Morasa Polo with Saffron Chicken

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon saffron threads 1/4 teaspoon saffron threads
• 2 tablespoons hot water 2 tablespoons hot water
• 1/4 cup (40g) barberries 1/4 cup (40g) barberries
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 1/4 cup (40g) dried apricots, chopped 1/4 cup (40g) dried apricots, chopped
• 1/4 cup (40g) pistachios, chopped 1/4 cup (40g) pistachios, chopped
• 1/4 cup (40g) almonds, chopped 1/4 cup (40g) almonds, chopped
• 2 tablespoons butter, melted 2 tablespoons butter, melted

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 55g, 15g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water for 30 minutes, then drain.
2. 2.
   In a large bowl, combine the yogurt, ground cumin, ground coriander, ground turmeric, ground cinnamon, salt, and black pepper. Mix well.
3. 3.
   Add the chicken thighs to the yogurt mixture and coat them evenly. Allow the chicken to marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
4. 4.
   In a small bowl, dissolve the saffron threads in hot water and set aside.
5. 5.
   In a large pot, bring water to a boil and add the soaked and drained rice. Cook the rice until it is parboiled, about 5 minutes. Drain the rice and set aside.
6. 6.
   In a separate large pot, heat 1 tablespoon of butter over medium heat. Add the marinated chicken thighs and cook until they are golden brown on both sides. Remove the chicken from the pot and set aside.
7. 7.
   In the same pot, layer half of the parboiled rice. Sprinkle half of the saffron water over the rice, followed by half of the dried fruits and nuts.
8. 8.
   Place the chicken thighs on top of the rice and cover them with the remaining rice. Drizzle the remaining saffron water over the rice and sprinkle the remaining dried fruits and nuts on top.
9. 9.
   Pour the melted butter over the rice. Cover the pot with a tight-fitting lid and cook over low heat for 45 minutes, or until the rice is tender and fully cooked.
10. 10.
    Once cooked, gently fluff the rice with a fork to mix the layers together. Serve the Morasa Polo hot, garnished with additional dried fruits and nuts if desired.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, crush them slightly before dissolving in hot water.
• Barberries — If barberries are not available, you can substitute them with dried cranberries for a similar tart flavor.
• Basmati rice — Soaking the rice before cooking helps to achieve fluffy and separate grains.

Tips & Tricks

• For a more intense saffron flavor, soak the saffron threads in hot milk instead of water.
• To make the dish more festive, garnish with edible rose petals or pomegranate arils.
• If you prefer a crispy chicken skin, you can broil the chicken thighs for a few minutes after cooking.
• Experiment with different combinations of dried fruits and nuts to suit your taste preferences.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve Morasa Polo as a main dish accompanied by a fresh salad or yogurt cucumber dip (tzatziki). It pairs well with a side of grilled vegetables or roasted potatoes.

Presentation advice

To create an elegant presentation, mold the rice and chicken into a round shape using a large serving bowl or ring mold. Garnish with additional dried fruits and nuts on top for a visually appealing dish.