Stew with polow

Khoreshe Havij-Persian Carrot and Potato Stew With Chicken

This classic Persian carrots stew is the ultimate cold weather comfort food or let say A dish stuffed with beautiful carrots هویج, potatoesسیب زمینی , onionsپیاز , and meat (beef/lamb or chickenمرغ), all bubbled in a tomato sauce spiced with Persian saffron , turmeric and pepper with a cheeky squeeze of lemon.

Carrots or as we say it in Farsi Havijهویج  are known for their health benefits. In Iranian cuisine we use carrots in baking cakes and cookies. for making jam and marmalades, in the soup, stew and mixing with rice dishes.

The brilliant colour, sweet taste, and low price, make Carrots one of the  favourite veggies in many recipes.

carrot stew that is called khorshe havij خورش هویج in Farsi, is A complete meal with protein, and veggie all in one pot. In this stew, carrots are simmered a long with potatoes, onion and meat and usually seasoned with saffron, turmeric lemon juice and pepper.

When my mom was looking for a simple one pot dinner, this stew was one her choices, simple but yet satisfying carrot stew with potatoes that’s accompanied by steamed rice pr as we say in Farsi ( (Chelow چلو).


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 khoresh-e haveej-aloo خورش هویج-آالو.

Other recipe is combination of carrots with potatoes خورش هویج – سیب زمینی



  • 300 g chicken breasts
  • 2 medium onions, chopped
  • 300 g baby carrots or large carrots, peeled and cut lengthwise
  • 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

In a bowl, combine the chicken breast or thighs, salt, pepper, and lemon juice and mix it. Heat the oil in a skillet . Add the chicken to the hot skillet and cook for 6-8 minutes until well browned. Flip the chicken over and turn off the heat.

Peel and chop the onions. Warm a large pan on a medium-low heat for a few mins then drizzle in 2 tbsp  olive oil. Add the onions and cook for 10 mins, stirring occasionally, till the onions softened and tender.


Then season with chilli powder and turmeric and fry for about 2 minutes. remove from the heat and set aside.

Peel and slice carrots. And sauté the carrots in the same pan that you used for frying the onions with the remining of olive oil for about 5 minutes and set aside.

in next step, Mix 350ml boiled water, tomato paste and salt.

Now, Add fried onions, carrots, potatoes and chicken to a pot. Pour the tomato sauce into the pot with chicken mixture, and add saffron water. Gently mix all ingredients. Taste and adjust the salt and chili, if needed add more. Cover and simmer gently for 30 minutes.

Serve it with rice, salad and pickles.



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