Morgh Polo

Ingredients

Dried cranberries

1/2 cup

Pistachios

1/2 cup, chopped

Vegetable oil

3 tablespoons

Butter

2 tablespoons

Salt

to taste

Pepper

to taste

Cardamom

1 teaspoon, ground

Cinnamon

1 teaspoon, ground

Turmeric

1 teaspoon

Saffron

1/4 teaspoon, soaked in 2 tablespoons of warm water

Onion

1 large, thinly sliced

Basmati rice

2 cups

Chicken thighs

4, bone-in and skin-on

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and cook until golden brown, about 5-7 minutes.
3. Add the chicken thighs to the pot and season with turmeric, cinnamon, cardamom, salt, and pepper. Cook until the chicken is browned on all sides, about 8-10 minutes.
4. Add enough water to the pot to cover the chicken (approximately 4 cups). Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the chicken is cooked through and tender.
5. In a separate pot, bring 4 cups of water to a boil. Add the drained rice and cook for 5 minutes. Drain the rice and set aside.
6. In the same pot used for the rice, melt the butter over low heat. Add the saffron water and mix well.
7. Layer the rice in the pot, followed by a layer of chicken. Repeat the layers until all the rice and chicken are used, finishing with a layer of rice on top.
8. Cover the pot with a tight-fitting lid and cook over low heat for 30 minutes, or until the rice is tender and fluffy.
9. Gently fluff the rice with a fork and transfer to a serving platter. Garnish with chopped pistachios and dried cranberries.
10. Serve hot and enjoy the taste of Persian hospitality!