📝 About This Recipe
Havij Polow is a breathtaking centerpiece of Persian cuisine, celebrating the delicate balance of sweet and savory through caramelized carrots and aromatic saffron. This vibrant 'mixed rice' dish features layers of fluffy basmati rice, tender julienned carrots, and succulent pieces of chicken, all crowned with a crispy tahdig crust. It is a sensory journey that captures the essence of a Persian spring, offering a sophisticated interplay of floral notes and golden textures.
🥗 Ingredients
The Rice Base
- 3 cups Basmati Rice (high-quality, long-grain)
- 2 tablespoons Kosher Salt (for the soaking and boiling water)
The Carrot Mixture
- 1 lb Carrots (peeled and julienned into matchsticks)
- 3 tablespoons Granulated Sugar (adjust based on the natural sweetness of carrots)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Unsalted Butter (for sautéing)
- 1/2 teaspoon Saffron (ground and dissolved in 3 tbsp hot water)
The Protein
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into bite-sized cubes)
- 1 large Yellow Onion (finely diced)
- 1 teaspoon Turmeric (ground)
- 1/2 teaspoon Cinnamon (ground)
- 3 tablespoons Vegetable Oil (neutral oil for frying)
For the Tahdig and Garnish
- 1/4 cup Slivered Pistachios (lightly toasted)
- 1/4 cup Slivered Almonds (lightly toasted)
- 2 tablespoons Dried Barberries (Zereshk) (optional, for a tart contrast)
- 1/4 cup Vegetable Oil (for the bottom of the pot)
👨🍳 Instructions
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1
Wash the rice in a large bowl, changing the water 4-5 times until it runs clear to remove excess starch. Soak the rice in lukewarm water with 1 tablespoon of salt for at least 30 minutes.
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2
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the julienned carrots and sauté for 8-10 minutes until they soften. Sprinkle with sugar, lemon juice, and 1 tablespoon of the liquid saffron. Cook for another 5 minutes until glazed and tender. Set aside.
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3
In a separate pan, heat 2 tablespoons of oil. Sauté the diced onion until translucent and golden. Add the chicken pieces, turmeric, cinnamon, salt, and pepper. Brown the chicken on all sides for about 10 minutes until cooked through. Stir in 1 tablespoon of liquid saffron and set aside.
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4
Bring a large non-stick pot of water (about 8 cups) to a boil with the remaining salt. Drain the soaked rice and add it to the boiling water.
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5
Parboil the rice for 5-7 minutes. Test a grain: it should be soft on the outside but still have a firm 'bite' in the center (al dente). Drain the rice in a fine-mesh colander and rinse quickly with cool water.
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6
Clean and dry the large pot. Pour 1/4 cup oil, 1 tablespoon of water, and 1 tablespoon of liquid saffron into the bottom, swirling to coat. This creates the golden tahdig layer.
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7
Spread a layer of parboiled rice (about 2 spatula-fulls) over the oil. Gently spread half of the chicken and half of the carrot mixture over the rice.
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8
Repeat the layering process, finishing with a final layer of white rice shaped into a pyramid or mound. Use the handle of a wooden spoon to poke 5-6 holes through the rice to the bottom to allow steam to escape.
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9
Cover the pot lid with a clean kitchen towel (damkani) to absorb moisture and place it tightly on the pot. Cook on medium-high heat for 5-7 minutes to set the crust.
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10
Reduce heat to low and steam for 45-50 minutes. You will know it is ready when the rice is fluffy and the sides of the pot feel hot.
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11
While the rice steams, quickly sauté the barberries (if using) in a tiny bit of butter and sugar for 30 seconds. Do not burn them.
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12
To serve, gently fluff the rice and layer it onto a platter. Carefully remove the crispy tahdig from the bottom of the pot and serve it on the side or on top. Garnish with toasted pistachios, almonds, and barberries.
💡 Chef's Tips
Always use a non-stick pot to ensure the tahdig releases easily without breaking. Be careful not to overcook the rice during the parboiling stage; it should still be firm to avoid a mushy final result. If your carrots are very sweet, reduce the sugar to 1-2 tablespoons to maintain a balanced flavor profile. Wrapping the lid in a towel is essential—it prevents steam from dripping back onto the rice, keeping the grains separate and fluffy. For an extra aromatic touch, add a pinch of ground cardamom to the carrot mixture.
🍽️ Serving Suggestions
Serve with a side of Mast-o-Khiar (Persian cucumber and yogurt dip) to balance the warmth of the rice. A fresh Salad Shirazi (diced tomato, cucumber, and onion) provides a bright, acidic crunch. Pair with a glass of Doogh (savory yogurt drink with mint) for the most authentic experience. Accompany with a plate of fresh herbs (Sabzi Khordan) including mint, radish, and scallions. If serving for a celebration, garnish heavily with extra saffron-stained rice for a stunning visual impact.