Baghali Polo with Saffron Chicken
Fragrant Iranian rice pilaf studded with fresh dill and lima beans, topped with tender saffron-marinated chicken. A showstopping one-pan dinner that looks restaurant-quality but requires only basic knife skills.
- Total time
- 55 min
- Servings
- 4
- Calories
- 625
- Protein
- 38g
Ingredients
- 1.25 pounds boneless, skinless chicken thighs
- ¼ teaspoon saffron threads
- ¼ cup hot water
- 2 tablespoons lemon juice
- 3 whole garlic cloves, minced
- 1.5 cups basmati rice
- 1 cup frozen lima beans
- ¾ cup fresh dill, chopped
- 3 tablespoons butter
- 1 whole onion, sliced into thin half-moons
Instructions
- 1
Steep the saffron threads in 0.25 cup hot water for 3 minutes until the liquid turns golden and smells floral — this draws out the color and flavor.
- 2
Pat the chicken thighs dry with paper towels on both sides — this helps them brown better in the pan.
- 3
Measure the rice into a fine-mesh strainer and rinse under cold running water while stirring gently with your fingers for 1 minute until the water runs almost clear — this removes starch so the rice grains stay separate.
- 4
Cut each chicken thigh into 3 pieces by slicing crosswise through the meat (you are cutting left-to-right across the thigh, perpendicular to how it sits on the board).
- 5
Mix the minced garlic, lemon juice, and saffron water in a bowl to create a marinade, then add the chicken pieces and stir to coat evenly.
- 6
Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 7
Heat 1.5 tablespoons butter in a large (12-inch) heavy-bottomed skillet over medium-high heat until it melts and foams, about 30 seconds.
- 8
Place the marinated chicken pieces in the hot butter and let them cook without stirring for 2 minutes — you will hear a steady sizzle and the bottom should turn golden brown.
- 9
Stir the chicken and cook for another 2 minutes until all sides are golden, then transfer the chicken to a plate using tongs.
- 10
Add the remaining 1.5 tablespoons butter to the same skillet and add the sliced onion, stirring every 20 seconds for 4 minutes until the onion is translucent and soft.
- 11
Pour in the rinsed rice and stir it constantly into the butter and onion for 90 seconds — the rice grains should look slightly coated and smell toasted.
- 12
Pour in 2.75 cups water and bring it to a simmer over medium-high heat — you will see small bubbles breaking the surface continuously, taking about 3 minutes.
- 13
Scatter the frozen lima beans and chopped dill evenly across the rice surface, then stir them in gently with a fork once to distribute.
- 14
Nestle the cooked chicken pieces back into the rice, poking them down so they sit partially submerged among the grains.
- 15
Reduce the heat to medium-low, cover the skillet tightly with a lid, and transfer it to the 350°F oven for 20 minutes.
- 16
Remove the skillet from the oven using an oven mitt on both hands — be careful, as the handle and lid will be very hot — and let it sit covered for 5 minutes off heat.
- 17
Carefully remove the lid and check that the rice is tender and has absorbed all the water — the surface should look dry with no liquid pooling in the corners.
- 18
Fluff the rice gently with a fork, separating the grains and lifting the chicken pieces to the surface.
- 19
Divide the rice and chicken among four bowls or plates, arranging a chicken piece on top of each mound of rice so it is visible.
Tools you’ll need
- fine-mesh strainer
- 12-inch heavy-bottomed skillet with lid
- small bowl
- paper towels
- cutting board
- chef's knife
- wooden spoon or fork
- tongs
- oven mitt
- measuring cups and spoons
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
