Havij Polo

Wash and rinse the rice, then soak in water for a few hours. Add salt to the water you are soaking the rice in. Chop up the onion finely, add to a pan, and fry in oil until it begins turning golden brown in color. At that point add chicken pieces to the pan and saute. Add turmeric, salt, and pepper to the chicken and stir. Finally add half a cup of water to the pan and place a lid on it to allow the chicken to cook for 30 minutes. Wash the carrots and peel off the outer skin, then grate the carrots. In a pot heat some oil and then add the grated carrots and fry them a bit in the oil. Add the sugar and 3/4- 1 cup water and the saffron to the pot. Allow the carrots to cook until most of the water is gone. Prepare the rice by bringing it to a boil and straining it. Once the rice is strained add some water and oil to the pot and bring it to a boil. Add half the rice to the pot then place the cooked chicken pieces on top and add the carrots on top of the chicken. Pour the rest of the rice on top of the carrots and add a bit more oil and some of the chicken stock. Place a towel on top of the pot and allow steam to escape prior to turning the heatdown to low. Allow the rice to cook for an hour. When you are ready to serve the dish, mix the rice with the carrots and chicken when placing in a platter. Serve with maast, torshi, or salad shirazi. Edit