By Tannaz Newell – Mulberry Blvd on social media
Comforting, aromatic, and subtly sweet from the leeks.
My Dad used to make this Persian rice with leeks all the time. In his version, the leeks were cut in bigger, longer pieces. If I make it like that, my kids (and maybe even my husband) will pick them out and not eat them- which was exactly how I was a kid. So I cut them thin, and no one seems to mind them too much.
Serves 4 generously.
Ingredients:
• 4 chicken quarters (preferably organic, small-sized)
• 3 cups basmati rice (or any long-grain rice), rinsed thoroughly
• 12 skinny leek stalks, thinly sliced (use green parts too!)
• 6 cups chicken or bone broth (can substitute part with water)
• Salt, generously (for seasoning chicken and broth)
• Oil or butter, a few splashes (for sautéing)
Instructions:
1. Prep the Leeks
• Trim and wash the leeks thoroughly to remove grit.
• Slice thinly—especially if you’re trying to keep them stealthy for picky eaters.
• Set aside.
2. Sear the Chicken
• In a large pot or deep pan, heat a splash of oil or butter.
• Season chicken quarters generously with salt.
• Sear them skin-side down until golden brown (about 5–7 minutes per side).
• Remove and set aside.
3. Sauté the Leeks
• In the same pot, add another splash of oil or butter if needed.
• Add sliced leeks and sauté until soft and fragrant, about 10 minutes.
• Season lightly with salt.
4. Simmer the Chicken
• Return chicken to the pot with the leeks.
• Pour in broth (or broth + water combo) until chicken is mostly submerged.
• Bring to a boil, then reduce to a gentle simmer.
• Cover and cook for 30–40 minutes, until chicken is tender and infused with leek flavor.
5. Prepare the Rice
• While the chicken simmers, rinse rice until water runs clear.
• In a separate pot, parboil rice in salted water for 5–6 minutes, then drain.
6. Layer & Steam
• Remove chicken from the leek broth and set aside.
• In a large pot, layer parboiled rice with the sautéed leeks (you can mix them together or layer for more texture).
• Pour about 2 cups of the leek-infused broth over the rice.
• Cover with a lid wrapped in a clean towel to catch steam.
• Steam over low heat for 30–40 minutes until rice is fluffy and aromatic.
7. Serve
• Plate the rice with leeks and nestle the tender chicken quarters on top.
• Spoon a little extra broth over the chicken if desired.
