My dad has been traveling overseas a lot and usually on his return flights back to the States, he would make his connection into San Fran for a weekend visit. I had never officially attempted a Persian dish on my own, so I was really nervous to make this for him! However, I knew this would be something my dad would enjoy – a home cooked meal. After getting a few tips from my mom, I ventured to the store for the ingredients, which are all pretty standard. The outcome: much easier than I thought it would be. VERY GOOD! I was impressed with myself. Bonus points, Dad greatly enjoyed too!
Havij = Carrot
Polo = Rice
- 1-1/2 to 2 lbs cubed stew beef
- 2 large onions, thinly sliced
- ¼ cup butter
- 1 pound carrots, shredded (I used 2 bags of pre-shredded carrots that are sold in the Produce Section in our grocery store.)
- 2 tablespoons tomato paste
- 1 (14 oz) can beef broth
- ½ cup water (or additional beef broth)
- ½ teaspoon saffron
- 2 teaspoons kosher salt
- ¼ teaspoon pepper
- Juice of 1 lemon
- In a large pan, sauté sliced onions in 2 TBSP butter until golden brown. Add cubed beef and sauté until well browned. Add tomato paste and slowly stir in beef broth, saffron, and salt/pepper. Cover and simmer gently for 1 hour.
- Peel and slice carrots very thinly. In a separate pan, sauté the carrots in the remaining 2 TBSP of butter for about 5 minutes and set aside.
- Add carrots and lemon juice to meat mixture after the meat has simmered. Stir until well combined. Simmer, covered, another 30 minutes.
- Serve with basmati rice.
Tip #1: I highly recommend this Julienne Peeler from Pampered Chef. It’s so easy to use and I use it on carrots all the time. It creates julienne strips with perfect texture, size, and consistency for salads or stir-frys too. You literally run the tool on the carrot with the same motion as if you were peeling it, but the outcome is perfect julienne carrots. Cost: $10.50.
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