Havij Polo

Rice with Carrots

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

This is an excellent sweet Persian polo, usually served with minced lamb meat balls, or as an accompaniment to a whole leg of lamb which has been rubbed with salt, pepper and paprika, and roasted in the oven (see here).


  • 1 onion, finely chopped
  • Butter or oil
  • 500–750 g (1–1½ lb


Fry the onion in 2 to 3 tablespoons butter or oil until soft and golden. Add the grated carrots and sauté gently for 10 minutes. Sugar and cinnamon may be added at this stage if desired.

Wash and boil plain rice separately, preferably according to the recipe for Persian