Tabrizi Carrot Stew Saffron Recipe brings chicken, slender carrots and dried plums together in a tomato-and-saffron sauce. The carrots are sautéed separately before they enter the pot, helping them keep their shape while the stew develops its characteristic sweet-tart balance.
Tabrizi Carrot Stew with Chicken
Known as khoresh-e havij, this stew should finish with tender chicken, distinct carrot strips and a concentrated sauce. It is gently fruity, not dessert-sweet. Taste the plums before deciding whether the pot needs a little lemon juice.
Preparation: 25 minutes
Cooking: about 1 hour 20 minutes
Serves: 4
Ingredients
- 400 g boneless chicken thigh or breast, cut into large pieces
- 400 g carrots
- 100 g dried Persian stew plums or pitted prunes
- 1 medium onion, finely diced
- 3 tablespoons tomato paste
- 4 tablespoons strong brewed saffron
- 1/2 teaspoon ground turmeric
- Fine salt and freshly ground black pepper
- 3 tablespoons neutral oil, divided
- About 500 ml (2 cups) hot water
- 1–2 teaspoons fresh lemon juice, only if needed
The saffron is added late, when the sauce has already reduced. Prepare a strong infusion rather than a watery one; our guide to brewing saffron covers the method.
Prepare the Plums and Carrots
Rinse the dried plums and soak them in cool water for 20–30 minutes. Drain and set aside.
Peel the carrots and cut them lengthwise into thin, even matchsticks. Avoid grating them: grated carrot disappears into the sauce, while proper strips remain visible in the finished Tabrizi carrot stew.
Heat one tablespoon of oil in a wide frying pan over medium heat. Add the carrots and cook for 5–7 minutes, turning gently, until they soften slightly and pick up a little colour. Move them to a plate; they do not need to be cooked through yet.
Brown the Chicken
Warm the remaining oil in a heavy saucepan. Add the onion and cook for 7–8 minutes, until soft and golden at the edges. Stir in the turmeric and black pepper.
Add the chicken and turn the pieces for 3–4 minutes, just until the surface loses its raw colour. Spoon in the tomato paste and cook for another two minutes, stirring it against the base of the pan to remove the raw taste.
Simmer the Stew
Pour in the hot water and bring the sauce to a gentle boil. Lower the heat, partially cover and simmer for 35–45 minutes. Keep the heat low enough that the chicken cooks gently and the sauce reduces gradually.
Add the sautéed carrots and drained plums. Season with salt, cover loosely and continue cooking for 20–25 minutes, until the carrots are tender but still hold their shape.
Check the thickest chicken piece with an instant-read thermometer. Poultry should reach 74°C/165°F, following the official FoodSafety.gov temperature chart.
Finish with Saffron
Stir in the brewed saffron during the last five minutes. Leave the lid slightly open so the sauce can settle around the chicken and vegetables. A finished stew should be spoonable but not watery.
Taste one plum with a little sauce. If the flavour is too sweet, add one teaspoon of lemon juice, simmer for a minute and taste again. The amount needed depends on the fruit; adding acid automatically can overpower a naturally tart batch.
Serve
Serve Tabrizi carrot stew with steamed basmati rice. Lift the chicken into the serving bowl first, then arrange the carrots and plums over it and spoon on the sauce. Handle the pot gently at this stage so the cooked carrot strips stay intact.
Cool leftovers promptly and refrigerate in a covered container for up to three days. Reheat over low heat, adding a spoonful of water if the sauce has thickened in the refrigerator.
Useful Cooking Notes
- Cut the carrots to a similar thickness so they soften at the same rate.
- Fry the tomato paste briefly for a deeper colour and rounder flavour.
- Add plums late enough to keep them whole.
- For lamb instead of chicken, allow a longer first simmer and add salt near the end.
