Shushtar Saffron rice Recipe is a generous pot of Shushtari polo, the mixed rice associated with Shushtar in Khuzestan. Tender black-eyed peas and dill run through the rice, with saffron chicken layered between the grains.
Shushtari Saffron Rice with Chicken
This version makes a large family or gathering-sized batch. The black-eyed peas need to be cooked before they meet the rice, but they should remain intact. Equally important, the chicken mixture should be moist without leaving free liquid that could make the rice heavy.
Preparation: 30 minutes, plus soaking
Cooking: about 1 hour 15 minutes
Serves: 8–10
Ingredients
- 1 kg basmati rice
- 500 g chicken fillet, cut into bite-size pieces
- 2 cups cooked black-eyed peas, drained
- 2 cups chopped fresh dill, loosely packed
- 1 medium onion, thinly sliced
- 1 teaspoon saffron threads, brewed
- Salt, black pepper and turmeric, to taste
- Cooking oil, as needed
- About 1 cup water for the chicken
The saffron should be strongly brewed so it seasons the chicken without adding excess liquid. Our guide to brewing saffron explains the process.
Prepare the Rice and Black-Eyed Peas
Rinse the rice until the water is mostly clear, then soak it in salted water for at least 1 hour. If starting with dried black-eyed peas, soak them separately and simmer in fresh water until tender but not split. Drain them thoroughly and measure 2 cooked cups.
Bring a large pot of salted water to a rolling boil. Drain the soaked rice, add it to the pot and cook until the grains are flexible at the edges but still firm in the centre. Drain immediately and rinse briefly with lukewarm water.
Cook the Saffron Chicken
Heat a little oil in a wide pan and cook the sliced onion until golden. Add the chicken, turmeric, black pepper and a little salt. Sauté until the outside of the pieces is opaque.
Add about 1 cup water and half of the brewed saffron. Simmer uncovered or partly covered until the chicken is cooked and nearly all the liquid has evaporated. The thickest piece should reach 74°C/165°F, as specified in the US food-safety temperature chart.
Fold the chopped dill and cooked black-eyed peas into the chicken just long enough to distribute them. Take the pan off the heat; vigorous stirring can break the peas.
Layer and Steam the Shushtari Polo
- Add enough oil to coat the base of a large, heavy pot. Arrange your preferred bread or potato tahdig, if using.
- Spoon in a layer of parboiled rice, followed by a thin layer of the chicken, dill and black-eyed pea mixture.
- Repeat, finishing with rice. Mound it gently toward the centre so steam can circulate.
- Drizzle the remaining saffron over the top. Make several steam channels with the handle of a wooden spoon, without disturbing the bottom layer.
- Cover the lid with a clean tea towel. Steam over medium heat until the pot is visibly steaming, then reduce the heat to low and cook for 45 minutes.
Serve Without Crushing the Rice
Rest the pot off the heat for 5 minutes. Lift and loosen the rice gently, mixing the layers as you transfer them to a wide platter. Keep some saffron-coloured grains and chicken pieces visible on top, then serve the crisp tahdig separately.
If using dried dill instead of fresh, use considerably less and add it between the rice layers rather than frying it with the chicken. Its flavour is more concentrated and can become bitter if browned.
