Persian cooking: recipes · Khoresht: stews (served with rice)

Khoresht-e Havij خورش هویج

Tabriz-style carrot stew with dried plums and a sweet-sour note.

⏱ 150 min

Ingredients

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  • 1400 g lamb or beef (stewing cubes)
  • 7 onions
  • 3½ tsp turmeric
  • 1750 g carrots
  • 28 dried plums (aloo bokhara)
  • 3½ tbsp sugar
  • 7 tbsp lemon juice
  • 3½ tsp saffron threads, ground and dissolved in 4 tbsp hot water
  • 21 tbsp oil
  • salt (to taste)

Method

  1. Dice the onions and fry golden in 3 tbsp oil, add turmeric and the meat and brown. Cover with water, season with salt and braise covered for 1 hour.
  2. Peel the carrots and cut into thin sticks.
  3. Fry the carrots in the remaining oil for 10 minutes.
  4. Add the carrots, plums, sugar, lemon juice and saffron to the meat and simmer for 30 minutes. Serve with rice.