"Havij Polow" Iranian Saffron Carrot Rice with Chicken by The Caspian Chef

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a rich flavor.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: raisins

Fresh fruits add moisture and flavor without added sugars.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds provide crunch and nutrition at a lower cost.

Cut 4 pieces of carrots julienne style and set aside.

Prepare candied orange by cutting a navel orange peel into julienne, cooking with 0.5 cup sugar and 0.5 cup water for 15 minutes until syrupy.

Cut up a whole chicken and sauté with 1 sliced onion, 1 teaspoon salt, 1 teaspoon turmeric, and 0.5 teaspoon black pepper in 2 tablespoons of avocado oil until caramelized.

Remove onion mixture, add more oil, and sauté chicken skin side down until crisp, about 5 minutes.

Add onion mixture back, pour in 1 cup of water, cover, and cook chicken for 75-90 minutes until fork tender.

In another pan, heat 2 tablespoons of oil, add julienned carrots, and sauté for about 5 minutes until softened.

Add candied orange and 3 tablespoons of saffron water to the carrots, stir, and set aside.

Bring 8-10 cups of water to a boil, add 2 tablespoons of sea salt, then add 2 cups of soaked basmati rice and parboil for 5-7 minutes until al dente.

Drain rice in a colander and set aside.

In a non-stick pan, add 2 tablespoons of oil to create a tadique, layer saffron rice on the bottom, then alternate with white rice and carrot mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens