Anar Polo ba Morgh: Qazvin Pomegranate Rice with Chicken

This recipe contains affiliate links. If you buy through them, LiT may earn a commission at no extra cost to you. As an Amazon Associate, LiT earns from qualifying purchases. See our affiliate disclosure.

Anar polo is the jewelled rice of Qazvin. Pomegranate seeds glow between layers of saffron rice, with fresh coriander, tender chicken and a scattering of pistachios and almonds. It is a party dish, and a favourite on Yalda Night, when pomegranates are in season.

The flavour turns on the pomegranate. Good anar polo balances its sourness against the sweetness of the fruit. If your pomegranates are very sharp, a pinch of sugar or a spoon of pomegranate molasses brings them back.

Serves 4 to 6. Time about 2 hours, plus soaking.

Ingredients

• 4 mugs basmati rice
• 1½ mugs pomegranate seeds
• 700g chicken breast or fillet
• 2 medium onions, finely chopped
• 1 mug boiling water
• 1 mug fresh coriander, roughly chopped
• 1 tsp ground coriander seed
• 4 tbsp strong brewed saffron
• 20g slivered pistachios
• 20g slivered almonds
• 30g raisins (optional)
• 100g butter
• Salt, black pepper and turmeric
• Vegetable oil

Method

1. Wash the rice two or three times until the water runs clear. Soak it in warm salted water for 1 to 2 hours, then drain.
2. Fry the onions in oil until soft and golden. Add the chicken with turmeric, salt and pepper and fry until it changes colour. Pour in the boiling water, cover and cook gently until the chicken is tender. Lift it out, cut or shred it into small pieces and keep a little of the cooking liquid.
3. Melt some of the butter in a frying pan. Add the ground coriander seed for a few seconds, then the fresh coriander. Stir in the pomegranate seeds and fry gently for 3 to 5 minutes. Add a little saffron, salt and pepper, then take the pan off the heat. Do not cook the seeds too long, or they lose their shape.
4. Bring a large pot of salted water to the boil. Add the rice and boil for 6 to 8 minutes, until soft outside with a little bite in the middle. Drain and rinse briefly with lukewarm water.
5. Oil the base of a heavy pot. Line it with lavash or sliced potato if you want tahdig. Layer in rice, then chicken, then the pomegranate mixture, and repeat, finishing with rice. Melt the remaining butter with a little saffron and pour it over the top. Add a few spoons of the chicken liquid if the rice looks dry.
6. Cover and steam on a medium heat until the steam builds, then turn it down low for 30 to 40 minutes.
7. Fry the pistachios and almonds gently in a little butter until just golden. Fry the raisins separately for a moment until they puff. Turn the rice out onto a platter and scatter over the nuts, raisins and a few fresh pomegranate seeds.

Use fresh coriander. Dried coriander leaves do not give the same scent. Chop it roughly, because very fine coriander loses its colour in the pan.

Keep the heat gentle. A low heat while the rice steams stops the tahdig burning and cooks the rice evenly.

Shop the ingredients. Everything for this rice, ready to order.

Adapted from a recipe published by Delgarm. A mug here is a standard 250ml cup.

One recipe of anar polo takes one and a half mugs of pomegranate seeds.