Best 2 Iranian Chicken With Rice Morgh Polou Recipes

Embark on a culinary journey to the heart of Persia with the tantalizing dish of Iranian chicken with rice, known as morgh polo. This beloved dish, deeply rooted in Iranian cuisine, combines the succulent flavors of tender chicken, fluffy rice, and aromatic spices, creating a symphony of flavors that will transport your taste buds to the bustling bazaars of Iran. From succulent chicken breasts gently simmered in a saffron-infused broth to the delicate fragrance of basmati rice infused with herbs and spices, morgh polo is a dish that embodies the essence of Iranian hospitality. As you explore this article, discover the secrets behind crafting the perfect morgh polo, unearthing the culinary traditions that have made this dish a cornerstone of Iranian cuisine for generations.

Here are our top 2 tried and tested recipes!

IRANIAN CHICKEN WITH RICE (MORGH POLOU)

Iranian Chicken With Rice (Morgh Polou) image

This is a typical Iranian recipe using fruit with a meat or chicken. The saffron gives it a golden color and the scent while it is cooking is wonderful. It is not "spicy hot" but it is "spicy flavorful". There is a special way to cook Iranian rice but I have simplified this recipe using plain cooked rice - I prefer Basmati Rice I made this recipe using skinless boneless breasts - they turned out too dry I recommend that you use the whole chicken, skin on for this recipe

Provided by Bergy

Categories Poultry

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs broiler-fryer chickens, cut up
salt & pepper
1/4 cup butter or 1/4 cup ghee
1 large onion, chopped
1/2 cup dried apricot, chopped
1/2 cup raisins, sultanas
1/2 teaspoon cinnamon
1/4 cup water
1/2 teaspoon saffron thread
2 tablespoons water
4 cups cooked rice

Steps:

Season the chicken pieces with salt & pepper.
Using half the Ghee/butter brown the chicken, set aside.
Fry the onion until transparent in the remaining butter/ghee, add apricots & raisins cook 5 miniutes.
Stir in the cinnamon then add the 1/4 cup water to lift the browned sediment.
Place half the cooked rice in an oven proof dish placing the chicken on top.
Spread the apricot mixture over the chicken and top with remaining rice.
Cover the dish tightly and bake in 350 oven for 45 minutes or until the chicken is cooked & tender.
While the chicken is cooking mix the saffron with 2 tbsp boiling water, leave to steep.
Just before serving sprinkle saffron liquid over the top of the casserole , stir gently mixing the chicken, rice & saffron.
Serve heaped on a platter.

IRANIAN CHICKEN WITH TURMERIC, SAFFRON, AND LEMON JUICE

Iranian Chicken With Turmeric, Saffron, and Lemon Juice image

I love the recipes found on My Persian Kitchen, as they are authentic and delicious Iranian dishes. I chose this one, "Mitra's Sunshine Chicken" not only because it had my name in it, but because I remember my step mother having made this dish and I absolutely love it! The flavors are elegant and delicious. From My Persian Kitchen.

Provided by Barbell Bunny

Categories Chicken Thigh & Leg

Time 45m

Yield 5 serving(s)

Number Of Ingredients 6

Ingredients

10 chicken drumsticks (you can use any chicken, but it is best made with chicken legs)
1 large onion
1 teaspoon turmeric
1/2 cup water
1 tablespoon saffron mixed with water
1/2 cup lemon juice

Steps:

Rough chop the onion and place in a large pot.
Add chicken on top.
Season with salt and pepper.
Add turmeric.
Add 1/2 cup of water.
Cover and cook for 30 minutes, or until chicken is cooked all the way through. 10 minutes into the cooking, give the whole pot a stir to allow the turmeric to coat the chicken and onions.
If you choose to use fresh lemon juice, squeeze your lemons now.
When the chicken is done, remove it from the pot and keep warm.
Add saffron mixed with water and lemon juice to the water remaining in your pot. Adjust seasonings if needed.
With a hand or regular blender, process the juice and onion until nice and smooth. Let reduce for a few minutes on low hear until the sauce thickens, about 10 minutes.
Arrange your chicken in a platter and pour the sauce over the chicken.
Serve with Iranian polo (rice).

Nutrition Facts : Calories 254, Fat 12.8, SaturatedFat 3.5, Cholesterol 118.3, Sodium 123.6, Carbohydrate 4.8, Fiber 0.7, Sugar 1.9, Protein 28.6

Tips:

For the best flavor, use high-quality, organic ingredients whenever possible.
To make sure the chicken is cooked evenly, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
If you don't have saffron, you can substitute a pinch of turmeric.
To make the rice even more flavorful, add a few cardamom pods to the cooking water.
Serve the chicken with rice and a dollop of yogurt or sour cream.

Conclusion:

Morgh polo is a delicious and easy-to-make Iranian dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the rice is fluffy and aromatic. This dish is sure to please everyone at the table.