Morasa polo is a really delicious Iranian dish made with rice, chicken, and nuts. These ingredients give this pilaf different and attractive colors, which is why the dish is sometimes called jeweled rice.
What are the Ingredients?
- 4cups Persian rice
- 10cups water
- 600gr chicken
- 1 onion
- 1tsp salt
- 1tsp pepper
- 1tsp turmeric
- 2 bay leaves
- 2-3cups boiling water
- 50gr slivered almonds
- 50gr slivered pistachio
- 50gr raisins
- 50gr barberries
- 50gr orange zest
- 100gr butter
- 2tbs sugar
- 1/2tbs saffron powder
|Preparation time: 20 minutes||Cooking time: 2h15 minutes||Cooking method: cooking|
|Cooking Skills: Easy||Meal: Lunch/dinner||Suitable for: 4 people|
How to prepare Morasa Polo?
Step 1: Preparing Ingredients
Rinse and soak the rice in salty water for at least 2 hours.
Chop the onion.
Soak the almonds, pistachios, raisins, and barberries in separate bowls for half an hour. Drain and set aside.
Step 2: Cooking Chicken
Pour some oil into a pot and saute the chopped onions. Add turmeric, salt, pepper, and bay leaves and stir fry the chicken until white on all sides. Add boiling water. Put the lid on and let it simmer for 1h30 until fully cooked.
Drain, remove the bones, and shred the chicken. Set aside.
Step 3: Preparing Rice
Fill a large nonstick pot with 10 cups of water, and bring to a boil over high heat. Add the rinsed rice to the boiling water, and continue cooking over medium to high heat. Stir occasionally. After 5-6 mins. scoop some rice grains from the water using a slotted spoon. Break one grain in half to ensure it is ‘’al dente’’. The rice should be firm in the center and soft on the outside. Drain and rinse with cold water.
Step 4: Making Tadig and Cooking Rice
Scoop a cup of rice into a small bowl, and mix gently with 1 tablespoon of brewed saffron. Set the bowl aside for making Tadig.
You can also make potato Tadig for this dish.
Melt 2 tablespoons of butter in the same pot over low heat. Distribute the Saffron rice mixture evenly onto the bottom of the pot to make delicious Tadig. Now put the white rice on the saffron rice and shape a pyramid. Wrap the lid with a clean cotton towel and cover the pot. Steam the rice over medium heat for 45 minutes.
Step 5: Preparing Orange Zest
In a small saucepan bring some water to a boil and add the zest to the boiling water. Let simmer for 5 minutes. Drain and rinse with cold water. Repeat this process four more times to remove the bitter taste.
In a small pan melt 1 teaspoon of butter, and add the zest, sugar, and pinch of saffron. Saute for a few minutes. Set aside.
Step 6: Preparing Garnish
In a small pan melt some butter and saute the almonds for 1-2minutes. Set aside.
Melt some butter and saute the pistachios for 1-2 minutes. Set aside.
Melt some butter and saute the raisins for a few minutes. Set aside.
Melt some butter, and add the barberries, sugar, and brewed saffron. Stir fry for 2-3 minutes and set aside.
Step 7: Preparing Chicken
Melt some butter in a saucepan, add the shredded chicken and brewed saffron, and stir fry for 2-3miutes. Set aside.
Step 8: Serve
Scoop the rice onto a large platter and shape a pyramid. Pour some brewed saffron on top. Garnish with chicken, almonds, pistachios, orange zest, raisins, and barberries.
Put a large plate on top of the pot and turn it over so that Tadig comes out perfectly.
You can serve this dish with refreshing Shirazi salad, yogurt, and fresh herbs.
Delicious Iranian Side Dishes
Different types of Tadig
How to brew saffron?