Khoresh Havij Recipe(Persian Carrot Stew)+17Notes

Khoresh havij belongs to Tabriz, and many people know it as Turkish carrot stew or Tabrizi carrot stew. Khoresh havij is usually prepared with pieces of red meat, but you can also use chicken, turkey, or minced meat.

Even the vegetarian version of khoresh havij is prepared in which the meat is completely removed.

A very tasty and colorful stew full of excellent properties for the human body, which we will explain in detail below.

You can also read dolmeh barg mo recipe.

How to make khoresh havij?

It is interesting to know that khoresh havij in Tabriz is usually prepared with a fruit called zardak, which is very similar to carrot, but because zardak is not always available, carrot is used as a substitute, and carrot is more common now.

Plums are the next essential ingredient in this stew. The combination of carrot and plum in this dish is a familiar combination we have already seen in many dishes.

The mild sourness of the plum complements the sweetness of the carrot, and together they create a sweet and unique taste.

The taste of this stew is not sweet, and it has a malty taste due to the plums. But if you like sweet foods, use some sugar when cooking stew.

You are free to make this stew and make small changes according to your taste; for example, add a little pomegranate paste or use lemon juice. You can even be creative in cutting the carrots and changing the appearance of your stew.

Tabrizi’s cooking is very famous, and they have a wide variety of food. Khoresh havij is one of the delicious sweet and sour dishes you will love once you try it.

Join us to teach you how to prepare khoresh havij in this article with meals cook site.

Khoresh havij recipe

For: 4 people

Preparation time:20 minutes

Cooking time:3 hours

You can also read lavashak recipe.

Ingredients:

Instruction:

1. Frying the onion

To prepare this stew, after removing the skin and washing, chop the onion into small pieces, put a suitable pot on the heat, and pour some liquid oil into it. After the oil is hot, add the chopped onion to the pot.

2. Frying the meat

Saute the onion a little until it becomes soft, then add some turmeric and continue sauteing until the onion and turmeric become uniform.

Meanwhile, after washing, chop the stewed meat to the size of a stew (like khoresh gheymeh). After chopping the meat, add it to the onion and turmeric mixture.

Continue frying the ingredients until the meat is browned and changes color.

3. Cooking meat

After the meat has changed color, add a few glasses of boiling water to the pot and one piece of cinnamon stick and let the meat cook on a gentle heat. You can use a pressure cooker to speed up the process.

4. Preparation of carrots

In the next step, you need to prepare the carrots. For these purposes, peel the carrots after washing them and cut them into very thin slices uniformly and evenly. (slightly narrower than fried potatoes).

5. Frying carrots

Put a suitable pan on the heat and pour some oil into the pan, then fry the sliced carrots in the oil until they are slightly fried.

First, pour them into the pan; after the carrots are soft, add a little saffron and sugar, and at the end, add the tomato paste to the pan.

Add carrots and fry a little until the raw smell of the tomato paste disappears. The more you fry the carrots, the more beautiful the stew will be at the end, but this will make the properties of the carrots disappear.

6. Adding carrots and plums

Next, wash the stewed plums carefully, and after the meat is almost cooked, add the carrot and stewed plums to the stew pot. At this stage, add some salt and black pepper to the stew and let the stew cook on a gentle heat.

7. Cooking khoresh havij

Thirty minutes before the end of cooking, add the brewed saffron and remove the cinnamon stick from the stew. Taste the stew and add some lemon juice if you want. Finally, let the stew water reduce, then serve with Iranian rice.

You can use pistachio slices and barberry to decorate the khoresh havij. For this purpose, saute some barberry and pistachio slices in a small amount of liquid oil until they are slightly fried, then use them to decorate the stew when serving.

Persian carrot stew is served with: zeytoon parvardeh, mast o musir, mast o khiar, salad shirazi and Persian doogh.

Use of chicken meat

If you have a ban on red meat and want to make your khoresh havij with chicken meat, remove the stewed meat from the necessary ingredients and add about 600 to 800 grams of chicken meat to the necessary ingredients. The steps of cooking this stew are no different from red meat or chicken meat.

Notes for khoresh havij:

• Adding sugar and lemon juice makes the flavors smooth and balanced.
• If you use meat, the pieces should be bigger.
• This stew is low in water, so you should have a thick, uniform stew.
• A cinnamon stick is added for its aroma and can be removed.
• There is no tomato paste in many recipes, but it is added to make it more colorful and can be removed.
• The carrot should be soft enough, and it should be slightly chewy.
• khoresh havij is also prepared with pomegranate paste; you can add it as desired.
• Use turkey meat to prepare this stew.
• If you can’t access plums, you can also use lemons or limoo amani.
• Always add lemon juice at the end so that it does not lose the color of the stew.
• If you do not like the taste of plums in the stew, remove the plums from the composition of the carrot stew.
• In some cities of Azerbaijan, they add cob to the composition of carrot stew ingredients. In this case, cook the cob separately add it to the stew mixture along with the carrot, and let the stew sit on a gentle gas flame.
• Carrot stew is a low-water and thick stew, so it should be cooked and drained to a large extent.
• If you are a vegetarian, you can make carrot stew without meat.
• When fried, The amount of carrots should equal the bottom of the pan to be fried well; if the amount of carrots is more than the bottom of the pan, roast and cook the carrots in two steps. You can add a tablespoon of lemon juice to the carrots so they don’t break or get crushed during cooking.
• Add some sugar in the last 10 minutes if you like sweet foods.
• Instead of using tomato paste, you can use some ripe tomatoes.

Carrot Nutrition

One serving of carrots, which equals half a cup, contains:

• 25 calories
• 6 grams of carbohydrates
• 2 grams of fiber
• 3 grams of sugar
• 0.5 grams of protein

sourced: https://www.webmd.com/

FAQ for khoresh havij

1. What is served with khoresht havij?

Khoresht havij is served with zeytoon parvardeh, mast o musir, mast o khiar, salad shirazi, and Persian doogh.

2. Can I freeze khoresh havij?

No, you can not freeze this, it served be fresh.

3. Can I use chicken in this stew?

Yes you can use chicken instead of meat in this dish

Did you like this recipe?

• Please share your experience with making khoresh havij.
• If you are looking for vegetarian food, I suggest you this glazed without meat.
• You can ask me questions about the Persian carrot stew recipe in the comments. I will answer your questions as soon as possible.
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