RECIPESPERSIAN FOOD

Khoresh Havij Recipe _ Persian Carrot Stew

Khoreshte Havij : Traditional Persian Carrot and Meat Stew

Khoresh havij belongs to Tabriz, and many people know it as Turkish carrot stew or Tabrizi carrot stew. Persian stew with carrots 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.

Khoresh havij recipe?

It is interesting to know that khoresht 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 Iranian carrot 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. Khoreshte 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 Persian carrot stew in this article with meals cook site.

How to make khoresh havij

 

For: 4 people

Preparation time:20 minutes

Cooking time:3 hours

Khoresht Havij ingredients:

onion One large
Stewed plum 0.2 pound
Carrot or zardak 0.9 pound
Tomato paste 1/2 tbsp
Liquid oil in the required amount
Stew meat 0.9 pound
Brewed saffron in the required amount
Sugar as needed
Lime as needed
cinnamon stick One pcs
Salt, black pepper, and turmeric as needed

Instruction:

instruction for khoresh havij

1. Frying the onion

To prepare this Iranian carrot 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.

frying the onions

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.

frying the meat for khoresh havij

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.

add boiling water and cinamon stick

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.

Frying carrots for khoresh havij

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 Persian carrot 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 Carrot and meat stew pot.

At this stage, add some salt and black pepper to the Carrot and beef stew and let the stew cook on a gentle heat.

7. Cooking Persian carrot stew

Thirty minutes before the end of cooking, add the brewed saffron and remove the cinnamon stick from the stew.

Taste Persian carrot stew and add some lemon juice if you want. Finally, reduce the stew water, and then serve with Iranian rice.

Cooking khoresh havij

You can use pistachio slices and barberry to decorate the khoresht 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 khoreshte 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 :

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 Persian carrot 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.
  • khoresht havij is also prepared with pomegranate paste; you can add it as desired.
  • Use turkey meat to prepare this Carrot and beef stew.
  • If you can’t access plums, you can also use lemons or limoo amani.
  • Always add lemon juice at the end so that the stew does not lose its color.
  • 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 in Azerbaijan, cob is added 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 number of carrots should equal the bottom of the pan to be fried well; if the number 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.
  • Shirin polo and Morasa polo are two dishes that are very similar to this Iranian carrot stew.

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 

faq for khoresht havij

1. What is served with khoresht havij?

Carrot and beef stew 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 should 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 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.
  • if you make this sweet and love the taste of it, please share your pic and video with us on Facebook & YouTube.

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Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.I have the experience of successfully launching more than 20 restaurants and fast food in USA and Turkey. I have opened all kinds of traditional restaurants and fast food in Iranian and Turkish style. You can contact me for advice on equipping restaurants and fast food In the shortest possible time and for free, I will provide you with advice on buying fast food equipment and setting up a fast food restaurant.

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