How to Prepare Elegant Persian Chicken with Rice (Chelow Morgh Majlesi)

Serves: 5–6 people

Ingredients

• Chicken breasts: 2 (about 1400 g)

• Salt: as needed

• Whole milk: 1 cup

• Rice: 4 cups

• Oil: 2/3 cup

• Brewed saffron: 4 tablespoons

• Blanched almonds: 2 cups

• Chopped onion: 1 cup

• Turmeric: 1/4 teaspoon

• Raw pistachios: 1 cup

• Sliced onion: 1 cup

• Butter: 50 g

Instructions

1. Prepare the chicken:
   Wash the chicken breasts, remove the skin, and cut each breast lengthwise into two pieces. Then cut each piece again lengthwise so that each breast becomes four strips.

2. Marinate:
   Sprinkle salt over the chicken pieces and place them in a dish in a single layer. Pour the milk over them, ensuring the surface is covered. Refrigerate for 12 hours.

3. Soak the rice:
   Soak the rice in water for at least 2 hours before cooking.

4. Preheat the oven:
   Set the oven to 180°C (350°F) and place the rack on the lowest level.

5. Parboil and drain the rice:
   Cook the rice until partially done, then drain it.

6. Prepare the pot:
   Add 2 tablespoons of oil to the bottom of a large pot. Use bread or yogurt as a base layer for the crispy crust (tahdig).

7. Steam the rice:
   Add the rice to the pot over the base layer and cover. After 5 minutes, when steam forms, drizzle 2 tablespoons of brewed saffron and 2 tablespoons of hot oil over the rice. Cover the lid with parchment paper and foil.
   Place the pot in the oven; after 10 minutes, reduce heat to the lowest setting and steam for 40–50 minutes.
   (Alternatively, steam on very low heat on the stovetop for about 1 hour.)

8. Prepare the almonds:
   Wash and soak the almonds in warm water for 30 minutes. Then sauté them with 2 tablespoons of butter and 1 teaspoon of brewed saffron.

9. Cook the chicken:
   Sauté the chopped onion in 2 tablespoons of oil until soft and translucent. Remove the chicken from the milk and add it to the onions. Cook until the chicken is fully done and lightly browned. Add 2 tablespoons of brewed saffron and remove from heat.

10. Fry the sliced onions:
    Sauté the sliced onions in oil until golden. Add 1 teaspoon of brewed saffron or 1/4 teaspoon of turmeric. Remove from heat and drain excess oil.

11. Prepare the pistachios:
    Wash the pistachios and mix them with 1 tablespoon of melted butter.

12. Assemble the dish:
    Remove the rice from the oven and separate the saffron-colored portion. Arrange the rice on a serving platter and garnish with almonds, pistachios, saffron rice, and fried onions. Place the chicken pieces around the rice.

13. Finish and serve:
    Drizzle melted butter over the rice and serve warm.

Chef’s Tips

• If fresh walnuts are in season, you can substitute 250 g of walnuts for the almonds or pistachios. Remove the thin inner skin and sauté them in butter before use.

• For a more elegant presentation, cut the chicken into thin strips, roll them into spiral shapes, secure with skewers, cook, and then remove the skewers before serving.