Carrot stew recipe in Tabriz in Iran
Carrot stew is one of the most popular dishes among Tabrizis. To prepare this stew, they use chicken or meat carrots, onions, tomato paste and saffron and use sour lemon juice so that it does not have a sweet taste.
INGREDIENTS :
- Carrots = 400 g
- Chicken = 400 g
- Tomato paste = 3 tbsp
- Medium onion = 1 pcs
- Saffron mixed with hot water = 4 tablespoons
- Plums = 100 g
- Salt, pepper and turmeric = as needed
INSTRUCTION :
First, grate the onion and fry it a little. Add the chicken to the onion along with the tomato paste and fry for a little over three to four minutes until it changes color.
Add salt and pepper to the chicken and after boiling, close the pot and reduce the flame. Peel a squash, grate it and slice it. Pour a little oil in a frying pan and fry the carrots a little.
After about an hour of cooking the chicken and it is half cooked, add the carrots and plums to the stew to cook together. Finally, add saffron to the stew. This food should be cooked on a low flame and slowly to fit well. If you use mutton, postpone adding salt to the final stage of cooking.