This satisfying and flavour-packed carrot 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.
-3 Medium Carrots Cut To Thin Slices
-2 Medium Parsnip (optional, Can be replaced with same amount of carrots), 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 or Exotic Bazaar's Peppery Turmeric & Lime Tabrizi Sauce
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. 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.