Havij Polo – Persian Jewelled Carrot Rice with Saffron Chicken

Prep Time 160 mins
Cook Time 90 mins
Total Time 4 hrs 10 mins
Ratings: 4.5 from 3 votes
Cuisine: , ,
Courses:
Ingredients
    For the Chicken
  • 2 Baby Chickens Halved (Skin on)
  • 4 tbsp Yogurt
  • 5 clove Crushed Garlic
  • 2 tsp Ras El Hanout
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • Pinch of Saffron
    • For the Rice
  • 2 cup Basmati Rice
  • 4 cup Organic Carrot
  • 2 Medium Onions Diced
  • 3 Cinnamon Sticks
  • 1 tsp Cinnamon Powder
  • 4 Cardamom Pods
  • 1 tsp Cardamom Powder
  • 1 tsp Cumin Seeds
  • 1/2 tsp Cumin powder
  • 1 tsp Black Pepper
  • 1/2 tsp Turmeric
  • Pinch of Nutmeg
  • 2 tsp Bouillon powder
  • 7 tbsp Ghee
  • Salt to taste
  • 1 cup Blanched almonds
  • 1 cup Sultanas
  • 1 Large Potato for Tahdig
Instructions
    To Prepare the Chicken
  1. 1

    In a large bowl, add the chicken, yogurt, Ras El Hanout, saffron, salt, and pepper. Mix until all combined.

  2. 2
    Spread the seasoning paste all over the chicken. Place in the fridge to marinade for at least 2 hours but preferably overnight.
  3. 3
    Preheat the oven and line a tray with non-stick paper. Place the chicken on the tray and bake in the oven on medium heat until it is cooked. It takes around 40 minutes on gas 5.
    4. To Prepare the Rice
  4. 4
    Soak the rice for 10 minutes to an hour, then, wash it. It is ready to use!
  5. 5
    Fry the onions in ghee. As soon as softened, add the shredded carrots and all spices. Then, fry them for about 4-5 minutes until all softened and aromatic.
  6. 6
    Parboil the rice and drain fully so that it is ready to start layering with the carrot mixture.
    7. To Make Rice with Persian-Style Potato Tahdig
  7. 7
    Peel and slice a potato into large circles.
  8. 8
    Choose a large non-stick pot, and add a generous amount of ghee or oil. While the oil is hot, layer the potatoes on the base of the pot and remove the pot from the heat.
  9. 9
    Place 2 large ladles full of rice over the potatoes and spread evenly followed by one large spoon of the carrot mixture.
  10. 10
    Mix the rice with the content a little, do this carefully so that the spoon doesn't touch the potatoes at the base of the pot.
  11. 11
    Distribute the carrot mixture with the rice equally and continue the layering process until the rice and the mixture have finished. I always do any dishes with a similar concept in 3 layers, splitting the rice and my mixture into three batches.
  12. 12
    Place the lid on the pot and place it on high fire for 3 minutes until steam is formed in the pot. Then, turn down the fire and leave it on low for 30 to 40 minutes or until the rice is cooked.
    13. To Top Your Dish
  13. 13
    While the rice is cooking, soak the almonds in boiling water for about 20 minutes or until the skin slips off when squeezed between fingers. Fry the almonds in ghee on low heat until golden.
  14. 14
    Similarly, soak the sultanas in warm water. Alternatively, if the water is hot, soak for less than 5 minutes, then drain fully. When the almonds are almost not fried, add the drained sultanas, and fry for another 2 minutes before taking it off the heat.
  15. 15
    Serve the rice with chicken, fried nuts, and sultanas. Enjoy!
Read it online: https://peanutswirls.com/recipe/havij-polo-persian-jewelled-carrot-rice-with-saffron-chicken/