HAVIJ POLLOW, A FOOD TO EMBRACE!
Havij Pollow, like most other Dampokhts (Pollows) is not common to find at the menus of the restaurants in Iran, while it is a very popular food to make at home. That inspired us to include among the food we offer at Howzak House. Trust us, you never want to leave Iran without trying this delightful food. Imagine Havij Pollow as a tiny sweet and kind grandma who never let you leave her house without a pocket filled with nuts. you feel it know? So let’s start!
INGREDIENTS (2 -3 people)
2 Large Onion
1 LB Chicken Breast
4 Shredded Carrot
4 TBSP Walnut
4 TBSP Raisin
1/2 TSP Turmeric
1/2 TSP Cinnamon
1/2 TSP Pepper
1/2 TSP Curry Powder
1 TSP Salt
1 Medium Potato
1/3 Cup of Oil
1/2 TSP Saffron
2 Cups of Rice
1. WASH rice a few times until the water looks clear. Soak the rice with 2 cups of water and salt. Set it aside for 1 hour
2. ADD saffron to 1/4 cup of boiling water, put a led and set aside to brew. (it is very important to brew the saffron before using, otherwise you are not receiving the maximum color and aroma)
3. SLICE the onions and place them to the frying pan. Fry them until golden.
4. CHOP the chicken breasts and add them to the pan. (Vegetarian can dismiss this part)
5.ADD turmeric, salt, cinnamon, pepper, curry powder to the pan and stir until chicken became golden.
6. ADD carrots to the pan and stir until fried. add walnut and raisin.
7. BOIL 6 cups of water. Add salt to the boiling water. Let it cook for 10 minutes. It should be soft, not hard or mushy. It should be longer than it was before it went into the pot, but it should not be moments from falling apart. (Like Pasta process until here). Once your rice is ready drain in a colander and give a quick rinse with cold water to stop additional cooking.
8. ADD oil to the pot then add potato slices at the bottom of the pot then add one layer of rice and one layer of carrot and chicken mixture. Repeat layering. You can add butter between your layers too. Yes more oily, more yummy! Wrap the pot led with a clean cotton textile (to absorb the moist inside the pot) and let it be on the very low heat for about 30 minutes.
9. SAFFRONIZE! At the very last 10 minutes add the saffron liquid to the rice and gently stir.
Note: This method of preparing rice we call: Ab-Kesh. Basically this is how you can have Tahdig. And yes, Tahdig is important! Use flat bread or potato for classic Tahdig, good for all the season and temper. But you can also go creative with other ingredient, e.g. lettuce leaves!