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

• 500 gBasmati rice (rinsed until water runs mostly clear)
• 18 gSalt (for soaking water (about 1 tablespoon))
• 2500 mlWater (for parboiling rice, plus more as needed)
• 0.5 tspSaffron threads (finely crushed)
• 60 mlHot water (just off the boil, for blooming saffron)
• 700 gBeef chuck (cut into 2.5 cm cubes)
• 250 gWhite onion (finely diced)
• 12 gGarlic (minced (about 3 cloves))
• 45 mlCooking oil (neutral oil such as sunflower or canola, divided)
• 2 tspTurmeric
• 1 tspBlack pepper (freshly ground)
• 450 gCarrots (peeled and julienned into matchsticks)
• 200 gGreen peas (frozen, thawed)
• 2 tspAdvieh (rice seasoning) (Persian rice spice blend)
• 0.5 tspCinnamon (optional but traditional with carrots)
• 10 gSugar (optional, to enhance carrot caramelization (about 2 teaspoons))
• 120 gPlain yogurt (for tahdig base)
• 1 largeEgg yolk (for tahdig base)

Instructions

1. 1

   Rinse the basmati rice 4–6 times until the water is mostly clear. Cover with cool water and dissolve 18 g salt, then soak 45 minutes at room temperature. Meanwhile, crush saffron and bloom it in 60 ml hot water; cover and set aside to deepen color and aroma.

2. 2

   Heat 30 ml oil in a heavy pot over medium-high heat. Add diced onion and cook 8–10 minutes until golden. Stir in garlic for 30 seconds, then add beef, turmeric, black pepper, and 6 g salt. Brown 6–8 minutes, turning to sear most sides for deeper flavor.

3. 3

   Add 700 ml water, bring to a boil, then reduce to a gentle simmer and cover. Cook 60–75 minutes, stirring twice, until beef is fork-tender and the liquid is reduced to about 250–300 ml. If it dries early, add 60–120 ml water; keep the sauce concentrated, not soupy.

4. 4

   While beef cooks, heat 30 ml oil in a wide skillet over medium heat. Add julienned carrots and cook 10 minutes, stirring often. Add sugar (if using), advieh, cinnamon, and 2 g salt; cook 6–8 minutes until carrots soften and lightly caramelize without burning.

5. 5

   Add green peas to the carrots and cook 2–3 minutes just to heat through. Turn off the heat and fold in 2 tablespoons of the bloomed saffron water for aroma. Taste and adjust salt; the mixture should be gently sweet, warmly spiced, and not watery.

6. 6

   Bring 2500 ml water to a rolling boil in a large pot. Drain soaked rice and add it to the boiling water. Boil 6–8 minutes, stirring once or twice, until the grains are softened on the outside but still firm in the center. Drain immediately and rinse briefly with cool water to stop cooking.

7. 7

   Make the tahdig base: whisk yogurt, egg yolk, 30 ml oil, and 30 ml water in a bowl. Mix in 2 ladles of drained rice (about 250 g) until evenly coated. This creates a crisp, golden base while keeping the rice above it fluffy.

8. 8

   Heat a nonstick or well-seasoned pot (24–26 cm) over medium heat for 2 minutes. Add the tahdig mixture and press into an even layer. Layer the remaining rice, then spoon beef with its reduced sauce, and the carrot-pea mixture in two layers, ending with rice on top to protect toppings from scorching.

9. 9

   Use the handle of a wooden spoon to poke 5–6 steam holes down to the bottom. Drizzle the remaining saffron water over the top rice, then drizzle 15 ml oil over the surface. Cover the lid with a clean towel and seal the pot; steam 10 minutes on medium heat.

10. 10

    Reduce heat to low and steam 45–55 minutes for fully set tahdig and aromatic, separate grains. Rest off heat 10 minutes. To serve, gently mound rice on a platter, distributing beef, carrots, and peas throughout. Loosen tahdig edges and invert onto a plate, or break into shards.