Havij Polow Ba Morgh
Havij Polow Ba Morgh offers a satisfying crispy rice and carrot pilaf paired with tender, braised saffron chicken.
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Instructions
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Start by finely grinding saffron threads, then mix with water and set aside.
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Heat oil in a large skillet, sauté chicken for 5 minutes per side, then remove.
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In the same skillet, sauté onions until translucent, then add turmeric and cook for 1 minute.
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Return chicken to the skillet, add water, salt, and pepper, then simmer covered on low heat for 1.25 to 1.5 hours, turning chicken and adding water if needed halfway through cooking.
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Add 3 tablespoons of saffron water to the chicken and simmer for 5 more minutes before removing from heat.
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Score and peel a navel orange, thinly slicing the zest into matchsticks.
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Combine orange peel with water and sugar in a small saucepan, bring to a gentle boil, then simmer until 3-4 tablespoons of syrup remain (about 15 minutes).
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Sauté carrots in oil until crisp-tender; add the candied orange peel/syrup and 3 tablespoons saffron water, cooking for 1 minute.
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Bring salted water to a boil in a large covered pot, add rinsed rice, cook until al dente (5-10 minutes), then drain and rinse.
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Mix 1 cup of the parboiled rice with 2 tablespoons of saffron water.
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Spread oil in a medium non-stick saucepan, then evenly spread the saffron-rice mixture to form the crispy Tahdig layer.
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Layer the remaining parboiled rice and carrot mixture into the pot, then gently stir the upper layers to combine.
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Wrap the lid with a towel, cover, and steam the rice on medium-low heat for 40-45 minutes until the bottom is crispy; let rest for 5 minutes.
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Invert the rice onto a platter, top with the braised chicken, and garnish with pistachios.