Khoresh Havij - Vegeratian Turkish Carrot & Almond Stew - Exotic Bazaar

This satisfying and flavour-packed carrot stew also originated from Tabriz city. You can recreate this colourful dish in no time at all using Exotic Bazaar's Peppery - Turmeric & Lime, Turkish Tabrizi sauce. The natural sweetness of plums and carrots complement perfectly with the sauce, giving this dish a delicious tangy flavour with a little bit of heat coming from the freshly ground black pepper. Traditionally, carrots are sliced into thin sticks, fried, and then added to slow-cooked lamb. I substituted that with parsnips to make this dish vegetarian and extra healthy. https://www.exoticbazaar.com.au/

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Step 1

1- Melt the butter or olive oil in a pan

Step 2

2- Add the carrots and parsnips and fry for a few minutes. Avoid tossing the vegetables too much because they will become mushy.

Step 3

3- Add the Plums and half of the slivered almonds.

Step 4

4- In a medium cooking pot add a jar of Exotic Bazaar's Tabrizi sauce plus a cup of boiling water and bring to simmer.

Step 5

6- Add the fried carrots and parsnips to the stew and simmer for a further few minutes.

Step 6

7- Just before serving the stew, toast the rest of the almonds to use as garnish.

Step 7

Enjoy this stew with Iranian rice, salad, and plain yoghurt.