Persian Chicken Rice
Recipe by Misha Sesar
The name of this dish is tahchin polo (پلوته چين) and it's a Persian rice dish made mainly from saffron, yogurt, and eggs. The saffron makes the rice very fragrant and yellow. The outside of the rice becomes hard tadhig (literally meaning the bottom of the pot) while the inside is still nice and fluffy. This recipe calls for using the stove but you can bake it, too.
Tahchin Polo
A saffron infused savory Persian rice dish.
INGREDIENTS:
2 1/2 cups long grain basmati rice, rinsed and soaked in water with 1-2 tablespoons of salt for 2 hours. Drain before cooking.
3 eggs, yolks only
1 1/2 cups plain yogurt
1/2 teaspoon advieh
1/2 teaspoon ground saffron, dissolved in 3-4 tablespoons of hot water
2 boneless skinless chicken breasts
1 large onion, peeled, and thinly sliced
A pinch of turmeric
Salt and pepper to taste
2-3 tablespoons butter
2-3 tablespoons chicken stock (from cooking the chicken over the stove)
Water
Optional
Garnish with Zereshk (Barberries), Almond slivers, figs, etc.
INSTRUCTIONS
Place the raw chicken breasts in a pot along with the sliced onion. Add turmeric, salt and pepper to taste. Add a cup of water, bring to boil on medium-high heat, lower the heat, cover and cook for a little under an hour on medium-low heat. Set aside to cool. Cut the chicken into small pieces.
Bring 6 cups of water to a boil in a large pot on medium-high heat, add the soaked rice and boil for about 10 minutes or until rice grains are soft on the ends and firm in the center. The sides will be clear and the middle section will still be white. Drain and pour some cool water over it to wash away the starch and to separate the rice grains. This cool water rinse also helps create a more fluffy rice. Set aside.
In a medium size mixing bowl combine yogurt, yolks, advieh, salt and pepper. Mix well.
Add 2 1/2 cups of rice to the yogurt mixture. Add a tablespoon of liquid saffron. Blend well.
In a nonstick pan that's not too deep, place butter and a tablespoon of liquid saffron. Move the pan in a circular motion to cover the bottom uniformly. Ladle 2/3 of the rice and yogurt mix into the pan, flatten with a wooden spoon, layer chicken pieces evenly and cover the entire surface. Pour the rest of the yogurt mix over the chicken pieces. Add the remaining rice, flatten the top with the back of a large spoon while pressing down. Pour chicken stock and the remaining liquid saffron over the rice.
Place the pot on medium-high heat. When you notice steam coming up, lower the heat, cover and cook for an hour until the golden crust forms and the flavors come together. The crust can easily burn so adjust the heat setting of your stove accordingly.
To serve this dish let it cool for a few minutes on a wet towel. Use a knife or plastic spatula to loosen the crust from the pan, this way the rice will come out easier. Place a round serving platter that is larger than the diameter of the pot. Hold firmly while wearing oven mittens. Then quickly turn the pan over.
Add some garnish. Zereshk or barberries need to be rinsed, soaked, then fried in some oil or butter. Place on top.
Nush-e jan!
Tastes good with plain or shallot yogurt, torshi (Persian pickles), or Persian cucumber yogurt.
