Carrot stew is one of best Iranian dishes. Havij is Farsi word for carrot and carrot stew that is called ‘ Khoresht-e Havij’ in Farsi, is a Persian stew that is made with carrots, potatoes and meat (chicken/lamb or beef).
Carrots with their brilliant colour is lovely ingredient to make carrot stew. There are different recipes for this dish, sometimes combination of carrots with prune or plum that is called khoresht haveej-aloo.
Other recipe is combination of carrots with potatoes and meat.
Carrot stew is one of Iranian stews and come originally from Tabriz, an ancient city in NW of Iran. That’s why mostly it’s known as Tabrizi carrot stew. If you prefer sour taste, therefore add some lemon/lime juice to the stew or if you wish sweet taste, simply delete lime juice and add some sugar.
- 300 g chicken breasts
- 2 medium onions, chopped
- 300 g baby carrots
- 3 potatoes, peeled and cut into strips
- 2 tbsp. tomato paste
- 1 tbsp. Saffron water
- 1 tbsp. fresh lemon juice
- ¼ tsp chilli powder
- ½ tsp turmeric
- Salt to taste
- Olive oil
Place chicken in a pot. Add water and let it to cook. If there is left chicken. Once it is cooked, remove it from the pot and fry it in olive oil until turns golden and add return it back to the pot.
Heat the oil in a pan, add chopped onions. Sauté until just soft. Then add chili powder and turmeric. Stir in for couple of minutes. In other pan, fry baby carrots for 10 minutes.
Fry potato strips as well. Set aside.
In a bowl with cold water, add tomato paste and salt. Mix all together. Pour liquid into the pot with chicken. Add fried carrots, onions, potatoes, saffron water and lemon juice. Taste and adjust salt and chili, if needed. Allow to cook for about for 30 minutes over medium heat.
Serve it with rice, salad and pickles.