Torshi Havij Persian Pickled Carrots Recipes

TORSHI-HAVIJ (PERSIAN PICKLED CARROTS)

Torshi-Havij (Persian Pickled Carrots) image

Like Lebanese cuisine, Iranian cuisine includes a plethora of different pickled vegetables - pickled cucumbers, pickled cauliflower, pickled eggplant, pickled garlic, pickled onions and pickled carrots. They're quite strong so serve them as a side dish with a meal - but be warned, they will made your meal incredibly special and very zingy. From Gormandize.

Provided by Sharon123

Categories Vegetable

Time 25m

Yield 1 jar

Number Of Ingredients 6

Ingredients

1 bunch baby carrots, trimmed and washed (about 100g)
5 fresh garlic cloves, peeled
1/2 teaspoon dried mint
15 -20 black peppercorns
1/2 teaspoon salt
white wine vinegar (quantity will vary depending on the size of the jar you use)

Steps:

Wash the carrots well (there is no need to peel them, but you can if you want to) and boil for about 3 minutes in boiling water. Remove from the water and allow to cool.
Once the carrots are cooled, place them in a jar with a good lid or seal. It would be good to use use a tall and thin jar so that you can stand the carrots up in it without needing to use so much vinegar, but any jar will do.
Grate the garlic coarsely and add to the carrots in the jar. Add all other ingredients (except the vinegar).
Add enough white wine vinegar to the jar to cover the carrots completely. Put the lid on and store in the fridge for at least 3 weeks.

Nutrition Facts : Calories 26.8, Fat 0.1, Sodium 1166.5, Carbohydrate 6, Fiber 0.8, Sugar 0.2, Protein 1.2

HAVIJ POLO (PERSIAN CARROT RICE)

Havij Polo (Persian Carrot Rice) image

Havij polo is a Persian favorite with carrots, rice, and meat. There are no "exotic" ingredients to buy. It is worth the trouble as my Iranian husband and my 2 kids love it, and they are very picky eaters. Iranians generally use more rice, but we like more carrots and less rice.

Provided by JENILEIGH

Categories World Cuisine Recipes Asian

Time 1h55m

Yield 8

Number Of Ingredients 10

Ingredients

1 onion, thinly sliced
½ cup salted butter
1 pound cubed beef stew meat
½ teaspoon ground cinnamon
½ teaspoon salt
2 cups grated carrots
2 cups water
3 tablespoons white sugar
2 cups uncooked long-grain rice
1 tablespoon butter, or as needed

Steps:

Saute onion in butter in a large skillet over medium heat until translucent, about 5 minutes. Remove onion to a bowl, leaving any excess butter in the skillet.
Sprinkle meat with cinnamon and salt; cook in the skillet in the remaining butter until browned, 3 to 4 minutes per side. Transfer meat to a small pot, leaving butter in the skillet. Add carrots to the skillet and cook until lightly browned, about 5 minutes. Remove carrots to a bowl; set skillet aside.
Add water to the meat and bring to a boil. Reduce heat and simmer until tender, 30 to 40 minutes. Remove meat and mix with reserved onions. Pour 1 cup cooking water into the skillet used to cook the vegetables and meat. Add sugar; mix until completely dissolved. Set sauce aside.
While the meat is cooking, place rice in a colander and rinse several times with warm water to remove starch. Transfer to a bowl and soak for 5 to 10 minutes.
Bring 6 cups salty water to a boil in a large saucepan. Drain rice and add to the boiling water. Boil, stirring occasionally to prevent grains from sticking together, until rice is no longer crunchy but still quite firm, 5 to 10 minutes. Drain.
Butter the bottom of a large pot and top with several layers of rice, the meat-onion mixture, and carrots. Pour sauce over top. Cover the underside of the pot lid with a clean dish towel and place tightly on the pot to absorb moisture.
Cook over low heat until crunchy on the bottom, about 30 minutes, checking often near the end to prevent burning.

Nutrition Facts : Calories 426.8 calories, Carbohydrate 45.7 g, Cholesterol 65.6 mg, Fat 21 g, Fiber 1.7 g, Protein 13.1 g, SaturatedFat 11.3 g, Sodium 282.9 mg, Sugar 6.6 g

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