SAEDNEWS: Istanbul-style rice with chicken is one of the most popular Iranian dishes, made with fragrant rice, tender chicken, green beans, carrots, and a special sauce.
According to Saednews, Istanbul Polo is a type of Iranian mixed rice dish that can be prepared in several different ways. It can be made with large pieces of chicken, small diced pieces, or even shredded chicken. What sets Istanbul Polo apart from other Persian rice dishes is its flavorful sauce, made with tomato paste, aromatic spices, and vegetables such as green beans and carrots.
This recipe serves approximately 4–6 people.
4 cups rice
500 g boneless chicken, cut into pieces
300 g green beans
100 g carrots
2 large onions
4–5 tablespoons oil
2 tablespoons butter
2 tablespoons fresh lemon juice or bitter orange juice
Turmeric and black pepper, as needed
½ teaspoon ground cumin
½ teaspoon ground cinnamon
Saffron, as needed
1½ teaspoons Persian rice seasoning (advieh)
Salt, as needed
Finely dice one onion and sauté it with two tablespoons of oil over medium-low heat until slightly softened. Add the chicken pieces and continue cooking until the chicken changes color. Add a little salt, black pepper, and turmeric, then sauté for a few seconds until the spices are evenly combined with the chicken.
Add about 2½ cups of water to the chicken and bring it to a boil. Reduce the heat to medium-low, cover the pan, and allow the chicken to partially cook for 30–40 minutes.
Cut the green beans into small pieces and place them in a pan with ¼ cup of water over medium heat. Bring to a boil, then reduce the heat and cook for 10–15 minutes, until the beans are tender and all the water has evaporated.
Finely dice the second onion and sauté it with oil over medium-low heat until golden. Add the cooked green beans, grated carrots, and two tablespoons of butter. Increase the heat and sauté for 4–5 minutes, until the excess moisture from the carrots has evaporated.
Once the carrots have softened, add the tomato paste and sauté for 3–4 minutes to remove its raw flavor. Add two tablespoons of fresh lemon juice or bitter orange juice, black pepper, a little salt, cinnamon, and ground cumin.
Add the cooked chicken, saffron mixture, and 1½ cups of boiling water to the sauce. Reduce the heat, cover the pan, and let everything cook for about one hour, until the ingredients are thoroughly cooked and the sauce has become nicely thickened.
Parboil and drain the rice. Pour about 3–4 tablespoons of oil into the bottom of a pot. Once the oil is hot, place a layer of lavash bread on the bottom of the pot.
Add half of the rice to the pot and sprinkle it with a little Persian rice seasoning. Pour the chicken sauce over the rice, then add the remaining rice. Sprinkle a little saffron powder over the top.
Cover the pot with a cloth-wrapped lid and reduce the heat to low, allowing the rice to steam gently. After approximately 45 minutes to one hour, your Chicken Istanbul Polo is ready to serve.
Choose good-quality rice: Use high-quality Persian rice for a more fragrant and flavorful dish.
Cook the tomato paste properly: Sauté the tomato paste long enough to remove its raw taste and give the sauce a richer color.
Control the heat: Keep the heat relatively low while cooking the chicken and sauce so the flavors have enough time to develop.
Use aromatic spices: Cumin, cinnamon, and saffron are key seasonings that give this dish its distinctive aroma and flavor.
Allow enough steaming time: Do not rush the steaming process. The rice needs at least 45 minutes to become fully cooked and fragrant.
Use lavash for the tahdig: Placing lavash bread at the bottom of the pot creates a delicious crispy tahdig while helping prevent the rice from burning.
