Morgh Polou is a well-known Iranian dish featuring rice and chicken with apricots and raisins.
Layers of rice and chicken are baked in the oven, then saffron infused water is sprinkled over
the final dish and gently stirred in. The spices from the Persian Advieh add another level of
flavour to this lovely dish.
800g chicken thigh fillets, cut into chunks
2 tbsp Spice Fusion Persian Advieh
2 tbsp ghee or butter
1 onion, finely chopped
½ cup dried apricots, diced
½ cup raisins or sultanas
salt & black pepper
¼ cup water
½ tsp saffron threads
2 tbsp water
4 cups cooked rice
Mint or parsley leaves to garnish
Heat oven to 180°C.
Place the chicken in a bowl, sprinkle over the Persian Advieh, then mix well ensuring
each piece is coated with the spice.
Heat the ghee in a frying pan and fry the chicken until browned all over; remove and set aside.
Add the onion to the pan and sauté until translucent, then add the apricots, raisins and salt and pepper to taste;
cook for 5 minutes; add ¼ cup water and stir well.
Place half of the rice into a casserole dish, then the chicken, then the apricot mixture. Finish
with the remaining rice.
Cover the dish tightly and bake in oven for 25-35 minutes or until chicken is tender.
While chicken is cooking, mix saffron with 2 tbsp hot water; leave to steep.
Just before serving, sprinkle saffron liquid over the top of the casserole, stir gently mixing
the rice, chicken and saffron.
Served heaped on a platter with torn mint or parsley leaves.
