Haveej Polow



Ingredients: (4 servings)


basmati or long-grain rice, 500 grams
chicken, 750 grams
carrots, 750 grams
medium onions, 4
sugar, 100 grams
saffron, 1/2 teaspoon
cooking oil
salt


Directions:


Wash and peel carrots, then grate them, and fry in oil for a few
minutes. Dissolve sugar in a glass of hot water, add to carrots
and cook over medium heat for a few minutes until little water is
left.


Peel and slice onions and fry in oil until slightly golden. Wash
and cut chicken into pieces, and fry in onions on both sides until
color changes. Add salt and one glass of hot water, and cook over
medium heat for about 20 minutes. Allow chicken to cool down, then
remove bones and cut meat into small pieces.


Prepare rice as described in the recipe for polow but after
rice is half-cooked and rinsed, mix it with chicken (and juice) and
carrots, and continue cooking. When ready, dissolve saffron in 2-3
spoons of hot water in a bowl, then add rice and mix well. Add
saffron-rice on top of Haveej polow and serve.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk