Today’s recipe is Khoresht Haveej, a Persian stew that is made with carrots and prunes.Â I always associate Persian recipes made with prunes to fall or winter dishes. To me prunes give recipes an warm and earthy flavor. Â The traditional recipe for this dishÂ simply uses brewed saffron as spice. While I love saffron, I found that the end result was way too bland. I tried a couple of options and settled on adding cinnamon to enhance the flavor of this stew.
Another thing that I found about this recipe is that the best option for the way the carrots should be cut is julienne. If you have a Trader Joe’s near you, their “shredded carrots” are actually a julienne cut.
Ingredients (serves 6)
10-12 chicken thighs
4 garlic cloves
1 tsp turmeric
1 cup prunes
1 lb carrots
1 tbsp sugar
1 tsp cinnamon
1/2 cup lemon
3 tbsp brewed saffron
salt & pepper
Add brewed saffronÂ to the cooked chicken.
Add lemon juice. Adjust seasoning if needed.
Add sautÃ©ed carrots to the pot, cover, and cook for 20 to 30 minutes longer.
Serve over Chelow, Persian rice.