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According to SAEDNEWS, Morasa Polo is a combination of white rice with almonds, pistachios, orange peel, barberries, and raisins along with chicken or lamb. The history of this dish dates back to the Safavid era, and its origin is in the city of Qazvin. In this article, we have taught how to prepare Morasa Polo with chicken fillet.

Ingredients for Morasa Polo
Rice: 5 cups
Chicken fillet: 500 grams
Raisins: ½ cup
Barberries: 1 cup
Carrots: 2
Sliced almonds: 100 grams
Sliced pistachios: 100 grams
Julienned orange peel: ¼ cup
Steeped saffron: 4 tablespoons
Cinnamon: 1 teaspoon
Rose water: as needed
Garlic powder, onion powder, salt, black pepper, cinnamon, and sugar: as needed
Lemon juice: 2 tablespoons
Onion: 1 medium
Cardamom: 2
Butter: 100 grams
Oil: as needed

Preparation of Morasa Polo

500 grams of chicken fillet is marinated with saffron and mixed well. Then garlic powder, black pepper, salt, onion powder, cinnamon, and some lemon juice are added. Sliced onions are placed on top, covered with plastic wrap, and refrigerated for one hour to absorb the flavor.

Meanwhile, the rice is cooked, and two cardamom pods are added to give it aroma. While the rice is steaming, we prepare the ingredients used for decoration.

We need 100 grams sliced pistachios, 100 grams sliced almonds, ½ cup barberries, ½ cup raisins, and ¼ cup orange peel. Barberries and raisins are soaked in water, and pistachios and almonds are soaked in rose water for 10 minutes. Orange peel is soaked in water for one hour.

Next, the marinated chicken fillets are shaped into a spiral and fried in oil. To shape them, the middle of the fillet is cut without separating it completely, then rolled and fixed with a toothpick so it does not open. They are fried on high heat so they do not release water and remain tender inside. One side is fully fried before turning.

To prepare the toppings, butter is added to a pan and nuts are sautéed for one minute. Pistachios are sautéed separately and removed. Raisins are lightly sautéed in butter. Orange peel is boiled for 3 minutes in water, this process is repeated 4 times with water changes to remove bitterness, then soaked in ice water for 5 minutes. It is then sautéed with sugar and saffron in butter for 2 minutes. Barberries are also sautéed with sugar for 2 minutes.

Two carrots are julienned and cooked in a small pot with sugar and half a glass of water until soft and water is absorbed. Then butter is added and sautéed.

After the rice is cooked, cardamom pods are removed and it is served in a dish. It is then decorated with sautéed carrots, barberries, almonds, pistachios, raisins, orange peel, saffron rice, and chicken fillets. Enjoy.