Classic Persian Carrot Stew (Khoresh Havij)

Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the chopped onion and sauté until soft, translucent, and lightly golden.

Add the beef cubes and cook, stirring occasionally, until browned on all sides and lightly sealed.

Stir in the turmeric and tomato paste. Cook for 1–2 minutes, stirring constantly, to develop flavor and remove the raw taste of the tomato paste.

Pour in the water and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 45–60 minutes, or until the beef is nearly tender.

Add the sliced carrots and gently stir to combine without breaking them.

Pour in the dissolved saffron and continue simmering, uncovered or partially covered, until the carrots are tender and the stew thickens slightly.

Season with salt and black pepper to taste.

Stir in the lemon juice just before removing from the heat to brighten the flavors.

Serve hot, garnished with chopped fresh parsley, ideally alongside steamed basmati rice.