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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Finely chop the onion and mince the garlic cloves. Set aside.

Step 3

Dissolve the saffron threads in 2 tablespoons of hot water. Allow to bloom for 10 minutes.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Step 12

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.

Step 13

Serve hot with plain yogurt on the side for a complete meal.

Nutrition Facts

Serving size	(2807.8g)

Amount per serving	% Daily Value*
Calories	2107.7

Total Fat 101.1g	0%
Saturated Fat 24.2g	0%
Polyunsaturated Fat 0g
Cholesterol 387.4mg	0%
Sodium 3992.5mg	0%
Total Carbohydrate 163.0g	0%
Dietary Fiber 10.7g	0%
Total Sugars 16.7g
Protein 133.6g	0%

Vitamin D 20IU	0%
Calcium 428.2mg	0%
Iron 16.2mg	0%
Potassium 2416.2mg	0%

*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.

Source of Calories

Fat: 43.4%

Protein: 25.5%

Carbs: 31.1%