Rice is a staple food in Persian cuisine that we prepare artfully. We have a long tradition of preparing rice, as seen in our various rice dishes. The preparation of rice sometimes has a festive character, so we prepare different rice dishes for specific celebrations. My dish today is one of them, which I prepared for the longest night of the year – Shab-e Yalda (شب یلدا). Anar Polo ba Morgh – Rice with chicken fillet and pomegranate انار پلو با مرغ is also called Nar Polo and is a delicious Persian dish that is prepared either with chicken or meat.

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ANAR POLO BA MORGH – POMEGRANATE RICE WITH CHICKEN انار پلو با مرغ

There are regional variations of Anar Polo, for example, with walnuts and herbs such as coriander or dill, and each household has its Family recipes. Anar Polo is a local dish originating from Shiraz and Ghazvin in Iran. If you enjoy sweet and sour dishes, you will be delighted by this dish. In my recipe, the delightful combination of sweet and sour pomegranates with tender chicken breast fillet meets savory, crispy rice. The tartness and sweetness of the pomegranate seeds complement the chicken perfectly. It is topped with raisins, pistachios, and almonds to enhance the dish.

“My today’s Tahdig, the crispy rice crust, is made from lavash bread and is one of my favorite Tahdigs. You can freeze the chicken broth or use it to prepare Soup-e Djo – barley soup or Salad Olivieh – Russian-style Persian potato salad. Instead of chicken breast fillet, you can also use chicken thighs, lamb meat, or meatballs. Vegetarians can omit the chicken or replace it with vegan chicken. You can use vegan butter instead of regular butter.”

SHAB-E YALDA – THE LONGEST NIGHT OF THE YEAR

While people are busy preparing for Christmas on most continents, Persians worldwide are preparing for the Yalda festival. As someone with two cultures within me, I celebrate both Yalda and Christmas. Shab-e Yalda is also called Shab-e Chelleh, meaning ‘Birth,’ symbolizing the birth of light and the sun. As after this long night, the days get longer, the nights shorter, and light triumphs over darkness.”

“Shab-e Yalda is a festive occasion with deep cultural and symbolic significance in Persian culture. It is a time of togetherness, joy, and wishing for happiness and light for the coming months. It usually takes place on the 20th or 21st of December; this year, it falls on the 21st of December 2023. You want to know how we celebrate the Yalda Festival, please check here. We share typical Yalda foods in a festive atmosphere during Shab-e Yalda. Families and friends come together to celebrate the longest night of the year. The selection of dishes can vary based on regional differences and personal preferences.”

YALDA FOOD IDEAS

For Shab-e Yald, various traditional Persian dishes are served, often including seasonal ingredients such as pomegranate, watermelon, and dried fruits. Due to the rich amount of pomegranates available in Iran, the fruit is an essential part of the local cuisine. We use the tangy and fruity flavor in many savory and sweet dishes.

“On my blog, there are already some popular recipes that we prepare during this festive night, such as Ash-e Anar ba Koofteh Ghelgheli – thick pomegranate soup with meatballs and mint oil آش انار, Khoreshte Fesenjan, a savory sweet and sour stew made with chicken or meat, pomegranate molasses, ground walnuts, and spices. Khoresht-e Beh – with quinces, chicken or lamb, onions, and spices. Quinces are a seasonal fruit that is used in many jams and stews.”

“Furthermore, we like to prepare Koofteh Anar – meatballs in pomegranate-walnut sauce, Khoresht-e Kadu Halvai – pumpkin and chicken pan, or Morgh-e Shekam por – stuffed roast chicken in the oven. Sweets are, of course, a must, and my Shirini Shab-e Yalda – cookies with pomegranate jelly and Yalda Playlist, as well as Shirini Shab-e Yalda – pistachio-cardamom cookies with pomegranate seeds, are a perfect fit. For dessert, Yakh dar Behesht-e Anar – Persian pomegranate granite یخ در بهشت انار is a great choice.”

“Ajil is also a must, a mix of nuts such as walnuts, almonds, and pistachios combined with dried fruits like dates, dried apricots, and figs. We serve this mix as a snack during the celebration. As well as fruits like pomegranates, watermelons, apples, persimmons, and other seasonal fruits are included. The diversity of fruits represents life, fertility, and the cycle of nature.”

