• Yoshika Lowe

Khoresh Havij (Persian Carrot Stew)

Updated: Nov 25, 2019

Carrots are the main component of this favorite Persian stew, Khoresh Havij Ba Aloo. Havij is Farsi for carrot and Aloo is plum, in this case dried plum or prune.

Khoresh Havig Photo Credit: By Hossein.wikieditor - Yükləyənin öz işi, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=30897001

Khoresh Havij- Persian Carrot Stew

1 ½ lbs cross rib roast or any similar roast 2 lbs carrots 2 tbsp oil or butter ½ large onion, diced medium 1 tsp turmeric powder ½ tsp freshly cracked black pepper 3 cups cold water 1 large onion, thinly sliced 2 tbsp tomato paste 8 ounces pitted prunes 1- 1½ cups boiling water 1 tsp kosher salt 2 tbsp lemon juice

Cut the beef into 1-inch cubes, add to stock pot and brown in 1 tbsp butter with the diced onions, turmeric and freshly ground black pepper for 10 minutes. Add 3 cups of water, bring to a boil then reduce the heat to medium low and cook until fork tender (about 1-1 1/2 hrs) If there is less than 2 cups broth by the time the meat is cooked, add more water.

Meanwhile, peel and julienne the carrots (1/4-inch thick x 2-inch long). Heat 2 tbsp oil or butter in a large skillet over medium heat. Add the carrots, cover the skillet and cook for 15 minutes, or until tender but firm. Stir 2-3 times. Remove the carrots from the skillet, set aside. In the same skillet add 3 tbsp oil and fry the sliced onion to golden brown.

Add 2 tbsp tomato paste to the fried onions and saute for 5 minutes over low heat until aromatic. Add the cooked carrots back in the skillet and set aside until the meat is cooked. Add the contents of the stock pot to the large skillet with carrots and onion mixture.

Add 1 tsp kosher salt, 1-1 ½ cups boiling water, lemon juice and prunes to the skillet. Bring it to a boil. Cover the skillet, reduce the heat to medium low and cook for 45 minutes to 1 hour, or until the sauce is reduced and thickened. Serve over saffron rice.

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