How to Prepare Elegant Persian Chicken and Rice (Cholo Morgh)

According to Saed News Cooking Service

Ingredients (Serves 5–6)

Preparation & Cooking Steps

1. Prepare the chicken

   • Wash chicken breasts, remove skin, and cut each into four pieces lengthwise.

   • Sprinkle salt over the chicken.

   • Place in a container and cover with milk.

   • Refrigerate for 12 hours, ensuring chicken is fully submerged.

2. Soak the rice

   • Soak rice for at least 2 hours before cooking.

3. Parboil and steam the rice

   • Drain the soaked rice.

   • Add 2 tbsp oil to a large pot and prepare a base layer (bread or yogurt can be used for tahdig).

   • Add rice and cover. Once it steams (about 5 minutes), pour over 2 tbsp saffron water and 2 tbsp hot oil.

   • Cover with parchment paper and foil.

   • Cook in oven at 180°C (350°F) for 40–50 minutes, or on very low heat for about 1 hour.

4. Prepare almonds

   • Soak blanched almonds in warm water for 30 minutes.

   • Sauté with butter and 1 tbsp saffron water.

5. Cook the chicken

   • Sauté chopped onion in oil until soft and translucent.

   • Remove chicken from milk and add to onions.

   • Cook until browned and fully cooked.

   • Add 2 tbsp saffron water and remove from heat.

6. Fried onions

   • Fry sliced onions in oil until golden.

   • Add saffron water or turmeric.

   • Drain excess oil.

7. Prepare pistachios

   • Wash pistachios and mix with melted butter.

8. Assemble the dish

   • Remove rice from oven and separate saffron rice.

   • Serve rice on a platter.

   • Garnish with almonds, pistachios, saffron rice, and fried onions.

   • Arrange chicken pieces around the rice.

   • Drizzle melted butter over the top and serve.

Chef’s Suggestion

• In season, walnuts can replace almonds or pistachios (about 250 g). Remove thin skin and sauté in butter before use.

• Chicken pieces can be rolled and secured with skewers before cooking for a different presentation.