Havij Polo Recipe | Persian Cuisine’s Golden Gem
Havij Polo Recipe
An Iranian Delicacy with a Twist
Hello, dear friends! It’s always a joy to bring some delectable recipes from all corners of the world to your kitchens. Today, we are diving into the rich flavors of the Middle East with an exquisite Iranian recipe – Havij Polo (Persian Carrot Pilaf). Now, I know many of us love our meat, and this recipe is traditionally prepared with chicken, beef, or lamb. However, if you’re a vegetarian, fear not! I have a great twist for you as well.
A Dish with Room for Creativity
This tantalizing Iranian havij polo can be prepared in various delightful ways. The aromatic saffron or warming cinnamon can add an additional layer of flavor that makes this dish irresistibly good. It can be easily customized to your taste and, trust me, this is the beauty of this recipe. You can make it your own!
vegetarian havij polo
And for my vegetarian friends, no need to feel left out. You can absolutely ditch the chicken and add some mushrooms for that savory flavor. See, there’s something for everyone!
- 2 cups Basmati rice
- 2 medium onions
- 400 grams chicken breast
- 5 medium carrots
- 25 grams butter
- 2 tablespoons brewed saffron
- 2-3 teaspoons salt
- ½ teaspoon black pepper powder
- 1 teaspoon turmeric powder
- 1 teaspoon cinnamon powder
- 1 tablespoon lemon juice
- Cooking is an art form, and it all starts with the perfect base. When it comes to Havij Polo, our adventure begins with rice. Rinse the rice under cold water several times until the water runs clear. Place a pot of water on the heat to bring it to a boil. A dash of salt – one or two teaspoons should do the trick – into the water, and once it's boiling, add the rice.
- This initial cooking of the rice can take anywhere between 5 to 10 minutes, depending on the type of rice you're using. The perfect moment to drain the rice is when the outsides of the grains are soft, and the cores are still hard. Now, in your chosen pot, pour in 2 tablespoons of vegetable oil.
- To give your dish a little extra flair, line the bottom of the pot with sliced potatoes or flatbread. Then, layer in a portion of your rice. Continue layering the rice gradually, shaping it into a mound. Then, using the handle of your spatula, create a hole in the center of the mound for even steam distribution. Sprinkle over some crumbled butter. Cover the pot with a clean cloth and the lid, then set it to low heat and let the rice steam for about 45 minutes.
- Next, we need to get our chicken ready. To do this, place the chicken in a small pot. Add 2 cups of water, a whole onion, a pinch of salt, black pepper, and cinnamon. Once the water starts to boil, skim off any white froth that forms on the surface. Once the chicken is cooked, let it cool slightly before shredding it into small pieces with a fork. Reserve 4 tablespoons of the remaining chicken broth and set it aside for later use.
- Chop the remaining onion into thin slices. Heat 2 tablespoons of oil in a suitable pan, then sauté the onions until soft. Stir in a touch of turmeric, then add the shredded chicken to the pan and sauté for another 5 minutes.
- Grate your carrots with a coarse grater (or cut them into thin strips) and add them to the pan, sautéing for around 7 minutes until they too are soft. Season with salt, black pepper, and cinnamon powder. After another two minutes of sautéing, add in your brewed saffron.
- Now, add in the sour lemon juice and a few tablespoons of the previously set-aside chicken broth. Mix it well with the other ingredients. If you prefer a sweeter flavor, feel free to add in a teaspoon of sugar. Once all the water in the pan has evaporated, remove the pan from the heat. Finally, spread your rice out on a serving dish, layer the carrot and chicken mix over it, and voila – you're ready to serve!
- As a personal touch, I love sautéing a handful of barberries with a little butter and using them to garnish the rice. It adds a pop of color and a tangy twist to the dish. Feel free to try this if you'd like!
The Power of Cinnamon
What’s better than the warm, comforting aroma of cinnamon wafting through your home? Not only does this heavenly spice bring a burst of flavor to our dishes, but it also carries with it countless health benefits. If you’re a fan like me, you’re always looking for new ways to incorporate it into your meals. In my recipe for a delightful pilaf, I’ve discovered a way to do just that.
When you’re about to layer your rice in the pot, sprinkle a bit of cinnamon powder over each layer. This simple step will give your carrot pilaf a uniquely delightful taste, one that sets it apart from others. The sweet, slightly spicy, and utterly warming flavor of cinnamon meshes incredibly well with the fluffy, perfectly cooked rice and the sweet, subtly spiced carrots. It’s a gastronomic harmony that your taste buds will thank you for!
But remember, as with any spice, moderation is key. You don’t want the cinnamon to overpower the other flavors in your dish. So, use a light hand when sprinkling, just enough to give a subtle hint of this aromatic spice. This technique won’t just spice up your pilaf; you can use it for other rice dishes as well. Your family and friends will be amazed by the depth of flavor it adds.
So, for all you cinnamon lovers out there, give this a try. I guarantee that this little twist will make your carrot pilaf unforgettable. And who knows, it might just become a new staple in your culinary repertoire. Enjoy your cooking and the many delightful flavors that come with it, including the enchanting touch of cinnamon!
- Thanks to :
- motahar.bano
