SAEDNEWS: Bastirma Polo: A Famous Turkish Chicken Rice Dish Made with Marinated Chicken, Butter, and Saffron
According to Saed News Cooking Service, international and modern dishes have become very popular today.
Unlike in the past, when people mostly preferred traditional foods such as stews, rice dishes, and soups, modern life—with the rise of the internet and social media—has introduced people to a wide variety of global cuisines, many of which are now served in restaurants.
Among them, Turkish cuisine is especially famous for its delicious flavors. Due to cultural and geographical proximity, Turkish dishes are more popular among Iranians than many other international foods. One such dish is Basterma Polo, a flavorful Turkish chicken rice dish similar to Iranian tahchin.
In this method, marinated chicken is placed at the bottom of the pot and combined with rice, butter, and saffron, creating a rich and unique flavor that is worth trying at least once. If you would like to make this Turkish dish at home, follow the recipe below.
A video is sometimes provided for better understanding of the cooking process and may slightly differ from the written instructions.
Chicken thighs: 3 pieces
Rice: 3 cups
Butter: 50 grams
Onions: 2
Fresh lemon juice: 3 tablespoons
Thick saffron infusion: as needed
Salt and pepper: as needed
Oil: as needed
First, season the chicken with salt, pepper, lemon juice, and saffron and massage it well. Add sliced onions on top, cover the container, and refrigerate for 5–6 hours to allow the flavors to develop.
Heat some oil in a pan and fry the chicken pieces on one side only until golden. There is no need to fry the other side.
Cook the rice and prepare a pot with some oil and saffron at the bottom. Place the chicken pieces in the pot with the uncooked side facing down so it touches the bottom.
Add the drained rice over the chicken and smooth the surface. Cut the butter into pieces and distribute it over the rice. Pour a little water mixed with saffron around the rice.
Cover the pot with a lid and cook on low heat for about 45 minutes until fully steamed.
After cooking, invert the pot onto a serving dish. Enjoy your meal!
After washing the rice, soak it in warm salted water. The water should taste slightly saltier than normal. Let the rice soak for at least 3 hours, preferably overnight for better quality.
Bring a pot of water to a boil, add salt, and then add the soaked rice (after draining its soaking water). Cook over medium to high heat without covering the pot.
Stir carefully a few times to separate the grains, without breaking them. Cook for about 10–14 minutes, depending on the type of rice, until the grains are soft on the outside but still firm inside.
Drain the rice, then rinse with cold water to stop the cooking process and remove excess salt.
For fluffier rice, you may add a small glass of cold water once it starts boiling, pouring it gently from the sides rather than the center.
