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Havij Polo Recipe | Persian Saffron Rice and Carrots
Havij Polo Recipe
We are introducing you to a delectable Iranian cuisine at Takrecipe today. Despite having common components like meat and carrots, the rice pilaf dish known as Havij Polo is unique in terms of flavor, scent, and even color. Moreover, depending on the region, this dish can be prepared in various ways by using cinnamon, raisins, dates, rose petals, or rose water. If you prefer a vegetarian alternative, you can eliminate the beef.
Many people adore the classic Persian meal known as Havij Polo. Usually given during important events like weddings and other festivals, it is a delightful and nourishing dinner. There is much more to Havij Polo beyond just its ingredients, even if the recipe is unquestionably important.
Known as “Shirin Polo” or sweet rice at first, Havij Polo has roots in ancient Persia. Carrots eventually made their way to the recipe, giving the food its unique orange color and sweet flavor. Today, Havij Polo is a dish that is popular all over the world and is a staple of Persian cuisine.
Food in Persian culture serves as a symbol of love, hospitality, and community, as well as providing nutrition. It also applies to Havij Polo. It is frequently offered at weddings and other events as a sign of wealth and joy. According to folklore, the carrots symbolize good luck and fortune, while the vivid orange hue of the rice symbolizes the warmth and excitement of the celebration.
Havij Polo is also a dish that brings people together. Family members frequently gather in the kitchen to assist with food preparation in Persian homes. This helps the recipe be passed down from generation to generation, but it also develops family ties and creates a feeling of belonging.
Even while Havij Polo is tasty, it is also a rich source of vital nutrients for good health. For example, carrots are a good source of vitamin A, which is necessary for keeping healthy eyesight and skin. Additionally, they contain a lot of fiber, which supports feelings of fullness and helps to control digestion. In addition to these health advantages, Havij Polo has a suitable number of calories. This makes it a fantastic alternative for those attempting to keep their weight in check.
It’s interesting to see how Havij Polo can be modified in various ways. Although carrots are included in the traditional recipe, some people choose to use other fruits or vegetables. Some variations of Havij Polo, for instance, contain raisins, apricots, or even pomegranate seeds. This can give the meal a special twist and enhance its flavor and nutritional value.
The manner in which Havij Polo is served is another appealing feature. In Persian homes, it is typical to serve the rice in a large bowl or plate with the carrots placed on top in a pleasing arrangement. This not only enhances the dish’s aesthetic value but also makes it simpler to serve a large crowd.
Last but not least, it is worth noting that cooking Havij Polo takes some time and patience. The rice must be cooked just right, and the carrots must be perfectly caramelized to achieve the best flavor and texture. As a result, cooking Havij Polo may be a labor of love and is frequently saved for special events or when there is a lot of time on hand.
All in all, Havij Polo is more than just a delicious dish – it is a symbol of Persian culture and tradition. Its bright orange color and sweet flavor are beloved by people worldwide, and its health benefits make it a smart choice for anyone looking to maintain a healthy lifestyle. Whether you are cooking it for a special occasion or just for a weekday dinner, Havij Polo is a meal that is sure to delight your taste buds and nourish your body.
Havij Polo Recipe
- 4 Cup Rice
- 2 Onion
- 2 Chicken breast
- 5 Large carrot
- 100 g Butter
- 2 tbsp Brewed saffron
- 2 tbsp Sugar (optional)
- ½ tsp Ground cinnamon
- 1 tbsp Lemon juice
- 1 tbsp Turmeric
- 1 Black pepper
- 1 Salt
- Wash the rice a couple of times to remove extra starch, then soak it, depending on its type, for half an hour to two hours.
- Wash the chicken breasts and take their skin off. Pour two cups of water into a pot and add chicken breasts, one onion, a pinch of salt, black pepper, and cinnamon. Place the pot on heat and let it boil until the chicken is cooked and tender. Be careful to remove the foam produced on the surface.
- When the chicken becomes well-cooked and absorbs most of the liquid in the pot, remove it from the pot and let it cool down a little. Then shred it with your hand or two forks by pulling it apart into small bite pieces. It works best if the chicken is still warm. You should also have a couple of spoons of chicken broth.
- Peel and wash the remaining onion and chop it finely. Heat a pan coated with oil on the stove and add the chopped onion when the oil is hot. Sauté them until they get translucent.
- Now add the turmeric to the onions and sauté them for a minute to mix it with the onion and give them a golden hue. Now add the shredded chicken breast and sauté them for about 5 minutes. You can also use minced beef instead of chicken meat.
- Peel and grate the carrots with a coarse grater and add them to the pan. You can also julienne or thinly slice them, but we recommend grating them to cook them properly. Sauté the carrots for about 5 minutes or until lightly browned. If you like to julienne them, you should add some water and let the carrots cook more.
- Now add salt, black pepper, and ground cinnamon to the pan. Sauté them for a few minutes, then add brewed saffron. Saffron has an essential influence on the taste of this dish, so the richer, the better.
- Now add lemon juice and a couple of tablespoons of chicken broth to the pan and mix them up. You can also add sugar to the pan if you like your dish to be sweet. You can also add some barberries or raising here if you want.
- Coat the pot with a tablespoon of oil and heat that for a few seconds. Then cover the bottom of the pot with a layer of flatbread or potato slices. This will prevent the rice from sticking to the bottom of the pot and burning and will give you a crispy layer as tahdig outside the Havij polo.
- Spread a spatula full of rice on the bottom of the pot. Then fill the pot with the carrots mixture and rice layer by layer. Top the last layer with rice and shape it into a dome. Make some holes with your spatula's handle and place the butter slices on the rice.
- Put the lid on and place it over medium heat for about 5 minutes. Once you see steam rising from the pot, cover the lid with a clean cloth, put it firmly, reduce the heat to low, and let it steam for about 45 minutes. Your Havij polo is ready now. Transfer to a serving platter, garnish it with slivered pistachio and barberries, and serve it with Torshi, Shirazi salad, or pickles. Enjoy your meal.
I recommend adding some raisins as well. It will be very delicious.
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