Rice dish
Havij Polo
هویجپلو
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 30 min
- Makes
- 4 servings (Estimated)
- Kind
- Rice dish
- Where it is eaten
- Eaten across Iran
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Soak rice before cooking (traditional method)
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Rinse the rice and soak it in lightly salted water for about 30 minutes.
Parboil the rice until partly cooked, then drain.
Prepare the meat, herbs, legumes, dried fruit, or other accompanying ingredients separately.
Layer the rice and prepared ingredients in the pot, adding saffron or oil if appropriate.
Cover and steam over low heat until the rice is fluffy and the other ingredients are cooked through.
Gently mix or garnish before serving.
Cook's notes
Avoid overcooking the rice and handle it gently so the grains do not break. A short rest after steaming helps redistribute moisture and improves the final texture.
Background
This dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.
Nutrition
| Energy | 545 kcal |
|---|---|
| Protein | 25 g |
| Fat | 15 g |
| Carbohydrate | 77 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0020 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods