Havij Polo (Persian Carrot Rice)

Tom Flannery

"This delicious sweet/savoury dish was shown to me by my girlfriend's Dad. I've tweaked it a little with different internet recipes and come to my own way of doing it that I like best. Unfortunately this recipe can only be cooked on an electric hob but by removing the potato and cooking for less time an alternative can be made."
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Stir fry the Chicken with a pinch of ground saffron (optional) until cooked. Remove and set aside.
  2. Stir Fry the Onion in the same pan until softened and then add the grated carrot (you will probably need to add more oil at this stage). Add enough salt to make the mixture slightly salty and then 1/4cup of brown sugar. Stir fry until the carrots are soft.
  3. In a separate pot boil water and add 2 Cups of rice. Cook until Al Dente (5-10mins). Then drain and slowly mix with the carrot mixture.
  4. Melt a Tablespoon of butter over a medium heat in a large saucepan and cover the bottom of the pan with one layer of potato slices. Sprinkle some salt over the potatoes. Add half of the carrot mixture, the cooked chicken and then the other half of the carrot mixture. Use the wrong end of a wooden spoon to poke five or six holes into the top. Put a couple of knobs of butter on top and pour half a cup of water in.
  5. Cover the pan with a clean dish cloth and put the lid on. Cook on medium for 10minutes and then turn down to the lowest setting and cook for 30minutes.
  6. Serve by turning out onto a plate. The crispy tadik will hold everything in place and it can be sliced and served.


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