Khoresh Havij - Carrot & Almond Stew
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.
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- 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.
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.