; 2 cup basmati rice rinsed and soaked for 30 minutes; 1 tbsp salt; 2 tbsp vegetable oil; 1 pcs potato peeled and sliced into 1/4-inch rounds; 2 tbsp ghee; 0.25 tsp saffron thread bloomed in 1 tbsp hot water

Polo Ba Morgh is a fragrant Persian rice dish featuring tender chicken pieces slow-cooked with aromatic spices and layered with fluffy basmati rice. This comforting meal balances savory and slightly sweet flavors, perfect for a family dinner.

An original recipe by Forkin

Total time: 2 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 1,029 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

chicken

4 pcsbone-in, skin-on chicken thigh
1 pcsonion, finely chopped
1 tspturmeric powder
2 tbsptomato paste
0.5 tspsaffron thread, bloomed in 2 tbsp hot water
1 tspsalt
0.5 tspblack pepper, freshly ground
2 tbspvegetable oil
2 cupwater

rice

2 cupbasmati rice, rinsed and soaked for 30 minutes
1 tbspsalt
2 tbspvegetable oil

tahdig

1 pcspotato, peeled and sliced into 1/4-inch rounds

assembly

2 tbspghee

garnish

0.25 tspsaffron thread, bloomed in 1 tbsp hot water

Equipment

large non-stick pot · large pot · dutch oven · wooden spoon · colander

The method

Step by step

1
Pat the chicken thighs dry with paper towels and season them generously with salt and black pepper.
About 2 min
2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
About 1 min
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.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches if necessary.
4
Add the finely chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes.
About 7 min
5
Stir in the turmeric powder and tomato paste, cooking for 2-3 minutes until fragrant and the tomato paste darkens slightly.
About 3 min
Cook’s note: Cooking the tomato paste helps deepen its flavor.
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.
About 5 min
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.
About 1 hr
Cook’s note: The chicken should be easily shreddable or fall off the bone.
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).
About 10 min
Cook’s note: Do not overcook the rice at this stage; it will steam further.
9
Drain the par-cooked rice in a colander and rinse briefly with cool water to stop the cooking process.
About 1 min
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).
About 3 min
Cook’s note: Use a pot with a tight-fitting lid for best results.
11
Spoon about half of the par-cooked rice over the potato layer. Carefully place the cooked chicken thighs on top of the rice.
About 2 min
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.
About 2 min
Cook’s note: These holes help the rice steam evenly.
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.
About 1 min
Cook’s note: The towel helps create a better seal and prevents condensation from dripping onto the rice.
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.
About 55 min
Cook’s note: Avoid lifting the lid during steaming to retain heat and moisture.
15
Once cooked, remove the pot from the heat and let it rest, covered, for 10-15 minutes.
About 15 min
Cook’s note: This resting period allows the rice to finish steaming and the tahdig to crisp up further.
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.
About 2 min
Cook’s note: You might need to loosen the tahdig with a spatula.
17
Drizzle the bloomed saffron (from the garnish group) over the rice before serving.

Per serving

Nutrition

67%Score

Calories: 1,029.1kcal
Protein: 60.7g
Carbs: 92.5g
Fat: 43.8g
Fibre: 2.8g
Sugar: 3.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Polo Ba Morgh in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop with a splash of water to prevent drying.