Traditional Tabrizi Carrot Stew (Khoresht Havij) for 3 People

Directions

1. Sauté the Onion and Meat: Finely chop the onion and sauté in a mixture of vegetable oil and ghee until golden and soft. Cut the lamb into matchbox-sized pieces and add to the onion. Sauté until the meat changes color but don’t over-fry. Add turmeric, black pepper, and cinnamon, mix well, then pour in boiling water. Let the meat simmer for about 2 hours until fully cooked and tender.
2. Flavor the Meat: Once the meat is fully cooked and the broth has thickened a little, season with a bit of salt and add 2 tablespoons of brewed saffron
3. Prepare the Carrots and Prunes: While the meat is cooking, peel and julienne the carrots into thin matchstick-like strips. Rinse the dried prunes and soak them in water. Lightly fry the carrots in some oil until slightly golden, then add sugar and a bit of saffron for extra flavor. Remove the carrots from the pan.
4. Make the Sauce: In the same pan, sauté the tomato paste until its raw smell goes away. Add lemon juice and a bit more saffron, then return the carrots to the pan and stir well to combine and infuse the flavors.
5. Combine and Simmer: Once the meat is fully cooked and the broth is somewhat reduced, add the sautéed carrots and soaked prunes to the pot. Mix gently and let the stew simmer on low heat for another 30 minutes until everything comes together and the stew thickens. Adjust the sweet and sour balance to your taste.
6. Serving Suggestion: Serve this delicious carrot stew hot with steamed rice.
7. Tips for a Better Carrot Stew: Balancing Sweet and Sour: Sugar and lemon juice are key to achieving a pleasant flavor balance. The exact amounts depend on personal taste. If it’s too sour, add a bit more sugar. If it’s too sweet, add more lemon juice. Tomato Paste for Color and Flavor: Tomato paste adds a beautiful reddish hue and a slightly tangy flavor to the stew. If you prefer not to use paste, you can substitute with grated or pureed tomatoes—or skip it entirely for a different, yet still delicious, taste. Dried Prunes: A Secret Ingredient: Prunes are a traditional and essential part of this stew, balancing out the sweetness of the carrots and adding depth to the flavor. They also aid digestion. Important Cooking Tips: Sauté onions until golden to build the flavor base. Cook the meat until fully tender. Don’t overcook the carrots; they should be soft but not mushy. Let the stew simmer long enough to fully blend the flavors. The final consistency should be thick and rich—not watery. If needed, simmer uncovered to reduce the liquid.
8. How to Cook Persian Rice (Simple Method): For each person, use 1 small cup of Basmati or Persian rice. 1. Rinse the rice thoroughly under cold water until the water runs clear. 2. In a pot, add 1.5 cups of cold water for every cup of rice. 3. Add a pinch of salt and a little oil. 4. Place the pot over medium heat and let it boil until all the water is absorbed. 5. Once the water has evaporated, reduce the heat to very low, cover the pot with a lid, and let the rice steam for about 30 minutes, until fully cooked and fluffy.