Chicken or Beef — I used 2 chicken breasts - 1 small onion — finely chopped up - 5-6 carrots –grate half the carrots and chop the rest into circles (not too thick) - 10-15 Aloo khoshk (prunes) — you can use more or less depending on what you prefer - 1 teaspoon saffron –you may prefer to use liquid saffron in this amount (considering saffron isnt cheap ) - Sugar 1 to 3 tablespoons - oil ,salt and desired amount - turmeric - Lemon juice (optional) –to add a bit of a sour flavor
Directions:
Add oil to a pot and heat on medium stove top heat. Cut your chicken (or meat) into smaller pieces and fry the chicken with the chopped onions and add turmeric and salt to the chicken. Add 2 cups of water and place lid on pot and allow the chicken to cook.
In a pan heat up some oil and fry the carrots a bit. After you have fried them add them to the pot with the chicken. Wash the prunes and add to the pot as well. Finally, add the sugar and lemon juice and place the lid on the pot and allow everything to cook until the Khoresht-e Havij (carrot stew) is thickened and gives back oil.
Serve with rice.
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Carrot Stew Tabriz
Ingredients
1 onion
2 tablespoons tomato paste
500 grams of meat or chicken muscle
200 grams
Salt and black pepper
Stewed plums
500 grams of carrots
Two tablespoons of brewed saffron
One-third cup of fresh lemon juice
3 to 4 tomatoes
Recipe
One. Onions and some chopped fried setting. Pepper, spices and turmeric and add Fry. Then add the tomato paste.
2. Poultry or meat, add about a quart of water and pour over it. After the boil, add salt and let Nymjvsh on medium heat for about an hour to an hour and a half stay.
3. During the intervening carrots and fried in oil until golden brown. If you put the lid on, carrot becomes soft and cooked and not burned. Let boil and add the carrots, saffron infusion. Finally, add the lemon juice.