Havij Polow Ba Morgh

Prepare the Saffron Water

1. Gather the ingredients.

   

2. Using a smooth mortar and pestle, grind the saffron threads finely, add water, stir and set aside.

   

Prepare the Chicken

1. Gather the ingredients.

   

2. Add the oil to a large skillet over medium-high heat. When the oil shimmers, add the chicken and sauté for 5 minutes on each side. Remove the chicken pieces from the skillet and set aside.

   

3. Add the onions to the same skillet and sauté over medium heat until translucent and lightly golden, about 5 minutes.

   

4. Add turmeric and sauté, about 1 minute.

   

5. Return the chicken to the skillet, add the water, salt, and pepper, and stir.

   

6. Cover and simmer the chicken over low heat until completely tender, 1 1/4 to 1 1/2 hours. Be sure to turn the chicken over halfway through cooking and check the liquid level. Add a small amount of water if the liquid level has reduced to less than 1/2 cup.

   Meanwhile, as the chicken cooks, prepare the candied orange zest, carrots, and rice.

   

7. When the chicken is tender, add 3 tablespoons of saffron water, simmer for a further 5 minutes, and remove from heat. Set aside.
   
   

   

Prepare the Candied Orange Zest

1. Gather the ingredients.

   

2. Score the navel orange into quarters with a paring knife, approximately 1/8 inch deep. Peel the orange and remove as much of the white pith as possible. Thinly slice the orange peel into matchsticks.

   

3. Place the orange peel in a small saucepan with the water and sugar. Stir and bring to a gentle boil over medium heat. Lower the heat to medium-low, and continue to simmer, uncovered, until 3 to 4 tablespoons of syrup remain in the pot, about 15 minutes. Set aside.

   

Prepare the Carrots

1. Gather the ingredients.

   

2. Heat the oil over medium heat in a medium skillet. Sauté the carrots until crisp-tender, about 2 minutes. Avoid cooking the carrots until soft at this stage because they will be steamed further with the rice.

   

3. Add the candied orange peel and syrup, and 3 tablespoons of reserved saffron water. Cook for 1 minute. Remove from heat and set aside.

   

Prepare the Rice and Serve

1. Gather the ingredients and pistachio garnish.

   

2. In a large, covered pot, bring the water and salt to a boil on high heat. Once boiling, add the rinsed rice and bring it back to a boil. Cook until the rice is al dente, 5 to 10 minutes (cooking times will differ depending on the type of rice, so start checking early).

   

3. Drain the rice in a colander, rinse with warm water, and set it aside while you prepare the pan for the next stage of cooking.

   

4. Mix 1 cup of the parboiled rice gently with 2 tablespoons of reserved saffron water in a small bowl,

   

5. Add the oil to a medium non-stick saucepan, spreading it around the base of the pot. Spread the saffron-rice mixture evenly over the bottom of the pot. This will be the crispy rice referred to as Tahdig.

   

6. Layer 1/3 of the partially cooked rice into the pot, and cover with 1/3 of the carrot mixture. Repeat until all the rice and carrots have been layered in the pot. Gently stir the rice mixture with a fork to combine leaving the bottom layer undisturbed.

   

7. Wrap the lid of the pot with a small clean kitchen towel and cover the pot. Be sure to pull the towel edges away from the heat, and if possible tie the corners in a knot on top of the lid. Steam the rice over medium-low heat until the rice is crispy and brown on the bottom, 40 to 45 minutes. Remove the pan from the heat and allow to rest for 5 minutes, still covered.

   

8. Select a plate or platter that is larger than the pot. Remove the lid of the pot, and place the plate upside down on top of the pot. Carefully and swiftly invert the rice onto the platter (the Tadig should release from the bottom of the pot).

   

9. Serve the chicken on top of the Tadig, or you can remove the fluffy rice from the pot, top with the chicken, and serve the crispy Tadig on a separate plate. Garnish with pistachios and serve.