Havij Polow (هویج پلو) — Persian Carrot and Beef Pilaf

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 18 gFine sea salt (divided; includes salting rice water and seasoning filling)
• 0.25 tspSaffron threads (ground, then bloomed)
• 60 mlBoiling water (to bloom saffron)
• 60 mlCanola oil (or olive oil; divided)
• 120 gPlain yogurt (for tahdig base (optional but recommended))
• 1 largeEgg yolk (for tahdig base (optional))
• 1 tspGround turmeric (for tahdig base color and aroma)
• 700 gBeef chuck (cut into 2–3 cm cubes, trimmed of excess fat)
• 250 gWhite onion (thinly sliced)
• 12 gGarlic (minced (about 3 cloves))
• 450 gCarrots (peeled and julienned into matchsticks)
• 200 gGreen peas (frozen, thawed)
• 20 gTomato paste (adds color and depth (optional but common))
• 0.5 tspGround cinnamon (part of polow-style seasoning)
• 0.5 tspGround cumin (part of polow-style seasoning)
• 0.25 tspGround cardamom (part of polow-style seasoning)
• 0.5 tspGround black pepper (to taste)
• 600 mlWater (for braising beef (add more if needed))

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until mostly clear. Cover with plenty of water and soak for 60 minutes at room temperature. Meanwhile, grind saffron and pour 60 ml boiling water over it; cover and steep 10 minutes to fully bloom.

2. 2

   Heat 30 ml oil in a heavy pot over medium-high heat. Add sliced onion and cook 10–12 minutes, stirring, until deep golden. Add beef and sear 6–8 minutes until browned on most sides. Stir in garlic and cook 30 seconds, then add turmeric-free spices (cinnamon, cumin, cardamom, pepper) and tomato paste; cook 1 minute.

3. 3

   Add 600 ml water and 8 g of the salt (reserve the rest for rice water and final seasoning). Bring to a boil, then reduce to a gentle simmer, cover, and cook 45–60 minutes until beef is tender and the liquid is reduced to about 180–240 ml. Stir occasionally and add a splash of water if the pot looks dry.

4. 4

   While beef simmers, heat 15 ml oil in a skillet over medium heat. Add julienned carrots and cook 8–10 minutes until slightly softened but not mushy. Add peas and cook 2 minutes. Transfer carrots and peas into the beef pot for the last 5 minutes of simmering so they absorb flavor without overcooking; taste and adjust salt.

5. 5

   Bring a large pot of water (about 3 liters) to a rolling boil. Drain soaked rice and add to the boiling water with the remaining 10 g salt. Boil 6–8 minutes, stirring gently once or twice, until the grains are elongated and the center is slightly firm. Drain immediately and rinse briefly with warm water to stop cooking.

6. 6

   For tahdig, whisk yogurt, egg yolk, turmeric, and 15 ml oil in the nonstick pot you will steam the rice in. Add 120 g of the parboiled rice and mix to coat; spread into an even layer. This creates a crisp, golden crust while keeping the rice above fluffy.

7. 7

   Layer the remaining rice and beef-carrot-pea mixture: add a thin layer of rice, then spoon over some beef and vegetables with a little of the reduced braising liquid, repeating until finished. Use the handle of a spoon to poke 5–6 steam holes down to the bottom. Drizzle the remaining 15 ml oil and half the saffron water over the top.

8. 8

   Cover the lid with a clean towel and place tightly on the pot. Steam over medium heat for 10 minutes until you see strong steam, then reduce to low and steam 45 minutes. In the last 5 minutes, drizzle the remaining saffron water over the rice for brighter color and aroma.

9. 9

   Turn off heat and rest, covered, for 10 minutes to set the grains and protect the tahdig. Gently fluff the rice, keeping layers mostly intact. To unmold tahdig, place a plate over the pot and invert carefully, or lift pieces out with a spatula. Serve beef and vegetables distributed through the rice.