Saed News: Stay with us for the special recipe of Tabriz-style Carrot Stew.
According to the Saed News cooking service, carrot stew (Khoresht-e Havij) is one of the delicious and unique Iranian stews, originally from the city of Tabriz. You can prepare this tasty dish with either red meat or chicken, depending on your preference. In the video selected from Behnam Rostami's YouTube channel, it is prepared with red meat.
Red meat (beef or lamb) – 400 g, cubed
Carrots – 400 g, julienned or cut into matchsticks
Dried plums (Aloo) – 15 pieces (soaked in warm water for 15–20 minutes)
Onion – 1 large, finely chopped
Lemon – 1 (juice only)
Saffron – a generous pinch, brewed in hot water
Tomato paste – 1 tablespoon
Cinnamon stick – 1
Dried rosebuds (Gol-e Mohammadi) – 2
Cardamom pods – 2
Turmeric, salt, black pepper – 1 teaspoon each
Oil or butter – as needed
Sauté the Onion:
Heat some oil in a large pot. Add the chopped onion and sauté until golden.
Brown the Meat:
Add the cubed meat to the onions. Cook until browned on all sides. Sprinkle in turmeric, salt, and black pepper.
Add Tomato Paste:
Stir in the tomato paste and cook for 2 minutes to remove the raw taste.
Simmer the Meat:
Pour in enough hot water to cover the meat. Add cinnamon stick, cardamom, and rosebuds. Cover and let it simmer on low heat until the meat is tender (about 1.5 to 2 hours).
Fry the Carrots:
In a separate pan, lightly fry the julienned carrots in oil or butter until they start to soften and caramelize slightly.
Combine Ingredients:
Once the meat is almost fully cooked, add the fried carrots and soaked dried plums to the pot.
Add Saffron & Lemon Juice:
Pour in the brewed saffron and freshly squeezed lemon juice. Stir gently and let it simmer for another 20–30 minutes until flavors meld.
Adjust Seasoning:
Taste and adjust salt or lemon juice as needed.
Serve your Tabrizi carrot stew hot over steamed Persian rice (chelow) with a side of pickles or fresh herbs.