INGREDIENTS ANAR POLO BA MORGH

INGREDIENTS FOR THE CHICKEN STOCK

1 onion

2 whole chicken fillets

1 cinnamon stick*

1 tsp turmeric*

salt, pepper

INGREDIENTS POMEGRANATES

2 pomegranates

INGREDIENTS INFUSED SAFFRON

1/2 tsp saffron threads*

25 ml hot water

INGREDIENTS CHICKEN FILLETS

1 onion

50 g butter

1 tsp turmeric*

salt, pepper

1 tsp coriander, ground*

20 g coriander leaves, dried*

INGREDIENTS RICE

400 g rice*

2 l water

1 tsp salt

INGREDIENTS LAVASH TAHDIG

1 tbsp ghee or neutral oil

1 slice of lavash bread

INGREDIENTS TOPPING

4 tbsp rose water*

3 tbsp raisins*

2 tbsp almonds, slivered*

2 tbsp pistachios, chopped

3 tbsp ghee* or butter

PREPARATION CHICKEN BROTH

Rinse the chicken fillets under cold water and pat them dry with a kitchen towel. Peel and quarter an onion. Fill a pot with cold water, add the onion, chicken fillets, cinnamon stick, turmeric, salt, and pepper, then bring it to a boil. Make sure the fillets do not overlap. Reduce the heat and let the chicken fillets simmer for about 15 minutes. Once the chicken fillets are cooked, remove them from the broth with a ladle and cut them into bite-sized pieces. Set aside. You can freeze the chicken broth and use it as needed.

PREPARATION OF POMEGRANATE SEEDS

Remove the seeds by cutting off the top and bottom of the pomegranate and cutting downwards along the white membranes. Now, break the fruit apart and remove the membranes. Remove the seeds over a bowl and set aside.

PREPARATION INFUSED SAFFRON

Grind the saffron threads in a mortar and pour with 25 ml hot water. Keep covered with a lid and allow to infuse.

PREPARATION OF FRIED CHICKEN FILLET

Peel the onion and cut it into pieces, then fry with butter in a pan over medium heat until golden. Add the chicken breast pieces and fry for a short time. Add turmeric, ground coriander, salt, and pepper and mix well. Stir in the dried cilantro leaves. Sprinkle with 2 tbsp of the infused saffron and mix well. Add the pomegranate seeds and fry briefly.

PREPARATION RICE

Rinse the rice properly until the water is clear and soak for approx. one hour. In a pot, bring 2 liters of water with one teaspoon of salt to a boil. Strain the rice in a sieve, add to the pot, and cook for approx. 5 – 7 minutes until al dente. Drain in a sieve and rinse with cold water to stop it from cooking. Set aside.

PREPARATION LAVASH TAH DIG

Set the rice cooker* on the Crispy setting or add the ghee to a nonstick pot and let it melt. Add one tablespoon of the saffron essence. Place the lavash bread on top.

ADDING ALL THE INGREDIENTS

Layer cooked rice followed alternately by a layer of chicken and pomegranate seeds. Continue layering until all the ingredients are inside the pot, and end with the white rice. Pour over the remaining infused saffron and mix carefully. If you are using a non-stick pot, wrap the lid in a cloth, place on the pot, and steam the rice for approx. 50 – 60 minutes. This isn’t necessary, in the Reishunger rice cooker, close the lid and wait until the rice cooker bleeps.

PREPARATION OF THE TOPPING

Place the raisins, almonds, and pistachios in a bowl. Heat the rose water and pour over the raisins, almonds, and pistachios. Leave to soak for 10 minutes. Then drain in a sieve.

Heat the ghee in a pan. Add the well-drained ingredients and fry briefly.

SERVING

As soon as the rice is ready, place a beautiful big plate that overhangs the pot upside down on top of the pot. Turn the rice over with a flip, then carefully remove the Tah Dig and cut it into triangles. Garnish the rice with topping and arrange the Tah Dig around it. Borani is the perfect side dish.

BEFARMAYID!

Susan

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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