Morassa Polo or jeweled rice is a kind of mixed rice which is a local food of Qazvin city while some others refer it to Shiraz. The name of “Morassa Polo” comes from shining flavors blended together. This rice contains white rice and one third of saffron rice mixed with various kinds of fresh dried fruits like sour cherry, green and red raisin, dried apricot slices, slivered pistachio, almond and citrus peel roasted in hot oil.
History of Morassa Polo
Morassa Polo history dates back to Safavid dynasty. In this period, Persian cooking made a great progress and gave birth to many special dishes like Morassa Polo. As the dressing of this dish is as much important as the quality of the ingredients and the topping of rice is covered with different nuts and colorful fruits, it can be similar to the beauty of Persian carpet. Due to the use of wild barberries or sour orange, the people of Khorasan and Fars cook this dish more than anywhere else in Iran and they’re really in love with it. Morassa Polo is called as “Ranginak Polo” that is colorful rice. Therefore, if someday you had a guest from either of those two provinces, it’s better to choose Morassa Polo as one of the dishes to treat. Sometimes, it is mistakenly mixed up with Shirin Polo that is sweet rice and small tips while cooking are missed.
How to cook Morassa Polo
You’d better learn how to cook Morassa Polo due to the fact that is the best Persian dish to be served on special occasions or formal ceremonies. Morassa means “jeweled” and Polo means “cooked rice”. Actually the colorful ingredients in this mixed rice is the reason to name such a great dish.
The ingredients of Morassa Polo
- Rice 5 scales
- Chicken breast 800 grams
- Slivered pistachio 1 scale
- Raisin ( soak for 30 min) 1 scale
- Slivered orange peel (sweet and dry) 1 scale
- Wild barberries (soak for 3-5 min) 1 scale
- 2 teaspoons of saffron (soak in 4-5 pieces of ice)
- Salt, sugar and turmeric
To sweeten the slivered orange peel follow these steps:
Boil a pan of water. Pour the slivered orange peel in it. Let it boil for 10 minutes. Empty the pan and repeat the process.
Soak the peels in cold water for 1-2 days to remove the bitter taste. Dry the orange peels and spread in a tray. You can use the sweetened orange peel to cook any of Persian dishes.
Recipe of Morassa Polo
Make the rice ready. Cut the chicken slices into small pieces. Add them to fried onion to be golden. Add 2 or 3 glasses of boiling water, 1 teaspoon of liquid saffron and salt until the time the chicken is soft enough. Bring out the chicken and let it be cool. Unravel it and put it aside. Roast slivered almond and pistachio with mild heat and put them aside.
Tip for better taste
If you like butter, you can use it instead of oil.
How to serve
As it was mentioned earlier, the dressing of this luxurious dish is significantly important. So take your time to dress it perfectly.Take 2 scales of rice, mix it with the rest of liquid saffron and put it aside. Take half of the rice in the dish, spread the unraveled chicken as the second layer, cover the chicken with the third layer of rice.
To dress, spread the saffron rice, slivered almond and pistachio, raisin, slivered orange peel and barberries on the rice, then pour some oil or watered butter on it.
Perfect appetizer and dessert with Morassa Polo
Of course it’s something based on your own taste, our recommended appetizer would be Kale Kabab that is smoked eggplant, walnut, pomegranate paste and a touch of garlic.
The exciting part would be dessert. Our recommendation after this great meal would be Persian fragrant tea with cinnamon, cardamom or rose.
What about the drink?! Well, you can simply try our traditional drink called “Doogh” that is a kind of dairy made by yoghurt and water blended with mint.
You can also try white wine if you like.
related Article: The best drink for each of our menu items
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