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
1 onion
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
olive oil
Small dice onion and sauté in olive oil until just golden. Add minced garlic and turmeric. Continue sautéing for a couple of more minutes.
I highly suggest using bone in thighs. Remove skin from chicken thighs; season with salt and pepper, then add to onion in batches. Sauté chicken for about 3 to 4 minutes on each side.
Add 1/2 cup of water and prunes. Cover and cook for 40 minutes on medium low.
In the mean time sauté carrots in some olive oil for about 2 minutes. Season carrots with salt then add sugar and cinnamon and continue sautéing for 1 more minute.
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.
