(Persia Digest) –Carrot stew originated in Tabriz, northwestern Iran, and is often called the Tabrizi carrot stew. It can be made both with beef or chicken. Beef is used in this recipe.

Although cooked carrots are sweet, the use of plums make this a sour-sweet dish. This is a vitamin-filled, easy stew to make with an appetizing aroma and color.

Ingredients (serves 6)

750g Shank beef

2-3 tbsp caramelized onions

1kg Carrots

250g Dried plums

1-2 tbsp dissolved saffron

1-2 tbsp sugar

150g oil

Salt to taste


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Place the meat and caramelized onions in a pot and brown. Add 2-3 cups of water and allow to cook. Peel and wash the carrots. Pour some oil in a frying pan. Slice the carrots and fry in the oil. Put to one side. Wash the plums and add to the pot with the carrots. Leave to simmer. Add the dissolved saffron, salt, and sugar. If you prefer a sour taste, add some lime or lemon juice. Leave to simmer until all the flavors are combined.

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