Re: Havij V1 17 Pro Cracked Rib
Phyllis Sterlin
Loobia Polo (lubia polo) Ba Havij is a delicious mixed Persian rice. Green bean is loobia in Farsi and Carrot is havij. This is an all time favorite rice dish of mine. The stew is very flavorful with tender pieces of beef, fresh green beans, shredded carrots and aromatic spices cooked in a very light sauce. Traditionally this stew is served between layers of Aromatic Persian Rice.
With some extra stew on the side.
I was so happy to find these shredded carrots in the store, they save a lot of time
Cubed beef is sauteed with butter, diced onions, ground black pepper and turmeric
Until browned and the natural juices are thickened
Then it is cooked in some water until very tender.
Meanwhile fry the diced onions until golden brown
And steam the sliced green beans in very little water until tender
Quickly saute the green beans, carrots, fried onions, butter, and tomato paste over high heat for a bit
Add the cooked beef, broth, lemon juice, seasoning and water and simmer
Until all the ingredients are tender and the sauce is reduced and thickened. Serve it layered with cooked rice. Traditionally this stew is served with Persian Aromatic Rice.
To make the Persian Aromatic Rice with Lavash Tah Dig, follow the complete instructions on my How-To page for Persian Steamed Rice up to the point where you drain and rinse the par boiled rice in a fine mesh strainer. Then proceed with the instructions for making the Tah Dig. I have made the Lavash Tah Dig but you may choose to make the Yogurt Tah Dig if you like. Add a single layer of Lavash or flour tortilla to the bottom of the pan.
Add 1/3 of the par boiled rice to the pot and cover the bread pieces. Sprinkle with 1/2 tsp Persian Rice Spice.
Repeat two more times with rice and spices, sprinkle a pinch of optional ground saffron powder on top. Cover the pot with kitchen towel or Damkesh and steam until fluffy and tender with a golden Tah Dig in the bottom.
Havij (Persian: هويج, also Romanized as Havīj)[1] is a village in Qaleh Asgar Rural District, Lalehzar District, Bardsir County, Kerman Province, Iran. The word "havij" literally means carrot in Persian language. At the 2006 census, its population was 141, in 31 families.[2]
Havij bastani is a delicious and unusual Iranian take on an ice cream float. This refreshing dessert combines fresh carrot juice and a scoop of ice cream, preferably vanilla-flavored or more traditional saffron-infused version. Often considered as both a beverage and a dessert, havij bastani can be sipped or eaten with a spoon. It is always served in a glass, and it is usually topped with crushed pistachios, as well as cardamom or cinnamon.
Havij polow (havij:carrot polo or polow: rice) is a great source of vitamin A. In fact, a havij polo dish gives you about 154 % of vitamin A essential for health. it also gives you all the benefit of the rice within. 9.4 ounces (264 grams) of havij polow has 712 calories.
If you want a sweet flavor in havij polo you can add some sugar as much as you want. Soak the rice in water depending on its quality and pour it with some salt in a pot of boiling water to have it soft.
Now place an infuser on the lid and let the rice to infuse. After 45 minutes to 1 hour havij polo is ready. Mix havij polo in a pot to make it smooth and then pour it in a platter and decorate it with pistachio slice and barberry.
An interesting way to make moraba havij is to cut the carrots lengthwise and shape them into roses. Use a toothpick to hold them in place. Use flower-shaped carrots in the same way as grated carrots to make jam.
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