Iranian Chicken With Rice Morgh Polou Recipes

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IRANIAN CHICKEN WITH RICE (MORGH POLOU)

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



Iranian Chicken With Rice (Morgh Polou) image

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.

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

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