Morasa Saffron Rice Recipe

This Morasa Saffron Rice Recipe is a generous Persian jewelled rice with saffron chicken, barberries, raisins, candied orange peel, carrots, almonds and pistachios. Each garnish is cooked separately, then brought together over fluffy rice so its colour and texture stay distinct.

Morasa saffron rice with chicken, barberries, orange peel and nuts

Morasa rice, often called morassa polo, is made for a large table. This 1 kg rice recipe serves roughly 10 to 12 people; halve every ingredient for a smaller family meal.

Ingredients

1 kg basmati rice
1 medium chicken, cut into serving pieces
1 large onion, sliced
100 g seedless raisins
100 g dried barberries
2 tablespoons sugar, divided
100 g slivered almonds
100 g slivered pistachios
2 medium carrots, cut into fine matchsticks
50 g thinly sliced orange peel, with most white pith removed
2 tablespoons rose water
2 tablespoons saffron infusion, divided
1/2 teaspoon ground cinnamon
Salt and black pepper, to taste
5 tablespoons butter or neutral oil, divided

The old ingredient list said 2 cups of rose water, but that amount would overwhelm both the rice and garnish. Two tablespoons provide the intended aroma without making the toppings wet.

Cook the saffron chicken

Warm 1 tablespoon butter or oil in a wide pot. Add the sliced onion and cook over medium heat until soft and lightly golden. Season the chicken with salt and pepper, then brown the pieces for 3 to 4 minutes per side.

Add 250 ml water and 1 tablespoon saffron infusion. Cover and simmer gently until the chicken is tender, about 35 to 50 minutes depending on the pieces. Poultry should reach 74°C (165°F); the current endpoint appears in the official safe minimum temperature chart.

Remove the lid for the last few minutes and reduce the cooking liquid to a light glaze. Keep the chicken covered and warm while the rice finishes.

Remove bitterness from the orange peel

Put the thin orange peel strips in a small saucepan, cover with cold water and bring to a boil. Drain and repeat twice more with fresh water. Taste one cooled strip; if it is still sharply bitter, blanch it once again.

Return the drained peel to the pan with 1 tablespoon sugar and 3 tablespoons water. Simmer for 4 to 5 minutes, until glossy but not sticky, then set aside.

Prepare the carrots, nuts and fruit

Melt 1 tablespoon butter in a frying pan. Add the carrot matchsticks and cook over medium-low heat for 5 minutes. Stir in the remaining sugar, cinnamon and 2 tablespoons water. Cook until the carrots are just tender and the liquid has disappeared.

Rinse the barberries carefully and pick out any stems. In a separate pan, melt 1 tablespoon butter, add the barberries and raisins and stir over low heat for 1 to 2 minutes. Remove them as soon as the raisins swell; barberries burn quickly.

Soak the almonds in the rose water for 10 minutes, then drain. Warm the almonds and pistachios in the empty pan for 1 minute without browning them. Keep every topping in its own bowl until assembly.

Parboil and steam the rice

Rinse the basmati rice until the water is nearly clear. Soak it in salted water for 30 minutes, then drain.

Bring a large pot of salted water to a rolling boil. Add the rice and cook for 5 to 7 minutes, until each grain is soft outside but still firm at the centre. Drain promptly.

Add 2 tablespoons butter or oil to a clean heavy pot. Spoon in the rice, mound it toward the centre and make several steam channels with the handle of a wooden spoon. Cover and steam over low heat for 35 to 45 minutes after the first strong cloud of steam appears.

Colour part of the rice with saffron

Put 2 cups of the cooked rice in a bowl. Fold in the remaining tablespoon of saffron infusion until the grains are evenly golden. If you need a concentrated infusion that will not make the rice wet, follow our guide to brewing saffron.

Assemble the morasa rice

Spread half the white rice on a warm platter. Arrange some chicken through the centre and cover it with the remaining white rice. Spoon the saffron rice over the top in a broad stripe.

Arrange the orange peel, carrots, barberries, raisins, almonds and pistachios in separate bands or scatter them loosely for a more relaxed presentation. Keeping the garnishes distinct is part of the appeal; vigorous mixing hides the colours and breaks the long grains.

Serve the remaining chicken beside the platter with its reduced saffron juices. Taste before adding more salt, especially if the nuts were pre-salted.