Havij Polo – Saffron Rice and Carrots
Havij polo is not just another Persian rice dish. It’s rather an experience and a destination, much like getting a stamp on your passport at the end of an exotic journey! This dish is truly a journey of colors and flavors! What makes this dish so distinctive is the simplicity and the delicate combination of ingredients that lend themselves to creating a highly flavorful, mildly sweet, and aromatic dish. Here I have combined the lightly sauteed carrots with fragrant candied orange and tossed them with bloomed saffron. The result is, well, self-evident; a colorful and vibrant dish that is bound to be a visual and gastronomic hit on your spread!
Ingredients
Saffron
- .5 tsp.5 tsp.5 tsp Saffron, ground, dissolved in 8 tablespoons hot water (divided)
Candied Orange
- 111 Navel Orange
- .5 cup.5 cup.5 cup Water
- .5 cup.5 cup.5 cup Cane Sugar
Chicken
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 111 Onion, large, (thinly sliced)
- 1 tsp1 tsp1 tsp Turmeric, (ground)
- 1 tsp1 tsp1 tsp Salt
- .5 tsp.5 tsp.5 tsp Ground Fresh Black Peppercorns
- 4 pieces4 pieces4 pieces with skin Chicken Breast, and thighs (with bone-in and skin-on preferred)
- 1 cup1 cup1 cup Water, (more as needed)
- 3 Tbsp3 Tbsp3 Tbsp Saffron, water (from above)
Carrots
- 444 Carrots, medium, (cut into matchsticks)
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 3 Tbsp3 Tbsp3 Tbsp Saffron, water (from above)
Rice
- 2 cups2 cups2 cups Basmati Rice, white, (soaked for 1 hour and rinsed)
- 8 cups8 cups8 cups Water
- 2 Tbsp2 Tbsp2 Tbsp Salt, (for parboiling rice and will be rinsed out)
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil, or other neutral oil
- 2 Tbsp2 Tbsp2 Tbsp Saffron, water
Garnish
- .25 cup.25 cup.25 cup raw Pistachios, slivered or chopped
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Saffron
- Using a smooth mortar and pestle, grind the saffron threads into a fine ground, add hot water, stir and set aside.
Orange
- Score the navel orange into quarters with a paring knife, approximately 1/8 inch deep. Peel the orange and remove as much of the pith as possible. Thinly slice the orange peel into matchsticks.
- Place the orange peel in a small saucepan with water and sugar, stir and bring to a gentle boil. Continue to simmer uncovered over medium-low heat for 10 to 15 minutes or until the water and sugar have cooked into a small amount of syrup. Set aside.
Chicken
- In a large heavy pot, sautu00e9 the onions with 2 tablespoons of oil for about 10 minutes over medium heat.
- Add turmeric, salt, and pepper and saute for an additional 2 minutes. Remove from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of oil and saute the chicken pieces on medium-high heat for 5 minutes on each side. Return the onions to the pan, add 1 cup of water and mix well.
- Cover and cook the chicken over low heat for 75-90 minutes until the chicken is completely tender. Be sure to turn the chicken over halfway and check for the liquid level. If necessary, add a small amount of water during the cooking; however, keep in mind that the finished dish should not be watery.
- Once the chicken is cooked, add the remaining 3 tablespoons of saffron water and stir. Cook for 5 minutes and remove from heat.
Carrots
- In a medium sized frying pan, sautu00e9 the carrots over medium heat with ghee for about 5 minutes, add the orange peel and syrup and 3 tablespoons of saffron water and cook for an additional minute. Remove from heat and set aside.
Rice
- Select a large heavy-bottomed pot and bring 8 cups of water and salt to a boil, covered. Once boiling, add the rinsed rice and bring it back to a boil on high heat uncovered for about 6-8 minutes, or until the rice has slightly softened.
- Drain the rice in a colander, rinse with warm water, and set it aside while you prepare the pan for the next stage of cooking.
- Add 2 tablespoons of oil to a non-stick pot.
- In a small bowl, gently mix 1 cup of the lightly cooked rice with 2 tablespoons of saffron-water and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tahdig.
- Begin by layering a 1/3 of the partially cooked rice and a 1/3 of the carrot mixture until all rice and carrots are layered in the pot. Next, wrap the lid with a clean towel and place it on top of the pot.
- Allow the rice to steam over medium-low to medium heat for 45 minutes.
- Remove the pan from the heat and allow to rest for 5 minutes.
- Select a large serving platter to place on top of the pan and carefully and swiftly invert the rice onto the platter.
- Arrange the braised chicken around the platter, garnish with pistachios on top and serve.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées Gluten Free Nightshade Free Poultry Shellfish FreeThis is our estimate based on online research. | |
Calories: | 484 |
Fat: | 26 g |
Carbohydrates: | 55 g |
Protein: | 12 g |
Cholesterol: | 0 g |
Sodium: | 3752 mg |
Fiber: | 2 g |
Sugars: | 29 g |
Calculated per serving. |
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