Persian Stuffed Roast Chicken (Morgh-e Shekam Por)
مرغ شکم پر Morgh-e Shekam PorSay it: MORGH-e sheh-KAM por
Morgh-e shekam por means 'belly-stuffed chicken': a whole bird packed with saffron-scented rice, tart barberries, sweet dried apricots and slivered nuts, then roasted until the skin turns deep gold and crisp. It is the centrepiece of Iranian celebrations and family gatherings, from Nowruz tables to Friday lunches, when a whole chicken is wanted rather than a stew. Each forkful balances juicy saffron chicken with the sweet-sour, perfumed stuffing, and the pan juices are spooned over everything.
Persian Stuffed Roast Chicken (Morgh-e Shekam Por)
مرغ شکم پر, Morgh-e Shekam Por
Pronounced MORGH-e sheh-KAM por
- Serves
- 6
- Prep
- 30 min
- Cook
- 1 hr 30 min
- Total
- 2 hr
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the chicken
For the stuffing
For the glaze
Method
Soak the rinsed rice in well-salted water for 30 minutes, then drain. Bring a large pot of salted water to a boil, add the rice and parboil for 6–7 minutes, until the grains are tender at the edges but still firm at the centre; drain and rinse under warm water.
Melt the 3 tbsp butter in a wide skillet over medium heat and cook the onion for 6–8 minutes, until soft and lightly golden. Add the giblets if using and cook 4–5 minutes more, until no longer pink.
Stir in the apricots, raisins, almonds, barberries, cinnamon, salt and pepper and cook 2 minutes, until the fruit plumps and smells fragrant. Take off the heat and fold in the drained rice and parsley; taste and adjust the salt.
Pat the chicken dry inside and out. Rub it all over with the olive oil, lemon juice, salt, pepper and half the saffron water, working some under the skin of the breast. Let it stand at room temperature for 20–30 minutes while the oven heats to 350°F (175°C).
Pack the stuffing loosely into the cavity — fill it only about three-quarters full, as the rice swells. Put any extra stuffing in a small buttered dish with 3 tbsp water and cover it. Truss the legs with kitchen twine and close the tail flap with toothpicks.
Set the chicken breast-side up on a rack in a roasting pan and pour 1 cup (240 ml) water into the pan. Cover loosely with foil and roast for 50 minutes.
Meanwhile, melt the 2 tbsp butter with the lemon juice and the remaining saffron water. Uncover the chicken, brush it generously with the glaze and roast uncovered for 30–40 minutes more, brushing every 10 minutes, until the skin is deep golden and crisp and a thermometer in the thickest part of the thigh reads 165°F (74°C); the stuffing should also reach 165°F (74°C).
Bake the reserved dish of stuffing alongside for the last 30 minutes. Rest the chicken, loosely covered, for 15 minutes, then carve and spoon the stuffing and pan juices over the slices.
Regional variants
Everyday versions often skip the giblets and add chopped carrot to the rice, or use a little tomato paste for colour. Some cooks brown the bird in a heavy pot first and finish it covered on the stovetop with a splash of water and saffron butter, which gives softer skin and a rich pan sauce.
Cook's notes
- Never press the stuffing in tightly — loose rice lets heat reach the centre so the bird cooks evenly.
- Rinse barberries well and pick out any grit; if you cannot find them, dried cranberries or currants give the same sweet-sour note.
- Salt the chicken all over a few hours ahead and keep it uncovered in the fridge for extra-crisp skin.
Serve with
Plain steamed saffron rice, a Shirazi salad or cucumber yogurt, and doogh or hot tea.
Make ahead and storage
The stuffing can be cooked a day ahead and refrigerated. Leftovers keep 3 days in the fridge; reheat the chicken covered with a splash of water and warm the stuffing separately.
