Entree: Iran – مرغ پلو با قیسی و پسته ➤ Morgh Polo ba qeysi va pesteh (Chicken pilaf with dried apricots and pistachios)
Serving Size: 4
Approximate Time
Prep
18 min
Cook
55 min
Additional
30 min
Total
1 hr 15 min
Ingredients
- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 3 cups (540 g) basmati rice, rinsed and soaked 30 minutes
- 4 cups (960 ml) water
- 1 cup (140 g) dried apricots, quartered
- 3/4 cup (90 g) shelled pistachios, roughly chopped
- 1 large onion, grated (about 1 1/2 cups / 150 g)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- Pinch saffron threads, soaked in 3 tbsp (45 ml) warm water
- 1 tsp (4 g) ground cinnamon
- 1 tsp (2 g) ground cardamom
- 1 tbsp (15 ml) orange blossom water or 1 tsp (5 ml) orange zest (optional)
- 1 1/2 tsp (9 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) honey
Instructions
1. Pat chicken dry and season with 1 tsp (6 g) salt and 1/2 tsp (2 g) pepper. In a large skillet, heat 2 tbsp (30 ml) oil over medium-high heat and brown chicken on both sides until golden, about 6 minutes per side. Remove and set aside.
2. In the same pan, add 1 tbsp (15 ml) oil and grated onion; cook over medium heat until deep golden, about 12–15 minutes. Stir in cinnamon and cardamom and cook 1 minute.
3. Stir honey into the onion mixture, return chicken to the pan, add apricots and saffron water, cover and simmer on low 25–30 minutes until chicken is cooked through and sauce is slightly syrupy.
4. Meanwhile, bring 4 cups (960 ml) water to a boil in a large pot. Add soaked, drained rice and 1 tsp (6 g) salt; boil 5–7 minutes until grains are tender-crisp. Drain rice in a colander and set aside.
5. In the rice pot, melt butter, add half the pistachios and a little oil to prevent sticking. Spoon the par-cooked rice back into the pot in a mound, make a few holes, pour saffron water over, cover tightly and steam on very low for 20–25 minutes to create a light crust (tahdig) beneath.
6. To serve, mound rice on a platter, fold in remaining pistachios and orange blossom water or zest if using; place saffron-braised chicken and apricots on top and spoon pan sauce over everything.
