Khoresht-E Havij (Carrot Stew)
Persian Recipes
January 26, 2022
easy
I found this recipe and thought I would try it. Its a bit different than Havij Polo (Carrot Rice), and can be made to be sweet, sour, or a combination of the two.
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Ingredients
Adjust Servings
| Chicken or Beef — I used 2 chicken breasts | |
| 1 small onion — finely chopped up | |
| 5-6 carrots –grate half the carrots and chop the rest into circles (not too thick) | |
| 10-15 Aloo khoshk (prunes) — you can use more or less depending on what you prefer | |
| 1 teaspoon saffron –you may prefer to use liquid saffron in this amount (considering saffron isnt cheap 🙂 ) | |
| Sugar 1 to 3 tablespoons | |
| oil | |
| salt – desired amount | |
| turmeric | |
| Lemon juice (optional) –to add a bit of a sour flavor |
Directions
1.
Add oil to a pot and heat on medium stove top heat. Cut your chicken (or meat) into smaller pieces and fry the chicken with the chopped onions and add turmeric and salt to the chicken. Add 2 cups of water and place lid on pot and allow the chicken to cook.
In a pan heat up some oil and fry the carrots a bit. After you have fried them add them to the pot with the chicken. Wash the prunes and add to the pot as well. Finally, add the sugar and lemon juice and place the lid on the pot and allow everything to cook until the Khoresht-e Havij (carrot stew) is thickened and gives back oil.
Serve with rice.
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