One of classic stews from Iran is called carrot prunes stew that comes originally from Tabriz city an old and famous city in NW of Iran. Carrot is called Havij, and Prune is called Aloo in Farsi language.
This stew is a festival of colour, flavor and beauty. Combination of lamb meat, carrots, prunes with Persian saffron, turmeric, fresh lime juice, …. just create a sensational dish.
- 2 large carrots, spiralized or grated
- 1 lamb shank
- Handful dried prunes
- 2 medium onions, finely sliced
- 1 lime or lemon juice
- ½ tsp turmeric
- 2tbsp Persian saffron water
- Vegetable oil
Wash carrots before peeling. Then spiralize them. Heat the oil in a saucepan and fry carrots until golden. Transfer carrots to a plate and add one of chopped onion to the same pan. Fry until golden brown.
In a pot with water, add lamb meat, and one of chopped onion. Leave to cook until tender.
Once meat is cooked, add fried onion, carrots, prunes, turmeric, saffron water, season with salt and pepper, squeeze over the lime juice and add 1 cup boiling water.
Cover the pot with a lid and simmer for 20 minutes.
Serve with steamed rice.