Today’s recipe is Khoresht Haveej, a Persian stew that is made with carrots and prunes. I always associate Persian recipes made with prunes to fall or winter dishes. To me prunes give recipes an warm and earthy flavor. The traditional recipe for this dish 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 saffron to the cooked chicken.
Add lemon juice. Adjust seasoning if needed.
Add sautéed carrots to the pot, cover, and cook for 20 to 30 minutes longer.
Serve over Chelow, Persian rice.