SAEDNEWS: “Khoresht Havij” is not necessarily a sweet stew. If you prefer sour stews, make this one with a mildly sweet and tangy taste. This dish, served with rice, is enough for 6 to 8 people and is ready to serve in 1 hour and 40 minutes.
Ingredients for Tabrizi Carrot Stew
Veal round meat: 750 g
Fried onions: 2 to 3 tablespoons
Carrots: 1 kg
Dried plums: 250 g
Ground saffron: 1 to 2 tablespoons
Sugar: 1 to 2 tablespoons
Oil: 150 g
Salt: as needed
Preparation method for Tabrizi Carrot Stew
Place a pot on the stove, add some oil, and sauté the meat along with the fried onions. When the color of the meat changes, add 2 to 3 cups of water and let it cook.
Meanwhile, wash the carrots, peel a thin layer, and cut them into thin slices or matchsticks. Then sauté them in some oil. Add the dried plums and the sautéed carrots to the meat pot so all ingredients cook together.
At the end of cooking, add saffron along with some sugar and salt to the stew.
Once the stew is fully cooked, remove it from heat. If you prefer a slightly sour flavor, you can add some lemon juice.
Additional notes about Tabrizi Carrot Stew
Preparation time for ingredients is about 15 minutes.
Cooking and waiting time is around 2 hours.
Tabrizi Carrot Stew can be served for lunch or dinner.
It can also be eaten during Ramadan as a pre-dawn meal (Sahur).
The ingredient amounts and recipe serve approximately 6 people.
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