Havij polo is a Persian favorite with carrots, rice, and meat. My Iranian husband and my 2 kids love it, and they are very picky eaters. The recipe typically uses more rice, but we like more carrots and less rice.
Ingredients
- 1 onion, thinly sliced
- ½ cup salted butter
- 1 pound cubed beef stew meat
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups grated carrots
- 2 cups water
- 3 tablespoons white sugar
- 2 cups uncooked long-grain rice
- 1 tablespoon butter, or as needed
Directions
Step 1
Saute onion in butter in a large skillet over medium heat until translucent, about 5 minutes. Remove onion to a bowl, leaving any excess butter in the skillet.
Step 2
Sprinkle meat with cinnamon and salt; cook in the skillet in the remaining butter until browned, 3 to 4 minutes per side. Transfer meat to a small pot, leaving butter in the skillet. Add carrots to the skillet and cook until lightly browned, about 5 minutes. Remove carrots to a bowl; set skillet aside.
Step 3
Add water to the meat and bring to a boil. Reduce heat and simmer until tender, 30 to 40 minutes. Remove meat and mix with reserved onions. Pour 1 cup cooking water into the skillet used to cook the vegetables and meat. Add sugar; mix until completely dissolved. Set sauce aside.
Step 4
While the meat is cooking, place rice in a colander and rinse several times with warm water to remove starch. Transfer to a bowl and soak for 5 to 10 minutes.
Step 5
Bring 6 cups salty water to a boil in a large saucepan. Drain rice and add to the boiling water. Boil, stirring occasionally to prevent grains from sticking together, until rice is no longer crunchy but still quite firm, 5 to 10 minutes. Drain.
Step 6
Butter the bottom of a large pot and top with several layers of rice, the meat-onion mixture, and carrots. Pour sauce over top. Cover the underside of the pot lid with a clean dish towel and place tightly on the pot to absorb moisture.
Step 7
Cook over low heat until crunchy on the bottom, about 30 minutes, checking often near the end to prevent burning.
Cook’s Notes:
Margarine can be used in place of butter, and lamb can be substituted for beef.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 427 | |
% Daily Value * | |
Total Fat21g | 27% |
Saturated Fat11g | 57% |
Cholesterol66mg | 22% |
Sodium283mg | 12% |
Total Carbohydrate46g | 17% |
Dietary Fiber2g | 6% |
Total Sugars7g | |
Protein13g | |
Vitamin C3mg | 13% |
Calcium36mg | 3% |
Iron3mg | 17% |
Potassium278mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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