Carrot and Plum Khoresh

Name: Carrot and Plum Khoresh (Khoresh-e havij-o alu)
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 30 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water; ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water; 1 cup (150 g) dried Persian plums (alu zard)* or pitted dried prunes; ½ cup (100 g) brown sugar; 2 tablespoons wine vinegar; ¼ cup (60 ml) freshly squeezed lime juice; 1 pound (450 g) carrots, peeled and sliced; Zest of 1 orange; 1 teaspoon ground cardamom; 1 teaspoon ground cinnamon; ½ teaspoon turmeric; ½ teaspoon freshly ground black pepper; 2 teaspoons sea salt; 1 pound (450 g) boneless, skinless chicken thighs, or stew meat (lamb, veal, or beef), cut into 3-in/7.5cm cubes, or 2 (900 g) pounds veal shanks; 1 pound (450 g) boneless, skinless chicken thighs, or stew meat (lamb, veal, or beef), cut into 3-in/7.5cm cubes, or 2 (900 g) pounds veal shanks; 1 pound (450 g) boneless, skinless chicken thighs, or stew meat (lamb, veal, or beef), cut into 3-in/7.5cm cubes, or 2 (900 g) pounds veal shanks; 1 pound (450 g) boneless, skinless chicken thighs, or stew meat (lamb, veal, or beef), cut into 3-in/7.5cm cubes, or 2 (900 g) pounds veal shanks; 1 pound (450 g) boneless, skinless chicken thighs, or stew meat (lamb, veal, or beef), cut into 3-in/7.5cm cubes, or 2 (900 g) pounds veal shanks; 2 large onions, peeled and thinly sliced; 1 clove garlic, peeled and sliced; 1 pound (450 g) boneless, skinless chicken thighs, or stew meat (lamb, veal, or beef), cut into 3-in/7.5cm cubes, or 2 (900 g) pounds veal shanks; 1 pound (450 g) boneless, skinless chicken thighs, or stew meat (lamb, veal, or beef), cut into 3-in/7.5cm cubes, or 2 (900 g) pounds veal shanks; 6 tablespoons oil, butter, or ghee*; 6 tablespoons oil, butter, or ghee*; 6 tablespoons oil, butter, or ghee*

Khoresh-e havij-o alu

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

6 tablespoons oil, butter, or ghee*
2 large onions, peeled and thinly sliced
1

Asia
Iran
Stew
Main course
Gluten-free
Southeast Asia

Method

In a Dutch oven, heat 3 tablespoons oil over medium heat and brown the onions, garlic, and chicken. Add salt, pepper, turmeric, cinnamon, cardamom, and zest of 1 orange, and sauté for 1 minute.
Pour in water—1½ cups/360ml for chicken, 2½ cups/600ml for stew meat. Cover and simmer over low heat for 40 minutes for chicken or 1¼ hours for stew meat, stirring occas