📝 About This Recipe
Often served at Persian weddings and grand celebrations, Morasa Polow is a breathtaking masterpiece of Iranian cuisine that resembles a plate scattered with precious gems. This aromatic basmati rice dish features a sophisticated balance of sweet and sour notes, achieved through a vibrant mosaic of barberries, orange peel, pistachios, and almonds. Infused with the world's most expensive spice, saffron, this 'Jeweled Rice' is not just a meal, but a regal sensory experience that showcases the artistry of Persian hospitality.
🥗 Ingredients
The Rice Base
- 3 cups Long-grain Basmati Rice (high quality, aged preferred)
- 2 tablespoons Sea Salt (for the boiling water)
- 1/2 teaspoon Saffron (ground and dissolved in 3 tbsp hot water)
- 4 tablespoons Unsalted Butter (melted)
The Saffron Chicken
- 1.5 lbs Chicken Breast or Thigh (cut into 1-inch cubes)
- 1 large Yellow Onion (finely diced)
- 1/2 teaspoon Turmeric
- 2 tablespoons Vegetable Oil
The Jewels (Garnish)
- 1/2 cup Dried Barberries (Zereshk) (sorted and rinsed)
- 1/2 cup Dried Apricots (thinly sliced)
- 1/3 cup Slivered Almonds (raw)
- 1/3 cup Slivered Pistachios (raw, bright green)
- 1/2 cup Orange Peel (julienned, bitterness removed)
- 3 tablespoons Granulated Sugar (divided)
- 1/4 teaspoon Cinnamon (ground)
👨🍳 Instructions
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1
Wash the basmati rice in a large bowl, changing the water several times until it runs clear. Soak the rice in lukewarm water with a tablespoon of salt for at least 2 hours to ensure long, fluffy grains.
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2
To prepare the orange peels, boil the julienned strips in water for 5 minutes, then drain. Repeat this process 3 times to remove all bitterness. In a small pan, simmer the peels with 1 tablespoon of sugar and 2 tablespoons of water for 5 minutes until glazed; set aside.
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3
Sauté the diced onions in a large skillet with oil until translucent. Add the chicken cubes, turmeric, salt, and pepper. Cook until the chicken is golden brown. Stir in 1 tablespoon of the liquid saffron, cover, and simmer on low for 15 minutes until tender.
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4
Prepare the 'jewels' by lightly sautéing the slivered almonds and pistachios in a teaspoon of butter for 1-2 minutes until fragrant but not browned. Remove from heat.
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5
In the same pan, sauté the barberries and sliced apricots with 2 tablespoons of sugar and a knob of butter for 2 minutes. The barberries should puff up and look shiny. Do not overcook as they burn easily.
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6
Bring a large pot of water (about 8 cups) to a rolling boil with 1 tablespoon of salt. Add the soaked and drained rice. Boil for 6-8 minutes until the grains are soft on the outside but still have a firm bite (al dente).
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7
Drain the rice in a fine-mesh colander and rinse quickly with lukewarm water to stop the cooking process.
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8
To create the 'Tahdig' (crispy crust), pour 2 tablespoons of oil and 1 tablespoon of water into the bottom of the non-stick pot. Add enough rice to cover the bottom in a thin layer.
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9
Layer the remaining rice into the pot, forming a pyramid shape. Poke 5 holes in the rice mound with the handle of a wooden spoon to allow steam to escape. Drizzle melted butter over the top.
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10
Wrap the pot lid in a clean kitchen towel (damkoni) to absorb excess moisture. Place the lid tightly on the pot and cook on medium-high for 5 minutes to set the crust, then reduce to low and steam for 45 minutes.
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11
Once the rice is done, take two scoops of white rice and mix them in a small bowl with the remaining liquid saffron to create bright yellow grains.
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12
Platter the dish: Spread half the white rice on a large tray. Layer the cooked chicken in the middle. Cover with the remaining white rice. Finally, artistically 'jewel' the top with stripes or patterns of the saffron rice, barberries, apricots, orange peels, and nuts.
💡 Chef's Tips
Always use high-quality sella or aged basmati rice for the characteristic long grains. When sautéing barberries, keep the heat very low; they contain high sugar and will turn black and bitter if scorched. To get a perfect Tahdig, use a non-stick pot and never peek under the lid while the rice is steaming. If you can't find fresh orange peel, use dried Persian orange peel (available at specialty stores) but ensure you follow the soaking/boiling steps to remove bitterness. For extra aroma, add a pinch of cardamom powder to the rice layers before steaming.
🍽️ Serving Suggestions
Serve with a side of Mast-o-Khiar (Persian cucumber and herb yogurt) to balance the richness. Pair with a fresh Shirazi Salad (diced tomato, cucumber, and onion) for a crunchy texture. Traditionally served with a glass of Doogh (a chilled, savory yogurt drink with mint). Accompany with a plate of Sabzi Khordan (fresh radishes, mint, tarragon, and scallions). A drizzle of melted ghee over the final platter adds a professional, glossy finish.