Khoresh Havij Aloo Tabrizi خورش هویج آلو تبریزی

Tabrizتبریز is located in NW of Iran. A beautiful, ancient and historical city with beautiful mountains, landscapes, and rich cultural places like:  Blue mosque مسجد کبود with gorgeous blue tiles, that was constructed in 1465 with long history and story, and Jameh mosque مسجد جامع, Grand Bazaar بازار بزرگ, Churches کلیسا such as St. Stephanos Monastery کلیسای سنت استپانوس, in Jolfa جلفا, old fortresses and citadels.  Kandovan village روستای کندوان is one of the most attractive places that every tourist should visit this place, with houses carved into the volcanic rock stones and yet is inhabited by hundreds of people. Mausoleum of poets, and museums, that all are popular for tourists.

One of the classic stews from Iran is called: Khoresh Havij – Alooخورش هویج آلو / carrot with prunes stew that comes originally from Tabriz تبریز. Havij هویج is Farsi word for carrot , and Aloo آلو is prune/plum in Farsi language.

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Carrot stew خورش هویج is one dish that melts in your mouth when you start eating it. This stew is a festival of colour, flavour and beauty. Combination of lamb meat, carrots, prunes with aromatic spices such as, Persian saffron, turmeric, and fresh lime juice, just create a divine dish.

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Ingredients

  • 2 large carrots, spiralized or grated
  • 1 lamb shank
  • Handful dried prunes
  • 2 medium onions, finely sliced
  • 1 lime or lemon juice
  • ½ tsp turmeric
  • 2tbsp Persian saffron water
  • Salt and peppert to taste
  • Vegetable oil
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Method

Wash carrots before peeling. Then spiralize them. Heat the oil in a saucepan and fry carrots until golden. Transfer carrots to a plate and add one of chopped onion to the same pan. Fry until golden brown.

In a pot with water, add lamb meat, and one of chopped onion. Leave to cook until tender.

Once meat is cooked, add fried onion, carrots, prunes,  turmeric, saffron water, season with salt and pepper, squeeze over the lime juice and add 1 cup boiling water.

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Cover the pot with a lid and simmer for 20 minutes.

Serve with steamed rice.

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خورش هویج آلو تبریزی

یکی از خورش های سنتی و خوشمزه ی تبریزی خورش هویج آلو هست. ستاره ی این غذا همونطور که از اسمش معلومه هویج هست. این خورش خوش رنگ و لذیذ را میشه با گوشت گوسفندی – گوساله و یا مرغ تهیه کرد. هویج هم رنگ بسیار زیبایی به این غذا میده و هم مخلوط طعم هویج با الو همراه با ادویه هایی مثل زعفران ایرانی – زردچوبه – آبلیمو-… یک خورش خوش آبرنگ رو درست میکنه که طعم ترش و شیرینی رو همراه داره.

مواد لازم

دو هویج درشت خلالی خرد شده یا رشته شده

سیصد گرم گوشت ماهیچه

دو عدد پیاز متوسط نگینی خرد شده

مقداری آلوی خشک

یک ق غ آبلیمو ترش تازه

نصف ق چ زردچوبه

دو ق غ زعفران دم کرده

نمک و فلفل به میزان لازم

روغن گیاهی

طرز تهیه

هویج ها را شسته و پوست میگیریم و به صورت خلالی یا رشته شده خرد کرده و سرخ می‌کنیم تا طلای.

سپس یکی از پیازهای خرد شده را در همان تابه سرخ میکنیم.

گوشت ماهیچه را همراه با پیاز دوم و مقداری آب داخل قابلمه ریخته ومیگذاریم گوشت پخته و نرم شود.وقتی گوشت حاضر شد- پیاز سرخ شده – زردچوبه- آب زعفران- نمک وفلفل و آبلیمو را همراه با یک پیمانه آبجوش به گوشت اضافه کرده و میگذاریم خورش با حرارت کم برای بیست دقیقه بماند تا جا بیفتد.

خورش هویج آلو را با پلو یا کته سرو می کنیم.

نوش جان

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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