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Morasa Polo

Cuisine persian
Prep Time 30 minutes
Cook Time 1 hour
Servings 4


  • 2 chicken breasts
  • 2 cups rice
  • 2 tbsp canola oil
  • 1 tbsp saffron
  • 1 cup pistachio peeled
  • 1 cup raisin
  • 1 cup barberry
  • 1 tbsp turmeric
  • pinch of salt pepper


  1. Soak rice in warm water for 15 minutes.
  2. Wash chicken. Place chicken breast on a cutting wrap. Sliced into 1/4 inch filets with a very sharp knife.
  3. Add salt, pepper and turmeric. Roll chicken. Using a cocktail stick to secure the roll.
  4. Heat the oil in a non-stick frying pan. Insert chicken and cook for 10 minutes each side or until golden.
  5. Wash barberries, raisinsĀ  and pistachio with cold water and drain. Fry separately in oil over medium heat for a few minutes.
  6. When rice is rinsed, pour a bit of oil and hot water in a pot, and add 2 cups of rice. Cover and cook over low heat for about 45 minutes.
  7. Dissolve saffron in a bit of hot water and also pour over rice.
  8. Dish up the polo onto a serving platter.
  9. Mix the melted butter, sprinkle all over the rice and garnish with pistachio, raisin, barberry and roll chicken.