"Havij Polow" Iranian Saffron Carrot Rice with Chicken by The Caspian Chef
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- Опубликовано: 25 июл 2024
- In this latest edition of #FarhangFlavor we are delighted to welcome back one of our favorite contributors, The Caspian Chef, Omid Roustaei to present his latest delicious Iranian recipe. So let's travel to Chef Roustaei’s Seattle kitchen, and learn about “Havij Polow” (Saffron Carrot Rice with Chicken), one of the most colorful and tasty Iranian rice dishes. We thank Chef Roustaei for providing us with his recipe and hope you can enjoy this classic Iranian rice dish with your friends and family.
“I would like to thank the Farhang Foundation for all the great programming they put together for us during this difficult and challenging pandemic year. I know for me and my family it was really important and significant to still be able to come together and gather around to celebrate our culture, traditions and holidays.” - Omid Roustaei
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Ingredients:
Saffron
1/2 teaspoon ground saffron, dissolved in 8 tablespoons hot water
Divided Candied Orange
1 Navel orange peeled, cut into matchsticks
1/2 water
1/2 cup sugar
Chicken
2 tablespoons ghee, butter or oil
1 large onion, thinly sliced
1 teaspoon turmeric, ground
1 teaspoon salt
1/2 teaspoon pepper, ground
4 pieces of chicken thighs and breasts, with bone-in and skin-on, preferred
1 cup water, more as needed
3 tablespoon saffron water
Carrots
4 medium carrots, cut into matchsticks
2 tablespoons ghee, butter or oil
3 tablespoon saffron water
Rice
2 cup white basmati rice, soaked for 1 hour and rinsed
8 cups of water
2 tablespoons salt, for parboiling rice and will be rinsed out
2 tablespoons ghee, butter or oil
2 tablespoon saffron water
Garnish
1/4 cup slivered or chopped pistachios
Instructions:
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, sauté the onions with 2 tablespoons of ghee for about 10 minutes over medium heat.
Add turmeric, salt, and pepper and sauté for an additional 2 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of oil and sauté 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 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, sauté 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.
Melt 2 tablespoons of ghee over low heat in the same heavy bottom 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 turn into 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 45-50 minutes.
Remove pan from heat and allow it to rest for 5 minutes.
Place the rice and carrot pilaf on a serving platter with the braised chicken arranged around the platter, garnish with pistachios on top and serve.
Noush-e Jaan 
Хобби
I have made this rice many times. My husband is from the north of Iran. I do add almonds and pistachios. I put the cooked chicken on the bottom of the pot , and add the mixed rice on top. This is a family and friends favorite.
IT SEEMS SO DELICIOUS .THANK YOU
Another amazing recipe from The Caspian Chef! Thank you so much!
Thank you too!
awesome
noosh e jaan
Awesome job
When art and food meet each other! Cant wait to learn from the great Caspian Chef!
I was checking the recipes on your website the other day and I thought you must make videos of these magnificent foods too😅🤍
Good job indeed. Enjoyed watching and admired the excellence Chef Omid.
Thank you very much!
So easy to follow this recipe!
Glad you think so!
Beautiful
Thank you! Cheers!
❤❤👍👍
Wow. Cooking is really one of my hobbies and I'm really good at it, specially the Persian cuisine.
It was very enjoyable to watch your professional, calm and well described video.
I'll definitely try to cook Havij polo in your way and I'm sure it will be just delicious.
Thank you and good luck.
I'll share your videos with all my friends.
Thank you so much
You look like Darush by the way!
isnt onions added to carrots?