Turkish carrot and parsnip stew (Khoresh havij Tabrizi)

Turkish carrot and parsnip stew (Khoresh havij Tabrizi)

This satisfying winter warmer stew is is originated from Tabriz, an ancient city in the north-west of Iran with Turkish ethnicity population, famous for its scrumptious cuisine.

The natural sweetness of plums and carrots blends beautifully with the tomato base sauce and give this stew a delicious tangy flavour. In a traditional style, carrots are julienned into thin sticks, fried, then added to slow cooked lamb. This recipe is a vegetarian version calling for parsnip. However if parsnips were not available in the season, you can use carrots.

Serves 4

You Will Need:

  • 3 Medium Carrots Cut To Thin Slices
  • 2 Medium Parsnip (Can be replaced with same amount of carrots when not in season), Cut To Thin Slices
  • 1 Tbsp Butter
  • 1/2 Cup Persian Plums or Prunes.
  • 1/4 Cup Silvered Almonds
  • Pinch of Saffron Powder
  • 1 Jar of Turkish Recipe Base - Tabrizi


1- Melt a table spoon of butter or olive oil in a pan
2- Add the carrots and parsnips to the pan and fry for 5 min. Stir them gently otherwise they could breakdown and get mushy.
3- Add Plums and half of the silvered almonds.
4- Add a table spoon of boiling water to saffron powder and let it bloom for about 5 minutes. Then add to the pan and cook for a couple of minutes.
5- Take the vegetable out of the pan into a separate plate.
6- In a medium pot add a Jar of Exotic Bazaar's Tabrizi sauce plus 1 cup of boiling water, bring to a boil.
7- Add the fried carrots and parsnips to the Stew and cook for another 5 min.
8- Just before serving the stew, toast the rest of the almonds and use it to garnish on top of your stew.
9- Enjoy This stew with rice, side of garden salad and natural yoghurt. (You can find the recipe for Steamed rice with saffron garnish here).

*This stew traditionally has a sweet and sour taste. You can add 1/2 tsp of sugar to increase the sweetness of the carrots.

Happy Feasting :)

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