Hoobaj Polo ba Morgh (Carrot Rice with Chicken)
Hoobaj Polo ba Morgh (Carrot Rice with Chicken)
Ingredients
For the Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1 onion, medium, finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons vegetable oil
- 1/2 cup water
For the Carrot Rice (Hoobaj Polo)
- 2 cups Basmati rice
- 4 carrots, medium, peeled and julienned or grated
- 2 tablespoons granulated sugar, or to taste
- 1/4 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 1 teaspoon salt, for rice water, plus more to taste
For Garnish (Optional)
- 2 tablespoons barberries, rehydrated and sautéed lightly in 1 teaspoon butter
- 2 tablespoons pistachios, slivered
Instructions
- 1
Rinse the Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in warm water with 1 teaspoon of salt for at least 30 minutes. This helps prevent the rice from breaking during cooking.
⏱️ 5 min
- 2
Prepare the chicken: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Add the chicken pieces to the pot with the onion. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes. Stir in the turmeric powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1 minute more.
⏱️ 8 min
- 4
Pour in 1/2 cup of water, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is tender and cooked through. Set aside.
⏱️ 20 min
- 5
While the chicken cooks, prepare the carrots: In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add the julienned or grated carrots and sauté for 5-7 minutes until slightly softened. Add the granulated sugar and continue to sauté for another 3-5 minutes, allowing the sugar to caramelize slightly and coat the carrots. Set aside.
⏱️ 12 min
- 6
Prepare the rice: Drain the soaked Basmati rice. Bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1 tablespoon per quart of water). Add the drained rice and boil for 7-10 minutes, or until the rice grains are elongated and slightly tender but still firm in the center (al dente). Drain the rice in a colander.
⏱️ 15 min
- 7
To assemble the Hoobaj Polo: In the same large pot used for the chicken (cleaned, or a fresh pot), add 2 tablespoons of melted butter. If desired, you can line the bottom with thin potato slices or a tortilla for a crispy tahdig (optional).
⏱️ 3 min
- 8
Layer about one-third of the par-cooked rice over the butter. Then, spread half of the cooked chicken over the rice, followed by half of the sautéed carrots. Repeat with another layer of rice, the remaining chicken, and the remaining carrots. Finish with a final layer of rice.
⏱️ 5 min
- 9
Gently pour the steeped saffron water over the top of the rice. Cover the pot with a lid, preferably wrapped in a clean kitchen towel to absorb steam. Cook on medium-high heat for 5 minutes to create steam, then reduce the heat to low and cook for 30-40 minutes, allowing the rice to steam and the flavors to meld.
⏱️ 45 min
- 10
Once cooked, gently fluff the rice with a fork. Serve the Hoobaj Polo ba Morgh on a large platter, ensuring each serving gets a mix of rice, carrots, and chicken. Garnish with sautéed barberries and slivered pistachios, if using.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hoobaj Polo ba Morgh (Carrot Rice with Chicken)
For the Chicken
- 1 1/2 pounds chicken thighs, boneless, skinless, cut into 1-inch pieces
- 1 onion, medium, finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons vegetable oil
- 1/2 cup water
For the Carrot Rice (Hoobaj Polo)
- 2 cups Basmati rice
- 4 carrots, medium, peeled and julienned or grated
- 2 tablespoons granulated sugar, or to taste
- 1/4 teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 1 teaspoon salt, for rice water, plus more to taste
For Garnish (Optional)
- 2 tablespoons barberries, rehydrated and sautéed lightly in 1 teaspoon butter
- 2 tablespoons pistachios, slivered
Instructions
- 1
Rinse the Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in warm water with 1 teaspoon of salt for at least 30 minutes. This helps prevent the rice from breaking during cooking.
⏱️ 5 min - 2
Prepare the chicken: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Add the chicken pieces to the pot with the onion. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes. Stir in the turmeric powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1 minute more.
⏱️ 8 min - 4
Pour in 1/2 cup of water, bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is tender and cooked through. Set aside.
⏱️ 20 min - 5
While the chicken cooks, prepare the carrots: In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add the julienned or grated carrots and sauté for 5-7 minutes until slightly softened. Add the granulated sugar and continue to sauté for another 3-5 minutes, allowing the sugar to caramelize slightly and coat the carrots. Set aside.
⏱️ 12 min - 6
Prepare the rice: Drain the soaked Basmati rice. Bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1 tablespoon per quart of water). Add the drained rice and boil for 7-10 minutes, or until the rice grains are elongated and slightly tender but still firm in the center (al dente). Drain the rice in a colander.
⏱️ 15 min - 7
To assemble the Hoobaj Polo: In the same large pot used for the chicken (cleaned, or a fresh pot), add 2 tablespoons of melted butter. If desired, you can line the bottom with thin potato slices or a tortilla for a crispy tahdig (optional).
⏱️ 3 min - 8
Layer about one-third of the par-cooked rice over the butter. Then, spread half of the cooked chicken over the rice, followed by half of the sautéed carrots. Repeat with another layer of rice, the remaining chicken, and the remaining carrots. Finish with a final layer of rice.
⏱️ 5 min - 9
Gently pour the steeped saffron water over the top of the rice. Cover the pot with a lid, preferably wrapped in a clean kitchen towel to absorb steam. Cook on medium-high heat for 5 minutes to create steam, then reduce the heat to low and cook for 30-40 minutes, allowing the rice to steam and the flavors to meld.
⏱️ 45 min - 10
Once cooked, gently fluff the rice with a fork. Serve the Hoobaj Polo ba Morgh on a large platter, ensuring each serving gets a mix of rice, carrots, and chicken. Garnish with sautéed barberries and slivered pistachios, if using.
⏱️ 5 min