Havij Polo
Persian Carrot Rice
A festive and visually stunning Persian rice dish, Havij Polo features fluffy basmati rice layered with sweet, julienned carrots, fragrant orange zest, and a hint of saffron. It's often served at celebrations and weddings, offering a delightful balance of sweet and savory flavors.
🧂 Ingredients
- 3 cups Basmati rice(Rinse thoroughly until water runs clear, then soak in warm water for at least 30 minutes.)
- 500 g Carrots(About 3-4 medium-large carrots. Choose sweet varieties if possible.)
- 2 tbsp Orange peel (zest)(From about 2 large oranges. Avoid the white pith, which is bitter.)
- 3-4 tbsp Granulated sugar(Adjust to your sweetness preference. Can also use a mix of sugar and honey.)
- 0.5 tsp Saffron threads(Crush saffron threads and steep in 3 tbsp of hot water for at least 15 minutes to bloom.)
- 4 tbsp Butter or Ghee(Divided. For sautéing carrots and for the tahdig.)
- 0.5 tsp Cardamom powder(Optional, but adds a lovely aroma.)
- to taste Salt(For parboiling rice and seasoning carrots.)
- as needed Water(For parboiling rice and steaming.)
- optional Chicken thighs or breast(About 500g, boneless and skinless, cut into bite-sized pieces. Can be marinated with salt, pepper, and a pinch of turmeric.)
- 0.5 cup Pistachios and/or slivered almonds(Optional, for garnish. Lightly toasted.)
👨🍳 Instructions
- 1
Prepare the carrots: Peel the carrots and julienne them into thin matchsticks. In a large skillet, melt 2 tbsp of butter or ghee over medium heat. Add the julienned carrots and sauté for about 10-15 minutes, stirring occasionally, until they soften and start to caramelize slightly. Stir in the sugar, orange zest, and cardamom powder (if using). Continue to cook for another 5-7 minutes until the carrots are tender and the sugar has formed a light syrup. Season with a pinch of salt. Remove from heat and set aside.
⏱️ 25 minutes - 2
Prepare the rice: Drain the soaked basmati rice. Bring a large pot of generously salted water to a rolling boil (it should taste like the sea). Add the drained rice and boil for 5-7 minutes, or until the grains are al dente (cooked but still firm to the bite). Drain the rice immediately in a fine-mesh sieve. Rinse briefly with warm water to remove excess starch.
⏱️ 15 minutes - 3
Prepare the optional chicken (if using): While the rice is boiling, heat 1 tbsp of butter or ghee in a separate skillet over medium-high heat. Add the marinated chicken pieces and sear until golden brown and cooked through. Set aside.
⏱️ 10 minutes - 4
Assemble the Havij Polo: In the same large pot used for boiling rice (clean it if necessary), melt the remaining 1 tbsp of butter or ghee over medium heat. You can optionally create a tahdig layer by lining the bottom of the pot with a thin layer of thinly sliced potatoes or lavash bread, then brushing it with melted butter. Alternatively, you can just let the rice form its own crust. Add about one-third of the drained rice to the pot. Layer half of the sautéed carrot mixture over the rice. Add another third of the rice, followed by the remaining carrot mixture. Top with the last third of the rice. Drizzle about half of the bloomed saffron water over the top layer of rice. If using chicken, arrange it over the rice layers or place it underneath the first rice layer.
⏱️ 10 minutes - 5
Steam the rice: Cover the pot tightly with a lid. You can wrap the lid in a clean kitchen towel to absorb excess steam and prevent it from dripping onto the rice. Reduce the heat to low and let the rice steam for 45-60 minutes. The goal is for the rice to become fluffy and tender, and for a crust (tahdig) to form at the bottom. If you want a stronger saffron color, you can mix the remaining saffron water with a few tablespoons of the steamed rice and place it on top for the last 10 minutes of steaming.
⏱️ 60 minutes - 6
Serve: Once steamed, gently fluff the rice with a fork, mixing the layers slightly. Carefully invert the pot onto a large serving platter to reveal the golden tahdig crust. Serve the Havij Polo generously, garnished with toasted pistachios and almonds if desired.
⏱️ 5 minutes
💡 Pro Tips
- ✓For the best flavor and aroma, use good quality basmati rice and freshly zested orange peel.
- ✓Don't overcook the rice during the parboiling stage; it will continue to cook while steaming.
- ✓The tahdig (crispy rice crust) is a highly prized part of this dish. Ensure the heat is low and consistent during steaming.
- ✓Adjust the sweetness of the carrots to your liking. Some prefer it sweeter, others less so.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add toasted slivered almonds and pistachios to the carrot mixture or as a garnish for added texture and flavor.
- For a richer dish, incorporate raisins or dried barberries into the carrot mixture.
- Serve with a side of plain yogurt or a simple salad.