JOOJEH POLO

Joojeh Polo is a classic Persian dish of tender saffron-marinated chicken served with fluffy basmati rice, known for its fragrant aroma, golden color, and comforting, celebratory feel.

Joojeh Polo (Saffron Chicken Rice with sumac)

Ingredients

Chicken Marinade

• 800 g chicken thigh, cut into  cubes

• Juice of 2 lemons

• 2 medium onions, thinly sliced

• 1½ teaspoons salt

• 1 teaspoon turmeric

• Saffron water (1 g saffron bloomed )

Rice

• 400 g basmati rice

• 1½ teaspoons salt

• 500 g cherry tomatoes

• 4 tablespoons oil, divided

• Saffron water (1 g saffron bloomed )

• 2 tablespoons sumac

Method

In a large bowl, mix lemon juice, saffron water, salt, and turmeric.

Add chicken cubes and mix well.

Add sliced onions and gently combine.

Cover and refrigerate at least 6 hours, preferably overnight.

Heat a pan or grill pan over medium-high heat.

Grill chicken cubes until lightly charred and just cooked through. Remove and set aside.

In the same pan, grill the marinated onions until soft and golden.

Add cherry tomatoes and cook for 5–7 minutes, until they blister and release juices. Set aside.

Wash the basmati rice until water runs clear.

Cook 2 tablespoons oil and salt  until rice is parboiled (grains soft on the outside but firm inside, about 6–7 minutes).Drain and set aside.

In a wide pot, heat 2 tablespoons oil over medium heat.

Add half of the saffron water.

Layer half of the rice evenly in the pot.Sprinkle 1 tablespoon sumac over the rice.

Add grilled chicken, onions, and tomatoes evenly.Sprinkle remaining 1 tablespoon sumac.

Cover with the remaining rice.

Drizzle the rest of the saffron water on top.

Wrap the lid with a clean kitchen towel, cover the pot, and cook on low heat for 40–45 minutes to steam and form tahdig.