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

-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 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.