This satisfying and flavour-packed carrot stew also originated from Tabriz city. You can recreate this colourful dish in no time at all using our Peppery - Turmeric & Lime, Tabrizi sauce. The natural sweetness of plums and carrots complement perfectly with the sauce, giving this dish a delicious tangy flavour with a little bit of heat coming from the freshly ground black pepper.

Traditionally, carrots are sliced into thin sticks, fried, then added to slow-cooked lamb. I substituted that with parsnips to make this dish vegetarian and extra healthy.

INGREDIENTS:

3 Medium Carrots Cut to Thin Slices

2 Medium Parsnip Cut To Thin Slices

1 Tbsp Butter Or Olive Oil

1/2 Cup Persian Plums Or Prunes.

1/4 Cup Silvered Almonds

1 Jar of Exotic Bazaar Tabrizi - Turkish Recipe Base

METHOD:

1- Melt the butter or olive oil in a pan

2- Add the carrots and parsnips and fry for a few minutes. Please avoid tossing the vegetables too much because they will become mushy.

3- Add the plums and half of the slivered almonds.

4- In a medium cooking pot add a jar of Exotic Bazaar's Tabrizi sauce plus a cup of boiling water and bring to a simmer.

6- Add the fried carrots and parsnips to the stew and simmer for a further few minutes.

7- Just before serving the stew, toast the rest of the almonds to use as garnish.

Enjoy this stew with Persian rice, salad, and yoghurt.

TIP:

This stew traditionally has a sweet and sour taste. You can add 1 tbsp of sugar to the carrots as you fry them to increase the sweetness.

Tabrizi Turkish Stew Base With Paprika & Black Pepper

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