Rice in All It's Yumminess - Part 4

Haveej Polow - rice with grated carrot and minced beef/lamb

(serves 3-4)

Rice

Haveej means carrot in persian. Carrot is used extensively in Iran. It is used in salads, in rice dishes, in soups, in jams etc. It is served as an accompaniment with other main dishes (a sour pickle with vinegar - torshi or soaked in a salt solution with other vegetables - shur)

Ingredients:

1. 4 cups of white long grain rice.
2. 8 table spoons of cooking oil.
3. 1/2 tsp of turmeric and pepper each.
4. 6 large carrots peeled and roughly grated.
5. Half a kg of minced lamb or beef.
6. 1 onion - chopped finely.
7. Salt as per taste.
8. 120 ml of water.
9. 2 cups of tomato sauce.

Directions:

I usually soak the rice for at least half an hour (if it's new rice) or for 1 hour (if it's old rice) in warm water and some salt before cooking.

Take a pot and half fill with water. Add a bit of oil and bring to a boil and add the rice to it. Check to see if the rice has cooked half way by taking a few grains in your mouth and biting into it. Take out the rice and drain it.

Fry the chopped onion in about 4 tablespoons of oil until it turns a lovely golden brown. Add the meat along with turmeric, salt and pepper and stir fry until the meat changes its color to a lovely brown.

Add the tomato sauce and stir fry for a few minutes. Add the grated carrots and stir fry yet again for a few more minutes. When the mixture starts to thicken, it is ready.

Take the rest of the cooking oil in another pot and add 120 ml of water to this. Spread alternate layers of rice and the meat mixture to this till it is all used up in this manner. Sprinkle a little more water on top and cover the pot. Put it on high heat and let it cook for a few more minutes. Switch to medium heat when the rice starts steaming and cook for about 15 more minutes.

Finally put it on low heat, sprinkle some oil on top and cover. After about 10 minutes, your Haveej Polow is ready.This dish has a sweetness to it and if you have a bit of the sweet tooth in you, you will love this.

Tip:

Serve with fresh green salad and yoghurt.

Rice in All It's Yumminess - Part 4

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